Winter Citrus & Kale Salad

Recipe inspired by Sapana Chandra, Real and Vibrant

Winter Citrus & Kale Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 15
Servings Prep Time
4 15
Winter Citrus & Kale Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 15
Servings Prep Time
4 15
Ingredients
Salad
Servings:
Units:
Instructions
  1. Prepare the dressing. In a small bowl, whisk the olive oil, balsamic vinegar, Dijon mustard, balsamic vinegar, garlic, salt, and pepper. Set aside.
  2. In a large mixing bowl, massage the kale with olive oil and lemon juice until tender, for about a minute or two.
  3. Add the avocado, jalapeno, citrus fruit, almonds, onions, cranberries. Drizzle with the vinaigrette and toss gently. Serve immediately.
Share this Recipe
Powered byWP Ultimate Recipe

Grilled Eggplant Caprese Salad

Recipe and tips from Chef Justin Kouri.

Grilled Eggplant Caprese Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A visually impressive dish that's simple to make.
Servings
4
Servings
4
Grilled Eggplant Caprese Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A visually impressive dish that's simple to make.
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Preheat grill to high. If using a grill pan, place it over high heat on the stove.
  2. Dry the eggplant by patting with a paper towel.
  3. Drizzle with 1 teaspoon of olive oil and place on the grill.
  4. Cook until dark grill marks appear, about 5 minutes per side. Remove from heat and set aside.
  5. While the eggplant cools, whisk together ¼ cup of olive oil, vinegar, salt and pepper in a medium size bowl.
  6. Construct the salad by stacking or layering components: eggplant, tomato, mozzarella, eggplant, tomato, mozzarella, eggplant.
  7. Spoon vinaigrette over and around the salad and garnish with basil.
  8. Serve with crusty bread and enjoy!
Recipe Notes

How To Disgorge An Eggplant:
Eggplants are a loaded with water. In order to concentrate their flavor, place eggplant slices on a paper towel and lightly salt them. This will force the eggplant to secrete water while absorbing the salt, known as disgorging. Since there is less moisture in a disgorged eggplant, it won’t end up soggy on the grill! Be sure to implement this neat trick about one hour prior to using the eggplant.

Share this Recipe
Powered byWP Ultimate Recipe

Japanese Eggplant Sticks with Spicy Garlic Sauce

Japanese Eggplant Sticks with Spicy Garlic Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A #cooktheharvest recipe
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Japanese Eggplant Sticks with Spicy Garlic Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A #cooktheharvest recipe
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Ingredients
Servings: people
Units:
Instructions
  1. In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer.
  2. Cook 2 minutes and flip each piece over so they cook evenly. Cook another 2-3 minutes, flipping occasionally. The eggplant should have changed in color, the skin wrinkled and the flesh soft.
  3. Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, peppers, ginger and green onion. Stir these aromatics until they become fragrant.
  4. Combine aromatics with eggplant and stir-fry for one minute.
  5. Add soy sauce, balsamic vinegar and sugar and stir to combine all. Serve immediately and ENJOY!
Share this Recipe
Powered byWP Ultimate Recipe

Roasted Parsnip Soup + Apple with Pecan Gremolata

Recipe by VegOut! Challenge Ambassador & Chef Erin O’Leary Stewart of DEFINE Foods

Roasted Parsnip Soup + Apple with Pecan Gremelota
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4-6 people 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
30-40 minutes
Roasted Parsnip Soup + Apple with Pecan Gremelota
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4-6 people 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 400 F.
  2. Toss the parsnips and apple in a bowl with 1 Tbsp oil, sea salt and black pepper. Spread evenly onto a foil-lined bake sheet and roast until fork tender, about 20- 25 minutes.
  3. To make the Pecan Gremelota, toss the shaved Brussels in a small bowl with the pecans, parsley, pomegranate seeds, lemon juice and zest, plus 1 Tbsp olive oil. Season with sea salt and black pepper. Set aside.
  4. Transfer the parsnips and apples to a blender. Add the stock and puree until smooth. Add the maple, and season with more salt and pepper. Pour soup into a large saucepan and heat over medium heat until warmed through.
  5. To serve, spoon into bowls and season with gremolata.
Share this Recipe
Powered byWP Ultimate Recipe

Tatsoi Salad

Tatsoi Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Tatsoi Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine tatsoi, mushrooms, cheddar cheese and parsley in a large mixing bowl. Set aside.
  3. In a separate medium mixing bowl, whisk together mustard, vinegar and olive oil. Season with salt and pepper.
  4. Dress the tatsoi salad and toss until evenly coated.
  5. Divide onto serving plates. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe