October – Health Food Salad

October – Health Food Salad

Health Food Salad

Health Food Salad

I am giving you a post Thanksgiving recipe today, a salad you may want to eat after the glorious overindulgence in traditional Thanksgiving sides and desserts. I know I will be serving it. You could even toss in some leftover turkey to make it a whole meal. I think the folks over at Fiesta Friday may want to tag it. Fiesta Friday is hosted by Angie, it’s Fiesta Friday #458 this week. Come on over and plan your menus for the holidays, decorate your home, or keep the kids busy with activities or baking.

This is another recipe from salad freak. You are going to be seeing more great recipes from this book. My version, as usual, has some changes as not all the ingredients were available. But it is definitely true to the spirit of the recipe. I added a small handful of shredded pecorino which was not in the book, leave it out for a vegan version.

Adding the cheese was inspired by a recipe in Molly Wizenberg’s book A Homemade Life. She has a very simple but delicious Red Cabbage Salad with Lemon and Black Pepper which couldn’t be easier. Here it is:

In a small bowl whisk together 2 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 1/2 teaspoon of grated garlic, 1/8 teaspoon of kosher salt. Very finely (essential) shred about 1-1/2 lbs of cored red cabbage. Discard any with white cores. Toss the cabbage in a bowl with a large spoonful or two of the dressing. Add the Parmesan and toss again. Add a generous grind of fresh pepper. Taste and add more dressing or salt and pepper.

Anyway, on to the current version of this cabbage salad.

I used the fine blade of my food processor to shredd the cored cabbage, and the shredding blade for the carrots. You could certainly do this with a knife (a bread knife might be easier for the cabbage) and the large shredding side of a box grater.

Feel free to improvise here with whatever is in your fridge. Thinly sliced fennel would be good, celery as well.

Health Food Salad

Health Food Salad

Health Food Salad

Ingredients:

  • 1 small head of red cabbage
  • 4 carrots, peeled
  • 2 large handfuls of sprouts, any kind you find. I used sunflower and pea shoots, but radish, lentils or alfalfa would all be fine.
  • 1 lemon
  • 1 cup of raisins (I used a mix of golden and black currents because of was out of the dark ones…much to my last minute surprise)
  • 1 cup of roasted shelled sunflower seeds (I think pumpkin seeds would also be delicious)
  • 1/4 cup of hemp seeds (I didn’t have any and left them out)
  • 1 tablespoon of poppy seeds
  • 1/2 cup of shredded Parmesan (leave out for a vegan version)
  • Extra virgin olive oil
  • Kosher salt

Method:

  1. Core the cabbage and shave it thinly into a large bowl. Grate the carrots into the same bowl.
  2. Toss in the sprouts, raisins, sunflower seeds, poppy seeds and hemp seeds, if using. Mix it all up and then add a large pinch of salt, a glug of olive oil and the juice of half the lemon. Taste and add more lemon juice, salt, Parmesan or olive oil if needed.

This salad keeps incredibly well and was still delicious the next night for dinner with some added rotisserie chicken.

Health Food Salad

Health Food Salad

From:

salad freak

Salad Freak by Jess Damuck

In My Garden – October 2022

In My Garden – October 2022

We’ve been busy cutting things back this past month. The redwoods and tan oaks needed limbing up for fire safety reasons. Instructions say the lower branches of the trees surrounding the house need to be removed until they are at least 10 feet off the ground. Normally the branches reach the ground, looking like skirts. (See the picture below.) The trunks look quite sculptural with them removed. Before the house was built in the ’70s the area was logged. All the redwood trees on our property are second-growth, the daughters (they are clones) surrounding the mother tree.

I love the redwoods on our property, their roots stretch and intertwine under the entire acreage. I imagine them talking and giggling along their root ‘telephone’ lines, laughing at the antics of our dogs as they chase their balls into the threshold of the forest, under their skirts, tickling them. And carrying away needles in their fur, the footprints of the trees.

