(recipe from Food & Wine magazine)
1 small shallot, minced
2 Tbsp. Dijon mustard
1/4 cup fresh lemon juice
1/4 cup distilled white vinegar
1 tsp. honey
1 1/2 Tbsp. sweet paprika, plus more for garnish
1 cup extra-virgin olive oil
Kosher salt and pepper
One 3/4-lb. head each of green and red cabbage - halved, cored and shredded
1 large apple - peeled, cored and julienned
1 cup chopped parsely
1 cup chopped cilantro
1/2 cup snipped chives
1/2 cup julienned baby turnips
1/2 cup salted roasted pepitas
6 red radishes, thinly sliced
In a bowl, whisk the shallot with the mustard, lemon juice, vinegar, honey and the 1 1/2 Tbsp. of paprika. Gradually whisk in the olive oil, then season with salt and pepper.
In a large bowl, toss the cabbages with the apple, parsley, cilantro, chives, turnips, pepitas, and radishes. Add 1/2 cup of the dressing and toss well. Season with salt and pepper and garnish with paprika. Serve the additional dressing at the table.
(It is helpful to shred the cabbages, apple, and turnips in a food processer using the shredding attachment.)
Showing posts with label pepitas. Show all posts
Showing posts with label pepitas. Show all posts
Saturday, June 24, 2017
Wednesday, January 4, 2017
A Good Winter Salad
(recipe from 101 Cookbooks)
1 delicata squash, seeded and sliced into thin crescents
6-8 heads little gem lettuces, leaves separated
2 endives, shredded
2 medium cloves garlic
1/8+ tsp. fine grain sea salt
5 Tbsp. melted butter (I used coconut oil)
big squeeze of lemon juice
1/2 cup toasted pepitas
2 ripe avocados, slivered
Heat the oven to 375F. Toss the squash crescents with a splash of olive oil, and roast until deeply golden. Remove from oven and set aside.
Crush the garlic with the salt into a paste with a mortar and pestle. Work the melted butter into the garlic paste, and finish with a generous squeeze of fresh lemon juice. Taste and add more salt if needed.
When you're ready to serve the salad, arrange the little gems and endives in a large bowl. Drizzle with half of the butter and give a good toss. Add the pepitas, avocados, and squash, and some dressing, and give another gentle toss. Taste, and add more salt, and more dressing if needed.
1 delicata squash, seeded and sliced into thin crescents
6-8 heads little gem lettuces, leaves separated
2 endives, shredded
2 medium cloves garlic
1/8+ tsp. fine grain sea salt
5 Tbsp. melted butter (I used coconut oil)
big squeeze of lemon juice
1/2 cup toasted pepitas
2 ripe avocados, slivered
Heat the oven to 375F. Toss the squash crescents with a splash of olive oil, and roast until deeply golden. Remove from oven and set aside.
Crush the garlic with the salt into a paste with a mortar and pestle. Work the melted butter into the garlic paste, and finish with a generous squeeze of fresh lemon juice. Taste and add more salt if needed.
When you're ready to serve the salad, arrange the little gems and endives in a large bowl. Drizzle with half of the butter and give a good toss. Add the pepitas, avocados, and squash, and some dressing, and give another gentle toss. Taste, and add more salt, and more dressing if needed.
Wednesday, November 26, 2014
Pumpkin Seed Dried-Cherry Trail Mix
(recipe from the cookbook 5 Ingredient Fix by Claire Robinson)
2 cups baby pumpkin seeds (pepitas)
1 cup slivered almonds
3/4 cup raw sunflower seeds
6 Tbsp. pure Grade B maple syrup
Coarse salt, to taste
1 cup dried cherries or cranberries
Preheat oven to 300F.
Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds with the syrup until evenly coated. Spread the nuts and seeds out in an even, single layer on the lined baking sheets and season with salt. Bake them, stirring several times with a spatula or wooden spoon, until just golden, about 20 minutes. Cool the nuts and seeds completely on the sheet tray, then add the cherries and toss to combine.
Store the cooled trail mix in an airtight container at room temperature for up to two weeks.
(Tasty, grain-free version of granola. I used apple juice-sweetened cranberries, which were a nice alternative to the super sugary versions of most dried fruits. I ate this alone, and as a topping to various chia pudding breakfast concoctions. It has a perfect sweet/salty flavor mix.)
2 cups baby pumpkin seeds (pepitas)
1 cup slivered almonds
3/4 cup raw sunflower seeds
6 Tbsp. pure Grade B maple syrup
Coarse salt, to taste
1 cup dried cherries or cranberries
Preheat oven to 300F.
Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds with the syrup until evenly coated. Spread the nuts and seeds out in an even, single layer on the lined baking sheets and season with salt. Bake them, stirring several times with a spatula or wooden spoon, until just golden, about 20 minutes. Cool the nuts and seeds completely on the sheet tray, then add the cherries and toss to combine.
Store the cooled trail mix in an airtight container at room temperature for up to two weeks.
(Tasty, grain-free version of granola. I used apple juice-sweetened cranberries, which were a nice alternative to the super sugary versions of most dried fruits. I ate this alone, and as a topping to various chia pudding breakfast concoctions. It has a perfect sweet/salty flavor mix.)
Thursday, June 28, 2012
Lisa's Granola
(recipe from Eating Well magazine)
6 cups old-fashioned rolled oats
1 cup chopped almonds
1 cup chopped walnuts
1 cup raw, unsalted pepitas
1/2 cup maple syrup
6 Tbsp. canola oil
1/4 cup honey
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 tsp. salt
Preheat oven to 325F. Line a roasting pan or large baking sheet with parchment paper.
Combine oats, almonds, walnuts, and pepitas in a large bowl. Whisk maple syrup, oil, honey, cinnamon, vanilla, and salt in a medium bowl until blended. Pour over the oat mixture and toss to coat. Spread the mixture in the prepared pan.
Bake, stirring every 15 minutes, until lightly and evenly browned and starting to dry out, 50 minutes to 1 hour. Let cool completely in the pan before serving or storing.
Store airtight in a cool, dry place for up to 2 weeks.
(Delicious! I added a bit less oil. Also, monitor the cooking - my oven is hotter, I think, so I didn't have to bake for as long as they say. I ate this with blueberries, bananas, and coconut milk and it was yummy.)
6 cups old-fashioned rolled oats
1 cup chopped almonds
1 cup chopped walnuts
1 cup raw, unsalted pepitas
1/2 cup maple syrup
6 Tbsp. canola oil
1/4 cup honey
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 tsp. salt
Preheat oven to 325F. Line a roasting pan or large baking sheet with parchment paper.
Combine oats, almonds, walnuts, and pepitas in a large bowl. Whisk maple syrup, oil, honey, cinnamon, vanilla, and salt in a medium bowl until blended. Pour over the oat mixture and toss to coat. Spread the mixture in the prepared pan.
Bake, stirring every 15 minutes, until lightly and evenly browned and starting to dry out, 50 minutes to 1 hour. Let cool completely in the pan before serving or storing.
Store airtight in a cool, dry place for up to 2 weeks.
(Delicious! I added a bit less oil. Also, monitor the cooking - my oven is hotter, I think, so I didn't have to bake for as long as they say. I ate this with blueberries, bananas, and coconut milk and it was yummy.)
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