Kale Salad with Rutabagas, Apples, and Carrots

Kale, Rutabaga, Carrot, and Apple Salad

I went to Harvest Share at the Ortiz Center yesterday and took home a huge bag of kale, sacks of carrots, rutabagas, and onions and thought this sounds like salad.

I stripped the kale leaves off the stems and chiffonaded the leaves. I put a big plastic container on my scale to set the tare weight to zero and added the chopped kale until I had a half pound of prepared, chopped leaves. It was sort of heaping over the top of the container, but that’s okay. Kale is one of those duplicitous vegetables that lose their volume when you cook with it…even if all you do is massage oil, vinegar, and salt into it. That heaping over the top kale will be just over half full in no time.

So, once I measured the kale, I added 1 TBSP of olive oil, 1 TSBP of apple cider vinegar, and 1/2 tsp of salt. Using my fingers, I worked this into the kale, massaging it toward tenderness. It lost about 1/3 of its volume. I covered the container and set it aside, unrefrigerated, to continue “cooking”.

While it “cooked”, I made the dressing and chopped my veggies and fruit.

In a bowl, I zested one lemon before juicing it, To the zest and juice of one lemon, I added 1 TBSP of soy sauce and 1 TBSP of maple syrup, and some pepper. I stirred and set aside. There’s no oil in this dressing because it will get plenty from the kale.

I peeled an apple and diced it into pieces about 1/3 inch squares.

I peeled and chopped a medium-sized carrot – 1/3 inch squares.

1 diced 1/2 a yellow onion.

I peeled a rutabaga and chopped it into 1/3 inch squares. Peel deeply into the rutabaga, not just the outer skin, but also that heavy, woody rind. It’s usually just easier to cut it away.

All the pieces should be about the same size, as though making a chopped salad.

Add the vegetables to the kale. Toss with the dressing. I put the lid on and shook and shook and shook to distribute it evenly. Ideally, the salad will be fully dressed, but there won’t be any liquid gathering in the bottom.

The kale has that earthiness that makes for a great foundation for salad. The carrots add sweetness and the rutabagas and lemons add a bright tang. You get just a bit of sweet and sharp from the onions. The maple syrup does not make this sweet but instead add this wonderful note for the aftertaste.

 

 

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Turnip, Apple & Celery Salad with Pumpkin Seeds

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This makes more than a single serving, but then a good salad is nice to have for snacks and side dishes. The main ingredients all came from Harvest Share. Because marinating is important to its flavor, it’s better the second day.

  • 1 large turnip, peeled and diced into small pieces.
  • 5-6 stalks of celery chopped.

You want equal parts of turnip and celery, so cut enough celery to make as much bulk as the turnip.

  • 2 apples, chopped (You want about half as much apple as turnip by bulk.)

Meanwhile, toast some pumpkin seeds with a bit of oil and salt. Toast until they start popping like popcorn. Put on a towel and pat dry so they don’t have oil on them.

Mix the apples, turnips, and celery together. Add dressing made from

  • 1 fresh lemon, squeezed juice
  • 3 TBSP apple cider vinegar
  • 3 TBSP olive oil
  • salt and pepper to taste

Stir together and then add toasted pumpkin seeds. Let sit overnight.

This is a delicious salad with lots of crunch and chew. The turnip adds a bit of tang, the apples add sweetness to balance the turnips and the celery gives us crunch and earthiness. The pumpkin seeds add a bit of meaty, nutty, and salty snappy crunch. I love how the flavors marry together.

Fry Bread with Apples and Yogurt

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I made these last month when it was too hot to turn on the oven, but wanted to make an apple dessert. I decided to make some fry bread with apples and yogurt.

To make the fry bread. Heat vegetable oil in a deep pan. Use plenty of oil (1 or 2 cups), you can strain it through a cheese cloth and use it again.

  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/3 cup water

Mix together and form into four rounds. Drop into the oil, one or two at a time, depending on the size of your pan. You want plenty of space. When one side is done, flip it over and fry on the other side. Remove and rest on paper towels to drain, sprinkle with cinnamon and sugar.

