Roasted Beet & Watercress Salad
3 large beets - any color, Chioggia would be gorgeous
I bunch of watercress
2-ounces of goat cheese that can crumble or feta
1/2 cup raw walnuts
1/2 cup good olive oil
1 tbsp apple cider vinegar
1 tsp honey
1 tsp dijon mustard
sea salt & pepper to taste
Pre-heat oven to 400 degrees F
Roughly oil the skins of the beets with vegetable oil and place the beets on a baking sheet covered with foil for about an hour or until a knife easily slips into the beet.
Remove from the oven and allow them to cool completely.
When you are ready to assemble the salad:
Take the beets and slip off their skins – they should come off really easily. Slice the beets into 1/4? slices.
Arrange a bed of watercress on a pretty plate and lay the beet slices overlapping each other on top.
Crumble the cheese and sprinkle the walnuts over the salad. Drizzle dressing on top.
I always add apple slices to sweeten any coleslaw that I make. Apples gives the slaw a nice, sweet crunch.
1 medium Arrowhead cabbage
2 tablespoons finely chopped red onion
1 cup mayonnaise, preferably home-made
2 tablespoons water
3 tablespoons white wine vinegar
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon dry mustard, or 1/2 teaspoon Dijon-style mustard
Using a large, sharp knife, remove the hard core from the cabbage and then cut the cabbage very finely. While it may be tempting to use a food processor, the best results are achieved by hand. You should have about 8 firmly packed cups. Using a vegetable peeler or mandolin, scrape the carrot and then cut it into long, fine strands or paper-thin slices about the length of the cabbage shreds. Place the cabbage, carrot, and onion in a large bowl. In a small bowl stir together the mayonnaise, water, vinegar, caraway seeds, salt, and mustard. Using your hands, combine the mayonnaise dressing with the cabbage mixture. Cover and refrigerate the salad for up to 3 hours.
Simple Baked Arrowhead Cabbage
Here's a nice, easy side dish that showcases these lovely cabbages.
1 Arrowhead Cabbage, cut in two lengthwise
Place the cabbage halved on a baking sheet or in a glass baking dish. Drizzle with olive oil and sprinkle with salt, pepper and chopped scallions. Roast for 20-30 minutes at 350 degrees. Remove from oven, sprinkle with grated parm and return to oven to bake a few more minutes until cheese is lightly browned.
The result was very light and lovely without any of the heaviness sometimes associated with cabbage. The best description of the taste I can come up with is buttery crunch — not at all tough, but a velvety texture. Mild, sweet, delicious.
Warm Kabocha Squash Salad
1 kabocha squash (about 1 3/4 lb.)
1/4 cup extra virgin olive oil
1 tablespoon fresh thyme leaves
About 3/4 teaspoon salt
About 1/2 teaspoon pepper
3 tablespoons sherry vinegar
8 ounces mesclun
8 ounces thick-cut applewood-smoked bacon, cut into 1/2-inch pieces
1/4 cup thinly sliced shallots
3 ounces pecorino romano cheese
Cut squash in half vertically and scoop out seeds. Cut halves into 1/2-inch-thick wedges. Trim and discard the peel from each wedge. In a 12- by 17-inch baking pan, mix squash with 2 tablespoons olive oil and the thyme until coated. Sprinkle generously with salt and pepper. Arrange pieces in a single layer. Bake in a 475° oven until squash is slightly browned and tender when pierced, 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together vinegar, remaining 2 tablespoons oil, and 1/4 teaspoon salt. Place greens and squash in a large bowl.
In a 10- to 12-inch frying pan over medium-high heat, stir bacon until lightly browned and crisp, about 5 minutes. Transfer to paper towels to drain. Discard all but 2 tablespoons fat from pan. Add shallots to pan and stir constantly over medium-high heat until limp, about 4 minutes. Remove from heat and carefully stir in olive oil mixture. Pour mixture evenly over greens and squash; mix gently to coat.
