Author: joseph

Lentil Salad with Walnut Oil



Serves 6

Ingredients

  1. Lentils:

    2. * 2 c green Le Puy lentils, washed and picked over * 2 large garlic cloves, crushed * 1 bay leaf * 1 medium onion, cut in half * 1 medium carrot, quartered * 6 c water * Salt to taste * Freshly ground pepper * 1/4 c chopped flat-leaf parsley * 1/2 c broken walnuts

  2. Dressing:

    3. * 2 T red wine vinegar or sherry vinegar * 1 T Dijon mustard * Salt * 1 shallot, minced, or 1 garlic clove, minced * 1/3 c walnut oil * Salt and freshly ground pepper


Directions


Combine the lentils, garlic, bay leaf, onion, carrot and water in a
large saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2
teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes
until the lentils are tender. Remove from the heat. and discard the
onion, carrot, garlic cloves and bay leaf. Drain through a strainer set
over a bowl.

Whisk together the vinegar, Dijon mustard, salt and shallot or garlic.
Whisk in the oil and 2 to 4 tablespoons of the liquid from the lentils.
Stir into the lentils. Add the parsley and pepper, and taste and adjust
salt. Spoon onto plates, arrange walnuts on top of the lentils, and
serve.


Sesame, Mushroom & Soba Salad



Ingredients

  • 1 t sesame seeds
  • 2 T grapeseed oil, divided
  • 1/2 lb shitake mushrooms, stems removed, quartered
  • 1/2 lb maitake mushrooms, ends trimmed, roughly chopped
  • 1/8 t salt
  • 2 T tamari
  • 1 T sugar
  • 1 T rice wine vinegar
  • 1 clove garlic, minced
  • 1 t minced ginger
  • 2 c buckwheat soba noodles, cooked
  • 1 red bell pepper, seeded, quartered, and thinly sliced
  • 1 bunch scallions, thinly sliced

Directions

In a large pan over medium heat, toast sesame seeds, stirring occasionally for 1-2 minutes until seeds start to turn golden brown. Remove from heat to cool and set aside.

Increase heat to medium-high and add 1 tablespoon grapeseed oil and shitake mushrooms. Cook for 5-10 minutes, stirring only occasionally, until browned. Remove from pan and set aside. Repeat with remaining oil and maitake mushrooms. In a medium bowl, toss cooked mushrooms with salt.

In a large bowl, whish together sesame oil, tamari, sugar, vinegar, garlic, and ginger. Toss sesame mixture with cooked noodles. Add cooked mushrooms, toasted sesame seeds, bell pepper, and scallions, and toss to combine. Serve chilled or at room temperature.


Quinoa, Roasted Eggplant, and Apple Salad with Cumin Vinaigrette



Ingredients

  1. Vinaigrette:

    2. 2t cumin seeds 1/4c extra virgin olive oil 2 1/2T apple cider vinegar 1/2t kosher salt 1/2t freshly ground black pepper 1/8t ground cinnamon 1/8t ground cloves 1 large shallot, finely chopped (about 1/2c)

  2. Salad:

    3. 2 cups veggie broth 1 1/4c whole grain quinoa nonstick spray 1 1 1/4lb eggplant, unpeeled, cut into 1/2″ cubes 3T extra virgin olive oil 1/4t kosher salt 1/4t freshly ground black pepper 1 large honey crisp or golden delicious apple, unpeeled, cored, quartered 3/4c walnut pieces, toasted, or 1/3c roasted sunflower seeds 1/2c dried cranberries 1 large bunch watercress


Directions

  1. Vinaigrette:

    2. Toast seeds over medium heat in a heavy medium skillet, stirring occasionally, until the seeds darken in color and become fragrant, 3-4 minutes. Place the seeds on a plate; cool for 1 minute. Grind the seeds finely in a small food mill or grinder. Whisk the oil, vinegar, salt, pepper, cinnamon, cloves, and the toasted seeds until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside.

  2. Salad:

    3. Place an oven rack in the center of the oven and preheat to 400. Bring the broth to a simmer over medium high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, 5-10 minutes. Cool and fluff with a fork. Meanwhile, spray a large rimmed baking sheet with oil spray. Toss the eggplant with 3T oil, 1/4t salt, and the pepper on the sheet. Roast until tender and browned, stirring once, about 30 minutes. Transfer the quinoa to a large bowl. fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts, and cranberries. Toss to blend. Cover the bottom of a shallow platter with watercress. Spoon the salad on top and serve.


Raw Kale Salad with Root Vegetables



Ingredients

  1. Salad:

    2. * 2 12oz bunches kale, stems removed, leaves cut into thin strips or chiffonade * 2T olive oil * 1T apple cider vinegar * 1 1/2t salt, divided * 1c whole pecans * 1/4c pure maple syrup * 2T canola oil * 1/4t cayenne pepper * 1 medium turnips, peeled and grated (1c) * 1/2 medium rutabaga, peeled and grated (1c) * 1 medium carrot, grated (1/2c) * 2 green onions, cut thin on diagonal

  2. Dressing:

    3. * 2T lemon juice * 1T grated lemon zest * 1T olive oil * 1T soy sauce * 2t agave nectar


Directions

  1. Salad:

    2. Place kale in a large bowl, and pour olive oil, vinegar, and 1t salt over top. Gently massage mixture into kale about 2-3 minutes by hand, or until kale starts to wilt. Let rest 30 minutes. Preheat oven to

  2. Line baking sheet with parchment paper. Toss together pecans, maple
    3. syrup, canola oil, remaining 1/2t salt, and cayenne in medium bowl. Spread nut mixture in single layer on prepared baking sheet; bake 8-10 minutes, or until pecans are brown and fragrant, stirring frequently. Cool in pan.
  3. Dressing:

    4. While together dressing ingredients in a bowl. Season with salt and pepper, if desired. Stir turnip, rutabaga, carrot, and green onions into kale mixture. Toss with dressing. Garnish with pecans.


