The Best Green Goddess Dressing



Spring is here and it’s time to celebrate all things green! Herbs, lettuces, and green alliums are all to be celebrated for the next few months and Green Goddess salad is the perfect way to enjoy all of those things.

Green Goddess Dressing is Caesar’s herby cousin that makes even salad-phobes LOVE salad.  Creamy, herby, and slightly umami, Green Goddess makes your spring lettuces satisfying and far from austere.

This recipe makes quite a bit of dressing, so if you’re not feeding a crowd, make a batch for the week and use as needed.

The Best Green Goddess Dressing

Makes 1 3/4 cups dressing

For the dressing:

2/3 cup fabanaise or regular high quality mayonnaise
1/3 cup plain grass-fed kefir or yogurt
1/4 cup chopped chives or scallions
1/2 cup coarsely chopped flat-leaf parsley or chervil
1 teaspoon dried tarragon leaves
3 tablespoons fresh lemon juice (from about 1 lemon)
2 anchovy fillets packed in oil
1 small garlic clove (or 1/2 regular clove)
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Blend all ingredients in blender until uniform and smooth, about 1 minute.  Store in an airtight container for up to one week.

For the salad:

1 head romaine lettuce, chopped or mixed spring greens

1 head endive, sliced

1 greenhouse cucumber, halved lengthwise and sliced

1/4 cup packed sun-dried tomatoes, small dice

Freshly ground black pepper, to taste

Toasted sunflower seeds

Croutons (optional)

Toss salad ingredients with as much dressing as you’d like and serve immediately.  Keep any unused dressing in an airtight container and store for up to one week.

Smoky Beet and Feta Tart with Whole Wheat Crust - The Clean Gourmet

Smoky Beet and Feta Tart with Whole Wheat Crust


This tart is a showstopper.  For the crust I use leaf lard, which, believe it or not, is lower in saturated fat than butter (not that you should completely avoid saturated fats, as your body needs some, but an overabundance taxes the liver) and makes for the flakiest crust.  Also, the savory flavor of lard contrasts with the sweetness of the balsamic, giving the tart an almost meaty taste, especially combined with the texture of grated beets.  Of course, butter or olive oil will do if you haven’t come around to lard yet or don’t have any.

I think these would be really nice as mini tartlets for a party.  Just press small crust rounds into a mini muffin pan, blind bake with pie weights, and fill.  You’ll want to decrease the baking time by about half if you go this route.

I’m a fan of beets as a circulatory and workout recovery aid, so I think it’s wise to incorporate them into your meals at least once a week.

I streamlined the recipe to be quick enough to do on a weeknight.  Serve it alongside garlicky sautéed greens (such as the greens from the beets you use here) or an endive salad with mustard vinaigrette.

Smoky Beet and Feta Tart with Whole Wheat Crust

Makes 1 pie


For the crust:

150 grams whole wheat flour

50 grams all-purpose flour

1/4 teaspoon salt

100 grams leaf lard (butter or olive oil will do as substitutes), chilled (remove from fridge just before using)

1/4 cup very cold ice water

For the filling:

400 grams trimmed beets, then peeled and grated over large holes of grater

1 tablespoon olive oil

1 medium/large yellow or red onion, minced

1/4 cup balsamic vinegar

scant cup water

1/2 teaspoon dried thyme

3/4 teaspoon sweet smoked paprika

2 teaspoons grated fresh horseradish (a 1/4 teaspoon of wasabi paste dissolved in a teaspoon of water is a fine substitute)

pinch salt and black pepper, plus more to taste

150 grams feta, crumbled (double cream smooth is best)

2 eggs, beaten with 1/3 cup creamy almond milk or whole milk

1/4 cup toasted pistachios, roughly chopped, to serve

What to do:

Preheat the oven to 375ºF and make the crust.

Whisk flours and salt in a medium bowl.  Sprinkle chilled fat over flour and cut in with a pastry cutter, fork or the tips of your fingers.  Keep going until flour looks like fine sand.  Incorporate cold water, using your hands, being careful not to overwork.  Form into a ball and flatten.  Wrap tightly with plastic and refrigerate 15-30 minutes (or up to overnight).