So, these are slightly savory apples. I put 1/2 TBSP of butter in a pan with some sliced red onions and a few rosemary leaves. I added two apples, peeled and sectioned, and cooked until tender but not mushy, adding a TBSP of sugar at the end to sweeten the onions a little bit more.

I served  half the apples with two fry bread and a spoonful of yogurt. This made two servings.

Apple, Celery & Celeriac Puree

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Since this will be pureed, there is no need to dice or chop finely. Big chunks are just fine, so long as they can cook evenly and will fit in blender or Magic Bullet.

Heat 3 TBSP of butter (or olive oil for vegan option) at medium low (4 on a 10 point electric dial) in a large stock pot. Add 2 yellow onions and a bunch of celery, all chopped. Add salt and pepper. Cook until the onions have sweat and are translucent.

While that’s cooking, chop up 4 large or 6 small apples. I used some Galas and a Pink Lady. Eating apples, not cooking apples because we are not adding any sugar. Crush and peel 3 cloves of garlic. Add the apples and garlic to the stock pot. Add tsp of thyme. Add salt and pepper. Put the lid on a let cook about five minutes.

Meanwhile peel and chunk the celeriac. Add to the crock pot with 1 quart of vegetable broth. Add salt and pepper.  Bring heat up to medium. When everything is tender, remove from heat and let cool.

After it’s cooled down, puree with an immersion blender, blender or Magic Bullet. Serve hot with a bit of chopped parsley and toasted pumpkin seeds and, if you’re feeling ambitious, some thinly sliced pear grilled on a hot burner. I accidentally spilled enough pumpkins seeds to two servings in this picture. They were delicious, though.

The soup is a smooth, mildly tart puree with a delicious, rich flavor. There’s a nice bit of bitter heartiness from the celery that is lightened and balanced by the apples, the onions adding some bright notes and of course, celeriac is always delicious.

This makes about 8 servings, but it also tastes better as leftovers. In fact, it’s so much better the next day that I didn’t eat it the day I made it but let it wait overnight. Unlike most celeriac purees, I don’t add any cream so it will keep several days and can also be frozen.

 

 

Figgy Yogurt with Apple Slices

Fig Yogurt

I had three fresh figs that were at their outer limit. I knew I would have to remove most of the skins to be able to use them, so I decided to try making a fig yogurt. This is too easy for words and so delicious.

I scooped the flesh out of three very ripe fresh figs and put it in a small bowl. I added 1/2 cup of nonfat plain yogurt and stirred them together. Then I added the smallest dash of balsamic vinegar and stirred. It was delicious, but I was hungry and wanted to make a larger snack, so I peeled and sliced up a Pink Lady apple and put the slices in a bowl with the yogurt. It made a great dip/sauce for the apples.

I have always though blueberry yogurt was the ultimate yogurt flavor, but it might just be knocked down a peg by this fig yogurt. It was sweet and tart and that bit of vinegar really just brought out the fig flavor without adding vinegar tang, It was delicious and something I hope to make again and again.

Made one serving.

Apples and Blackberries with Buckwheat Yogurt Sauce

Fruit Salad with Buckwheat Honey Yogurt

Gertrude Stein said “A rose is a rose is a rose.” Well, that is not true. There is a world of difference between a floribunda and an Empress Josephine and an American Beauty. The same is true of honey, not all honeys are alike. Buckwheat honey is distinctive, a monofloral honey, it is nothing like regular honey. It is closer to molasses, but more mellow and with a fuller, more rounded flavor. While I don’t have any honey in my cupboard, I do keep buckwheat honey for its delicious flavoring.

Today I added 2 tsps of buckwheat honey to 1/2 cup of plain nonfat yogurt. It takes a lot of patient stirring to get it fully blended, but it was worth it. What you get is almost like caramel sauce, but lighter and creamier, slightly less sweet and really much tastier and healthier as well. That’s just a bonus, the flavor is the reason you want to make it.

