Kale Cucumber Salad
- 1 bunch Kale destemmed and sliced thin
- 5 cucumbers – use #2 cone
Dressing: Dijon Mustard
- 2 tbs dijon mustard
- 2 tbs miso paste
- 1/4 cup olive oil
- Juice from 1 lime
- Agave to taste
Dressing: Dijon Mustard
Mix all ingredients top with Garlicky Tahini dressing and enjoy!
Garlicky Tahini Dressing
1 cup tahini
1/2 cup rice vinegar
3 tablespoons pure maple syrup
1/2 cup water
2 tablespoons low-sodium tamari sauce
2 tablespoons nutritional yeast
1 heaping tablespoon minced garlic
2 scallions, thinly slided (optional)
Combine all of the ingredients, except for the scallions, in a food processor and puree until smooth. Stir in scallions and serve over salad or greens.
1. Pick a few fennel fronds to make 1 tbs. In a bowl whisk together the fennel fronds, parsley, salt, pepper, lemon juice and garlic with olive Oil. Set aside.
2. Grate the carrot’s #2 on SM machine. Use #4 cone on SM machine or mandolin to shave the fennel bulb (or slice very thin with a chef knife.
3. Toss together the carrots, fennel bulb with the dressing.
Arugula Salad and Roasted Eggplants with Raspberry and walnuts Dressing
2 medium eggplants
2 cups arugula leaves
1 small red onion, thinly sliced
2 cups cherry tomatoes, sliced
Salt and pepper
½ cup toasted walnuts
½ teaspoon honey mustard
2 tbsp. raspberry vinegar
3 tbsp. walnut oil
3 tbsp. olive oil
1 tbsp. fresh tarragon
Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a hot skillet, roast until golden and cooked through, about 8 minutes. Remove, cool completely and slice each round in half. Set aside.
In a bowl mix together oils and mustard. Add the vinegar, whisk together to emulsify the dressing. Set aside.
In a shallow serving platter lay the eggplants, top with arugula leaves, sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Drizzle some dressing all over. Garnish with walnuts.
1 large jicama, peeled and julienned
2 navel oranges, peeled & cut into chunks
1 large red bell pepper, cut into bite-size pieces
1 large red bell pepper
3 small sweet yellow peppers, sliced
2 small sweet orange peppers, sliced
4 radishes, thinly sliced
3 Thai chile peppers, minced
1/2 jalapeno pepper, diced
1/2 bunch cilantro, chopped
1 lemon, juiced
ground black pepper to taste
Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl. Cover and refrigerate until flavors blend, about 30 minutes.
Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes
Beets and Cabbage Salad
3 raw beets #2 cone
1 green cabbage #5 cone
2 tsp Dijon mustard
1/4 cup white vinegar
1 tablespoon soy sauce
1 tablespoon sugar
7 tbs safflower oil
2 tbs chopped fresh mint
2 tsp Red wine vinegar
For beet salad:
Whisk vinegar and mustard in large bowl. Gradually whisk in 2tbsp oil, then mix in beets. Season with salt and pepper.
For cabbage salad:
Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in 5 tbls oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally
This was the hit of the class!
RED CABBAGE, CRANBERRY, AND APPLE SLAW
5 cups thinly sliced red cabbage (about 1 1/2 pounds) 1/2 cup dried cranberries
1/3 cup rice vinegar 1/3 cup honey (or to taste)
2 tablespoons white wine vinegar 2 teaspoons olive oil
3/4 teaspoon sea salt 1/2 tsp freshly ground black pepper
2 1/4 cups thinly sliced Granny Smith apple 1/4 cup chopped pecans, toasted
Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.