Spicy Pickled Garlic



Ingredients

  • 4 heads garlic
  • 1 pint jar
  • 3 dried red chiles, such as arbol (optional)
  • 1 c unseasoned rice vinegar
  • 1 t salt
  • 1 t sugar

Directions


Bring a large pot of water to a boil. Meanwhile, separate garlic into
cloves. Drop cloves into water and cook 30 seconds. Drain and rinse with
cold water. Peel cloves.

Put cloves in pint jar and arrange chilies in jar, if you like.

Combine vinegar, salt, and sugar. Pour over garlic to cover (you may
have some leftover). Cover jars with lids and store in refrigerator for
at least 1 month before using. Garlic will keep, chilled, for at least a
year.


Sweet and Salty Pickled Daikon



Ingredients

  • 2 1/2c rice vinegar
  • 2 1/2c water
  • 2 1/2c sugar
  • 3/4c kosher salt
  • 3/4t turmeric
  • 2lbs daikon radish, peeled and sliced into 1/8″ coins
  • 1/2lb carrots, peeled and sliced into 1/8″ coins
  • whole peppercorns

Directions

Make the brine. Combine vinegar and water in a medium pot over medium heat and allow to heat until warm to the touch. Add sugar, salt, and turmeric and stir well to dissolve. Remove from heat.

For true canning, sterilize jars and lids by running through the dishwasher, boiling for 10 minutes or holding in a 275 oven for 20 minutes. Afterwards, handle with washed hands or a clean dish towel. Start a large pot of water (big enough to submerge your jars) boiling. For fridge canning, it is still advisable to sterilize your jars. Your pickles will last longer and be less susceptible to molding this way.

Combine daikon and carrot slices in a colander nested into a large bowl and salt generously. Toss to coat, then allow to weep for 1 hour. Discard liquid and rinse veggies with cold water. Shake off excess water.

Pack daikon and carrot slices into jars, taking care to leave about 1/2″ of headspace while firmly filling the bottom of the jar. Add one slice of carrot for every few chunks of daikon slices, dispersing randomly for visual variety. Sprinkle in about 5 whole peppercorns per 4 ounces of jar space. If you’re using a 4oz jelly jar, you’ll pack in one layer of veggie slices and 5 peppercorns.

Pour brine into each jar, filling most of the way and leaving just about 1/4″ of headspace. You will likely have some leftover brine (save it for later!).

For fridge canning, screw on lids and refrigerate for at least 24 hours before eating. Can keep for up to one month in the fridge.

For true canning, twist lids on just fingertip tight and carefully lift into boiling water. Allow to process for 10 minutes, then remove and allow to drip dry on a rag or dish towel. Properly canned pickles are shelf-stable indefinitely. Non-refrigerated pickles will soften over time.


Spicy Pickled Garlic with Ginger



Ingredients

  • 2 lbs large garlic heads
  • 1/3 lb gresh ginger, peeled and thinly sliced
  • 1 c coarse salt
  • 7 dried red chilies
  • 2 c white wine vinegar
  • 1 c dry white wine
  • 2 T dried pepper flakes (or less)
  • 2 1/2 T mustard seed

Directions

Combine garlic in large saucepan with enough water to cover. Place over medium high heat and bring to a boil. Let boil for 2 minutes. Drain thoroughly. When cool enough to handle, peel each clove without crushing.

Transfer to a non-metallic bowl. Add ginger and salt with enough water to cover. Refrigerate mixture for 2 days. Drain garlic mixture and rinse thoroughly in cold water. Drain again. Pack ginger and garlic evenly into clean hot half-pint jars to 1/2 inch from the top. Add 1 chili to each jar. Combine vinegar, wine, pepper flakes and mustard seed in medium saucepan and bring to rapid boil over high heat. Ladle enough hot brine to cover garlic mixture. Run a plastic knife or spatula between mixture and jar to release any air bubbles. Clean rim and threads of jar with damp cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars. Transfer jars to gently simmering water bath (180-190 degrees) and process for 10 minutes. Let cool on rack. Check for seal. Store in cool dry place.


Balsamic Date Dressing



Ingredients

  • 1/3 c olive oil
  • 1/3 c balsamic vinegar
  • 1/4 c water
  • 8 coarsely chopped dates
  • 1/4 t kosher salt
  • freshly ground black pepper
  • 2 shallots, finely chopped
  • 1 t dijon mustard

Directions


Combine all ingredients in a food processor and blend until very smooth.
Season to taste. Enjoy!

Pickled Garlic with Mrs. Dash



Ingredients

  • 1 c wine vinegar
  • 1 1/2 c water
  • 1 T Mrs. Dash seasoning
  • 1/8 c Kosher salt
  • 1/2 c sugar
  • 5-6 c peeled garlic cloves, cut to uniform size if necessary
  • rosemary
  • oregano

Directions


Combine all ingredients in a medium sauce pan and boil for 5 minutes.
Have ready clean, hot, sterilized canning jars; put several (washed)
leaves of fresh Rosemary and oregano into each. Note: Jars may be washed
using the sanitary cycle of your dishwasher.

Add the garlic cloves to the boiling brine, then scoop out and
distribute it equally among jars. Return the brine to a boil again and
fill jars to 1/2 inch from top.

To release any air pockets in jars, insert a knife blade in the center
and all sides, add brine, if needed and seal. Process jars in a boiling
water bath for 15 minutes. Store in refrigerator. Wait about a week if
you can, to allow garlic to pickle.