I cut up a Granny Smith Apple and quarter a cup of some humongous blackberries that I quartered and stirred them into the sauce, and served up in a bowl. It was delicious and made two servings, both of which I ate. So that made it a single serving anyway.

Rutabaga Soup with Apples, Carrots and Linguiça

Rutabaga Soup With Linguica, Carrots and Apples

Winco had some impossibly low-priced linguiça that I picked up a few weeks ago and put in the freezer. I thawed it out for a soup, deciding to try it with a couple rutabagas. I was a bit leery because it was so incredibly cheap ($2.67 for 1 pound) but hoped for the best. Let’s just say that I will be buying it again. It was delicious and made a fabulous soup.

Okay, I started with 1 TBSP of olive oil in my soup pot and heated it on a low medium. I added 1 tsp of cumin powder and 1 tsp of cinnamon. While it heated, I chopped1 medium yellow onion, salt and pepper, and tossed it in, letting it sauté until tender. While it was cooking, I pelled a 1 inch piece of fresh ginger and shredded it. I then added 2 cloves of minced garlic and sautéed everything together. The aroma was heady. I added the linguiça and let it cook a bit, so it was browned before I added 1 quart of water and  turned the heat up to a simmer.

Now I peeled 2 carrots and 2 rutabaga and 1 apple and chopped them up into small pieces. I did not worry about regularity as I planned to puree the soup, but it would cook faster with smaller pieces. I added them all to the soup, tossed in some salt and pepper and let it cook until tender.

I removed the linguiça and set it aside. I let the soup cool down, coming back an hour later to puree the soup. An immersion blender works best, but I don’t have one, so I used my Magic Bullet. After it was pureed, I added back the linguiça that I had chopped into 1/2 inch long pieces. I reheated it using the microwave on low and added a dollop of sour cream for that hot-cold,  spicy-sweet and sour contrast.

I made a similar soup several times, but this has a different flavor profile with the cinnamon and the linguiça and is, I think, a better version.

Sauéed Turnips, Carrots, Brussels Sprouts and Apple with Anise Seed

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I put some olive oil in a skillet and heated it with some peppercorns and anise seed until it was perfuming the air.

Then I added chopped onions (1/2 an onion) and one minced serrano chile and sautéed.

I cut up one small parsnip and 2 carrots into thumbnail chunks and added, with a bit of salt and pepper, and cooked until nearly done. Then near the end, I added about 6 brussels spouts that I had cut in half and an apple I cut into chunks and tossed them in to cook until tender. Tossed a bit of rice vinegar on to finish. Salt and pepper. This made two large servings.

This was the most delicious vegetable sauté I can remember. It was earthy and warm, piquant with the vinegar and parsnips. The brussels sprouts gave it a lovely earthiness and the chile gave it some heat. The sweetness of the carrots and apple added another flavor note.

I served it with a pork loin, but it is a vegan dish that you can serve with anything.

Rutubaga Soup

Rutubaga Root Vegetable Soup

This may have the most intense flavor per spoonful of anything I have ever made. The flavor is so rich and intense that it is amazingly filling and satisfying. I know I will make this again and again. I was inspired to make it by the fact that I had four rutabagas in the crisper that were losing their crispness. I knew I had to make something and they were no longer crisp enough for great salads, so I decided to make a soup. I looked online for some soup recipes, but most called for cream and I almost never have milk or cream. I was pretty sure I could come up with a non-dairy version that would be pretty good.

To start I sautéed a medium sized yellow onion in 2 tbsp of olive oil with some salt and pepper. I added 1 full inch of fresh ginger (about 1.5 tbsp) and 2 tsp of cardamom. I let sauté until they onions were tender and a soft golden yellow. Meanwhile, I peeled and chopped up 4 rutabaga and 2 turnips into about 1 inch cubes. The turnips were the adorable little small, round ones, not the big ones. I thought they might add a bit of pungent brightness to the soup. When they were all cut up, I tossed them in the pot and added salt and pepper.

I then added 24 oz of broth. I used chicken broth I had made from some roast chicken and froze. You could use a mushroom or vegetable broth for a vegan alternative. The point is to enrich the vegetables with flavor from the broth – but the particular broth flavor is less critical.

