Lemon balm is one of those herbs that people seem to love or fear. It is a lovely herb but wants to spread and grow everywhere! I am a lemon balm lover and (mostly) find it amusing when it pops up in new places.

This recipe is great because it uses a LOT of this prolific herb, and it has a nice light lemony flavor that is good on many types of salads. I like it with spinach, arugula, apple slices, and pistachios.

INGREDIENTS

• 4 cups fresh lemon balm

• 3 cloves garlic, chopped

• 1/3 cup red wine vinegar

• 1 cup olive oil

• 1 Tbsp Marsala wine

• 1/2 tsp sea salt

• 1/4 tsp freshly ground black pepper

• Dash of ground cayenne pepper (optional)

STEPS

1. Add all ingredients to a food processor or blender. Blend until smooth.

2. Pour into a jar or bottle.

3. Use immediately or store in the refrigerator for up to 3 days.

INGREDIENTS

• Spinach or other greens

• 3 pears, chopped

• 1 apple, chopped

• 4 sticks celery, chopped

• 2 cups pecans, halved

• 1/2 cup fresh basil, chopped

• 1/2 lemon

• White Balsamic vinegar

• 1/4 cup olive oil

• Avocado oil

• 1/2 tsp chili powder or cayenne pepper

• 1 tsp ground Cinnamon

• 1/2 tsp sea salt

MAKE DRESSING

1. Add olive oil, fresh squeezed lemon, balsamic vinegar, and sea salt to a jar or bottle.

2. Shake well and set aside.

TOAST PECANS

3. Heat 1 tsp avocado oil in cast iron pan on stovetop on medium high heat.

4. Add pecans, chili powder and cinnamon. Stir well to coat evenly.

5. Keep turning pecans every few minutes and heat for 15-20 mins until toasted. 

ASSEMBLE SALAD

1. Add spinach, pears, apple, celery, pecans, and basil to a large salad bowl and mix well.

2. Add dressing to salad and toss evenly.  Serve immediately.

INGREDIENTS

• 2 tbsp Extra virgin olive oil

• 8  ripe pears, diced (peeling is not necessary)

• 1/4 cup apple cider vinegar

• 1 Tbps ginger, minced 

• 1 large clove garlic, minced

• 1/2 raisins

• 1 Tbsp ground coriander

• 1 tsp chipotle with paprika (or smoked paprika)

• 1 tsp cinnamon

• 1 tsp chili powder

• Salt and black pepper to taste

• 1/4 cup Amarena dark cherries in syrup  (optional)

STEPS

1. Add olive oil to a large saucepan on low-medium heat and add the oil.

2. Add the ginger and garlic, and sauté for about 4-5 minutes, stirring often.

3. Add the pears, raisins, apple cider vinegar, coriander, chipotle or paprika, cinnamon, and chili powder to the saucepan and stir well. 

4. Cover the pan and let the mixture simmer for about 30 minutes until the pears are very soft.

5. Season with salt and black pepper to taste. Fold in the Amarena cherries if desired.

SERVE

There are many ways to enjoy chutney. My favorite is to have a small dish of it while it's still warm.

You can use it chilled or reheated later as a:

• Topping for oatmeal.

• On toasted bagels or muffins.

• As a condiment to meals.

INGREDIENTS

• 1 cup quinoa, chilled

• 3 stalks celery, chopped

•  chopped

• 1 cup red, orange, yellow bell peppers, chopped

• 1 cup cucumber, chopped

• 1 cup snap peas, chopped

• 1 cup golden raisins, chopped

• 1 cup canned garbanzo beans, rinsed

• 1 cup canned black beans, rinsed

• 1/2 lemon

• 1/2 lime

• 1/4 cup Balsamic vinegar

• 1/2 cup olive oil

• 1/2 tsp chili powder or cayenne pepper

• 1/2 tsp ground nutmeg

• 1/2 tsp sea salt

• 1/4 tsp freshly ground black pepper

• 1/2 cup fresh parsley or mint, minced

• 1/2 cup pistachios or pine nuts (optional)

MAKE QUINOA

1. Add 2 cups water and 1 cup quinoa to a pan,

2. Bring to a boil, then turn heat to low and cook for 15 minutes. Check occassionally to prevent sticking.

3. Transfer to a bowl and refrigerate until well chilled.

MAKE DRESSING

1. Add olive oil, fresh squeezed lemon and lime juice, balsamic vinegar, chili powder, nutmeg, pepper and sea salt to a jar or bottle.

