Roasted Daikon Radishes and Carrots

Ingredients:

3 small to medium daikon radishes (or 1 large), scrubbed and sliced into coins

4-5 carrots, scrubbed (or peeled if preferred) and sliced into coins

1 shallot, thinly sliced, or 1 tbs. minced onion

2 tbs. olive oil

salt and pepper, to taste

1/4 c. balsamic vinegar

Procedure:

Preheat oven to 400 F. Place daikon radishes, carrots, and shallot on a baking sheet lined with parchment paper; toss with olive oil and sprinkle salt and pepper. (You can always add more salt and pepper later, so err on the side of less seasoning at this time.) Roast until crisp-tender, about 25-30 minutes, stirring once halfway through. Remove from oven and drizzle with balsamic vinegar, tossing to coat, Return to oven for an additional 5-10 minutes. Add additional salt and pepper before serving, if needed.

Recipe adapted from: http://sarahscucinabella.com/2013/05/29/roasted-daikon-radish-carrots-and-peppers/

Red Cabbage Slaw with Apple

Ingredients:

1 small red cabbage (or ½ large red cabbage), cored and thinly sliced

2 medium carrots, shredded

1 large apple (or 2 small apples), cored and sliced into matchsticks

⅓ c. white balsamic vinegar, white wine vinegar, or rice vinegar

1 Tbs. olive oil

1 Tbs. honey

½ tsp. salt

freshly ground pepper, to taste

½ c. chopped cilantro (or substitute parsley)

Procedure:

To a large bowl, add the cabbage, carrot, and apple.  In a small bowl, whisk together the vinegar, olive oil, honey, and salt.  Pour over the cabbage mixture and toss to mix well.  Add freshly ground pepper to taste and stir in the chopped cilantro.  Refrigerate half an hour to an hour before serving.

Pumpkin Seed Pesto with Cilantro and Green Onion

Ingredients:

6 tablespoons extra-virgin olive oil

2 cups unsalted hulled (green) pumpkin seeds

3 garlic cloves, minced

1/2 cup water

1 cup coarsely chopped fresh cilantro

4 green onions (scallions), chopped

3 tablespoons fresh lemon juice, or to taste

Procedure:

Heat 2 tablespoons oil in a large heavy skillet over moderate heat until hot but not smoking, then cook pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop (some will brown, but do not let all of them), about 4 minutes. Add garlic and cook, stirring, 1 minute. Transfer to a plate and cool completely.

Pulse seed mixture in a food processor with water, cilantro, scallions, and remaining 4 tablespoons oil until mixture forms a coarse paste (not finely ground). Transfer to a bowl and stir in lemon juice and salt and pepper to taste.

Cooks' note: · You can make pesto 2 days ahead and chill, its surface and top of bowl covered with plastic wrap. Bring to room temperature and season before serving.

Potato Leek Soup

Ingredients:

3 large leeks

2 Tbs. olive oil or butter

4 c. low-sodium chicken broth or mild-tasting vegetable broth

2 lbs. Yukon gold or Russet potatoes, peeled and diced

1 bay leaf

1-2 sprigs fresh thyme (or ½ tsp. dried thyme)

¼ c. chopped fresh parsley (or another chopped fresh herb)

dash of hot sauce (optional)

salt and freshly ground pepper, to taste

Procedure:

Clean the leeks by making a lengthwise cut in them and rinsing them thoroughly under running water.  Trim the root ends and the dark green tops; discard.  (Alternatively, you can save the tops to make vegetable stock.*)  Slice the leeks crosswise into slices about ¼ inch thick.

Heat olive oil or butter in a large (3 or 4 quarts) stockpot over medium heat.  When heated, add the leeks and stir to coat.  Cover, reduce heat to low, and cook until leeks are softened, about 10 minutes.  Stir occasionally if needed to prevent the leeks from browning.  

When leeks are softened, add broth, diced potatoes, bay leaf, and thyme.  Increase heat to high, bring to a simmer, then reduce heat to a level that maintains a low simmer.  Cook until potatoes are tender, about 20 minutes.  Remove bay leaf and thyme sprigs and discard.  For a chunky soup, use an immersion blender to blend half the soup, or blend half of it in a regular blender, being extremely careful to avoid splashing.  For a smoother soup, blend the entire soup with the immersion blender, or blend in a regular blender in two batches (again, be careful to avoid splashes!).  Add a few dashes of hot sauce, if using, to taste.  Add salt and freshly ground pepper to taste.  

Recipe adapted from http://www.simplyrecipes.com/recipes/potato_leek_soup/

* See this link for a method to make your own vegetable stock: http://www.thekitchn.com/how-to-make-vegetable-stock-cooking-lessons-from-the-kitchn-136725