Carrot Zucchini Slaw

When I was growing up, I didn’t know or understand much about coleslaw. Except that you got it from KFC. And that it had an odd milky texture, which turned me off, and a delightful combination of sweet and crunch, which I enjoyed. So I was an unenlightened and confused child in terms of coleslaw. Its rare presence was just about right for how much I both enjoyed and disliked it.

At some point, something changed. I couldn’t tell you what it was, except that “they” say taste buds change every 7 years. I don’t know who “they” are, and I don’t know if this is actually true. Let’s say it is. I can remember a moment driving down the road, just about a year ago, and NEEDING to eat some coleslaw. I didn’t know why. I only knew that I had to figure out how to create that sweet and strange crunch. So I did.

I can tell you what actually changed was that I began to really enjoy cabbage in a way I never had before. When I put two and two together, it made sense that all of a sudden I was creating all sorts of coleslaws just based on what I had in my fridge. This time, I had some carrots and zucchini and a desire to make a slaw that looked kind of elegant. I think it may have worked. You tell me.

Carrot Zucchini Slaw

1 Large Carrot

1 Small Zucchini or 1/3 Large Zucchini

1/3 Head Cabbage

1/3 Red Onion

2 Egg Yolks

1/4 C. Olive Oil

2 T. White Wine Vinegar or TT

1 Clove Garlic

1/8 t. Horseradish

1/4 t. Salt or TT

TT Fresh Ground Pepper

Dill Springs to Garnish

1. Peel the outer layer of the carrot and zucchini. I tend to peel things like cucumber and zucchini only partially (in stripes) so as to leave a little color. But that is up to you.

2. Using your peeler, create long strips of carrot and zucchini. If you have an especially long vegetable, cut it in half or peel starting halfway and then flip it over (that’s what I did; it gives you something to hold on to). Your strips will stop being elegant and start being an annoyance at around 4 inches.

3. Do your best with the cabbage and onion to replicate the strips of carrot and zucchini by slicing them thin. Toss it all in a bowl and set aside while you make the dressing.

4. As for the remaining ingredients, you will need to create a nice dressing with the emulsion method. Start with the yolks. Beat them well and SLOWLY pour in your olive oil until the consistency is quite thick. If you need further guidance or examples, go here.

5. You can add the rest of the ingredients to the dressing at this point. Start with a splash here and there of WW Vinegar and the rest of the ingredients and taste test your way into deliciousness.*

6. Toss the dressing over the vegetables, chill if you’d like, and garnish with dill springs. This makes 2 side salads.

*I’m a true believer that no two people have the same flavor palate. Make food according to what tastes good to you (and the people you will be feeding it to, if that is the case). Just remember that recipes are usually just guidelines, not hard and fast rules. That is, unless you are trying to replicate a classic…

Happy eating!

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Confetti Salsa

For those of you who are little kitchen handicapped, you probably have no idea what to bring to a gathering that will not make you look like…well, that you are kitchen handicapped. The secret to fooling everyone is just to use really great ingredients that will shine no matter what you throw together. Depending upon your skill level, even a simple salsa may feel like it’s over your head. But trust me, it really is not. It is buying and cutting. And seeing as you are reading, I’m guessing you can also accomplish these two things, as well.

I went to my local Farmer’s Market in search of some great ingredients for the next week. What I stumbled upon was this beauty.


So, I will admit, this was a $6 tomato (it weighed in at 1 lb.). BUT. Before you scoff, think about this… When you go to the grocery store, you buy hothouse tomatoes (grown in a dark warehouse) from somewhere else. They traveled a long way to get here. And although they look perfect, they are not yet ripe and delicious and perfect. And when you buy those “perfect” tomatoes, they still cost you $3.99 a pound. A pound is really only 2 or 3 medium tomatoes.

I say, this beautiful, perfectly ripe, local tomato is more along the lines of perfect. What better way to show off the brilliance of your shining Farmer’s Market find than to put it in a dish that features it raw, and happens to be an international favorite: salsa.

To offset the color of the tomato (and correspondingly, the unique flavor), I decided I wasn’t going to put it in a traditional salsa. Here is what I put together.

Confetti Salsa

1# Yellow Tomato (I would choose an Heirloom variety that appeals to you), diced

1 Red Jalapeno or Red Fresno Chile, chopped and de-seeded

1/3 C. Mango, chopped

2 T. Red Onion, chopped

1 T. Cilantro, chopped

Salt and pepper, to taste

This is a sweet salsa, not super spicy. If you prefer more spice, add another chile or put it through the food processor with the seeds. You could even hit it with a dash of lime to change the flavor profile a bit. This portion makes a small bowl, enough for an appetizer for 2-4 depending on the menu. But it will be a big hit so I’d double or triple the recipe. Grab some of your favorite tortilla chips and hit the road. None be the wiser that you were once kitchen handicapped.

Happy sharing!

Summer Fennel Refresher

I don’t really drink soda. So when summer comes, I’m always looking for new beverages to peak my interest. I don’t have anything particularly against soda. It’s just that it’s so very…well, not real. So this summer, I had some extra fennel and opted to try something a little more real. The idea came to me when I cut off the stalk and realized there was a hole down the middle of it. “A straw!” I said. And a wonderful straw it was, indeed.

