Wednesday, November 8, 2017

Kale, Fennel, Orange, and Pomegranate Salad

Yield: 2-3 servings

1 bunch dinosaur kale
1 tbsp olive oil
1 tbsp lemon juice
1/2 tsp salt
1 small fennel bulb, very thinly sliced
1 cup green cabbage, shredded 
1/4 cup green onion, chopped
1 orange, segmented
1 small beet, shredded
1/2 cup pomegranate arils

1/2 shallot, finely minced
zest and juice of 1 lemon
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey
salt and pepper

1. Wash, dry, and remove the center ribs from the kale. Cut it into thin julienne strips.
2. In a large mixing bowl, combine kale with olive oil, lemon juice, and salt. Massage it with your hands for 3 minutes, or until bright green and pliable.
3. To the bowl, add fennel, cabbage, and green onion, and mix well.
4. Top with orange segments, beet, and pomegranate arils.
5. To prepare dressing, combine all ingredients in a small jar and shake vigorously to emulsify.
6. Drizzle salad with dressing and serve.

Citrus Salmon Salad

Yield: 2 servings

1 cucumber, diced
2 oranges, segmented, juice reserved
1 avocado, diced
2 tbsp dill (or basil)
salt and pepper
8 oz salmon (fresh, canned, or smoked)

orange juice (reserved from segmenting)
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey
1 tsp dijon mustard
salt and pepper

1. In a medium bowl, combine cucumber, orange segments, avocado, dill, and salt and pepper. Toss to combine.
2. Top with salmon.
3. Prepare dressing by combining all ingredients in a small jar and shaking well to emulsify.
4. Toss salad with dressing and serve.

Olive Tapenade

Yield: 1 cup

1 cup pitted olives
2 cloves garlic, minced
2 tbsp capers
2 tbsp parsley
3 sprigs thyme, leaves picked
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp olive oil
salt and pepper

1. Place all ingredients into a food processor or blender. Pulse or blend mixture until it is well combined.

Moroccan Sweet Potato Salad

Yield: 4 servings

2 sweet potatoes, diced
1 bunch carrots, sliced length-wise (some heirloom purple ones are great for colour contrast)
1 can chickpeas, drained and rinsed
3 tbsp olive oil, divided
salt and pepper
2 tbsp tamari
1 tbsp maple syrup
1 tsp cumin
1 tsp paprika
1/2 tsp garlic powder
1 yellow pepper, diced
1 cup cherry tomatoes, halved
1 shallot, thinly sliced
1 cup cilantro, roughly chopped
1 sprig of mint, roughly chopped
1/4 cup pistachios, chopped

1. Preheat the oven to 375F. Line three baking sheets with parchment paper.
2. Place the sweet potatoes on one baking sheet. Toss with one tablespoon of olive oil and salt and pepper. Roast for 20 minutes, or until tender.
3. Place carrots on a second baking sheet. Toss with another tablespoon of olive oil and salt and pepper. Roast for 20 minutes, or until tender.
4. Toss chickpeas with last tablespoon of olive oil, tamari, maple syrup, cumin, paprika, garlic powder, and salt and pepper. Roast for 10 minutes.
5. In a large bowl, combine sweet potatoes, carrots, chickpeas, yellow pepper, cherry tomatoes, shallot, cilantro, and mint. Toss to combine. Sprinkle the chopped pistachios on top and serve with date vinaigrette.

Date Vinaigrette

Yield: 1/2 cup

5 pitted dates, soaked in hot water for at least 5 minutes
1/4 cup olive oil
2 tbsp lemon juice
1 tsp dijon mustard
1/2-inch fresh ginger, finely minced
1/2 tsp coriander
1/8 tsp chili flakes
1/8 tsp cinnamon
salt and pepper
reserved date soaking water

1. Combine the soaked dates (reserving the water), olive oil, lemon juice, dijon mustard, ginger, coriander, chili flakes, cinnamon, salt, and pepper in an upright blender. Blend on high, stopping to scrape down the sides if necessary. Add a couple spoonfuls of the date soaking water to get the blade moving, if necessary. It should be totally pureed and almost creamy.

Turkey Roll-Ups

Yield: 4 servings

12 slices organic turkey breast
1/2 cup hummus
6 leaves of red lettuce, spine removed and torn in half
1 cucumber, deseeded and cut into batons
1 red pepper, sliced
1 yellow pepper, sliced
2 tbsp basil, chiffonade

1. Lay out one slice of turkey breast. Spread with a thin layer of hummus.
2. Place a piece of lettuce on top leaving some hummus on the far end of the turkey uncovered.
3. Take one baton of cucumber and one slice each of red and yellow pepper and place on one end of turkey slice. Top with a few slices of basil.
4. Roll to enclose vegetables. Hummus should "glue" the roll together.
5. Repeat with remaining slices of turkey.

Sausage, Apple, and Brussel Sprout Sheet Pan Bake

Yield: 4-6 servings

1 onion, thinly sliced
3 cloves garlic, thinly sliced
1/2 head green cabbage, thinly sliced
1 lb brussel sprouts, halved or quartered
1 apple, diced
4 sausages, cut into 1-inch pieces
1/4 cup olive oil
1 tsp fennel seeds
1/2 tsp paprika
3 sprigs of fresh thyme
salt and pepper

1/2 shallot, finely minced
1/4 cup olive oil
2 tbsp apple cider vinegar
1 tbsp grainy mustard
1 tbsp honey
1 tbsp fresh dill,  finely chopped
salt and pepper

1. Preheat oven to 400F. Line a sheet pan with parchment paper.
2. Place onion, garlic, cabbage, brussel sprouts, apple, and sausage onto prepared sheet pan.
3. Toss everything together with olive oil, fennel seeds, paprika, thyme, and salt and pepper.
4. Bake for 15 minutes. Stir, and bake for another 5 to 10 minutes, until sausage is cooked and vegetables are tender. 
5. Meanwhile, prepare the dressing by combining all ingredients and whisking vigorously until the mixture emulsifies.
6. Pour the dressing over the sheet pan before serving.