Celery Root and Apple Slaw
Ingredients
1 small celery root (about 12 ounces), trimmed, peeled, and cut into matchsticks (2 cups)
1 Granny Smith apple, cut into matchsticks (2 cups)
¼ cup plus 1 tablespoon fresh cider
2 teaspoons sugar
2 teaspoons Dijon mustard
2 teaspoons chopped fresh flat-leaf parsley
Directions
Combine all ingredients in a bowl, and toss. Let stand for 30 minutes before serving.
Asian Pear Cranberry Sauce
Ingredients
3 cups cranberries fresh or frozen
1-2 Asian pears cut into 1-cm cubes
1 ½ cups sugar
2 tsp lemon zest
Instructions
Place all of the ingredients into a glass, microwave-safe bowl. Then cover with plastic wrap and microwave on high for 4 minutes. Then stir, and microwave for 4 minutes longer.
Be careful when removing it from the microwave – it’ll be hot! Then place this in your desired bowl, and allow it to fully cool to room temperature. It will thicken in consistency once it’s cooled.
Roasted Sweet Potatoes and Collard Greens
Ingredients
2 pounds sweet potatoes, peeled, cut into 1-inch pieces
3 garlic cloves, grated, divided
1 tablespoon plus 1 teaspoon freshly grated ginger, divided
1/4 cup plus 2 tablespoons virgin coconut oil, melted, or vegetable oil, divided
Kosher salt, freshly ground pepper
1 bunch collard greens, ribs and stems removed, torn into pieces (about 4 packed cups)
½ cup unsweetened coconut milk
Instructions
Preheat oven to 400°. Toss potatoes, half of the garlic, 2 tsp. ginger, and ¼ cup oil in a large bowl. Sprinkle with salt and pepper. Transfer to a rimmed baking sheet, spread everything out, and roast, rotating sheet halfway through, until potatoes are tender and beginning to brown, 35–45 minutes.
Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high and cook collard greens and remaining ginger and garlic, tossing frequently, until collards are wilted, bright green, and tender, about 5 minutes. Stir in coconut milk and remove from heat; season with salt and pepper.
Divide greens among bowls. Top with potatoes.
Red Kuri Squash Curry
Ingredients
2 shallots
2 cloves garlic
½ bunch of spinach (about 6 ounces)
1 red kuri squash (about 2 pounds)
2 tablespoons coconut oil
1 tablespoon mild curry powder
2 teaspoon fresh ginger
Salt and pepper (to taste)
1 can coconut milk (13.5 fl oz)
1 cup low-sodium vegetable broth
Brown rice (for serving)
Instructions
Dice shallot and mince garlic cloves. Slice greens into ½ inch wide ribbons. Remove stem of squash. Cut in half and scoop out seeds. Cube squash into ½ inch to 1 inch cubes.
Heat coconut oil in a large pot over medium heat. Add onion and cook until translucent, about 5 to 8 minutes. Add garlic, curry powder, ginger, and salt and pepper. Let cook about 1 minute.
Add cubed squash and stir until squash is well coated. Pour in coconut milk followed by the broth, stir, and bring to a boil. Reduce to simmer and let cook 30 to 40 minutes, until squash is very tender.
Stir in spinach and let cook until wilted, about 5 more minutes.
Serve over brown rice.
Persimmon Salad with Pomegranate and Walnuts
INGREDIENTS
2 ounces walnuts, about ½ cup
2 tablespoons sugar
½ coarse sea salt, crumbled
1 shallot, finely sliced
2 tablespoons sherry vinegar
Salt and pepper
3 tablespoons olive oil
2 medium Fuyu persimmons, peeled
8 ounces radicchio, Treviso or other chicory leaves
½ cup pomegranate seeds
Directions
Heat oven to 350 degrees. Make the sugared walnuts: Line a baking sheet with parchment. Put walnuts in a small bowl. Pour very hot water over walnuts for 1 minute, then drain. Add sugar and coarse salt. Mix to coat nuts evenly, then spread them on the parchment. Bake for 7 to 10 minutes, until crisp and caramelized. Cool, then break walnuts apart.
Make the vinaigrette. Put shallots in a small bowl. Add a pinch of salt and the sherry vinegar. Let mixture steep for 10 minutes. Whisk in olive oil. Season to taste with salt and pepper. Set aside.
Core and cut persimmons into ½-inch-thick wedges and transfer to a low, wide salad bowl. Salt persimmons lightly, then dress with vinaigrette. Add radicchio leaves and gently toss with hands to coat leaves, pulling persimmon pieces to the top. Scatter pomegranate seeds over the top, along with any collected juices. Garnish with sugared walnuts and serve.
Ginger Pork Meatball Soup
Ingredients
For the meatballs:
1 tbsp vegetable oil
1 lb. lean ground pork
¼ cup plain breadcrumbs
2 garlic cloves, minced
1-inch ginger, minced
1 tbsp soy sauce
1 large egg
½ tsp black pepper
For the soup:
4 cups chicken broth (low sodium or no salt)
2 cups water
3-inch piece ginger, sliced into matchsticks
4 cups (2-3 bunches) baby bok choy, chopped
2 tbsp soy sauce
2 tsp rice vinegar
2 tsp sugar
¼ tsp sesame oil
Instructions
In a large pot, pour in the chicken broth and water along with the sliced ginger. Bring to a boil before reducing the heat to a low simmer (This is a good time to prep your vegetables before forming the meatballs).
