Kale salad with Asian Pears and ginger sesame dressing
This is the perfect fall salad. It's warm and crunchy and so fresh! Feel free to add any additional veggies to this (shredded carrots and beets would be great, as would matchstick slices of kohlrabi) or keep as is.
1 bag lacinato kale
1-2 medium Asian pears, cored and cut into slices
1/4 cup cup pecans, rough chopped
Salt and fresh cracked pepper
Use coconut oil to lightly coat a saute pan. Cook kale in batches over medium low heat until bright green and slightly soft.
Pile kale onto a large serving plate, top with sliced pears and pecans. Dress to your preference. Sprinkle with salt and fresh cracked pepper.Serve immediately!
Ginger Sesame dressing
2 cloves of Garlic (minced)
2 tbs. Fresh Ginger (minced)
1/2 cup Full Sun Canola Oil
1/2 cup other oil (olive or sunflower, or more Canola)
1 tsp. toasted Sesame Oil
Apple Cider Vinegar to taste (about 1/2 cup total)
2 tbs. Tamari
2 tsp. Maple Syrup
Mix garlic, ginger, vinegar, tamari, & maple syrup, then gradually add oils while whisking (or blending).
A little sugar softens the edge of the vinegar here and complements the natural sweetness of the beets. Keep these on hand for healthy snacks, or add to salads.
1 bunch beets
1/3 cup red wine vinegar or sherry vinegar
Salt to taste
2 garlic cloves, cut in half
2 teaspoons sugar
Place the beets in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets. Remove from the heat, add the garlic to the pot and set aside to cool.
Remove the beets from the pot (do not drain), slip off the skins and cut in wedges.
Combine the remaining vinegar and the sugar. When the sugar has dissolved in the vinegar, stir in 1/4 cup of the cooking liquid from the beets. Toss with the beets and the garlic. Refrigerate for 30 minutes, then remove the garlic from the marinade. Remove the beets from the marinade with a slotted spoon to serve.
Speedy Apple-Beet Salad
This salad would be a great addition to any meal.
2 Honeycrisp apples, unpeeled, cored, and cut into thin wedges OR Asian pears
1/4 cup fresh lemon juice
1 tablespoon sugar
2 medium golden beets, peeled and cut into wedges
1/4 small red onion, cut into two wedges
1/3 cup fresh flat-leaf parsley leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 1/2 tablespoons Dijon mustard
1/2 cup walnut halves, toasted
1 ounce blue cheese, crumbled (about 1/4 cup)
Thinly slice apple wedges in a food processor fitted with a slicing blade. Combine apples, lemon juice, and sugar in a large bowl; toss to coat. Slice beet and onion wedges in food processor fitted with a slicing blade; add beet mixture and parsley to apple mixture. Sprinkle with salt and pepper. Stir in oil and mustard; toss gently to coat. Arrange about 2/3 cup salad on each of 8 plates; top each serving with 1 tablespoon walnuts and about 1 1/2 teaspoons cheese.
Maply Acorn Squash
This is my favorite way to enjoy acorn squash.
2 acorn squash (each about 1 1/2 pounds), halved crosswise and the seeds and strings discarded
2 TBS unsalted butter, softened
1/4 cup pure maple syrup
1/8 teaspoon ground allspice, or to taste
2 tablespoons dried currants
Spread the cavity of each squash half with about 1/2 teaspoon of the butter, sprinkle the halves with salt and pepper to taste, and arrange them, cut sides down, in a large baking pan. Add enough water to reach about 1/4 inch up the sides of the squash halves and bake the squash in the middle of a preheated 400°F. oven for 30 minutes. While the squash is baking, in a small saucepan combine the remaining butter, the maple syrup, the allspice, the currants, and a pinch of salt and heat the mixture over moderately low heat, stirring, until the butter is melted and the currants are plumped. Remove the squash from the oven, turn it cut sides up, and brush it generously with some of the maple mixture. Return the squash to the oven and bake it, brushing it with the maple mixture occasionally and adding more water to the pan as necessary to keep the bottom covered, for 20 to 30 minutes more, or until it is very tender. Season the squash with salt and pepper.
