-2 med. beets, roasted peeled, halved & cut in thin half-moons
-2 med. fennel bulbs (about 1 1/4 to 1 1/2 lbs.), trimmed, quartered, cored & sliced very thin across the grain
-1 navel orange, peeled, pith cut away, & cut in thin rounds or sections
-2 T. chopped fresh mint
-1 T. chopped cilantro
-2 T. lemon or lime juice
-¼ t. sugar
-½ t. lightly toasted cumin seeds, crushed
-Salt to taste
-1 sm. garlic clove, puréed (optional)
-¼ c. extra-virgin olive oil
Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil.
Toss with the salad and serve. Enjoy!
Makes 2 quarts
-2 c. black beans
-3 T. olive or sunflower seed oil
-1 lg. onion, finely diced
-2 sm. carrots, finely diced
-3 celery ribs, finely diced
-1 green bell pepper, finely diced-3 garlic cloves, minced
-1 bu. of cilantro, stems finely sliced and leaves more roughly choppe
-1 T. toasted ground cumin seeds
-1 t. Spanish smoked paprika, or more to taste
-2 bay leaves
-1/4 t. cayenne, or more to taste
-1/2 c. sour cream
Juice of 1/2 lime, or more to taste
Rinse the beans and put them in a pressure cooker with 1 1/2 teaspoons salt and 10 cups water. Bring the pressure to high, then maintain it for 30 minutes. Release it and let it fall by itself. Taste the beans. If they’re not soft enough, simmer them until they are.
Meanwhile, heat the oil in a medium skillet. Add the onion, carrots, celery, green pepper, garlic, and cilantro stems. Cook over medium-high heat, stirring frequently, until the onion has softened. Season with 1 teaspoon salt and add the cumin, paprika, bay leaves, and cayenne.
Lower the heat and cook for 10 minutes longer, stirring occasionally and taking care not to let the paprika and cayenne burn. Add 1 cup water and continue to cook until the onion is soft, about 8 minutes.
Stir the onion base into the beans along with all but 3 tablespoons of the chopped cilantro leaves and cook over low heat, covered, for 20 minutes. Taste for salt.
Mix the sour cream, lime juice, and remaining cilantro together and season with a pinch of salt. Serve a spoonful in each bowl of soup.… Read the rest
-3 c. thinly sliced carrots
-1 c. thinly sliced radishes
-1 c. thinly sliced scallions
-1 lime, juiced
-Extra virgin olive oil, to taste (about 1 tablespoon)
-Kosher or sea salt, plus more for sprinkling
-1/4 c. minced cilantro
Place the carrots, radishes and scallions in a large bowl.
In a small bowl, whisk together the lime juice, oil and salt.
Pour the lime mixture over the carrot mixture; toss to coat. Fold in the cilantro.
Allow to sit, at room temperature or in the fridge, for at least 10 minutes before serving.
Serve cold or at room temperature, with a sprinkling of salt, if desired. Enjoy!
-1 3-lb. kabocha squash*, seeded and cut into 1-inch cubes
-4 T. extra-virgin olive oil, divided
-1 canned chipotle chili, chopped, with 2 T. adobo sauce
-3 cloves garlic, minced
-1 T. honey
-½ c. almonds, roughly chopped
-1 lg. lime, juice and zest
-10 oz. kale, thick stems removed, roughly chopped
-2 oz. crumbled feta (optional)
Preheat oven to 400°. In a large bowl, whisk together 2 tablespoons
olive oil, chipotle chili, adobo sauce, garlic and honey. Season with
salt and pepper.
Add squash and toss to combine. Spread evenly on a large baking sheet, leaving plenty of room between each piece so it doesn’t steam. Bake for 30-45 minutes until tender and browned, flipping halfway.
While squash is roasting, toast the almonds. I put mine in a small baking dish in the toaster oven, checking frequently to make sure they don’t burn, or you could toast them in a small, dry skillet over medium-high heat.
Next, make the dressing. Whisk remaining 2 tablespoons olive oil with lime juice and zest. Season with salt and pepper.
When squash is done roasting, place kale in a large salad bowl. Drizzle with a little bit of the dressing. Massage the dressing into the leaves with your hands, which softens the kale. Add warm squash, almonds and feta. Serve with more dressing. Enjoy!
