Miso Almond Cabbage Slaw

I see cabbage in your future. Why is that? Because cabbage is amazing and delicious but also because it is St. Patricks Day this coming up week and every single food store is having a massive cabbage sale. Word of advice. Buy as much of that cabbage as you can. It will last for weeks and really is super versatile, can be eaten is sooo many different ways, but basically because it is tasty as all hell.

This is just one yummy and simple way to prepare and enjoy the cabbage. Shredded up nice and fine, roasted until tender and slightly chard, then coated with a creamy miso dressing. Topped with almonds for crunch and goodness, a simple dish with all the complexity of a complex thing.

Get that cabbage.

Now to the slaw!

The stuff. You need cabbage( red and or green) plus tahini, soy, miso paste, minced garlic, powdered ginger, maple syrup, a lime, some black pepper and lastly, some almonds.

First thing first. Finely shredded up the cabbage.

Palce cabbage on a baking sheet and pop into a hot oven.

While the cabbage is roasting, mix up the miso dressing. Place everything in a bowl, mix together with a little hot water until creamy and not to thick, and that’s it.

Pulled from the oven you have tender and chard cabbage. So good.

Dump cabbage into a big bowl and pour on the dressing.

Toss it all around, then toss in the almonds.

And there you have it. The goods. All ready for eating so you should do that .

Enjoy all the cabbage!

-C

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Miso Almond Cabbage Slaw

side for 3-4 people

• 5 cups shredded cabbage (red and or green)

• 1/3 cup toasted almonds

• 2 teaspoons tahini

• 3 teaspoons miso ( I used red miso but any of your favorite miso paste will do)

• 1 teaspoon soy or tamari

• 1 teaspoon maple syrup (more to taste)

• 1/2 teaspoon ground ginger

• 2 cloves garlic minced

• 1 lime or 2 tablespoons red wine vinegar

• 2 tablespoons warm water

• black pepper

Preheat oven to 425.

Grab cabbage and shred with a knife or mandolin, super finely until you have 5-6 cups of shredded cabbage. Place on a lined of very lightly oiled baking sheet and spread around so the cabbage is evenly distributed . Now pop into hot oven.

In the meantime make miso dressing. Add miso, maple, soy, garlic, ginger, and the juice of the lime (or the vinegar) to a bowl and whisk until combined. Add in the hot water to thin out a bit.

Once cabbage starts to wilt and char on places, around 20-25 minutes, remove from oven. Dump cabbage into a big bowl, pour on the dressing ans toss until the cabbage evenly coated. Rough chop up the almonds and toss in. Top with black pepper to taste.

Eat.

Green pea and Watermelon Radish Salad

We are getting closer and closer to spring (2 weeks!) and with spring comes color, in the form of all things, food included. (I am so ready for all the greens!!!!)

Speaking of color. Have you ever cut open a watermelon radish? It is pure joy. You have this creamy white and slightly green bulb, nothing much out of the ordinary but when you slice it open the inside is the brightest purplish pink. So freaking pretty! But better then pretty, watermelon radishes taste so freaking good! And then we have peas. They are just the best bright green and creamy little gems which pair perfectly prefect with the radish.

Bright purple radish and green peas tossed together with some onion and tahini. Yes and yes. On freaking tasty as all heck salad. A true spring delight!

Now to the pretty as all heck salad!

The stuff. A large watermelon radish, frozen and thawed green peas, red onion, tahini, red wine vinegar, salt and pepper, and aa small handful of cilantro.

First thing is to dice up radish. Cut into cubes about twice the size of a pea.

Place diced rashes on a lined baking sheet and pop into a hot oven.

In the mean time cut up the onion nice an thin.

Place cut onion into a big bowl, add a sprinkle of salt, and add in the vinegar. Toss around and let sit for 5 minutes or so then add in the tahini and toss around until creamy.

Slightly roasted radishes. You can roast them more but I find a good 20 minutes so they are slightly tender and haven’t lost have much color to e the best.

