Tuesday, 30 November 1999 00:00

Raw Beet, Carrot, Apple &/or Radish Salad

Raw Beet, Carrot, Apple &/or Radish Salad


I chose this recipe out of the myriad available, because it's basic. 1 pound of whatever veggies you choose to use, dressed with a bit of olive oil, honey, and whatever acidic juice you'd like to add - it could be lemon juice, orange juice, cider vinegar, raspberry vinegar, etc etc. Just grate the vegetables and dress it with whatever suits your mood or meal today.

1 generous pound total of beets, carrot, apples or radishes trimmed
1 tablespoon olive oil
1 tablespoon honey
Zest and juice of a lemon
Fresh dill, chopped
Few drops of Tabasco

Grate the beet. (There's no need to peel, the grater will just push the skins back.)
Grate or chop the carrot (or use a mandoline)
Grate or chop the radishes
Slice the apples

Toss with the remaining ingredients.

Published in Salads

Cheddar Polenta with Braising Greens, Mushrooms and Bacon

Serves 4



1/2 lb. fresh mushrooms, cleaned and sliced
4 tbsp. olive oil
2 cloves garlic
1/4 lb. bacon or pancetta, sliced
4 cups water
1-7/8 tbsp. salt
1 cup coarse cornmeal
3/4 cups grated white Cheddar cheese
1/4 cup butter
approx 1/2 bag frozen braising greens (qty to your liking)
Salt and pepper, to taste
1/4 cup freshly grated Parmiggiano-Reggiano cheese

Bring water and salt to boil. Slowly whisk in polenta and reduce heat. Cook , stirring often, until polenta thickens about 25 minutes. Stir in the grated Cheddar and the butter . Cover and set aside.

In a large pan, heat the olive oil and sauté the garlic and bacon until lightly browned. Add the mushrooms and cook for 5-6 minutes. Add the thawed braising greens. Stir together, turn heat to down to low, cover, and heat through.

Serve the greens over the polenta, garnished with ground pepper and olive oil.

Published in Lunch
Tuesday, 30 November 1999 00:00

Rainbow Potato Salad

Rainbow Potato Salad


The colorful potatoes in your bag today would make a beautiful, French-inspired potato salad.

1.5 pounds Adirondack red & blue potatoes (yellow too!), cut in 1 1/2 chunks
1/3 cup olive or sunflower oil
1/3 cup white wine
2 TB cider vinegar
1 1/2 TB Dijon-style mustard
1 tsp dried tarragon
1 tsp kosher salt
freshly-ground pepper to taste
1/2 cup minced shallots
1 large clove garlic, minced

Radish Sprouts
Chopped Hard Boiled Egg

In a medium pan submerge potato chunks in cold, salted water. Bring to a boil, cover and simmer over medium-low heat for 12 to 15 minutes, just until potatoes are soft. As you will be slicing these, don't overcook. Drain potatoes. Return immediately to the hot pan and keep over heat for 30-60 seconds to dry out potatoes. While potatoes are simmering, whisk together the oil, wine, vinegar, mustard, tarragon, salt and pepper. Whisk in shallots and garlic. As soon as the potatoes are dry, remove from pan, slice and toss with the dressing. Serve potato salad over a bed of sprouts and garnish with chopped egg, if desired.

Published in Salads
Tuesday, 30 November 1999 00:00

Overnight Daikon Radish Pickles

Overnight Daikon Radish Pickles


This was a highly-rated submission on AllRecipes.com. Using apple cider vinegar instead of rice vinegar and sunflower oil in place of sesame oil (or omitting oil) makes them Localvore.

1 1/2 cups daikon, thinly sliced
3/4 teaspoon salt
1 tablespoon apple cider vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil, or 1/2 tsp. sunflower oil (optional)

In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.

Drain and rinse daikon, removing as much salt as possible. Pat dry with a kitchen towel and return to bowl. Stir in rice vinegar, black pepper and, if desired, oil. Cover, and refrigerate at least 8 hours.

Published in Light Sides
Tuesday, 30 November 1999 00:00

Spring Radish Salad

Spring Radish Salad


Serves 2.

radishes from one bunch, thinly sliced
1 parsnip, shredded
1 bunch greens (or lettuce)
salt & pepper
2Tbsp sunflower oil
1 Tbsp vinegar or lemon juice
some “crumbles” of chevre

Cut a bunch of greens, such as the mizuna, into bite sized pieces. Arrange greens on 2 plates, sprinkling with grated parsnips and sliced radishes. Season with salt, pepper, oil, lemon, and sprinkle with the chevre.

Published in Salads
Tuesday, 30 November 1999 00:00

Simple Fennel Salad

Simple Fennel Salad


Serves 4.
2 c thinly sliced fennel bulb
2 c mesclun
1 handful of thinly sliced radishes
2 tbsp vinegar
3 tbsp oil
salt & pepper to taste

Toss it all together in a salad bowl. Really. That's it!

