Recipe: Asian Cole Slaw

Asian Cole Slaw

Adapted from Epicurious.com (submitted by maxstart36)

Yield: 8 servings

Ingredients

1 head of cabbage, cut very thinly* 

1/2 c finely grated carrot

2 oz coursely chopped peanuts

1/2 c thinly sliced green onion

Dressing

3 T rice vinegar

2 T soy sauce

1 t honey (or granulated sugar)

2 t sesame oil

2 cloves garlic, finely minced

1 t fresh ginger, finely grated

1 t hot pepper flakes, optional

Instructions

Whisk together the dressing ingredients; let flavors meld as you are preparing the cole slaw.

Toss the cole slaw ingredients with the prepared dressing. Serve immediately. 

*I typically use 1/2 head red cabbage and 1/2 head napa cabbage.

Recipe: Roasted Butternut Squash Salad with Pears and Blue Cheese

Roasted Butternut Squash Salad with Pears and Blue Cheese

Adapted from Fine Cooking Magazine

Yield: 4 Servings

Using just the top half of the squash creates rounds of the same size for even roasting and a pretty salad.

Ingredients

1 large butternut squash (about 3 lb)

5 Tbsp extra-virgin olive oil

1/2 tsp chopped fresh rosemary (fresh thyme is also a nice addition)

6 slices thick-cut bacon, cut into lardons

1 1/2 Tbs balsamic vinegar or lemon juice

1 tsp Dijon mustard

1 medium head butter lettuce (can substitute your favorite lettuce or use mesclun)

2 medium firm-ripe pears (Bartlett or Anjou), cored and sliced 1/8 inch thick

6 oz blue cheese, crumbled

Instructions 

Position a rack in the center of the oven and preheat the oven to 450F.

Cut the narrow top portion of the squash close to where it widens (reserve the base for another use, like this). Peel with a carrot peeler and slice it into 12 thin (about 1/4 inch) rounds.

Brush both sides of the squash with 1 Tbsp of the oil and spread in a single layer on a rimmed cookie sheet. Sprinkle with rosemary, thyme (if using), salt and freshly ground pepper. Roast, turning once, until softened and brown, about 25 minutes.

In a small bowl, whisk together the vinegar (or lemon juice), mustard, and S&P to taste. Slowly whisk in the remaining 4 Tbsp oil. 

In a large bowl, toss the lettuce and pears with enough vinaigrette to coat lightly. Arrange the squash on 4 large plates. Top each with a mound of the lettuce and pear, and sprinkle with bacon and crumbled blue cheese.

Serve immediately.

Notes:

For added crunch, I also like to sprinkle roasted pecans or roasted butternut squash seeds.

Blog post with pictures is here.

Recipe: Purslane Salad with Feta Cheese and Olives

Purslane Salad with Feta Cheese and Olives

Adapted from a recipe by Rosemary Barron

Yield: 2 servings as a main course; 4 servings as a side salad

Ingredients

For the salad:

 2 c purslane leaves and tender stems, coursely chopped

2 ripe tomatoes, seeded, and cut into small dice

1 small English cucumber, cut into small dice

4 scallions (white and green parts), thinly sliced

1 c flat leaf parsley, coursely chopped

3 Tbsp fresh oregano leaves, finely chopped (or 1 tsp dried oregano)

3 Tbsp fresh mint, finely chopped

12 Niçoise or Kalamata olives, coursely chopped

8 oz feta cheese, well drained and crumbled

 For the Vinaigrette:

1 Tbsp fresh lemon juice

1/3 cup extra virgin olive oil

Cracked black pepper to taste

Salt to taste

Preparation

In a non-reactive bowl, combine the purslane, herbs, tomato, cucumber, scallions and olives. 

Whisk together the lemon juice, olive oil, pepper and salt, and pour over salad. Lightly toss together.

Just before serving, mix in the crumbled feta (or sprinkle on top of the salad, if you prefer).