I love potatoes with any herbs. Cilantro gives this a Syrian-style flavor to these taters.
1 bunch fresh cilantro, chopped
1 garlic clove, minced
1/4 cup olive oil
3 pounds potatoes, peeled and cubed
1/2 teaspoon salt
In a large skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir for 20-25 minutes or until tender and lightly browned. Drain. Sprinkle with salt.
Cilantro and Ginger Hummus
Still have some of last week's ginger? This recipe recommends peeling your chickpea skins but I don't think that's completely necessary. It makes a smoother hummus but it is time consuming!
1 can (15 ounces) chickpeas (you can use dry and cook your own too)
1/2 cup tahini
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1/4 cup cilantro
juice from 1/2 a lemon
1/4 cup water (or reserve the chickpea cooking water if you use dry beans)
1/4 cup olive oil
1 teaspoon sea salt
First you need to peel off the chickpea skins. In a food processor blend the chickpeas until they are a coarse grain. Now add the tahini, garlic, ginger, lemon juice, cilantro and salt. Blend for a full minute or two. Now with the processor still running drizzle in the oil and then the water. For an even smoother, thinner consistency add more water.
Easy Kohlrabi Slaw
This recipe from Martha Stewart is a classic example of not needing any fancy ingredients or complicated procedures in order to make food taste good! There's little you need to do to make quality ingredients shine!
Kohlrabi, cut into matchsticks
Apple, cut into matchsticks
Fresh lemon juice
Salt and pepper
Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.
Sauteed Kohlrabi with Onions and Cream
This recipe, also from Martha, looks like a great way to use your kohlrabi and the leaves!
Cubes of peeled kohlrabi
Thinly sliced white onion
Finely shredded kohlrabi leaves
Salt and pepper
Cook kohlrabi and onion in butter over medium-high heat until almost tender. Stir in kohlrabi leaves, and cook until wilted. Add a generous splash of heavy cream, and cook for a few seconds to reduce. Season with salt, pepper, and nutmeg. Serve with chicken, pork chops, or steak.
Classic Oven Roasted Onions
Bursting with rich brown flavors, roasted onions can be a one-dish meal, a first course, a salad or side dish. For a simple supper, try the warm onions with balsamic, maybe a drizzle of olive oil, and a crumbling of a favorite blue cheese, mild fresh goat cheese, parm, or whatever appeals.
4 medium to large organic onions (yellow, red, white)
Spread a sheet of foil on oven rack and preheat to 400 degrees. Trim away root and a 1/4 inch of top of onions. Set root side down on foil, spacing about 2 inches apart. Roast 1 hour, or until easily pierced with a knife. Serve warm or at room temperature. Make 2-inch deep cross out of top of each onion, spread slightly and season.
*salt and freshly ground black pepper, 2 TB wine vinegar and 1 TB extra-virgin olive oil
*3 TB balsamic vinegar and possibly 2 to 3 oz of Gorgonzola, Maytag Blue, fresh goat cheese, Parmigiano-Reggiano, Fontinella, or cheese of choice, crumbled or grated
*chopped fresh herbs, rice and grain salads.
This week's kale is perfect for kale chips as they're ready to go! All you need to do is heat up the oven, season, and cook. They come out crispy with a very satisfying potato chip like crunch. You can try different toppings - chili powder, parmesan cheese etc, to flavor them further, but the simple oil and salt I have given below really is great.
1 large bunch kale (any kind, but Lacinato is great), tough stems removed, leaves torn into pieces
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Position racks in upper third and center of oven; preheat to 400°F.
If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don't overlap. (If the kale won't all fit, make the chips in batches.)
Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)
Chili-Roasted Acorn Squash
2 acorn squash (1 1/2 pounds each), halved lengthwise, seeds removed
2 tablespoons olive oil
2 teaspoons chili powder
Coarse salt and ground pepper
Preheat oven to 450 degrees. Cut each squash half into several wedges, then halve wedges crosswise.
On a large rimmed baking sheet, toss squash with oil and chili powder; season with salt and pepper, and toss again. Roast until tender and starting to brown, 20 to 25 minutes, tossing halfway through.