Spicy Southwest Red Cabbage Salad

Save Print Spicy Southwest Red Cabbage Salad Author: Dani Lind Recipe type: Salad Cuisine: Southwest Serves: 4-6   Ingredients 1 medium or ½ large head of red cabbage, cored & shredded ½ red onion, very thinly julienned 2 carrots, grated or very thinly julienned 1 cup frozen sweet corn 2 cloves garlic, minced 1 jalapeno, fresh, frozen, or pickled, […]

Golden Gratin of Carrots, Rutabagas & Turnips with Sage

Save Print Golden Gratin of Carrots, Rutabagas & Turnips with Sage Author: Dani Lind Recipe type: Main Dish Serves: 4-6   Ingredients Butter for the dish Bechamel Sauce: 2 cups milk 3 Tbsp. onion, finely minced 2 sprigs of sage, finely chopped 1 clove garlic, minced 4 Tbsp. butter 3 Tbsp. flour Salt & pepper to taste Grated […]

Roasted Roots

Save Print Roasted Roots Author: Dani Lind Recipe type: Side Dish Serves: 5-6   Ingredients 6 cups mixed root veggies of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, potatoes, carrots, etc.) cut into uniform bite size pieces 3 cloves garlic, minced 3 Tbsp. Driftless sunflower oil or olive oil 3 Tbsp. white wine, sherry, apple cider, broth, or […]

Napa Cabbage Salad with Mint

Save Print Napa Cabbage Salad with Mint Author: Dani Lind Recipe type: Salad   Ingredients ½ cup slivered almonds,toasted 3 tablespoons sesame or peanut oil 2 tablespoons rice vinegar 1 tablespoon soy sauce OR Asian fish sauce 1 teaspoon sugar Freshly ground pepper 1 pound Napa cabbage (1 small or ½ large head), thinly sliced or shredded […]

Carrots with Raisins & Dates

Save Print Carrots with Raisins & Dates Serves: 4   An Iranian dish from Madhur Jaffrey’s “World of the East Vegetarian Cooking”) Ingredients 5 medium carrots, sliced diagonally into ¼ inch thick ovals 1 medium onion, cut into ¼ inch thick half rings 4 Tbsp. unsalted butter ¼ cup raisins ¼ cup pitted dates, cut into […]

Spinach, Beet & Fennel Salad

Save Print Spinach, Beet & Fennel Salad Author: Dani Lind Recipe type: Salad Serves: 4-6   Ingredients 2 medium beets, grated 2 medium carrots, grated 1 fennel bulb, cored & very thinly sliced ½ cup red onion, very thinly sliced ¼ c. craisins (dried cranberries) Juice & zest of 1 large orange 1 clove garlic, minced ¼ tsp. […]

Southwest Winter Slaw

Save Print Southwest Winter Slaw Author: Dani Lind Recipe type: Salad   This is an excellent root vegetable slaw. However, if it’s early summer and you don’t have turnips yet but do have salad turnips, that could be a fun addition! Salad turnips will add a slightly sweet element to the slaw. Ingredients 4 cups mixed root […]

Root Vegetable Slaw

Save Print Root Vegetable Slaw Author: Dani Lind Recipe type: Salad Serves: 4-6   Ingredients 5 c. mixed root vegetables (like turnips, beauty heart radishes, carrots, celeriac, rutabaga, beets, etc.) 1 egg yolk 1 tsp. apple cider vinegar 1 tsp. grainy mustard 1 tsp. honey ¼ tsp. dried marjoram ⅛ tsp. chipotle powder ½ tsp. cumin seed, toasted […]

Japanese Quick Pickles

Save Print Japanese Quick Pickles Author: Dani Lind Recipe type: Condiments Cuisine: Japanese   Ingredients 2 carrots, halved lengthwise top half of a daikon radish, quartered lengthwise 1 bunch French breakfast radishes, halved lengthwise 1½ tsp. salt 5 Tbsp. mirin (Japanese sweet cooking wine) ⅓ c. rice vinegar 4 tsp. sugar Instructions Find a medium bowl that a […]

Morrocan Cinnamon Carrots

Save Print Morrocan Cinnamon Carrots Author: Phil Mueller-Recipe adapted from epicurus.com Recipe type: Side Dish Cuisine: Morrocan   This recipe is so simple and ubiquitous in North Africa with almost every meal having some form of it. Ingredients 1 pound carrots, coarsely grated (about 4 cups) ¼ cup sunflower oil or extra-virgin olive oil 3 to 4 tablespoons […]