Warm Kale Salad with Tahini-Ginger Dressing & Avocado

Monday, April 20, 2015

Warm kale salad with tahini ginger sesame dressing and avocado by Eve Fox, the Garden of Eating, copyright 2015

My friend Julia's latest post was about this dressing - tahini, ginger, garlic, sesame seeds, sambal oelek, honey and rice vinegar - a magical combination of salty, sweet and spicy that made me hungry just reading about it even though it was only 8:00 AM and I'd just eaten breakfast.

Ingredients for tahini-ginger-sesame dressing by Eve Fox, the Garden of Eating, copyright 2015

It sounded really good so I made a jar of the stuff first thing in the morning. It wasn't hard and left me with ginger-scented fingertips which I like, unlike garlic-scented fingertips which I do not enjoy hence my heavy reliance on the garlic press, something purists probably deplore. Luckily, I am not a purist.

Tahini by Eve Fox, the Garden of Eating, copyright 2015

I had neither sambal oelek nor tamari in the house so I substituted sriracha and soy sauce for them with excellent results. I put it in the fridge to let the flavors develop all day. I love these working jars with lids - they're so useful and I like the look of them, too.

Tahini ginger sesame dressing by Eve Fox, The Garden of Eating, copyright 2015

Then I used it to make a delicious kale salad for dinner. And the leftovers played a starring role in the world's most satisfying rice bowl the next day for lunch (more about that next week).

The salad is pretty easy - you blanch the kale for a bit in boiling water then drain it and toss it with a generous helping of the dressing until everything is thoroughly coated.

Kale by Eve Fox, the Garden of Eating, copyright 2015

Slice a perfectly ripe avocado over it and drizzle with toasted sesame seeds and a sprinkle of sea salt. The flavors are addictive. And it's really good for you, so there's that, too. Happy Meatless Monday!

Warm kale salad with tahini ginger sesame dressing and avocado by Eve Fox, the Garden of Eating, copyright 2015

-- print recipe --Kale Salad with Tahini Ginger Dressing & Avocado
Serves 4-6

Ingredients

For the dressing

* 1/4 cup oil (grapeseed, sunflower or safflower)
* 1 Tbsp sesame oil
* 3 Tbsp tahini
* 3 Tbsp tamari or soy sauce (I only had soy so I used that)
* 2 Tbsp rice vinegar (unseasoned)
* 1 tsp sambal oelek or sriracha (you can use more if you like it hotter - I'm wimpy about heat)
* 1 Tbsp honey
* 1 large garlic clove, pressed or finely chopped
* A 1-inch piece of ginger, peeled and finely chopped or grated
* 2 tsp sesame seeds

For the salad

* 2 bunches organic kale, ribs removed and roughly chopped
* 1 ripe avocado, peeled and sliced
* 1 Tbsp toasted sesame seeds
* Sprinkle of sea salt
* Few grinds of white pepper

Directions

1. Make the dressing as far ahead of time as you can - it improves with age. Mix all the ingredients together and stir or shake to combine then taste it and adjust the flavors as needed until you're happy.

2. Bring a large pot of water to a boil then submerge the greens for 2-3 minutes until softened. Remove and drain then toss hot with the dressing, stirring well to coat all the kale evenly. Slice the avocado over the top and sprinkle liberally with the sesame seeds, a little sea salt and a few grinds of white pepper. Serve warm.

You might also like:


For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Indian Spiced Stir-Fried Cabbage

Monday, April 6, 2015

Squeezing lemon over the Indian-Spiced Braised Cabbage by Eve Fox, The Garden of Eating, copyright 2015

If you're a regular reader of this blog, you know I'm crazy for cabbage but even if you're not, I bet you'll like this wonderful version. Mellow, sweet cabbage and caramelized onions meld with the warm, exotic flavors of cumin, fennel and garam masala and get a little jolt of excitement from lemon juice and cayenne pepper.

Beautiful green cabbage for Indian-Spiced Braised Cabbage by Eve Fox, The Garden of Eating, copyright 2015

Toasting the spices - cumin, fennel and sesame seeds - amplifies their flavors and brings out a nice nutty taste in the sesame.

Toasting cumin seed, fennel seed and sesame seeds for Indian-Spiced Braised Cabbage by Eve Fox, The Garden of Eating, copyright 2015

Sauteing makes the onions soft, sweet and mellow.

Sauteeing onions for the Indian-Spiced Braised Cabbage by Eve Fox, The Garden of Eating, copyright 2015

Ditto for the cabbage. Cooking it reveals a whole other side with a sweet, pleasing flavor.

Slicing the Green Cabbage for Indian-Spiced Braised Cabbage by Eve Fox, The Garden of Eating, copyright 2015

Cook it until the flavors meld and the cabbage and onions are soft and mellow. Then squeeze a little lemon juice over it - the acid brings all the flavors into focus.

