Bitter Green Salad with Roasted Pears

8 firm, ripe Bosc pears (4 lb.), peeled, cored, and cut lengthwise into 8 wedges 1-1/2 T. extra virgin olive oil 1 head of radicchio 1 bunch of watercress, coarse stems discarded 1 bunch of arugula OR 1 small head of chicory and 1 small head of escarole and 1 bunch mizuna, coarse stems discarded* […]

Chicken Soup with Quinoa

1 T. (or more) fresh ginger, chopped 1/2 T. olive oil 5 cups chicken stock (see recipe below) or broth 1/3 cup quinoa, rinsed 1/2 cup fully cooked chicken, shredded (usually leftovers from beer can chicken) Handful or more of raw spinach, rinsed 1/2 cup frozen peas, rinsed to defrost Salt to taste Heat soup […]

Green Pea Salad

30 ounces frozen peas 1/3 cup salad or olive oil 5-1/3 T. red wine vinegar 3/4 tsp. salt 1 T. or more of minced fresh mint 1/2 cup, slightly more or less, of finely chopped bermuda onion 1/4 cup, slightly more or less, of greek yogurt or sour cream Lettuce Tomatoes Optional: bacon, fried crisp […]

Sweet Potato Pancakes

2 medium orange-flesh sweet potatoes, washed (about 1 lb.) 3/4 cup whole wheat flour 3/4 cup all-purpose flour 1 T. baking powder 1 tsp. kosher salt 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. ground ginger 1/4 cup (4 T.) unsalted butter, at room temperature 2 large eggs, beaten 1-1/2 T. molasses 1 […]

Roasted Balsamic Kabocha (Japanese Pumpkin)

1 medium kabocha 1 tbsp olive oil 2 tbsp balsamic vinegar Hawaiian Salt Fresh Ground Pepper Preheat oven to 400°F. Cut Kabocha in half and remove seeds, make about 1 inch slices ( You can really cut the kabocha any way you like; sometimes I cut them in cubes). Bake for 30 minutes, flip them […]