Our property looks quite different without the branches reaching the ground. We plan to leave the skirts on the trees that are on the outer edges. A puzzle for the dogs to find their balls.

I am currently followed throughout the garden by the chirping of hummingbirds. At a time when most of the garden is starting to sleep, the salvias are blooming like crazy. I can watch the hummingbirds sipping nector from the ‘honey melon’ “Pineapple Sage” that is throughout the garden. This is a smaller version of the much better known Salvia elegans “Pineapple Sage'” which can reach 4-6 feet in height.

Salvia elegans 'Honey Melon' "Pineapple Sage"

Salvia elegans ‘Honey Melon’ “Pineapple Sage” and Shanna

Salvia elegans "Pineapple Sage"

Salvia elegans “Pineapple Sage”

Both plants, in my garden, have bloomed nonstop since May and usually continue through to late November.

This one is Salvia purpurea ‘Lavender Lace’. It’s just starting to bloom but continues till spring. A great source for nector during the winter months. This salvia can also get quite large, you can see the sunflower bending over it. I have left it so the birds can eat the seeds. 

Salvia purpurea 'Lavender Lace'

Salvia purpurea ‘Lavender Lace’

The hummingbirds also love the cupheas and they bloom year round in my garden. This one is very happy in a half barrel. Cuphea ignea x C. angustifolia is also sometimes called bee plant as they love it. The fall chill has dramatically reduced the numbers of bees so I haven’t seen many lately.

Cuphea hybrid ‘Starfire Pink’ (C. ignea x C. angustifolia)

Cuphea hybrid
‘Starfire Pink’
(C. ignea x C. angustifolia)

The Allen’s hummingbirds have the garden to themselves since the other two species we see in the spring and summer have migrated to warmer climates. I expect them back around March of 2023. It’s comforting in this small world of my garden to have trust in some things when so many things seem to have gone crazy and are out of my control. I try to concentrate on this when I feel dread for our larger planet and nation.

The Rudbeckia in the pollinator garden are still going strong. They have been blooming nonstop. I hope they reseed new plants for next year.

Pollinator Garden

Pollinator Garden – October 2022 Rudbeckia triloba

The patch is looking quite messy right now but I leave the grasses so the birds can eat the seed.

Only a quick tour through the vegetable garden is left. I have seeded arugula and some winter salad greens which are said to be cold tolerant. We will see if they actually come up. But the carrots have sprouted, also radishes. I have hope.

That’s not fungus you see but Sluggo. We have slugs, giant slugs right now!

I love comments. Thank you for joining my on this little walk through my piece of the world. What’s up in your own garden?

P.S. I know arugula is misspelled but can’t seem to correct it!

 

October – Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

October – Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

This small plate elevates roasted vegetables to a new high. It could serve as a vegan main course if you tossed it with some brown rice or put it on top of a crisp pizza crust.

It’s also perfect as part of a tapas spread with flat bread, some dolmas, feta and olives.

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

End-of-season tomatoes or even out-of-season ones would be fine as they are roasted to concentrate their flavors. The miso-tahini sauce further enlivens the dish and would also be delicious on a baked sweet potato or butternut squash, or as a dressing for green or grain salads.

Serve this just out of the oven or at room temperature.

The recipe comes from the cookbook the Weekday Vegetarians by Jenny Rosenstrach. It’s a cookbook I recieved for Christmas this past year and have just started using more frequently.

the Weekday Vegetarians

the Weekday Vegetarians

Their premise is that, as a family, they agreed to be vegetarians during the week and only eat meat on the weekends. There are lots of interesting recipes most of which are very vegetable forward.