While they cooked, I peeled and cubed two tart apples. I happened  to use 2 Fiji and 2 Granny Smith, but so long as they are tart apples and not sweet ones like HoneyCrisp or bland ones like Delicious, the particular strain is not important.

When the rutabagas and turnips were tender, I added the apples with some salt and pepper. I then juiced two fresh lemons. I added the lemon juice and 1.5 tsp of cayenne and salt and pepper to taste. I am sure you note that I am adding salt and pepper over and over and over. This does not make an over-salted dish, because I season to taste at each stage – and adding with each new stage of cooking, the flavor actually becomes rich with less salt and pepper.

Let it cool a bit and puree with an immersion blender. It will be creamy and smooth and delicious.

The brightness of the lemon, the little bit of cayenne and the earthy richness of the root vegetable and the delicious aromatic cardamom combine into an intense and delicious flavor that is hard to describe. It’s has a tiny bit of heat, but it’s not spicy. It has a bit of zing, but it’s not sour. It’s just sublime.

This made 2 quarts of soup – enough for several more than a single serving. It can easily be made vegan and will be just as good.

Dried Cranberries, Apple & Radish Greens Salad

Dried Cranberries, Apple & Radish Greens

When I made that Red Chard & Potato Soup yesterday, I saved the stems to see if I could come up with something tasty to use them in. I made up a salad that is marinating overnight. If it does not show up on the blog next, then it failed, but I have high hopes. While I was working on that salad, I decided to clean the radishes I bought, cutting off the tops because they wilt and rot so quickly. As I cut off the tops, I nibbled on one and thought that cooked, it might just be delicious. So here’s I browsed around looking for recipes using radish greens. One sounded very intriguing, but I don’t like raisins and I don’t have any nuts or seeds, so I decided to try reworking it a bit to use what I do have.

First I put about 2 dozen dried cranberries in a small bowl and poured enough balsamic vinegar in so that they were about 2/3rds covered. I let them soak in the balsamic vinegar for most of the afternoon so they rehydrated a bit and were soft. Once they were softer, I made the salad.

When I was cleaning the radishes earlier, I washed the greens about 4 times. Veggies with lots of crinkly veins can be hard to get really clean. To clean the radishes, I put them in the plastic veggie bag from the grocery store, added cold water and twisted the bag top shut and then shook them in the water. Then I drained the water off and repeated again until they didn’t dirty the water.

I put the seeds from 2 cardamom pods (about a dozen seeds) in a dry pan with about 6 peppercorns and heated them until the popped and perfumed the air. Meanwhile I peeled a tart apple (Granny Smith) cutting it into pieces about 1/2 by 1 inch.

I added 2 tbsp of walnut oil to the pan and brought it up to a medium heat. I added the apple pieces and let them sauté for about 3 minutes. They browned slightly. Their texture was slightly softer than raw apples, but still toothsome. It is really important you don’t let them get mushy. As soon as they cooked, I removed them from the oil.

While the apples cooked, I chopped up the radish greens. I removed the stems and cut into thin ribbons of greens. After removing the apples, I turned the heat up a notch and tossed in the greens. I stirred them while they cooked for about 1 minute until tender and a rich dark green. I removed them from the pan straight into the salad bowl with the apples. I then spooned out the cranberries from the balsamic and tossed them in, mixing up the salad. With the pepper and cardamom, the salad needed no salt or pepper to finish it. I saved the balsamic to the side. I can use it to dress a lettuce salad or marinate some beef.

The balsamic from the cranberries and the oil from cooking provided plenty of dressing for the salad, so I did not add more vinegar or oil. It was perfectly dressed as is.

It was a super flavorful salad, the cardamom and apple were sweet and tart and that was doubled down by the balsamic and dried cranberries. The radish greens are slightly bitter, the apples are sweet and the cranberries slightly sour. Since bitter is balanced by sweet and by sour, they worked together perfectly. Now I wish I had bought more radishes. Made one salad entree or two side salads.