SAVORY STRAWBERRY RHUBARB COMPOTE

Savory Strawberry Rhubarb Compote
Author: 
 

Ingredients
  • 1 ½ c. strawberries, sliced
  • 1 ½ c. rhubarb, diced
  • 1 stalk green garlic, white bottom & green stem up to leaves, minced
  • 2 green onions, white & green parts, chopped
  • 1 Tbsp. olive or Driftless sunflower oil
  • 2 Tbsp. balsamic vinegar
  • 2 to 3 Tbsp. honey, to taste
  • 2 tsp. chopped fresh rosemary or thyme
  • Salt & black pepper taste

Instructions
  1. In a heavy bottomed sauce pan, heat oil over medium & gently sauté green garlic & green onions a couple minutes until fragrant & just starting to brown.
  2. Add remaining ingredients & bring to a simmer, stirring frequently.
  3. Cook over medium/low heat until thickened, about 15 minutes.
  4. Taste & adjust seasoning as desired.
  5. Will keep in the fridge for a week, or freezeswell. Serve with grilled chicken, pork, or tofu or with soft cheeses like brie, blue, or chevre.

 

Roasted Beet & Spinach Salad with Goat Cheese, Pepitas, & Lime- Cilantro Vinaigrette

Roasted Beet & Spinach Salad with Goat Cheese, Pepitas, & Lime- Cilantro Vinaigrette
Author: 
Recipe type: Salad
Serves: 4-6
 

Ingredients
  • 4-5 beets, greens removed 1” from bulb & tails trimmed
  • Zest & juice of 1 lime
  • 1 tsp. honey
  • Salt & pepper to taste
  • 2 scallions, minced, green parts reserved & sliced
  • 2 Tbsp. cilantro, chopped
  • ¼ cup sunflower oil
  • 1 bag of spinach, washed & spun dry
  • 2 oz. soft goat cheese, crumbled
  • ¼ c. pepitas (pumpkin seeds), toasted

Instructions
  1. Heat oven to 400 degrees.
  2. Wrap each beet tightly with tinfoil & roast for about 45 minutes, until knife just inserts easily.
  3. Let cool a bit, remove peel, & slice.
  4. In a small bowl, whisk together lime zest/juice, honey, & salt until dissolved.
  5. Whisk in minced scallions & cilantro.
  6. Slowly whisk in oil to emulsify.
  7. Toss a bit of the dressing with the spinach in a serving bowl, top with the beets & drizzle with more dressing.
  8. Garnish with goat cheese & pepitas & serve.

 

Toasted Sesame Napa Salad

Toasted Sesame Napa Salad
Author: 
Recipe type: Salad
 

Ingredients
  • 6 c. shredded Napa cabbage (or combination of Napa, red cabbage, carrots, fennel)
  • ¼ c. sliced green onion or fresh onion stems
  • ¼ c. orange juice
  • 2 Tbsp. toasted sesame oil
  • 2 Tbsp. tamari
  • 2 Tbsp. rice vinegar
  • 1 tsp. fresh ginger, minced
  • ¼ tsp. 5-spice powder
  • 3 Tbsp. sesame seeds
  • 3 Tbsp. cilantro, minced (optional)

Instructions
  1. In serving bowl, combine shredded vegetables & green onions.
  2. In small bowl, whisk together next 6 ingredients & toss into vegetables.
  3. Toast sesame seeds in a small pan until they start to pop.
  4. Pour dressing on top of salad with cilantro.

 

Fish Tacos w/ Red Cabbage & Cilantro

Fish Tacos w/ Red Cabbage & Cilantro
Author: 
Recipe type: Main Dish
 

Ingredients
  • 1 lb. white flaky fish like cod, mahi mahi, or walleye or tilapia, cut into long strips
  • Corn tortillas
  • 1 cup red cabbage, very thinly sliced
  • ¼ c. scallions, chopped
  • ¼ c. cilantro, ripped into large pieces
  • lime wedges for garnish
  • Sauce:
  • ⅔ c. plain yogurt or sour cream
  • 3 Tbsp. mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced OR 1 Tbsp. hot sauce
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • ¼ tsp. chipotle powder (optional)

Instructions
  1. Squeeze lime juice & salt over fish.
  2. Whisk sauce ingredients together & set aside.
  3. Either grill or bread & deep fry fish. (Mix 1 c. flour, 2 Tbsp. cornstarch, 1 tsp. baking powder, ½ tsp. salt & & quickly mix in an egg beaten with some light beer.
  4. Roll each piece of fish in flour then dip in breading & slide into a couple of inches of 375 degree oil until golden brown. Drain on paper towel.)
  5. Warm each tortilla on a hot pan & serve topped with fish, cabbage, scallions, cilantro, sauce, & lime wedges.

 

Radish Pineapple Salsa

Radish Pineapple Salsa
Author: 
Recipe type: Sauce
 

Ingredients
  • 1 bunch radishes, stems & tails removed
  • ⅔ cup pineapple. finely chopped (fresh or canned)
  • ¼ cup onion or green onions, minced
  • ¼ cup cilantro, chopped
  • 1 to 3 Tbsp. hot sauce
  • zest & juice from 1 lime
  • 1 tsp. salt

Instructions
  1. At least an hour (or up to 4 hours) before serving, thinly slice radishes.
  2. Place in small bowl, toss with salt, and press (place a small plate that just fits inside bowl on top of radishes and set a quart jar of water on top of plate).
  3. Meanwhile, combine remaining ingredients in medium serving bowl.
  4. Refrigerate if you wish.
  5. After at least an hour, drain & rinse radishes & stir into pineapple mix.
  6. Adjust seasonings to taste.
  7. Serve with Caribbean food.