Indian-Spiced Braised Cabbage by Eve Fox, The Garden of Eating, copyright 2015

This recipe is a slight adaptation from one in the excellent Madhur Jaffrey's Quick & Easy Indian Cooking.

-- print recipe --
Indian-Spiced Braised Cabbage
Serves 4-6

Ingredients

* 1 small head of cabbage, coarse outer leaves removed, core removed and sliced
* 1 large onion, peeled and sliced
* 1/4 tsp cumin seeds
* 1/2 tsp fennel seeds
* 1 tsp sesame seeds
* 4 Tbsps grapeseed or canola oil
* 1/8 tsp cayenne pepper
* 1 tsp sea salt
* 1 tsp garam masala
* Juice of half a lemon

Directions

1. Heat the oil in a wide-bottomed cast iron skillet over medium heat. When it's hot but not so hot it's smoking, add the spices. Cook, stirring often, until the sesame seeds begin to pop, then add the onions and stir. Cook for another 3-4 minutes, stirring often until the onions become opaque and aromatic.

2. Add the cabbage and cook for about 6 minutes, stirring frequently, until the cabbage begins to brown a bit. Add the salt, the garam masala and the cayenne pepper and cook for another 6-7 minutes, until the cabbage is soft and translucent.

3. Add the lemon juice and stir, then taste and adjust the seasonings as needed before serving.

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Confetti Coleslaw

Monday, March 30, 2015

Confetti coleslaw by Eve Fox, The Garden of Eating, copyright 2015

Cabbage has won a firm place in my affections in recent years. It may be humble but it has hidden depths. Try roasting it and you'll see what I mean - it brings out an amazing, mellow sweetness and a depth of flavor that is as surprising as it is delicious. But I've also come to appreciate it raw, something I attribute almost entirely to my beloved handheld mandolin (more on why it's a great tool) which makes slicing it thinly the work of a moment and transforming it from a veggie with a decidedly pedestrian reputation into something airy and even rather elegant.

And cabbages are so beautiful - check out the intricate maze that's hiding inside a red cabbage - it looks to me like it wants to be noticed.

Removing the core from the cabbage Eve Fox, The Garden of Eating, copyright 2014

Coleslaw can be so good - crispy-crunchy with a nice little zing from the vinegar and the right mix of salty and sweet. This one is as quick and simple as it is tasty. Cabbage, red onion, and yellow and orange carrots both for the color and for their sweetness. Sometimes I also add some apple which adds a lovely crunchy sweetness but does not hold up very well so it's better if you're planning to eat it all in one sitting rather than storing some in the fridge.

Cabbage, red onion & carrots for the confetti coleslaw by Eve Fox, the Garden of Eating, copyright 2015

One of the secrets to the flavor of this slaw is the crushed caraway. I love the taste - warm and sweet with hints of both fennel and cumin. Plus, I like anything that reminds me of a really good Jewish rye bread...

Crushing the caraway seeds by Eve Fox, The Garden of Eating, copyright 2015

The dressing is simple - apple cider vinegar, mayonnaise, salt, pepper, caraway, a glug of honey, and a spoonful of Dijon mustard.

Dressing the confetti coleslaw by Eve Fox, the Garden of Eating, copyright 2015

Then toss it all together. Take a bite and adjust the seasonings to your taste. That's it. Keeps well in the fridge for several days and even gets a bit tastier as the flavors have a chance to meld.

Confetti coleslaw by Eve Fox, The Garden of Eating, copyright 2015

This is a great accompaniment to these wonderful vegetarian barbecue baked beans and maple sage buttermilk cornbread as well as all manner of sandwiches and burgers.

-- print recipe --Confetti Coleslaw
Serves 4-6 as a side

Ingredients

* 1/2 head cabbage, core removed, thinly sliced
* 2-3 carrots, peeled and shredded on a box grater
* 1/4 red onion, thinly sliced

For the dressing
* 1/3 cup mayonnaise
* 1/4 cup apple cider vinegar
* 1 Tbsp honey
* 1 Tbsp Dijon mustard
* 1-2 tsps caraway seed, crushed (I use a mortar and pestle to rough them up some but you can certainly leave them whole if you prefer that)
* 1-2 tsps sea salt
* 1 tsp freshly ground black pepper

Directions

Place the grated and shredded vegetables in a medium bowl. Whisk the dressing together in a small bowl or glass until smooth then pour over the vegetables and stir to make sure everything is well-coated before serving. Store in a container with a tight-fitting lid in the refrigerator.

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Monday, April 20, 2015

Warm Kale Salad with Tahini-Ginger Dressing & Avocado

Warm kale salad with tahini ginger sesame dressing and avocado by Eve Fox, the Garden of Eating, copyright 2015

My friend Julia's latest post was about this dressing - tahini, ginger, garlic, sesame seeds, sambal oelek, honey and rice vinegar - a magical combination of salty, sweet and spicy that made me hungry just reading about it even though it was only 8:00 AM and I'd just eaten breakfast.

