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Eat Your Greens

If one of your goals for the new year is to eat healthier, try adding more greens to your diet.

Eat Your Greens

Kung Pao Cauliflower

OKL Bonus Content Bonus Content!

Serves 3-4
Kung Pao Cauliflower

Ingredients

1/3 cup cold water
1 tablespoon corn starch
1/4 cup soy sauce
2 tablespoons rice vinegar (or white vinegar)
2 tablespoons brown sugar
1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
1 garlic clove, grated
1/2 teaspoon crushed red pepper
1/2 teaspoon sesame oil (optional)
2 teaspoons olive oil
1 small onion, diced
4 scallions, sliced
1 red bell pepper, diced
1/4 cup peanuts
1 large head cauliflower, cut into small florets

Directions

In a small bowl whisk together the water and cornstarch. Stir in the soy sauce, vinegar, sugar, ginger, garlic, red pepper and sesame oil. Set aside. In a wok or large skillet, heat the olive oil over medium-high. Add the onion, scallions and bell pepper. Cook for 3-4 minutes, stirring occasionally. Add the peanuts and cauliflower and cook until the cauliflower starts to brown, about 3 more minutes. Add the cornstarch mixture, stir, and reduce heat to medium low. Place a lid on the wok or skillet and cook for 5-6 minutes, or until cauliflower is crisp-tender. Serve with rice.




Lentil-Vegetable Stew

Serves 6-8
Lentil-Vegetable Stew

Ingredients

1 tablespoon olive oil
2 large carrots, finely diced
1/2 large onion, diced
3 cloves garlic, minced
4 scallions, sliced
1/2 cup cilantro or parsley
2 cups chopped kale, ribs removed
1 teaspoon cumin
1/2 teaspoon cinnamon
1 teaspoon kosher salt
2 cups brown lentils
1 large sweet potato, peeled and diced
1 large russet potato, peeled and diced
15-ounce can diced tomatoes, drained
4 cups low-sodium vegetable broth
2 cups water

Directions

To a large pot over low heat, add the olive oil. Stir in the carrots, onions, garlic and scallions. Cook over low until tender, about 5 minutes. Add the parsley, kale, cumin, cinnamon, and salt; stir. Stir in the lentils, potatoes and tomatoes. Add the broth and water and bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, 25 to 30 minutes.




Roasted Ratatouille

Serves 6-8
Roasted Ratatouille

Ingredients

1/2 large onion, diced
4 cloves garlic, minced
1 small eggplant, diced
1 medium zucchini, diced
1 medium yellow squash, diced
1 large red bell pepper, diced
1 cup chopped fresh tomatoes
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon dry basil
1/2 teaspoon dry thyme

Directions

Preheat oven to 400°F. Place chopped vegetables on a parchment-lined baking sheet. Drizzle with olive oil and season with salt, pepper, basil and thyme; stir to coat. Bake for 25 to 30 minutes, or until vegetables are tender, stirring every 10 minutes. Serve vegetables as a main dish, with a side of couscous or pasta.




Falafel

Yields 2 dozen
Falafel

Ingredients

1 cup dried chickpeas*
3/4 cup chopped parsley
3/4 cup chopped cilantro
1/2 cup chopped mint
4 scallions, roughly chopped
2 cloves garlic
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1 tablespoon flour
1/2 teaspoon baking powder
1/4 cup water
Oil, for frying

Directions

To a medium bowl, add the chickpeas. Fill the bowl most of the way with water. Soak chickpeas overnight; drain. To the bowl of a food processor, add the chickpeas and the remaining ingredients, except the oil. Turn the food processor on and process for 2 to 3 minutes, or until the mixture resembles finely ground crumbs and holds together when formed into a ball. Cover bowl and refrigerate the mixture for at least 20 minutes, or overnight. Just before serving, fry or bake falafel. To fry, heat frying oil to 350°F in a pot or iron skillet. Use a cookie scoop to form balls of the batter. Carefully add falafel to the oil and fry, turning frequently. When the falafel are dark golden, remove from oil with a slotted spoon and drain on paper towels. For baked falafel, preheat the oven to 400°F. Use a cookie scoop to form balls of the batter. Place them onto a greased baking sheet. Bake for 15 to 20 minutes or until golden. Serve immediately, on top of a salad or with pita bread and vegetables. *Note, canned and/or cooked chickpeas won’t work for this recipe—the falafel will fall apart.