Artichokes with Olive Oil and Balsamic Vinegar

I learned this simple technique from one of my past clients: Cecelia Hurwich.  Thank you Cec!

1) Cut the top prickly part and the bottom stem of the artichoke off.

2) Take 3 garlic cloves and slice thinly.

3) Pull the artichoke leaves apart and push some garlic in between the leaves.

4) Pour 1 Tablespoon of good olive oil over each artichoke.

5) Pour 1/2 Tablespoon of Balsamic vinegar over each artichoke.

6) Put the artichokes in a pot with about 1 inch of water and cover.

7) Cook at high heat so that the artichokes with steam until you can easily pull out a leaf.  (1/2-1 hour)

8) Enjoy with Mayo or an Aioli of your choice.

-Max Swanger

Raw Kale and Beet Salad with Avocado and Cherry Tomatoes

This recipe is from a friend of a friend.  I love massaging kale!  It brings out the color and kind of cooks it in it's own way by breaking down the vegetable and bringing out the flavors.  Click HERE for an article about the great health benefits of kale.  This is a really great raw salad for the beginning of summer or anytime really.  Happy Raw Eating!

1 bunch kale

Olive oil (about 2 tbsp. or to taste)

Juice of 1 lemon

1 tsp sea salt

2 small uncooked beets grated

1 large, ripe avocado, cut in half and pitted

1 large, very flavorful tomato, diced, or a large handful of cherry tomatoes, halved or quartered

1-3 green onions, thinly sliced (optional)

Wash the kale thoroughly. 

Devein it (take out the stem all the way up the leaves) and either cut into small squares or chiffonade it. (Roll the leaves up into tubes and slice thin strips across the tubes, resulting in very fine strips of kale.) Put kale in large bowl.  Compost the stems.

Pour olive oil (about 2 tbsp) and lemon juice over the kale. Then, after washing hands thoroughly, “massage” the kale, running your fingers through it again and again for about 2 minutes until it is entirely coated with the olive oil. Add in the salt and continue to massage until kale wilts down a bit. Set aside for 10 minutes or so as this will allow Kale to lose some of the bitterness.

Add the rest of the ingredients (beets, avocado, tomatoes, green onions) and toss well. Add a little more olive oil if necessary. You can also add radishes, celery, green pepper or whatever you like!

Enjoy!

-Rebecca Johnson

Miso-Mustard Sauce

This recipe was inspired from Andrea Nguyen’s Miso-Glazed Tofu Recipe in the March 2012 issue of Sunset.

It is sweet, salty and bright. You can use it over Tofu, Vegetables, Brown Rice or even salad.

½ Cup Miso (Preferably a good brand like South River)

½ Cup Water

¼ Cup Sugar, Honey or Agave

3 Tbs Soy Sauce or Tamari if you want to be gluten-free

2 Tbs Dijon Mustard

5 Tbs. Rice Vinegar

¼ tsp. Cayenne

¼ Cup Vegetable Oil (Preferably a light oil like Sunflower)

Mix all ingredients in a blender, slowly add oil while blender is going to emulsify.

Serve and Enjoy.

-Max Swanger

Impermanence Article Published in the Spirit Rock Newsletter

I wrote a short piece for the Spirit Rock e-newsletter.  Click HERE to read.

Planting Herbs and Eggplant

Today I planted from left to right, Sage, Pineapple Sage (not sure what the culinary application is yet, but the leaves really do smell like pineapple), Thai Basil, a Maroon Basil that I think would be fun to make a purple pesto with... and then the small plant on the right is French Thyme.  The big plant in the back left is Camomille put there by another cook at my place of work.  

The plant in the pot is a Japanese Eggplant that I also planted today.

I'm excited to start cooking with some of these herbs and posting some new recipes!

Max