Roman Red Cabbage Salad

Ingredients

3 teaspoons lemon juice
2 bananas, peeled and sliced
1 apple, cored and sliced
1 medium red cabbage, shredded
1 oz walnut halves
2 tablespoons red wine vinegar
1 tablespoon honey
salt
freshly ground black pepper

Method

  1. Sprinkle the lemon juice over the banana and apple slices to prevent discoloration.
  2. Mix the cabbage with the banana, apple and walnuts in a serving bowl.
  3. Make the dressing. Heat the vinegar in a small pan until warm and add the honey, stirring well to dissolve. Season with salt and pepper to taste. Leave until cool.
  4. Pour the dressing over the red cabbage mixture, and toss well. Leave the salad to stand for a few minutes before serving to allow the flavours to develop.

Makes 4 to 6 servings.

Source: Versatile Vegetables


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Oven-roasted Salmon with Cauliflower and Mushrooms

Ingredients

Currant-Red Wine Vinaigrette

1/2 cup dry red wine
1/4 cup dried currants
3 tbsp finely chopped shallots
3 tbsp red wine vinegar
2 tbsp light brown sugar
1 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper

Cauliflower and Mushrooms

1 head cauliflower, cored and cut into small florets
1/4 cup olive oil
Kosher salt
1-1/4 pounds assorted mushrooms, such as cremini, oyster, and stemmed shiitakes, large mushrooms halved lengthwise
1/4 cup very finely chopped shallots
2 garlic cloves, finely chopped
3 tbsp thinly sliced fresh sage leaves

Salmon

4 (5-oz) salmon fillets with skin
Kosher salt and freshly ground black pepper
1 tbsp olive oil
1/4 cup hulled pumpkin seeds, toasted

Method

  1. Preheat the oven to 450°F.
  2. Make the vinaigrette. In a small heavy saucepan, bring the wine, currants, shallots, vinegar, and brown sugar to a simmer over medium heat. Reduce the heat to low and simmer gently until the currants are plump and the liquid is reduced to 1/4 cup, about 5 minutes.
  3. Remove the pan from the heat and whisk in the olive oil. Season to taste with salt and pepper. Transfer to a small bowl.
  4. Prepare the cauliflower and mushrooms. In a large bowl, toss the cauliflower with 2 tablespoons of the oil to coat. Season to taste with salt. Spread on a large, rimmed baking sheet. Roast, stirring occasionally, for about 30 minutes, or until the cauliflower is tender and lightly browned.
  5. Remove from the oven. Reduce the oven temperature to 400°F.
  6. Heat a large heavy nonstick skillet over high heat. Add the remaining 2 tablespoons oil, then add the mushrooms and cook, without stirring, for about 4 minutes, or until golden on the bottom.
  7. Stir the mushrooms and cook for about 4 minutes more, or until tender and well browned.
  8. Stir the roasted cauliflower, shallots, and garlic into the mushrooms and cook until the shallots soften, about 1 minute. Stir in the sage. Season to taste with salt and pepper. Return the cauliflower mixture to the baking sheet and cover to keep warm. Wipe out the skillet.
  9. Cook the salmon. Using a sharp knife, score the skin side of the salmon. Season with salt and pepper. Heat the same skillet over medium-high heat. Add the olive oil, then place the salmon skin side down in the skillet and cook, for about 5 minutes, or until the skin is golden brown.
  10. Turn the salmon over, transfer the skillet to the oven, and roast for 3 to 5 minutes, or until the salmon is mostly opaque with a rosy center when flaked in the thickest part with the tip of a small knife. Meanwhile, if necessary, uncover the cauliflower mixture and rewarm in the oven.
  11. Transfer the salmon to a platter or four dinner plates. Spoon the cauliflower mixture around the salmon and drizzle with some vinaigrette. Sprinkle with the pumpkin seeds, if using. Serve the remaining vinaigrette on the side.

Makes 4 servings.

Source: What’s for Dinner


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Ropa Vieja

Ingredients

2 (1-1/2-pound) flank steaks, trimmed of excess fat and cut crosswise into 3 pieces each
Kosher salt and freshly ground black pepper
7 Tbsp canola or vegetable oil
3 large Spanish onions, 1 quartered and 2 thinly sliced
1 green bell pepper, cored, seeded, and thinly sliced
1 yellow bell pepper, cored, seeded, and thinly sliced
4 cups low-sodium chicken broth
2 bay leaves
1 Tbsp whole black peppercorns
1 tsp ground cumin
1 red bell pepper cored, seeded, and thinly sliced
4 large garlic cloves, thinly sliced
1 Tbsp tomato paste
1 (14-1/2-ounce) can whole tomatoes in juice, crushed with fingers
1/2 cup sliced Spanish olives