2. Shake well and set aside.

ASSEMBLE SALAD

1. Add chilled quinoa, celery, peppers, cucumber, peas, raisins, beans, and parsley to a large salad bowl and mix well.

2. Add dressing to salad and toss evenly.  Chill for an hour prior to serving.

ROASTING BEETS

I love beets! But for years I avoided making them at home because of the mess and staining from peeling them.

Then I learned that you don't have to peel them at all! 

The easy way to roast beets:

1. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).

2. Slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about ½ to ¾-inch thick on the widest edge.

3. Place the beet wedges on a baking sheet and drizzle with olive oil and sprinkle with sea salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.

4. Roast for 35 to 40 minutes, tossing halfway. They are done when you can easily pierce through them with a fork.

INGREDIENTS

• 1 roasted golden beet and 1 roasted red beet, chopped (no need to peel if you wash well before roasting)

• 1 cucumber, chopped

•  1 cup roasted or sauteed chanterelles, sliced

• 2-3 cups fresh spinach leaves, washed

• 1/2 cup homemade croutons (cut bagel or bread into bite sized pieces, toss with olive oil and sea salt, roast on 350 degrees until golden and toasty)

• 1/4 cup olive oil

• 1/2 tsp chili powder or cayenne pepper

• 1/2 tsp ground nutmeg

• 1/2 tsp sea salt

• 1/4 tsp freshly ground black pepper

STEPS

1. Add beets, cucumber, chanterelles, and spinach to a large salad bowl.

MAKE DRESSING

1. Add olive oil, chili powder, nutmeg, pepper and sea salt to a jar or bottle. Shake well and toss into salad until even.

2. Add croutons and serve.

INGREDIENTS

• Bread for toasting (rustic bread, bagels, English muffins)

• 4 avocados

• 1 tbsp  olive oil

• 1/2 tsp freshly squeezed lemon juice

• 1 tsp sea salt

• 1/2 tsp freshly ground black pepper

• Dash of ground cayenne pepper

STEPS

1. Mix together the avocados, olive oil, lemon juice, salt, pepper, and cayenne. Don't over mix - leave it slightly chunky.

2. Brush the bagels or bread slices with olive oil and toast in the oven on broil, just until lightly browned.

TO SERVE

1. Spread the avocado mix onto the toasted bagel slices.

2. Add optional toppings such as tomatoes, cucumbers, parsely, sprouts, or sunflower seeds.

INGREDIENTS

• 2 cups wheat berries

• 4 cups water

• 1 butternut squash, cut into cubes

• 1 cup shallot, chopped

• ⅓ cup fresh sage leaves

• 1 bunch lacinato kale, stemmed

• ⅓ cup toasted pecans, chopped

• ⅓ cup fresh pomegranate seeds

• ⅓ cup chopped parsley

• 1 Tbsp fresh thyme

• ⅓ cup shaved pecorino cheese (optional)

• Sea salt and freshly ground black pepper

• Orange Vinaigrette (see recipe)

STEPS

1. Rinse the wheat berries and add to a medium pot along with the water. Bring to a boil, then reduce the heat and simmer, uncovered, 25 to 40 minutes for soft wheat berries, 45 to 90 minutes for hard wheat berries, or until tender. Add more water if necessary. Drain.

2. Preheat the oven to 400°. Roast the butternut squash for 30 to 40 minutes, until tips turn brown. Add the shallots onto the baking sheet with the squash and roast for 20 to 25 minutes. Wrap the sage leaves in foil with a drizzle of olive oil and place on the baking sheet for the last 2 minutes. Unwrap and chop.

TO SERVE

1. When ready to serve, in a large salad bowl, massage the kale with a bit of the Orange Vinaigrette. Add the wheat berries, squash, shallots, sage, pecans, pomegranate, parsley, thyme, ½ teaspoon salt, pepper to taste, and toss. Top with the pecorino cheese if desired and serve.