Also, if you are unfamiliar with fennel, it is the flavor of black licorice. Some call it anise, but it is not exactly anise, just very similarly flavored. This drink is reminiscent of root beer and ginger beer. The vanilla will add an element of cream soda. Since I love those flavors, it may come out a little strong or not sweet enough for you. Use more carbonated water and/or sugar, no harm done.

Summer Fennel Refresher

2 Medium-Large Stalks Fennel (just the green part)

1 T. Sugar

1 t. Molasses

1/4 t. Ground Ginger

12 oz. Chilled Carbonated Water

Optional:

1 t. Vanilla (I would use Vanilla Bean Paste)

1. Slice the smaller stalk of fennel very thin. Leave the larger stalk whole, cutting off each end until you can see the hole through the middle.

2. Muddle together fennel slices, sugar, molasses, ginger, and vanilla (if choosing to use) in a sturdy glass.

3. Pour carbonated water over the mixture and garnish with fennel straw. Use an extra fennel stalk with the fronds still on for more garnish, if you choose.

Happy refreshing!

Sweet & Sour Cucumber Salad

It has been far too long since I have posted anything. There is essentially no excuse. Except that I’m moving soon and getting trapped under a to-do list. Today, however, I’m trying to remember there are more things than our to-do lists that drive us. We are meant to live lives that mean something. Lives that help us and others to see the light. To encourage and create and entrust each other with ourselves. I feel that I am not doing so well on this lately. So, today I remember that this blog is one small way I influence the world positively, with both my food and my words. And although there is a recipe as the primary focus of the post, hopefully those of you reading this will be a little bit encouraged and inspired to live your life to the fullest today. Every day should be a meaningful day for you. We all fail some of the time, but the fact that we are striving for more says something profound about each of us. Be brilliant today in whatever way you are brilliant. You have something unique to give to the world that no one else does.

Sweet & Sour Cucumber Salad

1/2 Cucumber

Handful Green Beans, Snapped and blanched

1/3 Fennel Bulb

1 Baby Onion

1 T. Chives, chopped

1 Mint leaf, torn

Juice of 1/2 lime

1 t. Sugar

Pinch Salt & Pepper

2 T. Dill, chopped

This is a “throw it together” kind of salad. nothing extremely fancy, except how the flavors co-mingle. Cut it all up in whatever way you find most attractive. But I would try to make it all a little uniform because we eat with our eyes first. The measurements are for one salad but as you can see, it would be extremely easy to multiply this and bring to a friendly gathering.

It does well to chill this salad before diving in, although you could do that, too. The lime juice will act to marinate the vegetables a little bit and the flavor will be more intense.

Happy eating!

Roasted Root (Mostly) Vegetables Over Blackened Greens

It has come to my attention that I have had a bit of a salad obsession recently. Although most of you in the rest of the country are sweating your you-know-whats off, here in the PNW, it began as a cool and overcast day. It really got me craving something warm and delicious and savory. So, even though, by the time I raced home from work it was sunny, my mind was thinking “roasting”. Here is what I put together for you all to feast on, even if only with your eyes because you are way too hot to even THINK about turning your ovens on…

Roasted Root (Mostly) Vegetables Over Blackened Greens

1 Red Potato

1 Carrot

1 Kohlrabi

1 Golden beet

1/2 Onion

1 t. Rosemary, chopped

1/2 C. Cabbage

Greens from Kohlrabi

3-5 Stalks Rainbow Chard

1 Clove Garlic, minced

Olive Oil, Salt, Pepper

Few drops Sesame Oil

1 t. Chives, chopped

1. Chunk the root vegetables to your desired size preference. Remember, the larger the pieces, the longer the roast time. Toss them in olive oil, salt, pepper and rosemary. Bake in a shallow baking dish or sheet pan at 400F for about 30 min-1 hour, depending on size and how tender you like your vegetables.

 

 

 

 

 2. Chop greens into manageable sized pieces. Heat a large pot on the stove, adding olive oil and a bit of sesame oil (for sweetness). Continue to stir greens until oil is gone; let greens get a bit charred. Once they are lightly charred, add a bit more oil and the minced garlic. Cover, cooking until mostly steamed.

 

 

 

 

3. Salt and pepper both before combining as they will require different amounts to bring out the flavor. Create a bed of greens with a well in the center. Add roasted vegetables on top and garnish with chives and a bit more rosemary.

This is such a simple, no-brainer meal. Which is why it’s so great. So many other vegetables can be added or replaced or other flavors incorporated.

Some alternative flavors to consider based on your dietary desires: 

Adding bacon or pancetta to the greens. 

Cooking the greens in butter or rendered bacon fat. 

Adding mushrooms to the greens. 

Garnishing with a bit of sour cream. 

Tossing the roasted vegetables in curry or chipotle powder. 

Garnish with Parmesan cheese. 

Adding lemon to the greens. 

Really, the list goes on and on. Get creative. 

I found that the Kohlrabi was the star of the show. It was perfect, however, since that was precisely the vegetable I was trying to get a little creative with. It actually brought back memories from childhood instantly. I didn’t even realize I ate it as a kid until I took a bite of it roasted!

Happy cooking!