african collard stir-fry

spring

african collard stir-fry

• Makes 3 to 5 servings

I love Southern comfort-style collard greens, but most of the time the dish is full of oil and fat, and the greens are cooked until there is no life left in them. This is my healthier, more vibrant version with a touch of orange.

¹⁄₂ cup water

2 cups sweet potatoes, matchsticks

Pinch sea salt

¹⁄₃ cup orange juice

1 tablespoon peanut butter

2 tablespoons tamari

¹⁄₂ teaspoon curry powder

¹⁄₂ cup carrot, matchsticks

2 tablespoons raisins (optional)

1 bunch collards, stems removed, leaves in chiffonade (page 27), 4 stems thinly sliced on diagonal

Heat water in a medium skillet. When water boils, add sweet potato and sea salt, cover with lid, and simmer for three to five minutes. Meanwhile, whisk together juice, peanut butter, tamari, and curry. Add carrots, raisins, and collards with sauce mix in skillet. Simmer for three to five minutes, until all the veggies are tender but not mushy. Stir occasionally to coat the greens with the sauce.

burdock, squash, and brussels stir-fry

• Makes 3 to 5 servings

You may have seen burdock at the grocery store, but didn’t pick it up because it looks like tree bark. It’s surprisingly tasty and good for your blood. Give this recipe a whirl and you’ll be pleasantly surprised by the unique flavor combination.

1 tablespoon sesame oil

2 cups butternut squash, peeled and small cube

¹⁄₂ cup burdock, matchsticks

Pinch sea salt

Filtered water, as needed

9 Brussels sprouts, trimmed and quartered

Heat oil in skillet over medium flame. Add squash and burdock with a pinch of salt and sauté for about five minutes, covered. Stir occasionally and add a little water as needed if veggies begin to stick. Add Brussels sprouts and a bit of water. Cover and sauté for three more minutes, stirring occasionally.

lemon-roasted asparagus

lemon-roasted asparagus

• Makes 3 to 5 servings

Fresh lemon is paired with asparagus and fresh oregano for a spring or summer side dish. Since it cooks so quickly, your oven won’t need to be on for long.

1 pound fresh asparagus, woody ends trimmed

2 tablespoons lemon, sliced very thin, seeds removed

1 tablespoon olive oil

2 tablespoons fresh oregano, chopped

¹⁄₂ teaspoon fennel seeds

¹⁄₂ teaspoon sea salt

¹⁄₂ teaspoon black pepper

Preheat oven to 450 degrees F. Combine all the ingredients in a medium bowl, making sure to completely coat all the asparagus spears with oil. Spread out evenly on a rimmed baking sheet. Roast, shaking the pan occasionally to toss, until the asparagus is tender-crisp, about 12 minutes.

dijon dill green beans

dijon dill green beans

• Makes 4 to 6 servings

This recipe is so quick, easy, and delicious that you’ll want to add it to your quick dinner repertoire. Green beans are low in calories and contain a long list of vitamins and minerals. Pair them with dijon dill dressing and almonds, and you’ve got yourself a pretty nutritious side!

1 pound green beans, washed and trimmed

1 cup sliced almonds, washed and toasted

dijon dill dressing

makes about ¹⁄₂ cup

¹⁄₄ cup olive oil

2 tablespoons red wine vinegar

2 tablespoons lemon zest

2 tablespoons lemon juice

2 tablespoons Dijon mustard

2 tablespoons maple syrup

¹⁄₂ teaspoon sea salt

¹⁄₂ teaspoon black pepper

1 tablespoon tahini

1 tablespoon white miso

1 tablespoon fresh dill

Fill a medium-size pot with about 3 inches of water and bring to a boil. Blend dressing ingredients in a blender or whisk in a small bowl. Add green beans to boiling water, return to a boil, and remove within 45 seconds. Drain beans, toss with dressing, and garnish with sliced almonds.

green spring casserole

• Makes 5 to 7 servings

I created this recipe with the many fresh greens that are available during the spring. It makes a great side dish with any meal. To make this casserole gluten-free, look for gluten-free breadcrumbs at the natural food store, make your own, or just leave them out.

¹⁄₄ cup vegetable broth

1 teaspoon cumin seeds

1 bunch dinosaur (lacinato) kale, chiffonade (page 27)

7 large cremini mushrooms, sliced

¹⁄₄ cup unsweetened almond milk

1 tablespoon Dijon mustard

2 tablespoons tamari

2 tablespoons nutritional yeast

2 cups green beans, ends trimmed, cut into 1-inch pieces

1 cup panko breadcrumbs (optional)

Preheat oven to 350 degrees F. Heat broth in a skillet. Sauté cumin seeds for a few minutes, then stir in kale and mushrooms and cover with lid. Let veggies cook for a few minutes. Meanwhile, stir together the milk, mustard, tamari, and yeast in a small bowl. Stir sauce and green beans into the kale mixture. Simmer for three minutes, stirring occasionally. Transfer veggies to a casserole dish, top with panko breadcrumbs and bake uncovered for 12 minutes.