Alan Roettinger has been a private chef to the stars for over 28 years, and has authored two cookbooks, Omega-3 Cuisine (Books Alive, 2008) and Speed Vegan (Book Publishing, 2010). Visit him and preview his books at www.alanroettinger.com, or check out his blog at Vegan Ascent.
Pine nuts, allspice, and mint give this meat-free entree Middle Eastern flair, but the overall statement is “American harvest.” The entire dish can be prepared up to three hours ahead and reheated just before serving time.
Like all greens, bitter greens supply iron, but they are also powerful blood purifiers. Taken at the end of a meal, they act as digestive aids as well as palate cleansers. Prep tips: This dressing is fine made ahead, even for days and days, kept in the fridge. Ingredient tip: Check sodium levels on smoked trout; they vary wildly by brand.