1 bunch daikon radishes (3 daikons), scrubbed and sliced into 1/4-inch rounds
4 carrots, peeled and cut into 1/4-inch rounds
1 red bell pepper, thinly sliced
1 shallot, thinly sliced
2 tbsp extra virgin olive oil
Salt and pepper, to taste
1/4 cup balsamic vinegar
Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, shallot and olive oilon a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring
once or twice until tender.
Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5
minutes. Toss well and then transfer to a serving bowl.
Recipe and photo from Sara’s Cucina Bella.
1 pound watermelon rind (from a 3-pound piece watermelon)
3 tablespoons plus 1 teaspoon coarse salt
1 1/2 cups cider vinegar
1 1/2 cups sugar
2 tablespoons pickling spice
Using a vegetable peeler, peel outer skin and tough green layer from watermelon rind; cut rind into 2-by- 1/2-inch strips.
In a medium saucepan, combine 5 cups water with 3 tablespoons salt; bring to a boil. Add rind. Cook at a rapid simmer over medium-high until crisp-tender, about 5 minutes. Drain, and transfer to a heatproof bowl (reserve saucepan).
In reserved saucepan, combine vinegar, sugar, pickling spice, remaining teaspoon salt, and 1 cup water. Bring to a boil, stirring to dissolve sugar and salt; pour hot liquid into bowl with rind. Use a small plate to submerge rind into liquid. Let cool to room temperature. Transfer to a container; cover and refrigerate in liquid at least 2 hours and up to 2 weeks.
Recipe and photo from Martha Stewart.
6 cups chicken stock
3 cups cooked and shredded chicken
1 cup corn, fresh or frozen
1/4 cup roasted chiles
4 tomatillos, husked and chopped
1 onion, chopped
3 cloves garlic, minced
1 tsp. minced jalapeno
juice of 1 lime
1 tsp. chile powder
1 tsp. ground cumin
1 Tbsp. canola oil
Avocado and cilantro for garnish
In a large soup pot heat the canola oil over medium heat. Add the onion and garlic, reduce heat to medium low and cover pot. Sweat the onion and garlic for about 5 minutes or until the onion is translucent. Add the chile powder and the cumin. Stir. Add the chicken stock, tomatillos, chiles and jalepeno. Bring mixture to a boil and reduce to a simmer. Simmer for about 15 minutes or until the tomatillos are soft. Add the corn and stir – cook for about 2 – 3 more minutes.
Place some of the shredded chicken in each soup bowl. Ladle soup over chicken and garnish with avocado and cilantro.
Recipe and photo from A Communal Table.
1 1/2 pounds tomatillos, husked
6 garlic cloves
2 jalapeno peppers
1 tablespoon olive oil
1 cup green olives
1 cup cilantro
1 lime, juiced
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup water
* substitute 1 serrano pepper for the jalapeno peppers if you like more heat
Heat oven to 475 degrees. Spread tomatillos, garlic cloves and jalapeno on baking sheet and coat evenly with oil. Roast for 15 minutes or until tomatillos are browned and blistered.
Remove from oven and place in a food processor or blender with olives, cilantro, lime and sugar. Pulse 5-7 times. Add water and pulse another 4-5 times to mix.
Place in bowl and serve with chips or as a topping on eggs, chicken or meat.
Recipe from Foodie Crush. Photo from Taste Spotting.
2 large tomatoes, chopped
1/2 cup brown sugar
juice from 1 lemon
1/2 inch piece fresh ginger, peeled and minced
2 garlic cloves, minced
1/4 teaspoon ground cloves
1 teaspoon salt
1/4 teaspoon pepper
Combine all ingredient in a large skillet over medium-high heat. Cook for 2-3 minutes, until the tomatoes are softened, and smash with a potato masher or the tongs of a fork.
Let the mixture boil until most of the moisture has evaporated, stirring occasionally, about 10 minutes. A spatula or wooden spoon should be able to run along the bottom of the pan, leaving a clean trail of running liquid. Remove the jam from the hot pan and let cool in a bowl.
The jam may be stored in a clean jar or other well-sealed container for about a week in the refrigerator.
Makes about 1 pint.
Recipe and photo from So Hungry I Could Blog.
1 1/2 cup raw cashews
1 English cucumber, peeled and shredded
2 tablespoons fresh lemon juice
1/4 cup freshly chopped dill
2 tablespoons freshly chopped chives
2 tablespoons toasted pine nuts
Soak cashews with enough water to cover for at least 4 hours. Drain.
Place shredded cucumber in a strainer and set aside for at least 15 minutes to drain, then squeeze out as much excess liquid as possible. You should have about 1 1/2 cups packed shredded cucumber. Transfer cucumber to the bowl of a food processor. Add drained cashews, lemon juice, dill and chives and purée until dip is smooth and creamy. Garnish with pine nuts and serve.
Recipe and photo from Whole Foods.
1 (22 ounce) package fresh ravioli
3 small ripe heirloom tomatoes, chopped
1/2 bunch spinach (about 5 ounces), stemmed and cut into thin ribbons
1/2 cup lightly packed basil leaves, cut into thin ribbons
2 tablespoons aged balsamic vinegar
2 tablespoons pine nuts, toasted
Bring a large pot of water to a boil. Add ravioli and cook, gently stirring once or twice, until al dente, 8 to 10 minutes. Reserve 1/3 cup of the pasta water and then drain ravioli well and transfer to a large bowl. Add tomatoes, spinach, basil, vinegar and reserved pasta water and toss gently to wilt spinach. Transfer to plates, top with pine nuts and serve.
Recipe and photo from Whole Foods Market.
2 medium cucumbers, or 1 large English cucumber
1/4 cup rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted
Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
Recipe and photo from Eating Well.
1 tablespoon vegetable oil
2 cups 1/4-inch-thick slices peeled lemon cucumber (or any other cucumber)
Kosher salt and freshly ground black pepper
2 small tomatoes, peeled, seeded, and coarsely chopped
4 scallions, thinly sliced
2 red Thai chiles (with seeds), thinly sliced
1 garlic clove, smashed
1/2 cup unsweetened coconut milk
1 1/2 teaspoons honey
1/4 cup fresh cilantro leaves
Fresh lime juice
Heat oil in a medium saucepan over medium heat. Add cucumber. Sauté until beginning to soften, about 1 minute. Season with kosher salt and freshly ground black pepper.
Add tomatoes, scallions, chiles and garlic. Sauté until vegetables are soft, 2–3 minutes.
Add coconut milk and honey; simmer until vegetables are cooked through, 2–3 minutes. Stir in cilantro leaves and a squeeze of fresh lime juice. Season with salt and pepper.
Serve with rice, if desired.
Recipe from Bon Appetit. Photo from Turntable Kitchen.