Roll dough between two pieces of parchment until 1/4-inch thick.  Remove top piece of parchment and place open side of pie dish onto rolled crust and flip, transferring crust onto pie dish.  Remove parchment carefully, pressing crust against pie dish.

Blind bake crust: Get a fresh piece of parchment and place on top of crust, then fill the cavity with pie weights or a pot that fits inside.   Bake 10 minutes, then remove parchment and pie weights/pot.  Bake another 5 minutes and remove from oven.

While the crust is chilling and baking, begin work on the filling:  in a large high-sided sauté pan, heat olive oil over medium-high heat.  Add onion and sauté a few minutes, until softened and about to brown.  Add grated beets and balsamic and sauté until balsamic has mostly evaporated.  Add thyme, smoked paprika, horseradish, salt, and pepper.  Cook, stirring occasionally, until beets are fully cooked, about 15 minutes.

Taste to adjust seasoning, then transfer all but 1 cup of filling to baked pie crust.  Crumble feta over filling, then add remaining filling.  Top with beaten egg and milk mixture and bake 20 minutes.

Remove from oven and, just before serving, top with chopped toasted pistachios.

Adapted from:

Warm Kale Salad with Citrus and Spice Roasted Kabocha Squash and Fennel

I crave a salad of this nature-sturdy greens with warm roasted vegetables-at least once a week in the fall and winter.  Here is one of my favorite variations so far.


If you’re making this in advance, instead of blanching the kale, you can just toss the raw kale with all of the other ingredients, then warming the prepared salad in a pan as you need it.

I don’t add extra oil to the salad, as I think the oil from the roasted vegetables provides enough when mixed with the kale.  Of course, this is my preference and you can add more oil if you feel it needs it.

The fresh cranberries add a nice touch of bitterness that offsets the sweetness of the kabocha and orange.  If you don’t like bitter, feel free to omit the fresh cranberries or toss in some dried cranberries (which are usually sweetened) at the end.

I sometimes add rainbow chard stems to the roasting vegetables, as they get nice and tender when roasted and I’ve always got chard stems on hand.

Warm Kale Salad with Citrus and Spice Roasted Kabocha Squash and Fennel

Serves 3-4 as a side dish


For roasting:

1/2 kabocha squash, deseeded and cut into 1-inch chunks

1 head fennel, halved lengthwise and cut into wedges with core in tact

1/2 cup fresh cranberries

heaping 1/4 teaspoon ground cinnamon

heaping 1/4 teaspoon sweet paprika

pinch salt, preferably flaky sea salt

about 3 tablespoons olive oil (or enough to coat the vegetables well)

For the salad:

1 bunch purple kale, stems removed and leaves cut into chunks

1 cara cara or navel orange

black pepper and salt, to taste

1/2 teaspoon nigella seeds or poppy seeds

1 tablespoon red wine vinegar or champagne vinegar

crumbled feta, to serve

What to do:

Preheat oven to 400ºF.

Combine roasting ingredients and spread on a parchment lined sheet pan.  Roast in preheated oven for 20 minutes, until vegetables browned and tender.

While the vegetables roast, place kale in a large strainer and pour boiling water over to soften.  Allow to drain fully and place in a large bowl.  (See note above if making in advance.)  Zest the orange over the kale.

Remove remaining peel of the orange with a knife.  Cut orange into segments and add to kale.  Toss with salt, nigella or sesame seeds, and vinegar.

When the kabocha and fennel are roasted, remove from oven promptly and add to kale.

Taste and adjust for salt, vinegar, and oil.  Serve warm.

Arugula and Quinoa Salad with Pomegranate and Pumpkin Seeds - The Clean Gourmet

Arugula and Quinoa Salad with Pomegranate and Toasted Pumpkin Seeds

In the midst of a season of holiday treats and decadence, this is what your body is craving.  Clean and colorful, this salad will fill you with nutrients without killing your holiday buzz (hey, it’s red and green!).

Another plus, this peppery and sweet salad requires minimal chopping and can be put together easily in less than 10 minutes.

For a Latin twist, replace the parsley with cilantro, the lemon with lime, and add a bit of minced jalapeño.