-1lb. beets, peeled and very thinly sliced
-1 avocado, cubed
-1/2 Serrano chile, thinly sliced
-1 lime, juiced
-1 T. olive oil
-1/4 c. packed cilantro leaves
Cut off and discard the top and root end of the
beets, then peel them.
Slice them as thinly as possible with a knife or
mandoline. Set aside.
Mix the rest of the ingredients together.
Toss everything together in a large bowl and add
salt and pepper to taste. Enjoy!
Adapted from cookthink.com
-1 bu. kale, stems removed & thinly sliced
-1/2 red cabbage, sliced
-1/4 c. sunflower seeds, toasted
-2 t. honey
-1/4 c. extra virgin olive oil
-1/2 lime, juiced
-2 T. red wine vinegar (or more, to taste)
-Salt & fresh black pepper, to taste
-1/3 c. scallions, white & pale green parts, sliced thinly
-1 handful cilantro, roughly chopped
Combine sliced cabbage and kale in a large salad bowl
with chopped scallions. Set aside.
Dressing: In a bowl or jar (with fitted lid), combine vinegar,
olive oil, honey, lime juice, salt and pepper.
Toss cabbage and kale mixture with dressing, let rest for
30 minutes to let the kale and cabbage marinate.
Top with sunflower seeds, scallions and cilantro. Add
additional salt and pepper if needed. Enjoy!
Adapted from Kate Elkin on food52.com, 11/14
Serves 6, as a side
-1 1/2 c. unsalted raw peanuts
-1/2 of a medium-large cabbage
-1 basket of tiny cherry tomatoes, washed & quartered
(use something in season if possible)
-1 jalapeno chile, seeded & diced (optional)
-3/4 c. cilantro, chopped
-1/4 c. freshly squeezed lime juice
-2 T. olive oil
-1/4 t. + fine-grain sea salt
In a skillet or 350° oven, roast the peanuts for 5 to 10
minutes, shaking the pan once or twice along the way,
until golden and toasted.
Cut the cabbage into two quarters and cut out the core.
Using a knife, shred each quarter into whisper thin slices.
The key here is bite-sized and thin. If any pieces look like
they might be awkwardly long, cut those in half. Combine
the cabbage, tomatoes, jalapeno, and cilantro in a bowl.
In a separate bowl combine the lime juice, olive oil, salt.
Add to the cabbage mixture and gently stir to combine.
Just before serving fold in the peanuts (add them too early
and they lose some of their crunch). Taste and adjust the
flavor with more salt if needed. Enjoy!
Makes 2 cups (16 servings)
-3 medium tomatoes, finely chopped
-1 medium onion, finely chopped
-2 cloves garlic, minced
-2 to 3 fresh jalapeño peppers, seeded, ribs removed & finely
chopped (or substitute a mix of peppers in the box today)
-1 T. olive oil
-1 T. freshly squeezed lime juice
-2 T. chopped fresh cilantro
-Sea salt to taste
In large glass bowl, combine all ingredients and season to taste
Refrigerate for at least one hour. Enjoy!
-This recipe is best when made several hours ahead of time
(and refrigerated) and given time to marinate.
-For a different twist, try adding corn, black beans, peaches or
mangoes to your salsa.
-This salsa will keep for several days if covered and kept
-1 1/4 lbs. kohlrabi bulbs, peeled
-1/2 t. grated lime zest
-2 T. fresh lime juice
-1/4 c. extra-virgin olive oil, divided
-2 lbs. kale (2 bunches), stems, center ribs discarded
-5 garlic cloves, finely chopped
-1/3 c. salted roasted pistachios, chopped
Slice kohlrabi very thinly with a mandoline or knife.
Whisk together lime zest and lime juice, 2 tablespoons oil, and
1/2 teaspoon each of salt and pepper in a large bowl. Toss
kohlrabi with dressing. Finely chop kale.
Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over
medium-high heat until it shimmers. Sauté garlic until pale
golden, about 30 seconds.
Add kale by the handful, turning and stirring with tongs and
adding more kale as volume in skillet reduces. When all of kale is
wilted, sauté with 1/2 teaspoon salt until just tender, about 3
Transfer to a bowl and cool to room temperature.
Toss kale with kohlrabi and pistachios. Enjoy!
Adapted from Ian Knauer, Gourmet, 2009… Read the rest