Baked Acorn squash

Cut Acorn squash in half, take seeds out, in a baking dish open face down, with about an inch of water in the dish, bake @ 350 for about an hour.

Serve with a choice of fillings: chopped tomatoes, lentil sprouts, chopped red onions, tahini yogurt sauce, green onions, shredded carrot, grated parmesan cheese.

Oven roasted potatoes

Quarter one medium potato per person
Marinate in olive oil and rosemary
Oven roasted 350 C for 45 min

Stir fry veggies    

Cube and chop celery, carrot, green beans, garlic, sprouts, mushrooms, 
zucchini, onion, pepper, fennel, broccoli, sprouts.
Stir fry in olive oil with a sprinkle of fennel seeds.  Sprinkle Tamari to taste.  

Orange sesame carrot

2 med carrot per person
Toast 1.5 cups sesame seeds in large skillet so they pop, do not burn.  
Set aside
Saute 2 heads pressed garlic and a big hunk of minced ginger in 2 tbsp olive oil.  
Add grated rind of two oranges, and the juice of two to four oranges.   Steam carrot matchsticks to al dente, and add to orange juice, and cook to tender.    

Baked cauliflower
Divide the head in medium size pieces.  Place in a large bowl with 3 tbsp of olive oil and mix enough to coat well each cauliflower piece .   Sprinkle salt and hot mustard powder and mix well.  Place on a baking sheet in the oven at 350 F for 45 min.  

Cauliflower cake

Steam a large cauliflower - split into florets until the florets are quite soft. Drain and set aside.  Cut 2 round slices off one end of a large red onion and set aside. Coarsely chop the rest of the onion and one more, cook in a small pan with oil and rosemary, until soft.  Transfer the onion to a large bowl.  Beat a dozen eggs with basil, add 1 1/2 C flour, 3 tsp baking powder, 1 tsp turmeric, 1 C grated cheese, 1 teaspoon salt, 1/2 tsp of pepper. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets.  Line the base and sides of a 12 inch spring-form cake pan with parchment paper. Brush formed paper with oil and spread sesame seeds so that they stick to the paper. Pour the cauliflower mixture into the pan, and arrange red onion rings on top.  Bake for 60 minutes at 400 F, until golden brown and set.  Cool at least 30 minutes before serving. 


Green frittata

a large frittata for 10 to 12

In the largest non stick pan you can have - mine is 13 " and size matters.  Saute 2 large onions minced finely, till soft, into 1/4 C olive oil  Add 1 C cubed /minced sweet potato - 1/2 cup garlic scales - 1 C red and green pepper, 1/2 C celery, stir often.  Substitute any appropriate veggies.  Mix 24 eggs in a blender at low speed.  In food processor mince very finely a bunch or two of parsley or cilantro including the stems.  Add to the eggs in the blender and mix gently at low speed.  Pour into the veggie mix in the non stick pan with a lid.  Cook slowly at 300 F, finish for a minute or two under the broil if you want a bronze tone rather than bright green.  Take out when it is firm - no more giggling in the middle. Turn upside down onto a large platter.  The turn upside down onto a cutting board.  This is a green frittata.




I learned to make this provencal dish in my mother’s kitchen in Paris.  I make a large batch every August when the veggies are in season.   Ratatouille is delicious cold and can be frozen.
3 large fennel bulb
2 celery bunch
8 medium zuchinis
2 Kg yellow onions
4 large aubergine
4 Kg tomatoes
1 or 2 heads of garlic

Dice, cube and chop all vegetables.  Sauté onions, celery, fennel, zucchini, aubergine, until the onions are soft.   Add one or more herbs, tarragon, thyme, oregano, anis seeds …  I use my largest pan to sauté and lightly steam, then add tomatoes – either fresh or canned.  The trick to the perfect ratatouille is to let it simmer gently to reduce, for as many hours as it takes to obtain a consistency that is not too juicy.  I often leave the pot simmering slowly overnight.

Rice pilaf

1/3 cup olive oil
2 cups Onion, chopped    
1 cup Celery, chopped
6 cup Brown rice
12 cups vegetable broth
2 cup Almonds, toasted, slivered

Sauté the onion and celery until just soft, about 3-4 minutes.  Add the rice and brown for 3 - 5 minutes, stirring frequently.  Add the broth and bring to a boil.  Cover, reduce the heat to a minimum and simmer until all the liquid is absorbed (about 45 minutes).      
Remove from the heat and toss in the almonds

Curried vegetables

This is a mild curry that will not overwhelm
1 large cauliflower
2 large carrots
4 squash
1 onion
4 large garlic cloves
1 chunk of fresh ginger
1 tsp ground turmeric
1tsp garam masala
2 cans coconut milk
1 jar butter chicken sauce

Peel, chop thinly and sauté onion, garlic, ginger.  Add turmeric and garam masala.  Add coconut milk and butter chicken sauce.  Bring to a gentle simmer, add julienne (sliced) carrots, after 5 min add cubed squash, after 2 min add cauliflower florets.  Cover, turn off heat and let sit for 1/2 hour before serving

Baked onions with prunes and red wine

Peel and half 1 large onion per person.
Put flat side down in a large lasagna pan.
Add 3 or 4 prunes per person, cut in half or quarter
Pour over a mixture of stock, red wine, bay leaf, seasoning until prunes are covered.
Dot the onion bumps with a little butter.   Cover with foil.  Bake at 350 F for 45 mins -  1 hour or until onions are really soft

Roasted beet salad

Top and tail the beets.  Roast the beets whole in a lasagna dish, 400℉ 1 hour.  They will shrink and become sweet, almost caramelized.  Peel, cube, and dress with a tangy vinaigrette

     Winter vegetables soup

2 cups of burdock root sliced thinly, squash, carrot, potato, onion, sauteed in olive oil and simmered in a mushroom broth.

       Baked tamarind onions

10 medium onions
1/4 cup tamarind paste
2 tbsp Marmite
Whole onions peeled placed in a dish.  Dissolve tamarind paste in 2 cups of boiling water, add marmite.  bake in oven at 350 F 1 hour or longer.