Kale and Sweet Potato Salad with Miso Ginger Dressing

Ingredients

1 tbsp chickpea miso paste
2 tbsp olive oil
1 sweet potato, cut into 1-inch cubes
1/3 medium red onion, thinly sliced
1/4 tsp Kosher salt
1/4 tsp grated lime zest
2 cups organic baby kale
1/4 cup cilantro leaves
1/4 cup hulled pumpkin seeds
1 tsp sesame seeds

Miso Ginger Dressing

1/4 cup olive oil
3 tbsp rice vinegar
2 tbsp white miso paste
1 inch fresh ginger, peeled and loosely chopped
1 tbsp soy sauce
1 tsp sesame oil

Method

1. Mix dressing ingredients in a small bowl. This recipe makes about 1/2 cup.
2. Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
3. In a large bowl, whisk together the miso and olive oil. Toss the sweet potatoes in the mixture until evenly coated. Spread the potatoes out on the baking sheet and roast for 20 to 25 minutes until soft and caramelized.
4. In a small bowl, toss the onion with the salt and lime zest. Let sit for about 10 minutes.
5. While the potatoes are still warm, transfer them to a serving bowl. Add kale, cilantro, pumpkin seeds, onion and dressing. Toss to combine. Sprinkle sesame seeds on top and serve.

Makes 2 servings.

Source: Maple magazine

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Salad with Baked Tofu and Noodle

Ingredients

1 Tbsp gluten-free hoisin sauce
1 Tbsp maple syrup
1 Tbsp low-sodium tamari
1 red Thai chili, minced
350 g pkg extra-firm tofu, cubed

Salad

6 oz rice vermicelli noodles
2 Tbsp gluten-free hoisin sauce
2 Tbsp rice vinegar or apple cider vinegar
1 Tbsp white miso paste
1 Tbsp sesame oil
4 carrots, julienned or grated
2 cups packed shredded greens of choice
1/2 cup nori seaweed, roughly torn

Method

1. Preheat oven to 425ºF (220ºC). Line large rimmed baking sheet with parchment.
2. In large shallow dish, combine hoisin, maple syrup, tamari, and chili. Pat tofu dry and add to dish, gently mixing to coat. Spread tofu evenly onto prepared baking sheet. Bake for 15 to 20 minutes, until puffed and golden. Set aside to cool.
3. Cook noodles according to package directions in boiling water. Drain and refresh with cold water.
4. In small bowl, combine hoisin, vinegar, miso, and sesame oil to make the dressing.
5. Divide noodles, carrots, baked tofu, greens, and seaweed into serving bowls. Mix in dressing and serve.

Makes 6 servings.

Source: Alive magazine

Shrimp and Nectarine Salad

Ingredients

4 teaspoons canola oil, divided
1 cup fresh or frozen corn
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
8 cups torn mixed salad greens
2 medium nectarines, cut into 1-inch pieces
1 cup grape tomatoes, halved
1/2 cup finely chopped red onion

Dressing

1/3 cup orange juice
3 tablespoons cider vinegar
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons honey
1 tablespoon minced fresh tarragon

Method

1. To make the dressing, in a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon.
2. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add corn. Cook and stir 1-2 minutes or until crisp-tender. Remove from pan.
3. Sprinkle shrimp with lemon pepper and salt.
4. In the same skillet, heat remaining oil over medium-high heat. Add shrimp. Cook and stir 3-4 minutes or until shrimp turn pink. Stir in corn.
5. In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp mixture; drizzle with remaining dressing. Serve immediately.

Makes 4 servings.

Source: Taste of Home magazine

Poached Salmon and Thai-style Salad

Ingredients

4 thick salmon fillets, 5 oz each
1-1/4 cups dry white wine, such as Pinot Grigio or Muscadet
2 garlic cloves
a small chunk of ginger, peeled and thickly sliced
1 stalk of lemongrass, cut into 3
a few fresh cilantro stalks
6 fresh or dried kaffir lime leaves 8 peppercorns
1/2 teaspoon sea salt
1 lime, cut into wedges, to serve

Cucumber and Cilantro Salad

freshly squeezed juice of 2 limes
1-1/2 tablespoons fish sauce
1 garlic clove, crushed
1-inch piece of ginger, peeled and grated
1 small red chili, seeded and very finely chopped
1/2 to 1 teaspoon sugar
1/3 cucumber, peeled, seeded, and thinly sliced
1 green bell pepper, seeded and very thinly sliced
1 large carrot, quartered and cut into very thin strips
3 scallions, thinly sliced
3 tablespoons finely chopped fresh cilantro
3 tablespoons finely chopped fresh mint leaves
freshly ground black pepper

Method

1. Fit the salmon fillets snugly in a single layer in the bottom of a large saucepan. Pour over the white wine and enough cold water to cover the fish, then remove the salmon fillets and set aside.
2. Add the garlic, ginger, lemongrass, cilantro stalks, kaffir lime leaves, and peppercorns to the pan and bring to a boil.
3. Add the salt, reduce the heat, and simmer for 15 minutes.
4. Gently slide the salmon fillets into the pan ensuring they are completely covered with the broth, if not, add more boiling water to cover. Bring the broth back to a boil and cook for 2 minutes.
5. Remove the pan from the heat, cover, and let cool completely—at least 5 hours or overnight.
6. To make the cucumber and cilantro salad, put the lime juice, fish sauce, garlic, ginger, and chili in a bowl and mix well. Add 2 to 3 tablespoons water and season to taste with pepper and sugar (it shouldn’t need any salt).
7. Add the cucumber, bell pepper, carrot, scallions, cilantro, and mint leaves and toss well.
8. Serve the salmon fillets accompanied by the salad and a few lime wedges for squeezing over.

Makes 4 servings.

Source: Cooking with Wine

Grilled Lamb and Eggplant with Cucumber Salad

Ingredients

300 g lean ground lamb
1 teaspoon dried oregano leaves
sea salt and cracked black pepper
2 teaspoons red wine vinegar
1 clove garlic, crushed
1 egg yolk
2 cucumbers
1/4 cup mint leaves
3/4 cup natural yogurt
1 tablespoon chopped mint leaves, extra
1 green onion, sliced
1 eggplant, about 1 lb
olive oil, for brushing
pita bread, to serve

Method

1. Preheat a barbecue or broiler to medium.
2. Mix the lamb, oregano, salt, pepper, vinegar, garlic and egg yolk. Divide the mixture into four and shape into patties.
3. To make the cucumber salad, use a vegetable peeler to peel one and a half of the cucumbers into thin ribbons and toss with the mint leaves.
4. To make the yogurt dip, chop the remaining cucumber and combine with the yoghurt, extra mint and green onion.
5. Slice the eggplant into thick slices. Brush the eggplant and lamb patties with oil. Cook the lamb patties and eggplant for 4-5 minutes each side or until cooked to your liking. Serve with the cucumber salad, yogurt dip and pita bread.

Makes 2 servings.

Source: Beef, Lamb + Pork