1 head broccoflower, cut into florets
2 tablespoons olive oil
2 garlic cloves, minced
red pepper flakes, to taste
salt
black pepper

In large pot of boiling water, cook Broccoflower until tender-crisp, 5 to 7 minutes. Drain and transfer to large bowl.

While Broccoflower is cooking, saute the garlic in the olive oil for 1-2 minutes. Season with salt, black pepper and red pepper flakes.

Pour over cooked Broccoflower and toss to combine.

Serves 6

4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Kosher salt and black pepper
Extra-virgin olive oil, for cooking

Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.

Preheat your broiler.  Broil tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center.  If you prefer, this recipe can be grilled as well.

Serves 4

1 head cauliflower, florets cut into 1/2-inch pieces, stems chopped fine
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 medium onion, finely chopped
1 1/2 cups short-grain Italian rice (arborio)
1 clove garlic, minced
1/2 cup dry white wine
3 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 1/2 cups Italian fontina cheese, grated
1/2 cup roughly chopped fresh parsley

Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F.

Toss the cauliflower florets with 1 tablespoon olive oil on a baking sheet. Arrange in a single layer and season with salt and pepper to taste. Roast on the upper oven rack, for about 15-20 minutes or until the cauliflower is tender.

Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat. Add the onion and cauliflower stems and cook, stirring, until the onion is translucent, about 3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add the broth, 2 cups water and 1 teaspoon salt; cover and bring to a boil. Transfer the pot to the lower oven rack and bake until the rice is tender, about 15 minutes.

Remove the rice from the oven and add the butter, fontina cheese and parsley, stir until the risotto is creamy, 1 to 2 minutes. Divide among bowls and top with the roasted cauliflower.

Serves 4-6

1 roasting chicken, rinsed and patted dry
Kosher salt
Freshly ground black pepper
4 cloves garlic
1/4 cup honey, warmed

Preheat your oven to 425 degrees F.  Season the chicken inside and out with salt and pepper.  Place the garlic cloves inside the cavity of the chicken. Place on a roasting pan and bake for 30 minutes.  Reduce the heat to 375 degrees F and cook for another 15 minutes.  Brush the chicken with the honey and return to the oven for another 15-20 minutes or until cooked through and no longer pink.

Serves 4-6

I’ve become a new fan of Brussels sprouts and here is a simple recipe that tastes great.

1 lb fresh Brussels sprouts
1/4 cup vegetable stock
salt, to taste
black pepper, to taste
1/2 tablespoon Herbes de Provence *see note

Clean the Brussels sprouts by trimming the bottom and removing and spotted outer leaves.  Cut each sprout into half or quarter depending on the size.  Place in a pot with the vegetable stock and seasoning over medium heat.  Once the stock begins to boil, stir and lower the heat slightly.  Cook for about 5-7 minutes or until they are tender.

Serves 4-6

You can make Herbes de Provence by combining the following ingredients:

• 3 Tablespoons dried marjoram
• 3 Tablespoons dried thyme
• 3 Tablespoons dried savory
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/2 teaspoon fennel seeds

4 carrots, peeled and roughly chopped
4-6 baby turnips, peeled, cubed
4-6 potatoes, peeled and cubed
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 large beet, peeled and cut into thick wedges
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

Preheat the oven to 400 degrees F.

Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.

1 pound mustard greens, washed very well and torn into large pieces
1/2 cup thinly sliced onions
3 cloves garlic, minced
1 tablespoons olive oil
4 tablespoons chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sesame oil

3 cups cooked couscous
1/2 a basket of cherry tomatoes, halved
1 medium cucumber, peeled and cut into 1/4-inch pieces
1 cup cooked chickpeas
1 lemon, cut in half
1 lime, cut in half
about 1/4 cup extra virgin olive oil
fine grain sea salt
freshly ground pepper
1/3 cup basil or cilantro, chopped
1/3 cup feta cheese, crumbled

Cook couscous according to package directions. Combine the couscous, tomatoes, cucumber, and chickpeas in a large bowl. Squeeze the lemon and lime juice directly into the bowl, add the olive oil, some salt, and some pepper. Toss well, taste, and adjust with more of the above if necessary. Add the basil and feta.  Toss gently until it is evenly combined.

Serves 4-6

3/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 cup parsley
2 cloves garlic
1 bunch scallions, both white and green parts, trimmed
1 tablespoon dried chili
salt and freshly ground black pepper

Place all ingredients in a food processor and blend together; do not over mix. Let stand for 1 hour.

2 cups frozen, peeled pearl onions
12 oz. dried spaghetti
1 tbsp. olive oil
8 oz. skinless, boneless chicken breast halves, cut in bite-size pieces
8 oz. broccolini, trimmed, or broccoli, cut in pieces
1 tsp. dried parsley flakes (optional)
1/2 tsp salt (optional)
Crushed red pepper (optional)
1 1/2 cups yellow or red cherry tomatoes (8 oz.)
1 cup chicken broth

1. In a large pot of water, cook onions for 3 minutes. Remove with slotted spoon; set aside. In same water, cook pasta according to package directions. Reserve 1 cup cooking water. Drain pasta; set aside.

2. While pasta cooks, in 12-inch skillet cook chicken in hot oil over medium-high heat for 3-4 minutes, stirring occasionally. Add broccolini and onions. Sprinkle parsley, salt, and red pepper. Cook, stirring frequently, for 5 minutes. Add tomatoes, broth, reserved water, and spaghetti. Cover; simmer about 5 minutes or until broth is slightly reduced and vegetables are tender.

Makes 4 servings.