Curry Cabbage
Chef Liz Arraj
 
2 TBSP. olive oil
1 onion, peeled and diced
2 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon dried thyme
1 teaspoon cumin
1 tsp. salt or to taste
1  green cabbage, thinly sliced
2 carrots, peeled and thinly sliced
1-14 ounce can coconut milk
1 cup water
 
1. Heat oil in a large saucepan on medium high heat.
2. Sauté onion until translucent, add garlic and cook for 1 minute.
3. Add coriander, turmeric, thyme, cumin, carrot, cabbage and stir. Add coconut milk, water and bring to a boil.
4. Cover saucepan and reduce to a simmer and cook for about 20 minutes or until sauce thickens.
5. Serve on top of basmati rice or your choice of grain and garnish with chopped cilantro.
 

Tasty Tip:
Some fun things about cabbage; you can use the large leaves of this delicious plant as an edible plate and arrange your dinner on one. Not only does it look cool, you can eat everything on your plate!
                                                                                              

Provencal Vegetable Salad
Chef Liz Arraj

Serves 6
 
2 cups cooked French green lentils or lentils of your choice
1 head of lettuce, chopped
2 cups baby spinach (or other greens), leaves left whole
1 pints of cherry tomatoes, sliced in half lengthwise
2 small zucchini, chopped into quarter moons
1 cups green beans, chopped
1 cup corn, fresh or frozen
2 scallions, thinly sliced
1/2 cup flat-leaf Italian parsley, chopped
1/2 cup of cilantro, chopped
1/2 cup of fresh mint, chopped


Provencal Dressing:
2 TBSP. olive oil
2 TBSP. lemon juice
1 TBSP. red wine vinegar
2 tsp. Dijon mustard
2 tsp.. maple syrup or agave nectar
1 garlic clove, minced
1 tsp. ground cumin
2 tsp. kosher salt or to taste
1 tsp. black pepper

1. Cook French lentils according to instructions. Let cool.
2. In large bowl combine all ingredients.
3. Create dressing and combine everything together.
 
Tasty Tip:
The word zucchini comes from the Italian word "zucca" which means squash. The Italians first brought the zucchini to America in the 1920's. And contrary to popular belief bigger isn't better. The zucchinis with the most flavor are actually small to medium sized. And the darker the skin, the more nutrition it has. I love zucchini cooked, baked or raw. 

Power Green Smoothie
Chef Liz Arraj

Serves 2

4 cups your choice of milk
2 bananas
1 cup berries
4 kale leaves, de-stemmed
1. Combine all ingredients and blend well. Serve immediately.
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Other fun things to add to smoothies:
Soaked chia seeds
Flaxmeal
Nuts and seeds
 

Tasty Tip:
Making smoothies is a great, refreshing way to cool yourself down on long, hot Summer day and also a great way to get an extra nutritional boast. One trick is to use frozen berries or chop up bananas and freeze them in bags so they are ready whenever you want to create a smoothie. I like to even use frozen greens. It makes your smoothie thicker and doesn't add water to your drink like adding ice does. Enjoy!
                                                                                              
 

Roasted Hakurei Turnips
with Red Potatoes and Garlic
Chef Liz Arraj
​
2 TBSP. olive oil
1 bunch Hakurei turnips, cut into 4 wedges
1 tsp. salt
4 red potatoes, scrubbed and cut into bite sized chunks
6 cloves of garlic, left whole
 
1. Preheat oven to 350.
2. Oil pan and toss turnips, potatoes and garlic in.
3. Roast until golden brown, about 25 minutes or so.
4. In sauté pan, put oil and sauté up the turnip greens to serve with your roasted vegetables.
 
 
Tasty Tip:
Hakurei turnips are a small Japanese variety with mild flavor. The rough translation means "graceful companion". The turnip greens are also yummy and I encourage eating the entire plant.

You can store them in a plastic storage bag in your refrigerator about a week.

Tacos with Braising Greens
& Spicy Chimichurri Sauce
Chef Liz Arraj

2 TBSP. coconut oil or oil of your choice
6 cups of loosely packed braising greens, chopped
2 cloves of garlic, peeled and minced
Flour or corn tortillas of your choice
Thinly sliced radishes, tomatoes and avocadoes
Grated cheese of your choice

1. Heat coconut oil in large pan and carefully add your braising greens. Cook down until soft. Add garlic and cook for another minute.
2. Build your tacos and finish off with the chimichurri sauce. Enjoy!

Spicy Chimichurri Sauce

2 cloves of garlic
1 jalapeño
1 shallot, or half of a small onion or 1/2 cup chopped scallions
1 cup cilantro
1 cup parsley
Juice of 1 lime
1/2 tsp. of each, salt and pepper
1/2 cup olive oil
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1. Put all ingredients in small blender and blend until smooth.

Tasty Tip:
Braising greens are a mix of greens like kale, chard, collards, mustard, bok choy and turnips. They can be steamed, sautéed or stewed. The term braise literally means to fry lightly and then simmer slowly in a little liquid.