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Grapefruit and Avocado Salad
adapted from COOKS.COM
 
1 lg. grapefruit, peeled and sectioned
lettuce leaves
1/4 c. chopped walnuts
1/4 c. currants
 Dressing
1/4 c. mayonnaise
1 tbsp. grapefruit juice
1 tsp. honey
1/2 tsp. grated grapefruit rind
Combine all ingredients, stirring with wire whisk. Cover and chill before serving. Dip on salad.
Dip avocados slices in lemon juice; set aside. Alternate grapefruit sections and avocado slices in circular pattern on lettuce leaves on individual salad plates. Spoon 2 tablespoons walnuts and 1 tablespoon currants in center of each arrangement. Serve with dressing. Yield: 4 servings.

Braised Red Cabbage, Apple and Caraway
2 tsp olive oil
1 small onion, finely chopped
1 tsp caraway seeds
1 pound red cabbage, thinly sliced
1 tbs cider vinegar
2 small crisp apples, chopped
1 tsp honey
salt and pepper to taste
Heat oil in large non-stick skillet over medium heat. Add onion and caraway and saute until softened for 5 minutes.
Stir in cabbage, vinegar and a pinch of salt. Cook 5 minutes, covered, until cabbage wilts.
Add remaining ingredients and cook covered another 5 minutes until cabbage is tender and apples are crisp-tender.


Shaved Carrot and Pear Salad with Curry Vinaigrette   Adapted from a recipe by Giada De Laurentiis

1 1/2 pound large carrots, trimmed and peeled (about 8 carrots)
2 firm pears (recommended: D'Anjou)
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine vinegar
1 tablespoon curry powder
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.
In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

 


Direct Fresh 208-336-8390

Kale Salad with Spicy Peanut Dressing
Adapted from The Kitchn

  • Makes 2 large servings
  • 1 large bunch curly or lacinato kale
  • 1 large carrot, peeled
  • 6 tablespoons roasted, salted peanuts, divided
  • 2 tablespoons vegetable oil
  • 1 1/2 tablespoons cider vinegar
  • 1 1/2 teaspoons packed brown sugar, or more to taste
  • 1/4 teaspoon coarse salt

Pinch red pepper flakes
Fold each leaf of kale in half lengthwise and slice out the center rib. Discard ribs. Roll a stack of the leaves up and slice in half lengthwise, then crosswise into very fine ribbons. Wash and rinse thoroughly in a salad spinner.
Slice the carrot very thin, either by creating curls with a peeler, or by running the halved carrot lengthwise down a mandolin. Toss with the kale and 3 tablespoons of the peanuts.
In a chopper or small food processor, briefly puree the remaining 3 tablespoons peanuts, oil, vinegar, sugar, salt and pepper flakes. Pulse it just a few times; the peanuts should be partially pureed, but with some nibs and nubs still left in the dressing. Taste and adjust the seasonings as necessary.
Toss the dressing with the slaw and let it sit for at least a few minutes before serving.


Roasted Garlic Cauliflower
2 cloves minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
Salt and black pepper to taste
1 tablespoon chopped fresh parsley

DIRECTIONS
Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
Place the olive oil and garlic in a large bowl.  Add cauliflower, and stir to mix. Pour into the prepared casserole dish.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.