Oct
20
    
Posted (Lori) in News
DRESSING FOR FALL

Fall salads are different from the ones we make in summer. In summer, the goal, at least for me, is to keep the oven off and the dressing light. When cooler weather comes around, I use:

–heavier, spicier greens like mustard, kale, and cabbage in addition to fall lettuces, like the ones in our share this week;

–cooked ingredients—roasted carrots, butternut squash, and beets, boiled potatoes

–raw veggies like sliced radish, cauliflower and broccoli florets

–chunks of cheese

–nuts

–avocado

–grains, such as quinoa, farro, orzo

–fall fruit: fresh and dried apples, pears, and grapes; orange and grapefruit; pomegranate seeds; persimmons

And the dressings are heavier and spicier as well, often heated. Here are two of them:

WARM CIDER VINAIGRETTE (from the Food Network)

¾ cup apple cider or apple juice

2 tbs cider vinegar

2 tbs minced shallots

2 tsp Dijon mustard

½ cup olive oil

Salt and pepper to taste

Combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, olive oil, salt and pepper.

MAPLE BALSAMIC VINAIGRETTE From Land o’ Lakes

1/4 cup olive oil

2 tablespoons balsamic vinegar

1/4 cup maple syrup

2 teaspoons country-style Dijon mustard

1 teaspoon finely chopped fresh garlic

1/2 teaspoon salt

Combine all ingredients in a small bowl and whisk until completely combined.

TAHINI-SOY SAUCE (based on a recipe from Terra Brockman)

¼ cup tahini paste

¼ cup soy sauce

1 tbs chopped garlic

1 tsp lemon juice

hot pepper to taste

Combine and mix well

LEMON DIJON BEET SALAD

From: http://www.poppiesandpapayas.com

Creamy Lemon Dijon Vinaigrette:

Makes about ½ cup dressing

1 ½ tablespoons Dijon mustard

2 tablespoons light coconut milk (using regular coconut milk makes it even creamier)

1 tablespoon maple syrup or honey

Zest of 1 organic lemon

1 tablespoon extra-virgin olive oil

Juice of 1 organic lemon

¼ teaspoon sea salt

Fresh ground pepper

1. In a 1 cup volume measuring glass add the Dijon, the coconut milk, sweetener, and lemon zest. Stir until combined.

2. Slowly drizzle in the extra-virgin olive oil while stirring. Once combined, add the lemon juice a splash at a time, stirring in between.

3. Add sea salt and fresh ground pepper to taste. Pour dressing into a sealable glass jar.

For the Lemon Dijon Beet Salad

Serves one, or two for appetizer

Handful mixed greens

Creamy Lemon Dijon Vinaigrette

3 roasted medium beets, peeled and sliced thin

Cilantro sprigs as garnish (or basil)

1. Roast beets. Place mixed greens onto a serving plate, and drizzle with a little bit of the dressing (you don’t need much because the dressing is very flavorful). Top the greens with the sliced beets. Drizzle with a little more of salad dressing, once again a little goes a long way and garnish with fresh cilantro or basil.

Optional: Top with fresh goat cheese and/or chopped roasted walnuts.

DAIKONS

I’m always happy to get daikons.

–Slice them thinly and layer into sandwiches; smoked turkey with daikon and egg salad with daikon are two possibilities.

–Make slices a bit thicker and use them as crudités; they are great with hummus ad techina

–Shred them; peel, cut into chunks and put them in food processor. Whirl for just a few seconds. Throw them into or eat as a side dish. One of my favorite salads is bok choy, watercress, shredded daikon with the tahini-soy sauce above.

Stir-Fried Bok Choy and Daikon with Crisp Tofu (Mark Bittman)

Makes: 4 servings

This has everything you want in a stir-fry: delicious bok choy, with its wonderfully creamy stems; sharp daikon radish; crusty pan-fried tofu; and a load of spice.

Tempeh, the nutty fermented soybean cake, also goes beautifully with bok choy. If you want to use it in place of the tofu, crumble it into the hot oil and stir until it’s crisp, 5 to 7 minutes.

1 head bok choy

4 tablespoons vegetable oil

1 block firm tofu (about 1 pound), cut into 1?4-inch slices and patted dry

1 onion, chopped

1 tablespoon minced garlic

1 tablespoon minced ginger

1 or 2 fresh hot chiles (like jalapeño or Thai), seeded and minced

8 ounces daikon radish, cut into 1?4-inch coins

2 tablespoons soy sauce, or to taste

Black pepper

1. Cut the leaves from the stems of the bok choy. Trim the stems as necessary, then cut them into 1-inch pieces. Cut the leaves into wide ribbons and keep them separate from the stems.

2. Put 2 tablespoons of the oil in a large skillet over medium heat. When it’s hot, slide in the tofu, working in batches if necessary to avoid overcrowding the pan. Cook until the bottoms are crisp and golden, 3 to 5 minutes; carefully  flip and cook for another 3 to 5 minutes on the other side. When the tofu slices are done, transfer them to paper towels to drain.

3. Add the remaining 2 tablespoons oil to the pan and raise the heat to medium-high. When it’s hot, add the onion, garlic, ginger, and chile and cook, stirring, for just 1 minute. Add the bok choy stems and daikon and cook, stirring occasionally, until they just lose their crunch, about 3 minutes.

4. Add the bok choy leaves and about 1?2 cup water. Cook, stirring occasionally, until the liquid evaporates and the stems and radish are fully tender, 5 to 10 minutes; add a little more water if necessary. Return the tofu to the pan, stir in the soy sauce, and sprinkle with black pepper. Taste and adjust the seasoning. Serve hot or at room temperature.

CARROT & DAIKON PICKLES (SAVEUR)

MAKES ABOUT 3 CUPS

½ lb. carrots, peeled and cut into matchsticks

1½ lbs. daikon, peeled and cut into matchsticks

2 tsp. kosher salt

1 tsp. plus ¼ cup sugar

½ cup plus 2 tbsp. white vinegar

1. In a bowl, combine the carrots, daikon, salt, and 1 tsp. sugar. Let sit until the vegetables have wilted slightly and liquid pools at the bottom of the bowl, about 30 minutes. Drain vegetables; rinse and pat dry with paper towels. Transfer vegetables to a medium bowl.

2. Whisk together the remaining sugar, the vinegar, and ½ cup warm water and pour mixture over the vegetables. Stir to combine. Set mixture aside to let marinate for at least 1 hour or refrigerate, tightly covered, for up to 4 weeks.

SMITA CHANDRA’S DAIKON CURRY

Note from Lori: I left out the carom seeds and the dried mango; it’s delicious without them, maybe better if you can find them)

2 tbsp. canola oil

1?2 tsp. ajwain (carom) seeds

2 cloves garlic, minced

1?2 medium yellow onion, roughly chopped

1 lb. daikon with greens, peeled and cut into ½” pieces, greens trimmed and roughly chopped

1?2 tsp. ground coriander

1?2 tsp. ground cumin

1?2 tsp. ground turmeric

1?4 tsp. red chile powder, such as cayenne

1 tsp. amchur (green mango) powder

Kosher salt, to taste

Chapatis, for serving (optional)

Heat oil in a 12″ skillet over medium-high heat. Cook carom seeds until they pop, 1-2 minutes. Add garlic and onion; cook until golden, 5–7 minutes. Stir in daikon and its leaves, the coriander, cumin, turmeric, and chile powder. Reduce heat to medium-low; cook, covered, and stirring occasionally, until daikon is tender, about 20 minutes. Stir in amchur and salt; serve with chapatis, if you like.



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