Arugula and Quinoa Salad with Pomegranate and Toasted Pumpkin Seeds

Serves 4 as a side (serves 2 as a main)


2.5 oz arugula, roughly chopped (unless using baby arugula)

3 tablespoons lemon juice (from about 1 lemon)

1 tablespoon extra virgin olive oil

1/8 teaspoon salt

2 tablespoons finely chopped parsley

1 cup chilled cooked quinoa

1/2 cup pomegranate arils

1/4 cup toasted pumpkin seeds

Freshly ground black pepper, to taste


Toss arugula, lemon, olive oil, salt, and parsley together in a medium bowl.  Top with quinoa, pomegranate, and pumpkin seeds.  Finish with some freshly ground black pepper and serve.

Alternatively, just toss all ingredients together so everything is evenly combined.

Pumpkin Creamed Kale - The Clean Gourmet

Pumpkin Creamed Kale

Get ready for the holidays, because they’re basically here!  If you want a to “healthify” your holiday a bit, this is a superb way to add some virtue to the spread of candied yams, sugared cranberry sauce, and stuffing.  While those each have a well deserved place on the Thanksgiving table, there should be room for a bit of greenery as well.

Don’t get me wrong; this doesn’t taste “diety” and will certainly hold its own next to the candied yams, stuffing, and the like.  Another bonus, you won’t need more than 20 minutes from start to finish.

Rather than making a traditional roux with butter, flour, and cream, I brown the pumpkin with the shallot and garlic, then I gradually add in the broth until emulsified.  The toasted pumpkin purée, combined with a touch of cashew cream or milk creates a much healthier and nutrient dense alternative to the white béchamel used in most creamed dishes.

Pumpkin Creamed Kale

Serves 4-6 as a side dish


1 1/2 tablespoons grass fed butter or olive oil

1 medium shallot, minced

1 clove garlic, peeled and left whole

1 1/2 cups pumpkin purée (ideally from scratch, but canned is fine)

2/3 cup broth (chicken, bone, or vegetable)

1 bay leaf

1/8 teaspoon white pepper  and/or a dash of cayenne pepper

1/8 teaspoon nutmeg

1 bunch kale (any kind), stems removed and thinly sliced

1/2 cup cashew creamalmond milk, or grass fed whole milk

Salt, to taste (about 1/4 teaspoon)

What to do:

Warm a large high sided pan over medium heat.  Add butter or olive oil, shallot, garlic, and a pinch of salt.  Continue to cook, stirring, until shallot is pale and translucent, about 5 minutes.

Add pumpkin purée and cook, stirring, until thickened and beginning to darken.  Slowly whisk in broth, stirring constantly, until emulsified with the pumpkin.

Add bay leaf, nutmeg, pepper, and kale.  Mix thoroughly and cover.  Reduce heat to medium low and simmer until kale is soft, about 10 minutes.

Turn off the heat, stir in cashew cream or milk of choice and adjust for salt.  Serve immediately.

(Optional: top with toasted pumpkin seeds for garnish and a little bit of crunch)

Yellow Cauliflower and Squash Freekeh Bowl - The Clean Gourmet

Yellow Cauliflower and Squash Freekeh Bowl with Manchego

“What’s freekeh?”, you might be saying.  Freekeh is an ancient form of wheat that is truly delicious.  Nutty in flavor and creamy in texture, you can replace the rice in risotto or paella with this fun little grain for a more flavorful and faster cooking twist on such classics.  Freekeh is also higher in fiber and protein than rice, so why not try it?  (It is not, however, gluten free!  So keep that in mind when preparing for those with an intolerance.)

The key to this creamy, risotto like, dish is to use some really delicious, collagen-rich stock.  Stock is the main building block for flavor and a super creamy texture.  My favorite is made with chicken and venison bones, but a mix of beef bones and chicken wings is a great substitute.  Many specialty grocers and butchers now sell bone broth, so you don’t have to make it yourself if you’re not much into D.I.Y.-ing.  If I haven’t convinced you of the superior flavor of bone broth, the many health benefits of it are further reason to consider it (many resources online explain why).

Cooking the cauliflower and zucchini until very tender also contributes to the creamy texture.  I like the slightly cheesy flavor of yellow/orange cauliflower (a.k.a. “citrus cauliflower”), but regular white cauliflower will do fine as a substitute.

Note: The freekeh absorbs quite a bit of liquid when soaking, so you’ll probably want to use a bigger bowl than you think you’ll need for that initial step.  Of course, you can skip the pre-soak, but I recommend it, since it makes the grains more digestible and quicker cooking.


