Sides & Dressings
Lemon, Mushroom and Barley Risotto
from Bruce Mac Vicar
1 leek, small dice, white and light green parts only
1/4 cup minced shallot
3-4 cloves finely minced fresh garlic
2 Tablespoons coconut oil
6 oz. white wine
2 lb. assorted mushrooms, sliced
2 1/2 cups pearl barley
2 lemons, zest and juice
7-8 cups vegetable stock or water
1/2 cup chopped Italian parsley
3 Tablespoons chopped fresh thyme
1 bay leaf
With 1 Tablespoon of oil sauté the mushrooms in a ledge pan or Dutch oven until soft, remove and drain over a fine sieve and reserve liquid. Wipe pan of residual and add remaining Tablespoon of oil, heat over medium, add shallot and leek and sauté 4-5 minutes and translucent and soft, in the meantime heat broth in a second pan. Add barley to shallot mixture and stir well. Add wine and reduce by half. Add bay leaf and begin adding broth 6-8 ounces at a time, string until absorbed, repeat until broth is completely incorporated and barley is fully cooked, add reserved mushroom cooking liquid, lemon zest, juice and fresh herbs. Season to taste with salt and pepper at this point. Fold in mushrooms, fluff and serve.
Roasted Brussels Sprouts
from Jenn Taylor
2 pounds Brussels sprouts, trimmed, and halved or quartered
3 red Bartlett pears, cored and cut into wedges
6 shallots, quartered
6 sprigs of fresh thyme, leaves removed from stem
1 teaspoon olive oil
Sea salt and ground pepper
2 Tablespoons fresh lemon juice
Put Brussels sprouts, pear slices, shallots, thyme, olive oil, salt, and pepper in a large Ziploc bag and shake. You can put this in the fridge early in the day and roast at dinnertime. Or you can prep all the veggies and toss with oil and seasonings in a bowl instead of the plastic bag and roast immediately. To roast: Preheat oven to 425°F. Line two rimmed baking sheets with parchment paper. Spread the sprout mixture in a single layer on each sheet. Roast until Brussels sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm.
Savory Shitake Gravy
from Jenn Taylor
I searched for years for flavorful and healthy gravy and could never find a recipe I loved. This recipe is a hybrid of several recipes I tried, and I added my two favorite herbs, thyme and sage. I hope you love it as much as I do!
2 Tablespoons vegetable broth (or use cooking spray)
1 medium onion, chopped
4 ounces shitake mushrooms, stemmed and sliced (1 cup)
1/4 cup reduced sodium tamari
3-1/2 cups hot water
1/4 cup plus 1 Tablespoon rice flour
1 Tablespoon chopped fresh thyme
1 Tablespoon chopped fresh sage
Coat medium saucepan with veg broth or cooking spray. Place pan over low heat and add onion and mushrooms. Cover and cook, stirring occasionally, until mushrooms release their juices, about 10 minutes. Stir in tamari and 3-1/2 cups water. Increase heat to high and bring to a boil. Reduce heat to low and simmer uncovered for 10 minutes. Gradually whisk flour into mushroom mixture until blended. Simmer, whisking occasionally, 10 minutes more. Remove from heat and stir in thyme and sage.
Orange Sesame Dressing
3-4 peeled oranges
1/2 cup unhulled sesame seeds
1/8 cup low sodium miso paste
Place all ingredients in a blender and blend until smooth.
This is especially delicious on chopped kale.