Method

  1. Season flank steak with 1/2 tsp salt and 1/2 tsp pepper.
  2. In a heavy-bottomed 5- to 6-quart pot, heat 2 Tbsp oil over medium-high heat. Add half of sliced steak to pot in a single layer and cook until well browned, about 2 minutes per side. Transfer steak to a plate. Pour off any oil in pot and repeat with 2 Tbsp oil and remaining steak.
  3. In the same pot, heat 1 Tbsp oil over medium-high heat. Add quartered onion, half of green pepper, and half of yellow pepper. Cook, stirring frequently, until vegetables are lightly browned, about 5 minutes.
  4. Add chicken broth, bay leaves, peppercorns, cumin, and 1/2 tsp salt. Add cooked steak and any juices on the plate. The steak should be just covered with broth. Pour in additional broth, if necessary. Bring to a boil. Reduce heat to low and simmer, covered, until steak is fork-tender, 2-1/4 to 2-1/2 hours. Remove pot from heat and let steak cool in broth for 30 minutes.
  5. Transfer steak to a plate. Strain cooking liquid through a sieve set over a bowl. Discard solids. Let
    liquid stand 5 minutes, then skim off and discard any fat. Set cooking liquid aside. Shred steak.

  6. In the same pot, heat 2 Tbsp oil over medium heat. Add thinly sliced onions, remaining green and yellow peppers, red pepper, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring frequently, until onions and peppers soften, 15 to 20 minutes.
  7. Stir in tomato paste until vegetables are coated. Stir in crushed tomatoes with their juice, 2-1/2cups of the reserved cooking liquid, and 1/4 tsp salt. Bring to a boil. Reduce heat to low and simmer until slightly thickened, about 20 minutes.
  8. Return shredded steak to stew and cook until heated through, stirring occasionally, about 2 minutes. Stir in olives. Taste and adjust seasoning with additional salt and pepper if necessary. If not serving immediately, cool, cover, and refrigerate for up to 2 days. flavour will only improve upon standing. Serve with black beans and white rice, boiled potatoes, or fried plantains.

Makes 8 servings.

Source: Chef Andrew Friedman


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Farro with Butternut Squash, Red Onion, and Almond

Ingredients

4 cups unsalted vegetable broth
2 cups uncooked whole-grain farro
2 tablespoons olive oil
2 cups diced peeled butternut squash
1 cup chopped red onion
1 cup thinly sliced carrot
3/4 cup thinly sliced celery
3/4 cup almonds, toasted and coarsely chopped
3/4 cup chopped fresh
flat-leaf parsley
1 tablespoon thyme leaves
1 tablespoon minced fresh sage
1-1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Method

  1. Bring broth and farro to a boil in a large saucepan. Cover, reduce heat, and simmer 40 minutes or until farro is al dente. Drain in a colander over a bowl, reserving cooking liquid.
  2. Heat a large nonstick skillet over medium heat. Add oil to pan and swirl to coat. Add squash, onion, carrot, and celery. Sauté 5 minutes.
  3. Stir in 1/4 cup reserved cooking liquid. Reduce heat to low. Cover and cook 7 minutes or until vegetables are tender.
  4. Stir squash mixture into farro mixture. Stir in almonds, parsley, thyme, sage, salt, and pepper. Cover and keep warm until ready to serve.
  5. Stir in additional reserved cooking liquid as needed just before serving.

Makes 6 to 8 servings.

Source: Everyday Whole Grain


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Spinach and Mushroom Roulade

Ingredients

8 oz frozen spinach or 1 lb fresh spinach
knob of butter
4 eggs, separated
salt
freshly ground black pepper
1 oz Parmesan cheese, grated

Filling

1/2 oz butter
6 oz mushrooms, sliced
1 tablespoon plain flour
1/2 cup milk
pinch of nutmeg

Method

  1. Line a 12 x 8 inch Swiss roll tin with greaseproof paper and oil lightly, or make a case of the same measurements with aluminium foil.
  2. Cook the spinach with a knob of butter until completely softened. Drain the spinach well, chop if fresh and place in a large bowl.
  3. Add the egg yolks and beat them well into the spinach. Season with salt and pepper.
  4. Whisk the egg whites in a large bowl until just holding their shape.
  5. Using a metal spoon, quickly fold these into the spinach mixture.
  6. Turn the mixture into the prepared tin, sprinkle the Parmesan cheese over the surface, and bake in a preheated oven at 200°C/400°F for 10 minutes.
  7. Make the filling. Heat the butter in a saucepan and gently fry the mushrooms until softened.
  8. Stir in the flour and cook for a further 1 minute.
  9. Slowly stir in the milk and cook until thickened.
  10. Stir in the nutmeg, salt and pepper to taste.
  11. Remove the roulade from the oven and turn out on to a sheet of greaseproof paper.
  12. Spread the mushroom filling over the surface and gently roll the roulade up.
  13. Serve immediately

Makes 3 to 4 servings.

Source: The Encyclopedia of Creative Cookery


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