Recipe Creation: Radish + Edamame + Feta Salad

This salad was inspired by a beautiful salad I came across in the Ottolenghi Cookbook. It is amazingly light and refreshing, yet it's packed with protein and fiber and is surprisingly filling.  It can be served as a nice light lunch or dinner accompanied with hummus and pita, or as a lovely side salad at dinner.  I would call this a perfect spring salad.

Ingredients:

• 1 lb shelled frozen edamame
• 6-8 radishes, sliced
• 1/4 red onion, thinly sliced
• 1 lemon, juiced
• 3 tbsp. chopped cilantro
• 4 tbsp. olive oil
• crumbled feta
• salt & pepper

Directions:

-Bring a pot of water to boil and add the edamame.

-Simmer for about 5 minutes, or until cooked.

-Drain and rinse with cold water before transferring to a medium bowl.

-Add the sliced radishes, onion, cilantro, lemon juice, cilantro, and olive oil.  

-Toss all the ingredients together and add salt and pepper to taste.

-Top with feta cheese and serve as a side or alongside pita and hummus.  

Recipe Creation: Raw Kale + Brussels Sprout "Slaw"

This dish is truly divine.  Brussels sprouts and kale are two of my favorite veggies, and this wholesome "slaw" is a creative way to showcase both in a totally naturally way. Both of these veggies, in their raw form, work perfectly to create a healthy alternative to coleslaw.  I love this salad as a main or a side and it's a great recipe to double because it is even more delicious the next day.  So many anti-oxidents, so little time!

Ingredients:

• 1 bunch lacinato kale, torn and ribs removed
• 2 cups brussels sprouts, trimmed and quartered
• 1 clove garlic, quartered
• 1/3 cup extra-virgin olive oil
• 1 tbsp. dijon mustard
• 2 tbsp. champagne vinegar
• 3 tbsp. finely grated parmesan
• 1/2 meyer lemon, juiced
• 2 tbsp. dried currants
• 1/4 cup roasted almonds, chopped
• Salt, to taste

Directions:

-Place brussels sprouts in a vitamix, blender, or food processor and blend.
-Once shredded, transfer the brussels sprouts into a large bowl.
-Repeat this same process with the kale and garlic.
-Transfer the kale and garlic to the bowl with the brussels sprouts.
-In a small bowl, combine the olive oil, mustard, vinegar, parmesan & lemon juice.
-Mix the dressing with a fork until emulsified, and season with salt.
-Toss the kale and brussels sprout slaw with your dressing.
-Top with almonds and currants and serve.

Recipe (Re)creation: Roasted Delicata Squash + Kale Salad

This recipe is loosely based on a recipe I came across on 101 Cookbooks.  I loved the idea of slathering the delicata squash in a miso harissa marinade for a little extra flavor.  I used brown miso paste and harissa spices, but you can substitute with white miso, or harissa paste if you can't find those exact ingredients.  I also threw in some pomegranate seeds, toasted pumpkin seeds, and feta to add some creaminess and crunch to the salad.  This is a perfect seasonal salad to add to your fall repertoire.

Serves 2-4

Ingredients:

• 3/4 lb delicata squash
• 1/3 cup olive oil
• 2 tbsp brown miso paste
• 1 tsp harissa powder
• 1/2 lemon, juiced
• 1 bunch dino kale, finely chopped
• 2 tbsp toasted pumpkins seed
• 1/4 cup pomegranate seeds
• 1/4 cup feta

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil.

-Wash and dry the squash and and cut it in half lengthwise.

-Scoop out the seeds and cut the squash in 1/2 inch moons.

-Place the squash on the foil lined baking sheet.

-Whisk the olive oil, miso and harissa together in a small bowl.

-Scoop 2 tbsp of the miso harissa mixture onto the squash and distribute evenly.

-Bake in the oven for 25-30 minutes, or until cooked through and beginning to brown.

-Meanwhile, add the lemon juice to the miso harissa mixture and whisk.

-Put the finely chopped kale into a large bowl.

-Add the miso harissa dressing and stir until evenly distributed.

-Top with the roasted squash, pomegranate seeds, pumpkin seeds and feta.

Recipe Creation: Zucchini + Watermelon Radish Salad

This salad is as simple as can be, and is the perfect "detox" salad for those days when you just want to push the reset button.  You can add feta cheese too if you want it to be a little less detoxy : )  I just swoon over the color of those radishes!

Serves 1

Ingredients

• 1 green zucchini
• 1/2 Watermelon radish
• 2 tsp. Truffle Oil
• Sea salt, to taste

Directions

-Using a vegetable peeler, peel the zucchini into thin ribbons.
-Continue peeling until you are down to the seeds.
-Place the zucchini ribbons in a bowl.
-Peel and cut the radish in thin slices.
-Place radish slices atop the zucchini and drizzle with truffle oil.
-Sprinkle with salt, to taste.

Restaurant (Re)creation: Jackson Fillmore's Zucchini Carpaccio

This recipe is loosely based on an iconic salad from a little San Francisco trattoria called Jackson Fillmore.  It is one of those dishes that always stays on the menu- and for good reason.  It's simply divine.  My (re)creation is a bit different, but the essence and simplicity of the salad remain.  For my version of the dish, I used a combination of zucchini and summer squash and used a vegetable peeler to create the thin ribbons.  I also opted for toasted pine nuts instead of almonds and garnished the salad with a few leaves of fresh torn basil.  The best part about this dish is, there is no cooking involved (other than toasting the pine nuts).  You can either serve this salad warmed in a skillet or you can serve it cold and straight from the bowl.  It's a perfect addition to a lazy weeknight meal.

