Cantaloupe Salad with Lime, Mint, and Ginger
This is a refreshing salad - serve on it's own for breakfast, with a scoop of ice cream or sorbet for dessert, or even as a side with fish tacos.
1 cantaloupe, halved, seeded, peeled
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons sugar
2 1/2 teaspoons grated peeled fresh ginger
2 teaspoons honey
Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.
Fresh Ginger Dressing or Marinade
This is a super simple and tasty dressing. It will be great as salad dressing on this week's mesclun, and works well as a drizzle on kale, pac choi, chicken, fish, etc. Just mince the garlic and ginger, and put all ingredients in a jar and shake to blend.
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
3/4 cup olive oil (or better yet 1/2 cup olive or vegetable, 1/4 cup sesame oil)
1/3 cup rice vinegar
1/8 cup soy sauce
2-3 tablespoons honey
Asian Cilantro Dressing for Rice, Noodles, Salads or Meats
This is a very versatile dressing. For a very simple meal, serve this over steamed spinach or sauteed pac choi, rice, and Baked Maple Ginger Tofu.
5 T vegetable oil
1/3 cup packed fresh cilantro with stems
1/4 cup fresh lime juice
1/4 cup tamari soy sauce
1 ounce fresh ginger (about an inch of it?), cut into six 1/4 inch slices
6 large cloves garlic
1 1/2 T ground cumin
1 small jalapeno or other chili (optional)
Combine and blend all ingredients together in a food processor or blender until the chili, garlic, ginger and cilantro are finely chopped.
Cilantro Potato Salad
Recipe courtesy Emeril Lagasse. Serves 5-6.
1 cup mayonnaise
3/4 cup cilantro leaves
1 tablespoon minced garlic
1 teaspoon sea salt
Freshly ground black pepper
2 pounds potatoes, cooked and halved (unpeeled)
1/3 cup finely minced onions
In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns black pepper. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving.
Sausage, Grana, and Mesclun Pizz'alad
Eating Well recently highlighted pizz-alad's in their August 2013 issue. The concept is simple - make a pizza and then throw the salad right on top of it! The salad dressing soaks through the greens into the crust making the whole thing gooey yet crunchy. Check out the article for further information and recipes. 1 pizza dough
2 cloves garlic, minced
3 tbsp extra-virgin olive oil, divided
1 Roma Sausage, slicedand cooked
2 tbsp sherry vinegar
1/2 tsp anchovy paste or 1/2 tsp minched anchovy fillet
4 cups mesclun or other green
1/3 cup shredded Grana cheese, Parmesan, or Asiago
Position rack in lower third of oven, place a pizza stone on the rack and preheat oven to 500F. Let the stone heat at 500 for 20 minutes.
Roll pizza dough on a lightly floured surface into a 12 to 14-inch circle (depending on the size of your stone). Transfer to a lightly floured pizza peel (or inverted baking sheet).
Combine garlic with 1 tbsp oil in a small bowl and brush the dough with it. Sprinkle with sausage. Slide the pizza onto the hot stone. Bake until golden and crispy, 8 to 10 minutes.
Meanwhile, whisk vinegar, anchovy and the remaining 2 tbsp of oil in a large bowl. Add greens and cheese; toss to coat. When the pizza is done, transfer to a large cutting board and let cool for 5 minutes. Mound the salad in the middle and serve immediately.
Cilantro and Potato soup
This is a delicious, satisfying soup. Like most soup recipes, there is lots of room for improvisation here with some options given below.
2 TB olive oil or butter
2 medium onions, finely chopped (or 2 leeks)
4 garlic cloves, finely chopped
1 quart chicken broth (or vegetable broth)
2 medium potatoes, peeled and coarsely chopped
salt and pepper
1 pinch red pepper flakes
2/3 cup fresh cilantro, finely chopped
Saute onion and garlic slowly until tender. Add the broth, potatoes. Cook til the potatoes are tender about half an hour. Add most of the cilantro leaving a few tablespoons for garnish. Use an immersion blender or food processor to puree. Serve hot or cold, and garnish with the remaining fresh cilantro. Add a squeeze of fresh lime juice before serving.
Optional: add 1 diced, seeded jalapeno pepper along with the broth and potatoes. Add up to 1/4 cup of cream to soup just before serving. Add a couple chopped scallions to the soup after pureeing.