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

Ingredients:

  • 2 pounds of small eggplants (if you can get Fairy Tale ones, those would be perfect…I couldn’t)
  • 1/2 cup of extra-virgin olive oil
  • Kosher salt and freshly ground pepper to taste
  • 8 Italian plum tomates or 10-12 smaller ones
  • freshly chopped flat leaf parsley for garnishing

Sauce:

  • 4 tablespoons of tahini
  • 2 teaspoons of white miso
  • 1 teaspoon of lemon juice, or squeezed juice of 1/2 small one
  • 2 teaspoons of maple syrup
  • 3-6 tablespoons of water

Method:

  1. Preheat the oven to 425 degrees F and line a sheet pan with parchment paper.
  2. Cut the eggplant into 1-inch-thick slices and toss them with the olive oil in a large bowl, add salt and pepper. If you manage to get smaller eggplants, cut them in half. Place them in a single layer on the parchment lined sheet pan.
  3. Cut the tomatoes in half (or quarters if large) and add them to the same bowl, coating them with the remaining oil. Nestle them between the eggplant slices.
  4. Bake on the lowest shelf of your oven for 20 minutes, then turn the eggplant slices and return the sheet pan to the center of the oven. Bake for an additional 10 to 20 minutes until the eggplant is browned and crispy and the tomatoes are shriveled. I removed the eggplant slices and returned the tomatoes to the oven for another 10 minutes as they needed more time.
  5. Meanwhile prepare the sauce. In a small bowl or jar combine the tahini, miso, lemon juice, maple syrup and 4 tablespoons of water. Whisk or shake the jar vigorously to combine, adding the additional 2 tablespoons of water to thin it if needed.
  6. Transfer the vegetables to a serving platter, drizzle with the tahini-miso sauce, top with choped parsley.

You can serve this warm or at room temperature.

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

Note: My tahini sauce was so thick it was impossible to measure. I processed it in a small food processor until it was smooth and pourable. That made it much easier to manage.

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

October – Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

October – Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

This is the first of several recipes I intend to post inspired by the cookbook salad freak by jess damuck.

Salad Freak by Jess Damuck

It’s based on a recipe in the book, but I didn’t have all their listed ingredients on hand and had to do some adapting. I replaced the crunch of pomegranate seeds with some toasted walnuts, the delicata squash with cubed butternut. They served it with sheep’s milk yogurt (or coconut milk yogurt), I substituted freshly grated parmesan. Because I wanted a little more of the toasted flavor, I roasted the outer leaves of the Brussels sprouts till they were brown and crunchy…the oven was off anyway for the butternut squash so why not? They were delicious scattered on top.

I used my food processor the shred the Brussels sprouts and kale but a sharp knife will do just fine.

Here’s the best thing about this recipe, it was just as delicious three days later for lunch with a little added cold chicken.

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Ingredients:

  • 1 large delicata squash (sliced into 1/4 inch rings, seeds scooped out) or 4 cups of cubed butternut squash
  • 6 unpeeled cloves of garlic
  • 1 bunch of Tuscan kale, washed and shredded about 1/4 inch
  • 1/2 lb. of Brussels sprouts, outer leaves removed and shredded about 1/4 inch
  • 1 cup of pomegranate seeds or crushed toasted walnuts
  • Extra-virgin olive oil, 2 tablespoons for roasting the vegetables and 3 tablespoons for the dressing
  • 1 teaspoon honey
  • 2 teaspoons grainy mustard
  • 2 tablespoons apple cider vinegar
  • 1/2 cup of shredded parmesan

Method:

  1. Preheat your oven to 425 degrees F
  2. Spread the squash, garlic cloves and outer leaves of the Brussels sprouts on a rimmed baking sheet. Toss with 2 tablespoons of olive oil, making sure everything is coated. Roast until the squash in golden brown and the outer leaves look charred, about 25 minutes. You can turn the squash over halfway but I didn’t.
  3. Remove the roasted vegetables from the oven and allow them to cool while you prepare the rest of the salad.
  4. Add the shredded vegetables to a large salad bowl.
  5. If you used a food processor to shred the greens you can rinse it out to make the dressing. Squeeze the garlic from their skins into the food processor, add the honey, mustard, cider vinegar and 3 tablespoons of olive oil plus salt and pepper. Process until smooth. If you don’t use the processor you can simply mash the garlic in a mortar and pestle, or with the side of your knife, or in a blender, then add the other ingredients and whisk or blend smooth.
  6. Pour the dressing over the shredded kale and Brussels sprouts. Toss well to combine and taste for seasoning. Let it sit for a few minutes to tenderize the kale or massage the dressing into the greens. Add the toasted walnuts and toss again.
  7. Arrange the squash on the side of a shallow bowl or platter, top with the kale mixture, garnish with the roasted leaves of the Brussels sprouts and the parmesan cheese.
Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