Serves 3-4

Ingredients:

• 2-3 zucchini or summer squash
• Slice of lemon
• Olive oil
• Shaved Pecorino
• 3 tablespoons toasted pine nuts (or almonds)
• 3 fresh basil leaves, torn

Directions:

-Wash and dry the zucchini and squash.
-Using a vegetable peeler, shave thin ribbons of the vegetables into a medium bowl.
-Squeeze a small amount of lemon over the vegetable ribbons and drizzle with olive oil.
-Season the salad with salt and pepper, and sprinkle with thick slices of Pecorino.
-Garnish with torn basil and serve immediately.

And if you're a purist, here is the original recipe from Jackson Fillmore (in video form):

~Video courtesy of Jackson Fillmore~

Jackson Fillmore

2606 Fillmore Street

San Francisco, CA

(415) 346-5288
jacksonfillmoresf.com

Restaurant (Re)creation: Tartine's Kale Caesar

The bread at Tartine Bakery is legendary and sells out within an hour almost every day.  While I LOVE their bread, I am still of the mindset that I would rather buy it than make it.  So buy it I do!  The best part is, you don't have to eat it all in one day one at the risk of having to throw it out once it is no longer fresh.  Their day-old bread is perfect for homemade croutons.  Really any day-old high quality bread will do.  These croutons pair perfectly with most salads, but especially this kale caesar below.  I just got Red Russian Kale delivered in my vegetable box from Albert & Eve and it was the perfect incentive to try out this recipe.  I got it straight from The Tartine Bread Cookbook, and made just one small change.  I used fewer anchovies in the dressing than the recipe calls for, since I'm not a huge anchovy fan, but other than that, it's true to the original.  The recipe is fairly simple, healthy, and the perfect addition to a weekday meal.  Plus, you don't have to wait in long line at Tartine to enjoy this- you can have it in the comfort or your own kitchen.  What could be better?

Serves 4-6

Ingredients

For the croutons:

• 4 slices day-old country bread (or any rustic baguette)
• 2 tablespoons olive oil
• salt

For the Caesar dressing:

• 2 lemons
• 3 cloves garlic, diced
• 5 olive oil-packed anchovy fillets
• 1 large egg yolk
• Salt
• 2 cups olive oil

For the salad:

• 2 lbs kale, center stem removed
• 2/3 cup shaved aged parmesan

Directions

Preheat the oven to 400 degrees F.  Tear bread into 1 1/2 inch chunks and toss with olive oil and a pinch of salt.

Spread the bread evenly on a baking sheet and bake for about 12 minutes, or until golden brown.  Remove from head and set aside.

To make the dressing, grate the zest from 1 lemon.  Put the garlic, anchovies, and lemon zest in a mortar and pestle and pound to make a thick paste.

Add the egg yolk, a pinch of salt, and a squeeze of lemon juice and stir to combine.  While stirring, pour in 1/2 cup of the oil a little bit at a time.  The mixture should look smooth and creamy.  Continue adding the oil as you stir until the dressing thickens, adding squeezes of lemon periodically.  Add salt and lemon juice to taste and add water (one spoonful at a time) until dressing thins to the consistency of heavy cream.

Combine kale and croutons in a large bowl.  Pour the dressing over the kale and toss.  Top with Parmesan and serve immediately.

Enjoy!

Tartine Bakery
600 Guerrero Street
San Francisco, CA
(415) 487-2600
www.tartinebakery.com

Restaurant (Re)creation: Pomelo's Brussels Sprout and Butternut Squash Panzanella Salad

Holy Yummmmm!  I ordered a salad like this for brunch at a little spot in Noe Valley called Pomelo and have been dying to (re)create it ever since.  I loosely based my version on this recipe, but I roasted everything together, topped it with bacon and pecorino cheese, and drizzled it with balsamic reduction.  When I made it for the first time, I DEVOURED it.  Literally, I could not stop.  This dish makes me very very happy.  Its like seasonal winter comfort food.  I could eat it for breakfast, lunch, or dinner DAILY!

Serves 4

Ingredients:

For croutons:

• Olive oil
• 5 cups cubed ciabatta
• 3 tsp chopped garlic
• 2 tsp thyme
• 4 tbsp finely grated parmesan
• Salt & pepper

For salad:

• 4 cups butternut squash, cubed
• 1 lb brussels sprouts, quartered
• 1 cup cremini mushrooms, halved
• 1 small red onion, sliced thinly
• 3 tbsp sherry vinegar
• 1 tbsp chopped fresh sage
• 1/4 cup Italian parley leaves, chopped
• 4 strips bacon (regular or turkey)
• Salt & pepper
• Olive oil

Optional:

• Shaved Pecorino
• Balsamic Drizzle

Directions:

Preheat oven to 450 degrees F.

Mix bread, olive oil, garlic, thyme and parmesan and place on a baking sheet.

Season with salt and pepper and bake croutons for 10-12 minutes, or until crispy.  Set aside to cool.

Soak the sliced onion in  sherry vinegar and a pinch of salt.

Mix the squash, brussels sprouts, mushrooms and sage with olive oil and place on a baking sheet. Season with salt and pepper.

Roast for 20-25 minutes, or until the brussels sprouts are lightly browned and the squash starts to caramelize.

Add 1/2 cup olive oil to the onions and sherry and season with salt and pepper.

In a large bowl, combine the croutons, squash, brussels sprouts and mushrooms.  Drizzle with vinaigrette and top with chopped parsley.

Garnish with Pecorino cheese and balsamic drizzle.

Eat up!


Pomelo
1793 Church Street
San Francisco, CA
(415) 285-2257
www.pomelosf.com