Best Beets Ever!
3 large boiled beets (about 1 pound)
1 medium onion
2 tbsp Honey
1 big orange
1 tbsp soy sauce
thumb-size piece of ginger
2 tbsp oil
Squeeze the orange to make roughly a 1/2 cup of orange juice. Peel the medium onion and slice it in half-rings, peel and grate the fresh ginger.
Boil the beets and peel the skin off, then slice them in half-rings, just like the onions.
Pour 2 tbsp of honey into a bowl. Add the orange juice and 1 tbsp soy sauce . Stir until the syrup has dissolved. This could take a minute or so.
Heat 2 tbsp oil in a stir-fry pan and sautee the onions for 5 minutes, until soft but not brown. Add the ginger and cook for an additional minute.
Add the beet slices and stir fry for 2 to 3 minutes.
Pour the orange/syrup mix in. Season with a good pinch of black pepper and salt. Strip 2 or 3 thyme sprigs andadd the leaves. Simmer the beets for 5 minutes over low heat.
This recipe comes to you courtesy of the blog Diary of a Locavore. It calls for 2 cups of corn, but don't feel you need to be spot-on with this measurement; a little more or a little less isn't going to matter. I've made these with both white flour and whole-wheat flour, with equally good results. When using whole-wheat flour, though, I use just a tad (maybe about 1 tablespoon) less than the 1/4 cup called for here.
2 cups fresh corn kernels (about 3 ears)
3 eggs, separated
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
Using a medium-sized, sharp knife, carefully cut the kernels off the corn cobs. It's easier to do this if you lay the ears flat on the cutting board, rather than standing them up. Don't worry about separating the kernels, which usually come off in chunks (see the photo above); this will happen naturally when you mix the batter. Set the corn aside.
Separate the eggs. Put the egg yolks into a medium-size mixing bowl and beat them lightly with a fork. Add the flour, salt, and pepper and stir, then add the corn and stir again—just enough so that everything is nicely mixed together. Beat the egg whites until stiff and then gently fold them into the batter.
Heat your griddle or frying pan to medium hot, oil it lightly, and then drop pancake-size dollops of batter into the pan. Cook about 2 minutes, or until you start to see little dimples forming on the top of the pancakes, then flip them and cook another minute or so. Serve warm with butter and maple syrup.
Chicken Curry with Cashews
This is one of Amy's favorite chicken recipes that a friend gave her years ago and one that she makes over and over. It calls for adding the chicken to the dish raw and cooking it, but she always has whole chickens to deal with and since she can't be bothered cutting them up before cooking, she uses cooked meat. Honestly this dish is so good it's like dessert. You can't stop eating it.
1/4 c butter
2 medium onions, finely chopped
2 large garlic cloves, finely chopped
1 TB finely chopped peeled fresh ginger
3 TB curry powder
2 tsp salt
1 tsp ground cumin
1/2 tsp cayenne
1 chicken, cut into pieces
14-16 oz diced tomatoes
1/4 c chopped fresh cilantro (this is nice but not essential)
3/4 c cashews (this I suppose is not essential but is what makes the dish dessert like)
3/4 c. whole milk plain yogurt
Heat butter over moderately low heat until foam subsided, then cook onions, garlic, and ginger, stirring until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 mins. Add chicken and cook stirring to coat, 3 minutes. Add tomatoes and their juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally until chicken is cooked through, about 40 minutes.
*If making with cooked chicken, add the tomatoes and cilantro after cooking the spices for 2 mins, and let simmer for a few minutes to allow the flavors to come together. Then add the cooked chicken and heat through. Then move to the steps below.
Just before serving (or heating up- the above can be cooked well in advance):
pulse cashews in a food processor until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
Serve with basmati rice.
Ginger Garlic Savoy Cabbage
I love cooking up savoy cabbages as a side dish and pairing it with pork chops.
1 head savoy cabbage
2 tbs light olive oil or sesame oil
1 tbs minced garlic
salt and pepper
1 1/4 tbs ginger, minced
Juice of 1 lime
Heat wok or large skilled to medium high heat, wait until the oil is hot. Add cabbage and stir fry until cabbage just starts to wilt. Add garlic, salt and pepper and cook 1 minute. Add ginger and cook 1 minute. Drizzle with lime juice and serve.