Toss the peas onto the hot sheet pan with the radishes and let them sit for a fe minutes just slightly warm up.

Then dump the peas and radishes into the bowl with the tahini onions. Sprinkle with pepper and toss around.

Look at that. Gorgeous right? And if you have and want, toss some fresh cilantro or parsley onto top because why not.

No stop starting at the how pretty it is and you know, eat it.

-C

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Green pea and Watermelon Radish Salad

serve 2-4 as a side

• 2 cups green peas (fresh or frozen andthawed)

• 1 large (softball sized) watermelon radish

• 1 small red onion

• 3 tablespoons tahini

• 2 tablespoons red wine vinegar

• salt and pwpper

• handful of fresh cilantro or parsley (optional)

Preheat oven to 425.

Grab radish and cut into small cubes about twice the size of a pea. Place on a lined baking sheet and pop into hot oven.

While radishes are roasting, grab onion and slice as thin as you can Place sliced onion along with the vinegar into a big bowl and toss around with a pinch of salt. Let sit for a few minutes then add in the tahini. Toss around until creamy.

After about 20 minutes pull the radishes form oven They should be slightly tender. Dump peas onto baking sheet with radishes and let them warm up for a few minutes.

Dump the peas and radishes into the bowl with the tahini onions. Add black pepper and another small pinch of salt. Toss around until evenly coasted. Top with sm ripped up fresh herbs (if using).

Eat.

Store any leftovers (there will be none) in an airtight container for 4-5 days.

Blueberry Orange and Pistachio Cabbage Salad

Ever since the mr got a gigantic bag of pistachios from my Dad for Christmas he has been eating them almost every night and not once has he asked if I wanted some. And I know he has been trying to hide them in the pantry on me, (obviously he has failed since it is MY pantry) so I took some when he was not home. Does that make me an asshole? Maybe a little but I share ALL of my food with him so he can give up a couple small handfuls of nuts.

Anyway I made salad with my stolen pistachios. A big cabbage salad with orange and blueberries because they pair amazingly with pistachios and plus I want to eat all the citrus right now. The blueberries, well they go so well in a savory situation and I wanted them in there too. (Plus the the color from the berries makes the salad so pretty!) So I made the salad and it was delicious. I ate some but you know what? I ended up sharing my stolen pistachio salad with the mr. And he liked it too, especially the pistachios. And he didn’t ask if I took then from him so I took that as a invitation to take more… Thats what it means right?

Now to the blueberry orange and pistachio cabbage salad!

The stuff. Cabbage, frozen blueberries, a big navel orange, pistachios, an onion, salt and pepper, red wine vinegar, maple syrup, and red pepper flakes.

Start by adding the blueberries to a pot with the maple and a little water. Place on medium heat and cook until blueberries pop to the touch and the liquid has reduced to ta thin syrup like consistency.

While blueberries are doing that, grab cabbage and shred as thin as you like. Also grab onion and slice a thin as you can. Place both into a big bowl and sprinkle with salt and pepper and red wine vinegar.

Take orange and cut in half. Remove peel and pith from one half and cut into small segments.

Once the blueberries are cooked, dump the cabbage and onion mixture into warm pot. Squeeze the juice of remaining half orange and toss around until everything is evenly coated.

Dump it all back into the bowl and add the orange pieces and pistachios.

Toss around, add in a pinch of red pepper flakes and eat away.

-C

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Blueberry Orange and Pistachio Cabbage Salad

• 4 cups shredded cabbage (about 1/2 a head)

• 1 small onion

• 1 1/2 cups frozen blueberries

• 1/2 - 1 cup water

• 2 teaspoons maple syrup

• 1 orange

• 2 tablespoon red wine vinegar

• 1/2 cup pistachios

• salt and pepper

• red pepper flakes (optional)

Start by placing blueberries into a medium pot with 1/2 cup of water and maple. Place on medium heat and cook for about 8-10 minutes or until the blueberries pop to the touch and the liquid has reduced to a thin syrup. Remove from heat.