Yellow Cauliflower and Squash Freekeh Bowl with Manchego

Serves 4-6


1 cup cracked freekeh, soaked overnight (if you forget or don’t have time, increase broth by 1 1/2 cups and cook additional 10-20 minutes)

2 tablespoons olive oil

1 large shallot, finely chopped

2 medium cloves garlic, minced

8 ounces oyster mushrooms, torn or cut into large pieces

2 yellow zucchini/summer squash, medium dice

1 small/medium head yellow “citrus” cauliflower (about 1.25 lbs), cut into small florets (white cauliflower is a fine substitute)

3 cups rich homemade stock

1 teaspoon sea salt

about 1/4 teaspoon freshly ground black pepper

3 sprigs fresh thyme

half bunch parsley, very finely chopped

4 ounces Manchego cheese, cut into ¼” chunks

micogreens or more fresh parsley, to serve

What to do:

Drain and rinse soaked freekeh, then set aside.

Heat a large pot or Dutch oven over medium heat.  Add olive oil, shallots, garlic, and mushrooms, cooking until softened, about 2 minutes.  Add squash, cauliflower, drained freekeh, thyme and stock.  Stir well, bring to a simmer and cover.  Continue to cook until freekeh is cooked through and vegetables are nice and soft, about 20-30 minutes.  It’s best to stir a few times during cooking to prevent sticking and to increase creamy texture.  Don’t worry about the vegetables getting mashed- that’ll just make it more creamy:).

Uncover, taste to confirm that the grains are finished cooking, and stir in parsley and cheese.  Adjust for salt and pepper and top with microgreens or more fresh parsley to serve.

Great served with a peppery arugula salad and some baked chicken or white fish for protein.


Saffron Braised Purple Artichoke (Carciofo Viola Brasato allo Zafferano)

Spring is fleeting and in full force, so besides asparagus, ramps, and sunchokes,  I’ve been reveling in artichokes.  So far, this is my favorite way to enjoy them.  It’s a twist on this recipe, but more simple to prepare.

Don’t let the long cooking time dissuade you.  In fact, the long cooking time makes the recipe that much easier and more forgiving.  You can get the dish going before the rush of dinner prep and forget about it until it’s time to eat.  Simply set and forget- all you need to worry about is flipping the artichokes a couple of times during cooking.  I also love to make this on lazy Sundays as an appetizer that everyone can gather around, sopping up the juices with fresh bread while marveling at how soft and flavorful the leaves are- all that normally unattainable meat comes right off!

If you’re really afraid of anchovy, add a couple of whole green olives instead to get a similar salty/savory element.   That said, you really don’t taste anchovy in the end result- it just adds a nice umami flavor that balances the mellow sweetness of saffron.  So, I recommend you go for anchovy if you’ve ever enjoyed a Caesar salad or strive to become a centenarian


Gorgeous purple artichoke interior

Saffron Braised Purple Artichoke

Serves 4


2 artichokes, ideally purple or “sangria” variety

3-4 tablespoons high quality, good tasting olive oil

3 large cloves garlic, peeled and smashed

1/2 anchovy fillet

1 greenhouse beefsteak tomato (the best way to enjoy fresh tomato in the spring), sliced 1/4″ thick

1/4 teaspoon salt, plus more to taste

2/3 cup dry white wine

good pinch saffron

a few grinds black pepper

1 lemon, cut into wedges

handful minced parsley

What to do:

Halve artichokes and remove pith.

Warm olive oil in a medium or large dutch oven and gently sauté garlic and anchovy over medium heat until garlic is golden.  Add tomato and salt. Continue to cook until tomato begins to soften and anchovy is mashable and incorporated into the sauce, about 5 minutes.

Add artichoke, white wine, saffron and black pepper.

Cover and simmer on lowest flame (ideally with a flame tamer) for 1 1/2 – 2 hours, flipping two or three times during cooking.  The artichokes should be starting to fall apart and, even then, you can keep it on another 30-40 minutes if you’re not quite ready to serve them.

Adjust for salt and finish with a good squeeze of lemon and some minced parsley.

Serve with a glass of wine and the highest quality crusty bread for soaking up those juices.

