Honey-Ginger Carrot and Parsnip Salad Topping
This is a great way to sweeten up a green salad when seasonal salad favorites are not around. The idea is to roast the vegetables in a lemon-honey vinaigrette and serve on top of a green salad with sunflower shoots and whatever else comes to mind.
2 c carrots, diced small
2 c parsnips, diced small
1/4 c ginger, grated
3/4 c olive oil
1/8 c red wine vinegar
1/8 c lemon juice
tsp lemon zest (if you have)
pinch of dill
1/4 c honey, soft
extra honey to drizzle
In a bowl combine carrots, parsnips, ginger and lemon zest. In a small sauce pan, warm on low heat: oil, vinegar, lemon juice, dill and honey and combine well. Pour half of dressing onto chopped vegetables and mix well. Use a cookie sheet lined with parchment paper lay vegetables out evenly. Drizzle with honey and bake in the oven at 375F for 20-30 minutes until they are soft and begin browning. Remove from parchment paper right away and cool. Top green salad with veggie mix and use remaining dressing.
Parsnips and Celery Root with Nutmeg
This simple but satisfying dish can be made ahead and just reheated before serving. From Bon Appetit, November 2002.
4 tablespoons (1/2 stick) butter
1 cup chopped onion
2 pounds parsnips, peeled, cut into 1/2-inch cubes
1 1/4 pounds celery root (celeriac), trimmed, peeled, cut into 1/2-inch cubes (about 2 cups)
1 1/4 cups low-salt chicken broth
1/2 cup whipping cream
1/2 teaspoon ground nutmeg
1/2 cup minced fresh celery leaves
Melt butter in heavy large skillet over medium-high heat. Add onion and sauté until almost tender, about 4 minutes (do not brown). Add parsnips and celery root and toss to coat. Add broth, whipping cream, and nutmeg and bring to boil. Reduce heat to medium. Cover tightly and simmer until parsnips and celery root are tender and liquid is almost absorbed, stirring occasionally and adding water by tablespoonfuls if mixture gets dry, about 10 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm vegetables over low heat, stirring often, until heated through before continuing.) Stir in celery leaves. Transfer to bowl and serve.
This recipe adapted from Martha Stewart is perfect for a Cinco de Mayo feast!
5 1/2 cups water
Coarse salt and freshly ground pepper
1 1/4 cups yellow cornmeal
1/2 ounce (1 tablespoon) unsalted butter, plus more for dish
1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 medium green bell pepper, cut into 1/4-inch dice
1 serrano chile, finely chopped
1 1/2 pounds ground meat- beef or turkey
1 jar Tomato Puree
1/2 cup chicken stock
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
8 pimiento-stuffed green olives, rinsed and coarsely chopped
4 ounces grated Monterey Jack cheese (1 1/4 cups)
1 ripe avocado, peeled, halved, pitted, and diced
2 vine-ripened tomatoes, chopped, or 3/4 cup cherry tomatoes, quartered
1/2 cup coarsely chopped fresh cilantro
1/2 cup finely chopped red onion
Crisp lettuce leaves
Bring water to a boil in a medium saucepan over high heat. Add 2 teaspoons salt. Whisking constantly, add cornmeal in a slow, steady stream, switching to a wooden spoon when cornmeal becomes too thick to whisk. Reduce heat to medium, and cook, stirring often, until thick and creamy, about 15 minutes. Stir in butter, cover, and keep warm over low heat.
Preheat oven to 350 degrees. Lightly butter a 2-quart baking dish. Heat oil in a large skillet over medium-high heat, then add onion, garlic, bell pepper, chile, and a pinch of salt. Cook, stirring often, until onion is light gold and vegetables are tender, 10 to 12 minutes. Add turkey, and cook, breaking up large pieces with a wooden spoon, until cooked through, 5 to 7 minutes. Stir in tomatoes and juices, stock, cumin, oregano, and cayenne. Reduce heat to medium, and cook, stirring, until most of the liquid has evaporated and mixture resembles chili, about 10 minutes. Stir in olives, and season with salt and pepper.
Spread 1 1/2 cups cornmeal into bottom of prepared dish with a wet spatula. Spread turkey mixture on top, then spread remaining 2 1/2 cups cornmeal on top. Sprinkle with Monterey Jack. Bake until golden brown and cheese is melted, 35 to 40 minutes. Let stand for 15 minutes. Serve with avocado, tomatoes, cilantro, red onion, and lettuce.
I start out most of my days with a smoothie. I always include a banana, greens of some sort, almond milk, frozen fruit, and a seed - chia, hemp, or flax. A smoothie is a great way to start your day with extra nutritional items that are hard to incorporate into your diet. Here's a basic recipe to get you started but feel free to improvise and get creative!
1 banana, peeled
2 cups spinach
1 tbsp peanut or almond butter
3/4 almond milk, or milk of your choice
1/2 cup plain yogurt, or yogurt of your choice
2-3 frozen strawberries
Put all ingredients into a blender and blend until smooth.
Stir Fried Bok Choy with Garlic
You could add both spinach or mizuna to this recipe to make it a more filling meal. This would be a great side with a rich meal.
1/3 cup reduced-sodium chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons peanut or vegetable oil
1/4 cup thinly sliced garlic (about 8 cloves)
2 pounds baby or Shanghai bok choy, halved lengthwise
2 teaspoons Asian sesame oil
Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved. Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.
Asian Spinach Salad with Orange and Avocado
Here's a recipe for a great spinach salad. If there's any dressing left over it would make a great marinade!
2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 bag spinach
1 avocado, halved, pitted, peeled, cut into 1/2-inch wedges
Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.
A classic Mexican breakfast, huevos rancheros are technically fried eggs served on hot corn tortillas and smothered in cooked salsa. But in my house the "huevos" can mean eggs either scrambled or fried. When they're fried the runny yolk mixes in with everything. Another staple of my version of huevos rancheros has black beans and creme fraiche or sour cream.
2 eggs per person, fried or scrambled
1 corn tortilla per portion
Black beans, cooked with some sauce
Warm the beans and salsa on the stove top separately. Heat oven to 200F. In a skillet heat a tsp of cooking oil in the bottom of pan on medium and place tortillas in pan for a minute or so on each side to just heat up. Keep warm in oven. Cook eggs desired way. To assemble the dish put the corn tortilla on the plate first, then the eggs and cover with warm beans and salsa, top with creme fraiche. Yum.... Be creative and add pickled jalapenos, some sweet corn kernels or your favorite braised greens. Anything goes.