Divide salad among six plates. Using a vegetable peeler, shave pecorino cheese over the top of each. Sprinkle salads evenly with bacon and candied pepitas. Add more salt and pepper to taste.
Honey Glazed-Plums with Almonds and Creme Fraiche
Don't put your grill away for the winter just yet! This is my favorite way to enjoy stone fruits. If you don't have creme fraiche you could substitute goat cheese.
3 tbsp honey
1/2 tsp fresh chopped thyme, or sub about 1/4 tsp dried thyme
1/2 tsp fresh lemon juice
Preheat grill to medium-high heat. Combine honey, thyme, and lemon juice in a large bowl.
Pit and halve the plums and add to the bowl; toss gently to coat.
Arrange plum halves, cut sides down, on grill rack coated with cooking spray; grill 3 minutes or until plums are well marked. Turn; grill 3 minutes or until tender.
Arrange the plums on a plate; top each with 1 tbsp creme fraiche and 1 1/2 tsp chopped toasted almonds.
Grilled Scallions with Sesame Oil
Serve these whole as a delicious side dish or slice them for a garnish to enhance your meal.
8 scallions, cut in half lengthwise
Toasted sesame oil
Freshly ground black pepper
Preheat the broiler or lightly oiled grill to medium-high heat. Arrange the scallions on a shallow baking sheet or a piece of aluminum foil.
Pour a little of the sesame oil into a small bowl. Use a pastry brush to completely coat the scallions with a thin layer of oil. Season with salt and pepper. Place the scallions under the broiler or on the grill and broil until they are golden brown on all sides, 3 to 5 minutes.
Broiled Beet Slices with Maple-Teriyaki Sauce
These beets are irrestible!
12 small or 6 medium beets, scrubbed, trimmed
1/4 cup butter
2 tbsp maple syrup
1 tbsp minced or pressed garlic (about 6 cloves)
1 tbsp finely chopped or grated fresh ginger
1 tbsp soy sauce or tamari
Preheat the oven to 400F. Place beets in a small roasting pan with 1/2 cup water. Cover with foil and bake until beets are easily pierced with a sharp knife, 45 minutes to 1 hour (depending on size).
Preheat the broiler. Allow beets to cool slightly, then run under cold water and slip off their skins. Slice into 1/4 inch rounds. Melt the butter in a small pan over medium heat. Stir in the maple syrup, garlic, ginger, and soy sauce or tamari. When the ingredients are thoroughly combined, remove from heat.
Put the beets in a shallow baking pan and pour the maple syrup mixture over them. Broil, stirring occasionally, until tender, 5 to 10 minutes.
Stir Fried Turnips with Greens
From Jack Bishop's A Year in a Vegetarian Kitchen. This is a simple and tasty way to use your turnips and their greens.
3/4 cup orange juice
2 TB tamari
3 medium scallions (sub in some leeks!)
4 med garlic cloves
1 TB minced ginger
1/2 tsp hot red pepper flakes
1 TB plus 1 tsp peanut oil
1.5 lbs salad turnips, cut into 3/4 wedges or chunks
5 cups packed, stemmed greens
Combine orange juice and soy in measuring cup. Place scallions (or leeks), garlic ginger, red pepper flakes in small bowl. Heat 1 TB oil in large skillet over med high heat until shimmering. Add turnips and stir fry until lightly browned, 5 to 7 minutes. Push turnips to edges of pan, spread garlic mixture in center of pan. Drizzle remaining 1 tsp oil over mixture and cook until fragrant, about 1 minute. Stir to combine with turnips. Add orange juice mixture to pan, cover and cook, until turnips are creamy and tender and liquid has reduced to a few tablespoons (2-3 minutes). Add greens, cover and cook until just wilted, about 1 minute. (If the contents of the pan are too soupy, simmer with the cover off to reduce the liquid to a sauce consistency.). Serve immediately.