Published in Salads
Tuesday, 30 November 1999 00:00

Young Turnip and Apricot Salad with Toasted Nuts

Young Turnip and Apricot Salad with Toasted Nuts


Adapted from Farmer John's Cookbook. Serves 4.

1/2 cup walnut pieces
1 bunch salad turnips, greens washed, spun dry and set aside
1/2 cup finely sliced dried apricots
1/4 cup finely chopped parsley or cilantro
1/4 cup vegetable oil
1/4 cup olive oil
1/4 cup cider vinegar
1/4 cup plain yogurt
1/4 cup minced sweet onion
1 small hot pepper, minced, or to taste
1 clove garlic
1 tsp dry mustard
scant tbsp grated horseradish
1 tsp soy sauce
salt
pepper
mesclun

Toast walnuts in a dry heavy skillet stirring constantly until lightly browned and fragrant. Transfer to a dishtowel to cool. Wash turnips and cut into thin matchsticks. Combine with apricots and walnuts in a large bowl.

Coarsely chop turnip greens. Put the parsley, chopped turnip greens, oils, vinegar and yogurt into a blender; process briefly, until the ingredients are just combined. Add the onion, hot pepper, garlic, mustard, horseradish, and soy sauce; process until thick and creamy. Pour the dressing over the turnip mixture; toss until well combined. Season with salt and pepper to taste.

Line individual plates with a generous amount of salad greens; spoon the turnip salad on top. Serve immediately.

Published in Salads
Tuesday, 30 November 1999 00:00

Radish and White Bean Salad

Radish and White Bean Salad


Adapted from A Year in a Vegetarian Kitchen, this recipe normally calls for salad greens, but we think that wilted pac choi will make a great stand-in. This week's pac choi got a touch of frost and is all the sweeter for it. Serve with focaccia on the side.

1 lb. radishes, thinly sliced
3 cups cooked white beans (or 2 15oz cans, rinsed and drained)
15 cherry tomatoes halved, or 1 large tomato chopped
8 kalamata olives, pitted & chopped
1 TB drained capers
2 TB minced fresh mint or parsley leaves
3 TB extra-virgin olive oil
2 TB fresh lemon juice
salt
1 TB sunflower or olive oil
1 large head pac choi, sliced thinly sliced, stems divided from greens

Stir the radishes, beans, tomatoes, olives, capers, and mint/parsley together in a medium bowl. Drizzle oil and lemon juice over the salad and toss to combine. Add salt to taste. While the radishes and beans marinate, heat the last tablespoon of oil in a large, heavy bottomed skillet. Add sliced pac choi stems and saute for 2 minutes to soften. Add the greens, turn off the heat and cover the pan. Give the greens a minute to wilt, then toss in with the rest of the salad.

Published in Salads
Tuesday, 30 November 1999 00:00

Asian Dumpling Soup

Asian Dumpling Soup


Adapted from Epicurious.com. Serves 4-6.

1 (15- to 16-oz) package frozen Asian dumplings (also called pot stickers; about 20 to 24)
2 tsp sunflower oil
1/2 cup finely chopped leeks
2 garlic cloves, minced
1 TB minced ginger
5 cups vegetable or chicken broth (40 fl oz)
3 cups thinly sliced Napa cabbage (from 1 head)
2 cups sliced shiitake mushroom caps*
1 cup shredded or matchstick (1/8-inch-thick) carrots (from a 10-oz bag)
1 cup shredded or matchstick kohlrabi
1/2 cup shredded or matchstick daikon radish
1 teaspoon Asian sesame oil
1/2 teaspoon salt
1/8 teaspoon black pepper

Fry dumplings in a large, heavy bottomed skillet, according to package directions.

While dumplings cook, heat oil in a 4 - 6 quart heavy pot over medium heat. Add leeks, garlic and ginger. Cook, stirring occasionally for 2-3 minutes. Add chicken broth, increase heat and bring to a boil. Add cabbage, mushrooms, carrots, kohlrabi and daikon and boil, uncovered, stirring occasionally, 3 minutes. Stir in sesame oil, salt, and pepper and boil until all vegetables are tender, about 1 minute.

Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings.

*If you don't have fresh mushrooms, try using 1 cup dried shiitake, reconstituted in warm water. Replace some of the broth with the resulting mushroom-flavored water.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Radish Slaw

Radish Slaw


I found this recipe at the Marquita Farms website, located in California. They have a page dedicated to black Spanish radish recipes. They indicate that the cabbage is optional.

2-3 black Spanish radishes, scrubbed and grated
3 cups finely shredded cabbage
1 cup coarsely grated carrots, any color
1/2 cup thinly sliced green or red onion or shallots
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons sunflower oil
2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves

In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste.

Published in Salads
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