Grab cabbage and shred or cut into thin pieces. Also grab onion and cut into thin rings. Place into a bowl, add in a good pinch of salt and pepper and the vinegar and toss around. You can do this while the blueberries are cooking,

Now take the tossed cabbage and onion and dump into the pot of warm blueberries. Toss around unit everything is nice and purple and dump it all right back into the big bowl.

Cut orange in half and add the juice of one half. Take the other half and remove the peel and pith and cut remaining orange into small pieces.

Add orange and pistachios to the salad and toss. Season with more salt and pepper if needed and add a pinch or so of red pepper flakes.

Eat.

Can be serves warm or cool and left overs only taste better. Store in fridge in fridge for up to 5 days.

Tomato Basil and White Bean Orzo Pasta Salad

Another heatwave. I tell you what, If I never live through another 90 + degree day, it will be too soon.

What to eat during a heat wave? Well maybe you don’t care and have air conditioning in your kitchen so you cook whatever. I don’t have air conditioning and after a few days of boiling temps, there is no freaking way I am turning on the oven. I can barely turn on the stove top to boil water, but I did, I boiled water, I just did it early in the morning before the temperatures starting rising again. (A pro tip for you.) That is one of the great things about pasta salad, you can make the pasta ahead of time. You can even make the whole salad in the morning and then you don’t have to do a damn thing when it comes to dinner besides lifting a fork to your face, which I know can be a feat when all you want to do is melt, or slap at something, but still.

This pasta salad, well it is not you everyday pasta salad. It has beans, fresh basil, and a dressing that is made by blending up the most delicious seasonal tomatoes until rich and creamy and dumped all over the orzos. . It is probably going to be the best tasting pasta salad you will ever eat. The thing is, you really need to make it soon because sure you can get tomatoes all year round but don’t do that. Do yourself a favor and make it now while the tomatoes are plentiful and at their peak of deliciousness. And also you don’t have wait for a heatwave to make it. This is a good meal to have at the ready all throughout tomato season, and just in case, a heat wave.

Now to the pasta salad!

The stuff. Just picked tomatoes, some fresh basil, cooked navy beans, orzo pasta, olive oil, red wine vinegar, garlic, and salt and pepper.

Rough chop tomatoes into small pieces. Also peel and dice garlic into small pieces.

Place the tomatoes, garlic, and a good pinch of salt into a blender (I used a hand blender) and blend unit smooth. Add in the vinegar and oil and bend until the mixture starts to emulsify and becomes smooth and creamy.

Cook and strain pasta as instructed. Keep in on the al dente side.

Chop up basil into thin ribbons or whatever.

Then dump pasta into a large bowl. Add in cherry tomatoes ( I cut mine in half) and beans. Dump in half the sauce and mix around then mix in the chopped basil.

If you are eating it right away, add in the rest of the sauce. If you are keeping it for later, place pasta and sauce in fridge and a before you are planning on serving it mix in the remaining sauce.

Looks so good right! Season with salt and pepper to taste and then you know…

Grab a bowl and eat it. Probably should grab a from too, eating this with your hands might get messy.

Stay cool friends!

-C

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Tomato Basil and White Bean Orzo Pasta Salad

serves 2-3 as a meal or more as a side

• 2 cups dried orzo pasta (12 oz)

• 2 large heirloom tomatoes (about 2 cups chopped)

• 1 1/2 cups cherry tomatoes (or chopped tomatoes)

• 1/3 cup olive oil

• 2 tablespoons red wine vinegar

• 1 1/2 cups cooked and drained white beans ( I used navy but any white bean will do)

• 1 cup packed basil leaves

• 2 cloves garlic

• salt and pepper

Start with making the tomato dressing. Rough chop the 2 large tomatoes into smaller pieces and peel and chop garlic. Place the tomatoes in a blender (or a large jar if using a hand blender) with the garlic and a good pinch of salt and a little pepper. Blend until smooth. Add in the vinegar and oil and continue to blend until the mixture becomes thick and creamy. Taste and add more salt and pepper if needed .

