Vegetable Dishes
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Fennel and pear with parmigiano reggiano and balsamic glaze
By Dr. Ronald Hoffman
Serves 2 1/2 cup balsamic vinegar 1/2 pound Parmigiano Reggiano cheese, shaved into long strips 1/2 cup of fennel bulbs, shaved into thin strips 1 organic Bosc pear, sliced Black pepper, freshly ground In a saucepan, reduce the balsamic vinegar…read more
Categories:Vegetable Dishes
Cool and crunchy coleslaw
By Dr. Ronald Hoffman
Serves 4 1/2 cup plain nonfat yogurt 1/4 cup low-fat mayonnaise 1/2 teaspoon dry mustard 1/2 teaspoon seasoned salt 1/8 teaspoon ground black pepper 1 pound green cabbage (about 12 cups), finely shredded or chopped 1/4 cup chopped green onion…read more
Categories:Vegetable Dishes
Chilean sea bass on braised savoy cabbage
By Dr. Ronald Hoffman
In this recipe a little bacon goes a long way in flavoring gently braised savoy cabbage. Savoy, with its crinkly leaves, leads all other cabbages in its concentration of phytonutrients, like beta-sitosterol and pheuphytin-A- which is more than you’ll ever…read more
Categories:Vegetable Dishes
Dried corn/hominy
By Dr. Ronald Hoffman
Dried corn/hominy: 1 cup of grain to 3 cups water. Bring water to boil, add grain and let simmer in covered pot for up to 3 hours (or until grain is soft). Recipe by culinary nutritionist, Stefanie Bryn Sacks, M.S….read more
Categories:Vegetable Dishes
Steamed mustard greens, roasted garlic butter
By Dr. Ronald Hoffman
The combination of bitter greens and sweet roasted garlic is one of the most delicious vegetable preparations I know. Turnip greens make an equally beneficial substitute and are abundant in absorbable calcium. Serves 4 1 large head garlic 1 1/2…read more
Categories:Vegetable Dishes
Petite ratatouille
By Dr. Ronald Hoffman
This stripped-down ratatouille delivers the welcome clarity of simple food lovingly cooked over slow heat, for their natural juices coax the vegetables into another dimension. The olives deliver heart-healthy compounds and, said author Lawrence Durrell, “a taste older than wine;…read more
Categories:Vegetable Dishes
Oven-roasted peppers, za’atar oil
By Dr. Ronald Hoffman
For me there are few spices as evocative as za’atar, which strongly summons my days of wandering the old city of Jerusalem. Khaki-hued, za’atar is a mixture of hyssop, ground sumac, and sesame seeds. It is earthly and addictive, with…read more
Categories:Vegetable Dishes
Little tomato-pesto “napoleons”
By Dr. Ronald Hoffman
These intensely flavored layers of vegetables stack up a rainbow of benefits: antioxidant, antiviral, antimicrobial-but certainly not antigastronomadic (gastronomadic is a word invented by the French chef Careme to describe tourists who are lovers of regional food specialties). Bake these…read more
Categories:Vegetable Dishes
Julienned snow peas with lemon oil and poppy seeds
By Dr. Ronald Hoffman
When julienned and steamed, snow peas retain their beautiful verdance and subtle crunch. Poppy seeds add dramaýand a taste thatýs hard to describe. Serves 6 1 1/4 pounds snow peas 2 tablespoons plus 1 teaspoon lemon olive oil (see below…read more
Categories:Vegetable Dishes
French string beans with sweet garlic sauce
By Dr. Ronald Hoffman
“Frenching,” or splitting beans lengthwise, adds a refined touch to a rather common vegetables; you can make this dish doubly elegant by using a combination of fresh green and yellow (wax) beans. Roasted garlic melts into a sweet, flavorful sauce…read more
Categories:Vegetable Dishes
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Intelligent Medicine Radio Show for May 23, Part 2
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