Easy Daikon Salad
Radishes are wonderful for internal detoxification, particularly supportive of liver and gallbladder function. But I never knew how to make them fun to eat. Our farmshare sponsors provided this wonderful recipe, which was an instant hit in my house.
2 cups daikon radish, grated or julienned in food processor
1 tsp kosher salt
1 Tbsp seasoned rice vinegar
2 tsp granulated sugar, or substitute liquid stevia to taste
1 tsp mirin (Japanese sweet rice wine)
crushed peanuts, to taste
Place the grated or julienned daikon in a colander over a bowl/sink and sprinkle with the salt. Mix well and let site for 30 minutes.
Squeeze out any excess water from the daikon, and rinse with cold water. Drain.
In a small saucepan, combine the seasoned rice vinegar, sugar/stevia and mirin. Cook over medium heat, stirring constantly, until the sugar dissolves (only takes a few minutes). Transfer the daikon to an airtight container and pour the vinegar mixture over. Stir well to combine. Chill for 20 minutes before serving. Top with crushed peanuts to taste.
Grated Carrots with Parsley and Garlic
We’re getting gorgeous carrots in hues from purple to gold from our farmshare these last few weeks. Super-rich in vitamin A, a natural antiviral, they’re one of the foods that can support your immune system through cold and flu season. Here’s an easy and tasty way to enjoy them, courtesy of chef Alice Waters:
6 large carrots, peeled and grated
2/3 cup chopped parsley leaves
1-2 cloves garlic, minced (or put through a garlic press. I like 2 cloves myself!)
4 teaspoons red wine vinegar
1/4 cup light olive oil
1/4 tsp sea salt, or more to taste
Peel and grate the carrots. Mix in the parsley.
Combine the garlic and vinegar in a separate bowl and whisk in the oil. Pour the vinaigrette over the carrots and toss well. Season with salt and serve immediately. Serves 6-8.
Caramelized Fennel (with thanks to Alice Waters)
Prized in Europe and Asia for its licorice-like flavor, fennel is a relative newcomer to American menus. Crunchy when raw, velvety when cooked, fennel makes a wonderful side dish or winter salad. And fennel seeds are those tasty morsels available on your way out of Indian restaurants: they’re refreshing to the breath and calming to the tummy!
2 large fennel bulbs
1/4 cup olive oil
Salt and pepper
Trim stalks from fennel bulbs, and remove any tough outer bulb layers. Cut bulbs in half vertically, then cut each of the halves into 1/8 inch thick slices.
Heat a large saute pan over medium heat and add the olive oil. When oil is hot, add the sliced fennel. Cook, tossing occasionally, for 8-10 minutes until the fennel is caramelized and tender. Season to taste with salt and pepper. Drain any excess oil and serve. Serve as a side with fish or poultry, or spread over a pre-made pizza crust and top with grated cheese.
Parsley Mint Pesto
My mint patch goes crazy each summer, so I’m always looking for new ways to appreciate the cool, summery taste of fresh mint leaves. In addition to flavoring hot and cool tea, they liven up sauce and dip recipes such as this one. Try it with grilled fish or over roasted new potatoes.
1 cup parsley leaves
1 cup mint leaves
1 clove garlic, crushed
1/4 cup virgin olive oil
1/4 cup grapeseed or canola oil
In food processor, process parsley, mint and garlic. Slowly add oils until well blended. Serve at room temperature.
Spicy Red Cabbage Slaw
A highlight of my Fridays is receiving a weekly basket of fresh vegetables direct from a farm just outside of town. Their red cabbage is to late autumn what zucchini is to summer: sweet, delicious, and just a little too abundant! Here’s an easy recipe to take advantage of such bounty:
3/4 cup vegetable oil
1/2 cup white vinegar
1/4 cup honey
1/2 teaspoon sea salt (or to taste)
1/2 teaspoon ground mustard (or to taste)
8 cups shredded red cabbage
In a jar with a tight-fitting lid, combine the oil, vinegar, honey, salt and mustard; shake well. Place cabbage in a large bowl; add dressing and toss to coat. Refrigerate until serving.
Summer Squash Soup
Summer squash may not seem like an exciting choice for the taste of the season, but you may change your mind when you try this wonderful summer soup. Healthy coconut oil and coconut milk add a hint of the tropics.
Serves 4 (recipe can be multiplied)
1 tbsp coconut oil
¾ cup chopped leek (white/pale green parts only; about 1 medium)
1 tsp ground coriander
1 ¼ lb zucchini or yellow crookneck squash, coarsely chopped (the color of the soup will vary depending on the type of squash you use)
8 oz coconut milk
8 oz vegetable broth
Heat oil in large heavy pot over medium heat. Add leek and saute until almost tender, stirring often (about 6 minutes). Sprinkle ground coriander over leeks and mix to blend. Add squash and sauté until squash begins to soften, about 4 minutes. Add coconut milk and vegetable broth. Bring to boil, then reduce heat and simmer 10 minutes to fully soften vegetables and blend flavors. Remove from heat and allow to cool completely. When fully cool, puree soup in batches in blender or with an immersion blender (much easier!) Serve warm or cool with a dollop of yogurt atop each serving.
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