Best Ever Vegan Mac

Best Ever Vegan Mac - The Clean Gourmet

I’ve been holding onto this for a while now, but I’ve been getting a lot requests for the recipe lately, so it’s time to share!  Most of my clients are dairy-free (I’ve actually been avoiding dairy as well in order to cut back on inflammatory joint pain), which means comfort food that they can enjoy within their dietary restrictions is a very important part of my repertoire.  Vegan mac is definitely a “go-to”.

This mac satisfies all kinds of cravings, with a super savory sauce and crunchy topping, but it’s very nutritious.  Instead of cheese, butter and flour, the sauce is made of cashews, nutritional yeast and spices (turmeric!!).  Thus, instead of empty carbs and loads of saturated fat, you get protein, fiber, anti-inflammatory anthocyanins and healthy fats!

Bring this to your next football party or serve it to vegetarians at your Thanksgiving dinner with a side of cranberry sauce ;).


Do not skip the cauliflower!  Cauliflower is not a randomly added vegetable.  It has a deep umami flavor that makes the mac more “cheesy”.

Since the sauce is nut based, you’ll need to thin it out quite a bit with pasta water, as it will thicken over time.  If you accidentally throw out the pasta water, don’t worry, you can use regular water or broth to thin.

Best Ever Vegan Mac:

Serves 6

2 teaspoons olive oil

1 shallot, minced

2 cloves garlic, minced

1 small/medium head cauliflower

12 ounces pasta (brown rice pasta is best for gluten-free, as it’s thicker than quinoa or corn based ones)

1 cup pasta cooking water

½ cup parsley, finely chopped (can make extra for garnish)

salt and pepper, to taste

For the vegan “cheese” sauce:

1½ cups raw cashews, preferably soaked 2-3 hours and strained

3 tablespoons fresh lemon juice

3/4 cup water

1 1/2 teaspoons sea salt

1/3 cup nutritional yeast

1 teaspoon chili powder

1 1/4 teaspoon garlic powder

1/2 teaspoon turmeric

½ teaspoon sweet paprika

1/8 teaspoon cayenne pepper

1/2 teaspoon Dijon or yellow mustard

panko or crumbled potato chips

turmeric and paprika, for garnish

Heat oven to 475 degrees Fahrenheit.

Blend all of the ingredients for the “cheese” sauce in a blender until smooth, about a minute.

Sweat shallot and garlic in a large pan. Add cauliflower with ½ cup water, season with salt and pepper, cover and cook until just tender.

Cook pasta in salted water until it’s about a minute undercooked. Reserve 1 cup of the cooking water and strain.

Mix the pasta, cauliflower, parsley and “cheese” sauce.  Place in oiled 9×9 baking dish.  Place in oven and bake until crispy, about 20 minutes:

Best Ever Vegan Mac - The Clean Gourmet

Remove from oven and, if using panko, top with panko and spray/drizzle with oil.  Place under broiler for 2 minutes, until browned.

If using crumbled potato chips, skip the panko/broiler step and just sprinkle the top with chip crumbs just before serving.  Dash the top with turmeric, paprika and parsley to garnish.

Best Ever Vegan Mac - The Clean Gourmet

Herbed Zucchini Cakes with Minted Sheep’s Milk Yogurt Dipping Sauce

Summer is NOT over!  Make these Herbed Zucchini Cakes while zucchini is still dirt cheap at the market and your neighbors are still drowning in zucchini from their backyards.

Herbed Zucchini Cakes with Minted Sheep's Milk Yogurt Dipping Sauce - The Clean Gourmet

These really don’t take long to make and are great as an appetizer for guests or as a light main course.

Herbed Zucchini Cakes with Minted Sheep's Milk Yogurt Dipping Sauce - The Clean Gourmet

I use almond flour to bind the patties, as it lends body and more flavor than breadcrumbs or flour do.  It also happens to make this dish paleo and gluten-free :).  Just make sure to wring the zucchini out well so that when making the patties they’ll come together without having to add extra almond flour.

Herbed Zucchini Cakes with Minted Sheep's Milk Yogurt Dipping Sauce - The Clean Gourmet

Don’t make these unless you plan on having some kind of sauce!  Tangy sheep’s milk yogurt and lime, along with fresh mint, is the best way to do these puppies justice.  If you’re vegan or dairy free (or not…), they’re also great with Creamy Vegan Red Pepper and Tomato Summer Sauce.

