Mediterranean Greens


Several greens are outstanding sources of calcium, but we are often at a loss for what to do with them. This recipe solves that problem in a most delightful way!  In fact, it is practically addictive.  Don’t forget the fresh lemon as a finishing touch – it makes this wonderful dish, extraordinary. 


12 cups mixed greens (kale, collards, Chinese greens or others)
2 Tbsp extra-virgin olive oil     
2-3 large garlic cloves, minced   
1/2 bunch fresh parsley, finely chopped  
1 Tbsp. Bragg’s or tamari sauce freshly ground black pepper, if desired
1/4-1/2 cup each, fresh oregano and basil, finely chopped   
2 tsp each, dried oregano and basil   
1 lemon, cut into wedges   



Wash the greens well and cut away any tough stems and stalks.  Set the greens in a steamer, with the tougher leaves (such as mature kale) on the bottom.  Cover and steam until tender, 6 to 8 minutes.  Set the cooked greens in a colander or large sieve to drain.  Squeeze out excess liquid and chop roughly.


In a large pan, warm the olive oil. Add all seasonings* and the greens.  Cook for a couple of minutes until excess moisture has evaporated from the pan.  Serve hot with fresh lemon squeezed on top.   Enjoy!


Makes 4 generous servings.






Spicy Eggplant


This eggplant dish goes beautifully with Indian or oriental food.


1 onion, chopped
2 cloves garlic, minced
1 Tbsp ginger, grated
1 green pepper, chopped
1 chili peppers
1 Tbsp olive oil
1 tsp sesame oil
4 small eggplants or 1 large eggplant cut in ½ inch cubes
2 cups tomatoes, chopped
1 tsp coriander
1 Tbsp miso
3 Tbsp vegetarian oyster sauce
Pepper to taste


Sauté onions, garlic, ginger, chili peppers and green peppers for about 5 minutes or until onions are tender.


Add eggplant, tomatoes, mushroom oyster sauce, soy sauce, miso and coriander. Cook until eggplant is soft.  Add pepper, if desired. Serve hot.


Makes 6 servings.






Barley/Mushroom Pilaf


Try barley instead of rice or potatoes.  There are several types of barley to choose from. Unhulled barley is unprocessed and generally used for sprouting rather than cooking. Hulled barley is the least processed form of barley that is commonly used in cooking. The hulling process removes only the outermost part of the barley.  It's chewier and takes longer to cook than pearl or pot barley, but is also richer in fiber and really trace nutrients. Pot barley is lower in fiber and nutrients and takes less time to cook, and pearl barley is another step down nutritionally, and slightly quicker cooking.


2 cups hulled barley
6 cups water
2 cups mushroom, chopped
4 green onions, chopped
2 stalks celery, sliced
1 tsp rosemary, crushed
3 Tbsp parsley, chopped
Salt and pepper to taste


Rinse barley well under cold water.


Put all ingredients in a large pot, cover and over and cook for an hour or until water is absorbed (about 1 to 1 ½ hours).


Fluff with a fork before serving.


Makes 12 servings