Make the meatballs by combining the meatball ingredients (ground pork, breadcrumbs, garlic, ginger, soy sauce, egg, and black pepper) in a large bowl.
Measure out heaping tablespoon sized meatballs until the ground pork mixture is used up.
In a large sauté pan or iron-cast skillet (I use a 12-inch skillet) at medium-high heat, pour in 1 tablespoon of vegetable oil and brown the meatballs, turning once to brown on two sides, about 1-2 minutes per side (the meatballs do not have to be fully cooked through).
Remove from the skillet onto a paper towel lined plate or cutting board. Set aside.
Return to the simmering pot of broth. Use a slotted spoon to remove the ginger slices (or leave them in if you love ginger!).
Add the meatballs and bok choy to the broth. Bring the liquid back to a boil before reducing to a simmer. Cook uncovered for 10-15 minutes, until the vegetables are tender and the meatballs are cooked through.
Finish by stirring in , soy sauce, rice vinegar, sugar, and sesame oil.
Halibut with Spinach, Orange and Cashews
Ingredients
2 – 6 ounce halibut fillets
2 cups spinach, cleaned and chopped
2 tbsp sesame oil
2 tbsp tamari (or low sodium soy sauce)
1/2 cup fresh orange juice (and slices of fresh oranges for garnish)
1/4 cup chopped cashews
Salt and pepper to taste
1 tbsp fresh ginger, chopped
Directions:
Season halibut with salt and pepper. In a large non stick skillet over medium high heat add sesame oil and halibut. Cook for about 3 minutes until well browned on one side and then flip over and lower heat to medium low.
Add cashews, ginger, orange juice and tamari and allow juices to reduce for about a minute or two until halibut is cooked through (depending on the thickness of your halibut it shouldn’t be more than another 2 minutes).
Remove halibut from pan and add spinach. If the sauce reduces too much, add a little more orange juice, just enough to help the spinach wilt about 2 minutes more. Add orange juice to deglaze when necessary.
Remove from heat. Place spinach on the bottom of the plate and top with halibut. Spoon sauce and cashews over the halibut and garnish with fresh orange slices.
Rainbow Carrot Ribbon Salad
Ingredients
1 bunch rainbow carrots, stripped into ribbons
5 oz arugula
1/4 cup slivered red onion
toasted pine nuts, optional
salt and pepper to taste
3 tbsp olive oil
1 tbsp wine vinegar
1 tsp balsamic vinegar
1 smashed garlic clove
1 tsp Dijon mustard
1 tsp salt
Instructions
Whisk together olive oil, vinegars, garlic, mustard and salt.
Use a large bowl to toss and coat arugula, onion and carrots with dressing. Place your salad on a platter then sprinkle on pine nuts.
Lingcod and Chard with Lemon Aioli
Ingredients
For the Aioli:
1/2 cup Mayonnaise
2 tablespoons Dijon mustard
2 tablespoons lemon juice
½ teaspoon grated lemon zest
1 large garlic clove grated or finely minced
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
For the Fish:
2 lingcod (6 ounces each)
1 tablespoon olive oil
Salt and pepper to taste
For the Swiss Chard
1 bunches Swiss chard large stems removed, cut in 2-inch pieces. Or spinach
1.5 tablespoons olive oil
2 garlic cloves minced
¼ teaspoon red pepper flakes
1 tablespoons lemon juice
Salt and pepper to taste
Instructions
Add mustard, lemon juice and zest, garlic, salt and pepper to ½ cup good quality mayonnaise. Using a fork, blend well.
Preheat oven to 400 degrees.
Heat a large, preferably non-stick, skillet over medium high heat. Once the skillet is hot, add 1 tablespoon olive oil. Season fish generously with salt and pepper. When the oil is hot and shimmering, add fillets and cook about 2 minutes until golden brown and crisp. Gently turn fish and cook another 2 minutes.
Place the ling cod fillets on a sheet pan that's been oiled, sprayed with non-stick cooking spray and covered in parchment paper. Roast fillets for about 10 minutes, or until done. To tell if the fillets are done, press the back of the fillets and if the fish shows a hint of separating or flaking the fillets are ready.
In the meantime adjust heat to medium, and add olive oil to the same skillet. Quickly sauté garlic and red pepper flakes, approximately 30 seconds, until fragrant. Add greens to the pan and season with salt and pepper. Use tongs to move the chard around the pan to wilt evenly. Add lemon juice just.
To serve place lingcod fillet over greens and top with aioli.
Broccoli Apple Crunch Salad
Ingredients
For the Dressing:
⅓ cup good quality extra virgin olive oil
¼ cup freshly squeezed lemon juice
3 TB pure honey
2 TB whole grain mustard with visible seeds in it
1/2 tsp salt
For the Salad:
12 oz broccoli florets, stems trimmed and torn into little bite-sized pieces
¼ cup red onion, chopped
¼ cup dried dried cranberries
1 large Ambrosia Apple, chopped and tossed with a bit of lemon juice
½ cup sunflower seeds
Instructions
Make the Dressing: In a medium bowl, hand-whisk together all dressing ingredients until thoroughly combined. Taste and add more salt/pepper as needed. Cover and chill until ready to use – can be made a day or two ahead.
In a serving bowl, toss together the broccoli florets, red onion, dried cranberries and apples. Pour dressing over broccoli salad and toss to combine well. If not serving yet, cover and chill several hours to overnight.
When ready to serve: toss broccoli salad again. Gently stir in sunflower seeds.