The Diaeta WaySide Dishes
Roasted Vegetables with Chermoula Sauce
(Serves 8-10) Roasted Vegetables: A selection of 5-6 garden vegetables—carrots, beets, peppers, eggplant, cauliflower, sweet potato, onions— cut into 2” pieces, approx 10 cups 1 bunch scallions, thinly sliced 1/2 cup chopped parsley Chermoula sauce: 2 tsp. roasted or ground cumin 3/4 olive oil 1/2 cup chopped parsley 1/4 cup cilantro 1/4 cup chopped chives […]
Sweet Potato Croquettes
(About 20 2” coquettes) 1 cup olive oil 3 lbs. sweet potatoes, skin on, cut into small cubes 1 cup cashews, plus a little bit more in case the mixture is sticky 1 cup unsweetened shredded dried coconut, plus a little bit more in case the mixture is sticky 2 cups grated or minced onions […]
Stuffed Poblano Peppers
(Makes 6) 6 poblano peppers 4 medium sized cactus leaves (nopales) 2 cups chopped onions 3 Tbsp. olive oil 6 cloves garlic (3 for nopales, 3 for stuffing the poblano) 2 tsp. roasted or ground cumin 1 tsp. dried basil 2 tsp. chili powder 1 cup fresh or frozen corn 3 zucchini, cut up into […]
Cauliflower Dip
We served creamy purée at our Commit to Change retreat on Martha’s Vineyard in March. Try it with sautéed eggplant slices, or cut up any vegetables you like. 1 whole cauliflower, cut into florets and steamed ½ cup cream or yogurt 2 tablespoons apple cider vinegar 2 tablespoons hemp seeds 1 teaspoon Dijon mustard 1 […]
Herbed Sunflower Seed Spread or Dip
We served this as a dip at our Commit to Change retreat on Martha’s Vineyard in March, with a platter of freshly-cut vegetables. You can also use it as a “sandwich” spread on lettuce leaves. 2 cup hulled sunflower seeds, soaked for 1-2 hours and drained 1 clove garlic 2 tablespoons white wine vinegar 2 tablespoon […]
Dandelion Greens and Spicy Onions
Dandelions are one of the first greens to appear in the spring. Their bitterness and greens is a welcomed change after a winter of roots and meats! The dandelions used in these recipes are long, dark green leaves that are available in supermarkets. Chicory, escarole and nettles are a great substitute when you can’t find […]
Shrimp with Spicy Lime and Basil
Shrimp with Spicy Lime and Basil Serves 6 36 shrimp (medium to large, shells removed, tails may be left on), or 6 per person 1/2 cup tablespoons olive oil 1 bell pepper (red or yellow) chopped into bite-size strips 1 onion (small), chopped or cut into thin wedges 1 cup white wine 1 cup coconut milk 1/2 […]
Carrot Mint Salad
(Serves 6) 1.5 lb. bunched carrots with fresh green tops 1 cup shredded Savoy cabbage 4 green onions, white and light green parts, thinly sliced 1/4 cup shredded fresh mint leaves 1/2 cup chopped roasted, unsalted peanuts 1/2 cup fresh lime juice 4 Tbsp. roasted peanut oil 1 Tbsp. fish sauce 1 Tbsp. honey 1-2 […]
Garlic, Leek and Shallot Greens
The key to these greens is that everything is sautéed separately. This is really more about technique than cooking. Use everything including the stems, and cook them separately from the leaves. A large variety of greens is best and the key is to take your time in sautéeing the onions, leeks and garlic slowly in […]
Welcome a Healthy 2019!
This time of year we focus on our daily habits and vow to change. Living a healthier way is usually at the top of the list. Finding a new recipe for the table—or for life—is a great beginning. Reducing waste, making more time for ourselves, eating better and living with a bit more kindness can serve […]