Herbed Zucchini Cakes:

Serves 2

2 cups grated zucchini, from 2 medium zucchini

½ cup grated potato, from 1 small potato

1 teaspoon salt

1 egg

2 tablespoons finely chopped parsley

1 teaspoon finely chopped thyme

2 teaspoons finely chopped mint

zest of 1 lime (about 1/2 teaspoon)

4 turns black pepper

about 1/3 cup almond flour (add more, if needed)

1 tablespoon avocado oil, for cooking

Place grated zucchini and potato in a colander and toss with salt.  Let drain in sink or large bowl while you prepare the remaining ingredients and dipping sauce.

In a large bowl, mix together egg, parsley, thyme, mint, lime zest and black pepper.

Wring out zucchini with clean dish towel- the drier you get it, the less almond flour you will need!  Add wrung zucchini and almond flour to bowl with other ingredients and combine.  Form into patties (this is where you’ll realize whether or not you need more almond flour).

Heat a large pan with avocado oil over medium-high heat.  Form patties with zucchini mixture and sear on pan, 2-3 minutes each side.

Serve with Minted Sheep’s Milk Yogurt Dipping Sauce or Creamy Vegan Roasted Red Pepper Summer Sauce.

Minted Sheep’s Milk Yogurt Dipping Sauce:

1 6-oz container sheep’s milk yogurt

1 tablespoon lime juice (1/2 juicy lime)

1 teaspoon finely chopped fresh mint leaves

Stir yogurt, lime juice and mint together in a small bowl.

Quinoa Pilaf with Strawberries, Jalapeño and Mint

Quinoa Pilaf with Strawberries, Jalapeño and Mint - The Clean Gourmet Strawberry season ends quickly after it arrives, so when it’s here I try to enjoy strawberries in every way possible- sweet or savory.  This salad is probably my favorite way to enjoy them.  A hint of jalapeño for kick, pistachio for crunch and the tang of lime and mint perfectly round out the strawberries.  I do recommend chilling a bottle of white wine before you get this going… Since quinoa is a complete protein, as well as a source of low glycemic carbohydrates, and the nuts/feta provides fat, this dish qualifies as a complete meal on it’s own or as a satisfying accompaniment to lean proteins or grilled vegetables. I’ve provided detailed instructions on how to get fluffy pilaf-style quinoa.  If you aren’t a perfectionist or are in a hurry, feel free to cook the quinoa as you normally would.

Ingredients: 1 cup quinoa

1 3/4 cups hot water

sea salt

1/2 quart strawberries, small/medium dice (I like to quarter a few for presentation 🙂 )

1 shallot, fine dice/mince

1 jalapeño pepper, fine dice/mince

handful fresh mint, chiffonade

handful fresh parsley, basil or tarragon, finely chopped

zest and juice of 1 lime (a little more than a tablespoon of juice)

1 tablespoon olive oil, plus more for kale

4 cups baby kale, or cut lacinato kale

fresh lemon juice, for kale

2 ounces goat cheese or feta, crumbled

1/4 cup whole pistachios

What to do: Rinse quinoa to remove the bitter-soapy coating called saponin (unless your quinoa says “pre-washed”).  Drain thoroughly and toast in 1.5 quart saucepan until dry and starting to smell toasty.  Pour in hot water and a pinch of sea salt, stir and cover.  Reduce heat to low and cook about 15 minutes, until a fork scraping the bottom shows no water.  Turn off heat and let steam, covered, for 10 minutes and then uncovered for 5 minutes.  Fluff with a fork and you’ve got perfect quinoa! Perfect Quinoa for Pilafs - The Clean Gourmet While the quinoa cools begin to prep other ingredients. Add strawberries, shallot, jalapeño, herbs, olive oil, lime zest/juice and a pinch of salt to quinoa and toss gently.  In a medium bowl, toss kale with a little olive oil, lemon and salt.  Top with quinoa mixture and garnish with pistachios and goat cheese.  Here you can either serve it nice and pretty with strawberry quarters and a little mint or just mix it all together. Strawberry, Mint and Jalapeno Quinoa Pilaf - The Clean Gourmet