Developed for MBF CSA Members by chef and Clinical Ayurvedic Specialist Alexeis Filipello

— part of the culinary offerings of the California College of Ayurveda

Originally posted on 3/11/2026

In this recipe we will focus on a combination of tastes to bring warmth and pungency to a rather cold time of year. As we move away from the cold we rekindle our digestion and move to a lighter way of eating. Welcoming the ingredients of early spring we see bitter greens and spicy brassicas.

Ingredients:

Gremolata:

3 spring onions (minced)
1⁄2 cup herbs (parsley/cilantro/mint or whatever you have on hand)
1/2 lemon (juiced) plus its zest
2 tbsp olive oil
(Optional) pinch of chili flakes to add heat

Roots:

1-2 chopped garlic (optional) 1 small knob of minced ginger 2 cups par-boiled potatoes (cubed)
2 carrots (sliced long in batons)
6 radishes (halved)

Greens:

1 head broccoli (florets),
1 leek* (sliced/cleaned white parts only)
1 bunch kale (torn without stems)
1 cup Arugula
3 Spring onions

Pantry:

2 tbsp ghee or avocado oil or oil of choice
1/2 tsp cumin seeds
1⁄2 tsp powdered ginger
salt & pepper

Garnish:

toasted pine nuts
Good olive oil
flaky salt.

INSTRUCTIONS:

Gremolata: Mix minced onions, olive oil, herbs, and salt. Let sit for 5 mins to soften the flavor of sharp onion, then stir in lemon juice. Adjust oil and lemon if needed. Should be a little wet but not a sauce.
Sauté herbs: Heat 1 tbsp ghee or avocado oil in a skillet over medium heat. Toast cumin and ginger (30 sec) set aside do not let the cumin burn.
Sauté Roots: In the same skillet, add potatoes, cook a few minutes until they begin to color, next add carrots, the ginger and garlic and last radishes. Add the cumin and ginger mixture back to the pan and a few crunches of fresh ground black pepper, and finish the cooking until your desired doneness. (A touch of water or stock can be added to keep the veggies moving around the pan easily) Set aside.
Char the Greens: Add 1 tbsp oil or ghee to the hot pan. Add broccoli and leeks. Do not stir for 3 mins to get a deep char. Cook on high. Add a crunch of pepper, and a splash of water or stock, and stir in kale to wilt.cover. Turn off heat.
Plate: Layer greens over the roots. Top with arugula, the gremolata, and pine nuts and a little flaky salt, optional drizzle of olive oil. enjoy!!

Quick Tip:

-Soak sliced leeks in a bowl of water to remove grit, then pat dry. Searing them (instead of steaming) brings out their natural sweetness. Save the greens as they make great soups, stock, and gravy.

-The residual heat will wilt the greens perfectly, preserving their enzymes and vital nutrients.

Enjoy!