Stir-Fried Corn and Tempeh

(recipe from christinacooks.com)

Olive oil
5-6 thin slices fresh ginger, cut into fine matchsticks
2 cloves fresh garlic, thinly sliced
1 small leek, halved lengthwise, rinsed free of dirt, sliced thinly diagonally
soy sauce (to taste)
8-oz. package tempeh, cut into small cubes
1 cup frozen corn kernels
1 cup watercress, rinsed well, hand broken into bite-size pieces

Place a generous amount of oil in a skillet or wok along with ginger, garlic and leek, over medium heat.  When the leek begins to sizzle, add a splash of soy sauce and sauté for 1-2 minutes.  Stir in tempeh cubes, season lightly with soy sauce and stir fry for 3-4 minutes, allowing the tempeh to brown on the edges.  Stir in corn, season to taste with soy sauce and stir fry until the corn is just heated through.  Remove from heat and stir in watercress.  Transfer to a serving platter and serve hot.

Bitter Greens Salad with Walnut-Shallot Vinaigrette

(recipe from Christina Cooks)

Vinaigrette:
3 Tbsp. olive oil
1 tsp. walnut oil
1 tsp. brown rice syrup (I used agave syrup, and also made with no sweetener - both fine)
1 shallot, very finely minced (I also used red onion, with success)
1 clove garlic, very finely minced
1 Tbsp. red wine vinegar
2/3 tsp. salt
cracked black pepper

Salad:
2 belgian endive, halved lengthwise, sliced into long ribbons
2 cups hand-shredded escarole
2 cups baby arugula
1 cup hand-shredded watercress
1 cup finely shredded radicchio
1/2 cup coarsely chopped walnuts, lightly pan toasted (optional)

Prepare vinaigrette:  Whisk together ingredients in a small bowl until emulsified (or shake in a small jar).  Set aside for flavors to develop.

Make salad:  Combine all salad ingredients in a large bowl.  Toss gently with dressing to coat the leaves.

Makes 5 to 6 servings.

(Nice, substantial salad.  I find that the greens keep for several days if cut and tossed and stored in an airtight container, undressed.  I just love a simple, bitter greens salad!  I actually added an extra tablespoon of vinegar to my vinaigrette.)

Roasted Beet and Carrot Salad with Watercress

(recipe from an unknown magazine)

2 lbs. beets, peeled and cut into bite-sized cubes
2 lbs. carrots, peeled and cut into 1/4-inch-thick slices
6 Tbsp. olive oil
salt and pepper
1/2 tsp. sugar
4 Tbsp. white wine vinegar
2 tsp. honey
2 medium shallots, minced (about 3 Tbsp.)
12 ounces watercress, washed and trimmed (about 8 cups)

Preheat oven to 400F.  Toss beets and carrots with 4 Tbsp. oil, 1 tsp. salt, 1/2 tsp. ground pepper, and sugar in a large bowl.  Transfer beets and carrots to a baking sheet, spread in an even layer.  (Do not wash bowl.)  Roast until vegetables are tender and well browned on one side, 20 to 25 minutes (do not stir during roasting).

Meanwhile, whisk remaining 2 Tbsp. oil, vinegar, honey, shallots, 1/2 tsp. salt, and 1/4 tsp. pepper in now-empty bowl.

Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes.  Stir in watercress, transfer to a serving platter, and serve.

Serves 8.

(Delicious!  I took this for work lunches.  Best to mix watercress just ahead of eating, but I found that the watercress holds up well enough when mixed in and kept refrigerated for several days.)

Vietnamese Salad

(recipe from Gwyneth Paltrow's blog, GOOP)

Dressing:
1/4 cup fresh lime juice
1 Tbsp. rice wine vinegar
2 tsp. soy sauce
1/4 cup fish sauce (I left this out)
1/4 tsp. salt
1/4 tsp. sesame oil
2 Tbsp. agave nectar
1 tsp. minced garlic
1 tsp. minced ginger
2 Tbsp. finely diced red onion or shallot

Mix everything together.

Salad:
4 large bok choy leaves, rough bottoms discarded, stems cut into 1/4" bias and leaves shredded
4 big Napa cabbage leaves, shredded
1 bunch watercress, thick stems discarded, roughly chopped
1 large carrot, peeled and cut into matchsticks
the leaves from about 8 stems each basil, mint, cilantro, roughly chopped
1/2 small cucumber, thinly sliced on the bias
1 red Thai chili (or more... or less), thinly sliced
1/2 cup roasted, salted peanuts, roughly chopped (I also used walnuts to good success)
grilled fish, shrimp, tuna, chicken, or tofu for serving (optional) (I used tempeh)

Toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili, and 1/4 cup of the peanuts together with enough dressing to coat.  Serve sprinkled with the remaining peanuts and whatever protein you like.

(This is my new favorite salad.  So good!  Amazing flavor.)

Quinoa with Watercress, Pears, and Pomegranates

(recipe from Whole Foods Market)

Serves 4.

1 cup quinoa
2 cups water
1 bunch watercress, stems removed and leaves sliced (about 1 1/2 cups packed leaves)
2 ripe pears, cored and cut into 1/2-inch chunks
1/2 cup pomegranate seeds
1/2 cup chopped walnuts
2 Tbsp. pomegranate juice
2 Tbsp. white wine vinegar

Combine quinoa and water in a medium saucepan and bring to a boil.  Reduce heat to a simmer, cover and cook until quinoa is tender and all of the water is absorbed, 15 to 20 minutes.  Place cooked quinoa in a large bowl with watercress, pears, pomegranate seeds, walnuts, juice and vinegar.  Stir to combine, then serve.

(This is a simple and delicious salad!)

Pear, Endive, and Watercress Salad

(I think this recipe is from Bon Appetit)

6 servings

3 Tbsp. sherry wine vinegar

1 Tbsp. chopped shallot

2 tsp. Dijon mustard

6 Tbsp. walnut oil

2 heads endive, cut crosswise into 1/2 inch strips

1 large bunch watercress, trimmed

1 medium head of radicchio, torn into small pieces

1/4 c. fresh Italian parsley leaves

2 ripe pears, cored, thinly sliced

1/2 c. walnut halves, toasted

Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in walnut oil. Season dressing with salt and pepper.

Combine endive, watercress, radicchio, and parsley in large bowl. Add sliced pears and walnuts. Toss with enough dressing to coat. Divide among plates and serve.

(Made this for Justin.)