Sommer White is more than just a doctor trying to help her patients feel better through integrative and functional medicine at Vitality Medical Center. She’s also passionate about food and is always searching for imaginative, fresh and flavorful fare. She collaborates with chef/photographer Sachi Kato to come up with a variety of original recipes that meet those criteria.
“Sachi and I usually come up with recipe ideas for certain times of the year and she creates a lot of them for me,” says Sommer.
Here are a couple of Sommer’s favorite springtime recipes. And if you like what you see here, there are dozens more at SommerWhiteMD.com.
Vegan Pasta Primavera with Braised Brussel Sprouts
This scrumptious green and white pasta dish offers the flavors of spring infused with a light white wine sauce. Serves four.
Braised Brussels Sprouts:
2 tablespoons olive oil
2 cups Brussels sprouts, trimmed and halved
¼ cup vegetable broth or water
few pinches sea salt
black pepper to taste
Pasta Primavera:
8 ounces pasta such as angel hair or spaghetti
3 tablespoons olive oil, and a little more for a finishing touch
1 medium onion, finely diced
1 teaspoon sea salt, more to taste
2 stalks celery, finely diced
3 cloves garlic, minced
4 medium size brown mushrooms, sliced
½ cup dry white wine
1 cup chopped asparagus
1 cup chopped zucchini
black pepper to taste (optional)
celery leaves or parsley for garnish
To make Braised Brussels Sprouts:
1. Heat skillet over medium heat, add oil and Brussels sprouts. Pan fry Brussels sprouts until golden for about 1-2 minutes. Flip sprouts and do the same to the other side.
2. Pour broth or water over the Brussels sprouts, cover and steam cook for 1 minute over medium low heat until tender.
3. Remove cover, season with sea salt and black pepper. Let the remaining liquid evaporate in the skillet. Place Brussel sprouts in bowl and set aside.
To make Pasta Primavera:
1. Boil water in large pot.
2. Heat olive oil in large skillet over medium heat, add onion, sea salt, and garlic, sauté until onion becomes translucent, about 5 minutes. Add celery and mushroom and sauté for about 3 minutes. Pour white wine and cook until wine cooks down, about 2-3 minutes.
3. In the meantime, cook pasta according to the package. Save ¼ cup pasta cooking water. Drain pasta with colander but do not rinse.
4. Add asparagus, and zucchini to the skillet, sauté for one minute. Pour ¼ cup pasta cooking water, continue to stir for another minute until vegetables become bright and tender.
5. Add cooked pasta and the Braised Brussels Sprouts. Using tongs, gently stir to combine. Add sea salt and black pepper to taste. Olive oil may be added, if desired.
6. Serve with garnish.
Matcha Green Tea Latte
This vegan matcha latte is creamy and comforting with an energy lift—and it’s loaded with antioxidants. Serves two.
2 teaspoons matcha green tea powder
2 cups almond milk or other non-dairy milk
1 pinch sea salt
3-4 teaspoons maple syrup
1/8 teaspoons cardamon powder (optional)
1. Place matcha green tea powder in small mixing bowl and pour 1/4 cup of hot water. Mix well with small whisk until matcha powder is dissolved completely. Set aside.
2. In saucepan, heat almond milk over medium low to a gentle boil. Add a pinch of sea salt, maple syrup, the matcha mixture, and cardamon powder. Stir well to combine.
3. Transfer to serving cups and serve hot.