Prepare orzo pasta as instructed on package (make it al dente)

Grab basil and chop into smaller pieces.

Once orzo is cooked and drained, dump it into a large bowl. Add in the beans and cherry tomatoes (slice in half if they are on the large size) and pour in half if the tomato sauce. Mix unit incorporated. Toss in the basil.

Now if you are going to eat right away mix in remaining sauce. If you plan on refrigerating and eating later, save the remaining half of the sauce and mix it in right before serving.

Store left overs in fridge for up to 5 days.

Chili Lime Jicama Slaw

I don’t know about you but springtime has got me wanting to eat all the things that are fresh and bright and not super heavy. Things like big salads are on the top of my list. Or slaws like this jicama slaw. It is A+ and perfect for springtime munching.

Jicama. Maybe you have heard of it, maybe not. It is a vegetable, a tuber to be precise. And it tastes like a crunchy, juicy, not sweet apple, but also kind of reminds me of kohlrabi. And it slightly nutty, with a hint of potato? Just know it is delicious. You might have even had it and not even been aware of it, in say a salad or maybe spring rolls. Anyway, if you haven’t had it, it is definitely worth trying like in this slaw which is basically just jicama with cabbage, carrot and onion tossed in a cumin chili lime situation. It is fresh and crunchy and spicy and filling and all the things that I want be eating right now.

What we have it a really dang tasty and a quick toss together situation. What more can we ask for?

To the jicama slaw!

The stuff. A small jicama, a carrot, a hunk of red cabbage, chili powder, cumin, a lime, red wine vinegar,a little maple syrup, and salt and pepper.

Cumin, chili, maple, and vinegar go into a big bowl and get mixed around. Pop the bowl into the microwave if you can and heat it up for like 30 seconds, just o take a bit of the rawness of of the spices.

Now peel the jicama. Use a sharp knife and carefully peel away the brown skin from the white flesh. Do not leave any of the skin on cause it is not good to eat!

Once the jicama is peeled, grab a mandolin and julienne it (or cut into thin matchsticks with a knife). Then julienne the carrot and shredded the cabbage and onion.

Dump all the veggies into the bowl with the spices then add in the juice of the lime and a pinch of salt and pepper.Toss around until evenly combined and coated.

There you have it. Chili lime jicama slaw. Now you eat it. As a side to any dish you wish or just as it is, a big bowl of goodness.

-C

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Chili Lime Jicama Slaw

Serves 3-4 (as a side)

• 1 medium Jicama (around 3 cups julienned)

• 1 small carrot

• 1 small onion

• a small hunk of red cabbage

• a lime

• 3/4 teaspoon cumin

• 3/4 teaspoon chili powder

• 1 teaspoon maple syrup

• 1 tablespoon red wine vinegar

• salt and pepper

Place cumin, chili, maple, and vinegar into a large bowl. Mix around and pop into the microwave for 20-30 seconds just to heat it up a bit and remove some of the rawness of the spices.

Peel the jicama. Do it with a knife (so carefully) and remove all of the tough brown skin away from the white flesh. (Do not eat skin..It can make you sick). Now either with a mandolin of a knife, julienne the jicama along with the carrot. Use a thicker setting for the jicama and a thinner one for the carrot. Shred or thinly slice up the cabbage and onion as well. Toss all the veggies into the bowl with the spices. Squeeze in the juice of the lime, add a pinch or two of salt and some black pepper and toss around until everything is evenly combined and coated.

You can eat it right away but It taste better when it has had a chance to sit for a little while.

Serve cold along with anything. Or eat on it’s own. Store left overs in fridge for up to a week.