This is vegetarian, skip the cheese and spread a thin layer of coconut yogurt on your platter before adding the salad for a vegan option. I think this would make a great holiday side since it can be made ahead. It’s substantial enough to eat as a main course. Add some rotisserie chicken or roasted tofu for extra protein.

In My Kitchen – October 2022

In My Kitchen – October 2022

In my kitchen I see flowers, armloads of flowers have been cut to sit in vases on the counter and the dining table. It’s dahlia season up here on the Northern California coast and they are simply gorgeous. As an added bonus, the gophers (and deer) leave them alone.

They come in the colors of the rainbow. If you can get to the Mendocino Coast Botanical Gardens in the late summer or early fall, the dahlia garden is a must see, a favorite spot for weddings.

Besides beautiful flowers, what’s new in my kitchen?

A good friend made this gorgeous cutting board for me.

Cutting board from Paul

Cutting board from Paul

He recently retired and has been spending time in his shop. It’s going to be perfect as a charcuterie board. I envision generous portions of cheese, fruit and cured meats displayed on it. Thank you Paul.

In My Kitchen are these cute wooden whale salad servers. They were a gift from my generous friend, Wendy. Aren’t they adorable?

Whale Salad Servers

Whale Salad Servers

And in my kitchen are new cookbooks. It’s my birthday month and I can’t imagine a more wonderful gift than kitchen inspiration. The one by Aran Goyoaga is filled with gluten free recipes. Since I have several gluten intolerant friends, I expect it to be especially useful.

This new cookbook if full on new ideas, and I am excited to try them.

We eat a lot of salads in this household, frequently as the center of the meal, if not the entire meal. salad freak has already inspired me. Look for posts from it very soon. My mother used to say a cookbook was worth the purchase if you got one great recipe. I’ve already earmarked more than a dozen from this one.

In My Kitchen I have some new spice mixes. These are from the Oaktown Spice Shop. It’s a favorite place to browse when I am in the Lake Merritt area of Oakland. Just walking into the store and taking a deep breath transports me to exotic places. They also have an on-line shop and are very efficient about prompt mailings if you are too far away to visit. .

New Spice Mixes

New Spice Mixes

I haven’t tried this salsa yet, the recipe is on the back of the package.

We are in a shoulder season right now, the time between late summer and early fall. Our evenings have turned crisp and cool, but the mid afternoon sun is still warm. I adore the earthy smell of early autumn, it’s my favorite time of year. We are still using the BBQ most nights and also enjoying tomato season. It will be over soon and my thoughts will turn to winter squashes and greens.

We have been lucky that an unexpected mid-September storm rolled through and ‘mostly’ put an end to the worries of fire season.

We used the Traeger Grill to smoke some pork chops, they were delightfully juicy and flavorful.

Smoked pork chops

And enjoyed fresh tomatoes on crisp bread with mozzarella with them.

Our meals are still simple, I haven’t pulled out the slow cooker, casseroles, or the instant pot yet. It will soon be the season of soups and braised dishes, but not yet.

And here is my surprise. A picture of a dragonfly in my pollinator garden, I’ve never seen one before with this particular coloring. After doing some research, I discovered that this is a male 12-spotted skimmer. He let me get quite close to take a photo. Isn’t he beautiful?

Male 12-Spotted Skimmer

Male 12-Spotted Skimmer

In My Kitchen is a virtual party of bloggers from all over the world. It’s a collection of posts about what is new in their kitchens, a summary of the last month bounty.  It’s hosted by Sherry, from  Sherry’s Pickings. Click on the link to read those posts.