Asian Style Root Slaw

Here we are deep in winter and it is the perfect time to make root vegetable based slaws. My favorite way is this Asian version, super simple and works with any root vegetable. It's great on tacos, and this version is inspired by Korean flavorings.

Grate any of those knobby roots - turnips, celery root, carrot, daikon radish - and add cabbage if you like, some red or green onion, sprinkle on some rice vinegar, a little sesame oil and soy sauce and presto! You have a fantastic slaw that is delicious, and packed with nutrition! All of those roots are high in potassium as well as great sources of fiber, so they fill you up and keep you hydrated. Win win!

Deconstructed Cauliflower Tacos

If you made it past that title, then you are an adventurous eater and probably a fan of cauliflower - two excellent qualities in my book.

Inspired by Smitten Kitchen's Cauliflower Tacos and wanting some potatoes, I made this plate of deliciousness: pan fried potatoes, topped with pan fried cauliflower, and garnished with pickled red onions, cotija cheese, and cilantro. WOW! It was so good, that I had to make it three times in a week before I remembered to wait and get a photo before inhaling it!

Bonus points if you use potatoes that are red or purple on the inside, they just make it so much prettier. Do not skip the easy step of making the quick pickled red onion, it makes all the difference. And if you do it as the first step, they will be ready by the time you assemble your plate.

Tuscan Kale Salad with Miso Lime Dressing

Now that we are fully into Fall weather, even here on the northern California coast, I find myself craving heartier salad greens, specifically Tuscan kale, also known as black kale. 

For me, black kale is tastier and has just that much more juice to its leaves than curly kale and is great for Asian style dressing such as the miso lime soy dressing used here. 

At this time of year, shredding in some root vegetables such as turnips, carrots, or radishes of any sort is always a good choice. Even adding some shredded apple would be fun!

This dressing will taste strong on its own, but I find that it melds well with the shredded veggies which mellow out its sharpness, and its acid really tames the bitterness of the kale.

Warm Escarole and Parsnip Salad with Walnuts and Gorgonzola

 

Living on the northern coast of California means mild winters, but lately it's been changing. Frost! Temperatures below 40 degrees! I know, we are spoiled, but it is a shock to the system. As someone who loves salads, this is when I start to think about parsnips!

Yes, parsnips! I was the kid who wouldn’t eat spaghetti but eagerly awaited parsnip season. If you think they are boring, allow me to tempt you with this fun winter dish of pan fried escarole, sweet and creamy parsnips, and a tangy sweet balsamic vinaigrette. Fun garnishes are what make salads special, so there are a few bites of gorgonzola and walnut pieces tossed in there as well. Yum!

If you have yet to pan fry your bitter greens, get that cast iron pan heating! Basically an indoor version of grilling, warm salads are so wonderful in the colder seasons.