Sweet and Sour Radish Salad
The colors alone in this salad make it worthwhile to make.
2 cups thinly shredded watermelon radish (2 medium size radishes)
1/2 teaspoon salt
1 tablespoon white vinegar
1 tablespoon sugar
Peel the radishes in generous thickness and save the skin if you wish to make pickle. Shred the pink flesh into strands of 1/8 inch thickness. Put the shredded radish in a bowl and mix in the rest of the ingredients. Mix well and marinate in refrigerator for about 20 minutes or so. Serve cold garnished with thinly sliced scallion. It is excellent as an accompaniment for meat dishes.
Asian Speedy Beans
This is a quick and easy way to cook your frozen beans while adding some gourmet flavors. The recipe is intended to be an alternative method to steaming the beans, and can be made with just cooking oil, salt and pepper or any kind of seasoning you like. Use a chili seasoning for Mexican beans or curry for curried beans. The options are limitless.
1 lb bag of frozen green beans
1 tbs cooking oil
2 tsp soy sauce
1 tsp sesame oil
1 Tbs ginger root, grated
2 cloves garlic, pressed and minced
salt and pepper to taste
Heat the cooking oil in a non-stick pan over high heat. When the oil begins to pop, about 3 minutes, add the frozen beans. Cook the beans, stirring every 30 seconds, until all of the ice has melted and most of the water in the pan has evaporated, about 5 minutes. Add the soy sauce, sesame oil, ginger root, garlic and salt. Continue to saute in sauce for another 3-5 minutes, until about half the beans begin to brown. Remove the pan from heat and serve.
Baked Oatmeal with Fruit
This is a great recipe that can mostly be made the night before and cooked the next morning, or cooked over the weekend and enjoyed all week for breakfast (if it lasts that long!). Feel free to trade the blueberries and bananas for whatever fruit is in season.
1 cup organic rolled oats
1/4 cup chopped walnuts or pecans, lightly toasted, divided
1/2 tsp baking powder
3/4 tsp cinnamon
Pinch of salt
1/4 cup maple syrup
1 cup milk
1 large egg, lightly beaten
2 tbsp unsalted butter, melted and cooled slightly
1 tsp vanilla extract
2-3 ripe bananas, peeled and sliced 1/2 inch thick
1 cup blueberries (fresh or frozen), divided
Preheat the oven to 375 F. Lightly grease a 2 quart baking dish. In a medium bowl, combine the oats, half of the nuts, baking powder, cinnamon and salt. Stir with a fork to combine. In a liquid measuring cup, combine the maple syrup, milk, egg, butter and vanilla. Spread the sliced bananas in a single layer over the bottom of the dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats. Sprinkle the remaining nuts and berries over the top.
Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.
Whiskey Glazed Carrots
These fancy carrots would be a nice addition to an Easter dinner or other special occasion.
2-3 lbs carrots, peeled and cut into thick slices
4 tbsp unsalted butter
1/2 cup Jack Daniels, or other whiskey
2/3 to 1 cup sugar
1/2 to 1 tsp salt
Freshly ground black pepper
In a large skillet or pot with a lid, heat the butter over medium high heat until melted. Add half of the carrots to the pan and cook briefly just to sear, 60-90 seconds. Transfer to a plate and repeat with the remaining carrots. Set aside.
Very carefully add the whiskey to the pan and allow to evaporate for about 30 seconds. Reduce the heat to medium. Sprinkle the brown sugar into the pan and stir. Mix in the carrots, stir well, and cover. Cook for 5 minutes.
Remove the lid and season with the salt and pepper. Cover once more and continue cooking until the carrots are fork tender and the glaze has thickened, about 5-10 minutes more. Transfer to a serving platter and top with minced fresh herbs, if desired, for extra color. Serve immediately.
Maple-Lime Squash Soup
A unique take on the basic squash soup recipe. The lime really brightens the squash's flavors. I have found it is best to add the lime last and season to taste as some people respond differently to its flavor and may find it over-powering while others love it. This is great served with a mixed greens salad, ;minced shallots and a light vinaigrette, jerk chicken, and a glass of your favorite savignon blanc.
1 quart squash puree
1 c stock (chicken or veggie)
1/4 c olive oil
1/4 c maple syrup
1/2 can (7 oz) coconut milk (optional)
1-3 Tbs lime juice, to taste
1 tsp nutmeg
salt and pepper, to taste
Heat squash puree and stock on medium heat. When warm add olive oil, maple syrup, nutmeg, and stir while simmering for 10-15 minutes. Add coconut milk and simmer another 5 minutes. Season with salt, pepper and lime juice as desired. Serve warm.
Lemon Roasted Cabbage
This is my favorite way to cook cabbage, so much so, since I have discovered roasting cabbage I have probably increased my consumption of these giant green heads a thousand fold. I prefer savoy cabbage for roasting because the inner leaves are not so tightly wrapped and the dressing can soak in, but regular green cabbage or red cabbage is fine to use too. The lemon in this recipe can be switched up with any kind of vinegar, sherry or even salad dressing right out of the bottle. I even throw some bits of salt pork, panchetta or ham on top for flavor too!
1 head cabbage, cut into wedges and core removed
2 Tbs cooking oil, I like sunflower oil for a nutty flavor
2-3 Tbs lemon juice (sub vinegar if preferred)
Coarse salt and fresh ground pepper
Preheat oven to 450F. Arrange wedges in a single layer on the roasting pan (leaving space around each wedge).
Whisk together the oil and lemon juice. Using a pastry brush, generously brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully and repeat.
Roast cabbage for about 30-40 minutes turning wedges over half way through when the side touching the pan is nicely browned. Cabbage is done when it is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.
Cipollini Onions Braised in Red Wine
This is a great way to showcase these onions' natural sweetness. You could make this recipe with pearl onions if you don't have any cipollinis.
2 tbsp butter
2 pounds cippollini onions, peeled
Salt and freshly ground black pepper
1/2 cup red wine
1/4 cup balsamic vinegar
In a large straight sided pan over medium- high heat, melt butter and add onions. Season, to taste, with salt and pepper. Saute until nicely browned then add the wine and vinegar. Bring to a boil, cover, reduce heat and simmer until the onions are completely cooked through and tender, about 15 minutes. Remove lid, turn heat up and let the liquid reduce and thicken until it forms a nice glaze and coats the onions well.