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Swiss Chard & Butternut Squash with Tahina
By Gregg Lewis
Yield: 6-8 servings
Preparation Time: 30 minutes
Ingredients:
3 bunches swiss chard
1 butternut squash, peeled and cubed
olive oil
salt and pepper, to taste
1 head of garlic, roasted
6 Tablespoons tahini
2 Tablespoons lemon juice
½ teaspoon salt
¼ cup water
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Greenmarket Salad with Macadamia Nuts and Creamy Citrus Dressing
By Gregg Lewis
Yield: 4-6 servings
Preparation Time: 30 minutes
Farmer’s markets are the best places to get your greens, as the farmers usually pick the greens the night or morning before they come to the market. This fresh and delicious raw salad is perfect for a light summer lunch or dinner.
Ingredients for the dressing:
1 small avocado, peeled and pitted
1 cup orange juice
¼ cup lime juice
1 handful cilantro
1 green onion, coarsely chopped
1 tablespoon chopped shallot
½ small jalapeno
½ teaspoon sea salt
½ cup olive oil
Freshly ground black pepper
Procedure for the dressing:
Curried Chickpea and Vegetable Stew
By Gregg Lewis
Yield: 4-6 servings
Preparation Time: 1 ½ to 2 hours
This dish offers endless possibilities for experimentation. You can try different proportions of spices for the curry mix, as well as different vegetables and grains according to season. This recipe is best if you use dry chickpeas and soak them in 5 cups of cold water, in advance.
Carrot and Beet Salad with Toasted Hazelnuts and Lemon-Mint Dressing
By Gregg Lewis
Yield: 4-6 servings
Preparation Time: 30 minutes
This quick, refreshing summer salad is based on a traditional Moroccan recipe. Fresh, local and seasonal ingredients along with simple preparations are always important, but especially when it comes to salads. There is something special about freshly dug carrots, which are paired with two complementary flavors-mint and garlic. A bit of sweetness is provided by the beets and currants. Currants work much better than raisins because their smaller size doesn’t make them stand out as much.
In terms of presentation, the bright orange carrots, along with the bright red color from the beets, and the color of the currant and herbs really bring this salad to life. Try to serve this on a white plate to highlight the color even more.
Ingredients