Ingredients for tahini-ginger-sesame dressing by Eve Fox, the Garden of Eating, copyright 2015

It sounded really good so I made a jar of the stuff first thing in the morning. It wasn't hard and left me with ginger-scented fingertips which I like, unlike garlic-scented fingertips which I do not enjoy hence my heavy reliance on the garlic press, something purists probably deplore. Luckily, I am not a purist.

Tahini by Eve Fox, the Garden of Eating, copyright 2015

I had neither sambal oelek nor tamari in the house so I substituted sriracha and soy sauce for them with excellent results. I put it in the fridge to let the flavors develop all day. I love these working jars with lids - they're so useful and I like the look of them, too.

Tahini ginger sesame dressing by Eve Fox, The Garden of Eating, copyright 2015

Then I used it to make a delicious kale salad for dinner. And the leftovers played a starring role in the world's most satisfying rice bowl the next day for lunch (more about that next week).

The salad is pretty easy - you blanch the kale for a bit in boiling water then drain it and toss it with a generous helping of the dressing until everything is thoroughly coated.

Kale by Eve Fox, the Garden of Eating, copyright 2015

Slice a perfectly ripe avocado over it and drizzle with toasted sesame seeds and a sprinkle of sea salt. The flavors are addictive. And it's really good for you, so there's that, too. Happy Meatless Monday!

Warm kale salad with tahini ginger sesame dressing and avocado by Eve Fox, the Garden of Eating, copyright 2015

-- print recipe --Kale Salad with Tahini Ginger Dressing & Avocado
Serves 4-6

Ingredients

For the dressing

* 1/4 cup oil (grapeseed, sunflower or safflower)
* 1 Tbsp sesame oil
* 3 Tbsp tahini
* 3 Tbsp tamari or soy sauce (I only had soy so I used that)
* 2 Tbsp rice vinegar (unseasoned)
* 1 tsp sambal oelek or sriracha (you can use more if you like it hotter - I'm wimpy about heat)
* 1 Tbsp honey
* 1 large garlic clove, pressed or finely chopped
* A 1-inch piece of ginger, peeled and finely chopped or grated
* 2 tsp sesame seeds

For the salad

* 2 bunches organic kale, ribs removed and roughly chopped
* 1 ripe avocado, peeled and sliced
* 1 Tbsp toasted sesame seeds
* Sprinkle of sea salt
* Few grinds of white pepper

Directions

1. Make the dressing as far ahead of time as you can - it improves with age. Mix all the ingredients together and stir or shake to combine then taste it and adjust the flavors as needed until you're happy.

2. Bring a large pot of water to a boil then submerge the greens for 2-3 minutes until softened. Remove and drain then toss hot with the dressing, stirring well to coat all the kale evenly. Slice the avocado over the top and sprinkle liberally with the sesame seeds, a little sea salt and a few grinds of white pepper. Serve warm.

You might also like:


For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Monday, April 6, 2015

Indian Spiced Stir-Fried Cabbage

Squeezing lemon over the Indian-Spiced Braised Cabbage by Eve Fox, The Garden of Eating, copyright 2015

If you're a regular reader of this blog, you know I'm crazy for cabbage but even if you're not, I bet you'll like this wonderful version. Mellow, sweet cabbage and caramelized onions meld with the warm, exotic flavors of cumin, fennel and garam masala and get a little jolt of excitement from lemon juice and cayenne pepper.

Beautiful green cabbage for Indian-Spiced Braised Cabbage by Eve Fox, The Garden of Eating, copyright 2015

Toasting the spices - cumin, fennel and sesame seeds - amplifies their flavors and brings out a nice nutty taste in the sesame.

Toasting cumin seed, fennel seed and sesame seeds for Indian-Spiced Braised Cabbage by Eve Fox, The Garden of Eating, copyright 2015

Sauteing makes the onions soft, sweet and mellow.

Sauteeing onions for the Indian-Spiced Braised Cabbage by Eve Fox, The Garden of Eating, copyright 2015

Ditto for the cabbage. Cooking it reveals a whole other side with a sweet, pleasing flavor.

Slicing the Green Cabbage for Indian-Spiced Braised Cabbage by Eve Fox, The Garden of Eating, copyright 2015

Cook it until the flavors meld and the cabbage and onions are soft and mellow. Then squeeze a little lemon juice over it - the acid brings all the flavors into focus.

Indian-Spiced Braised Cabbage by Eve Fox, The Garden of Eating, copyright 2015

This recipe is a slight adaptation from one in the excellent Madhur Jaffrey's Quick & Easy Indian Cooking.

-- print recipe --
Indian-Spiced Braised Cabbage
Serves 4-6

Ingredients

* 1 small head of cabbage, coarse outer leaves removed, core removed and sliced
* 1 large onion, peeled and sliced
* 1/4 tsp cumin seeds
* 1/2 tsp fennel seeds
* 1 tsp sesame seeds
* 4 Tbsps grapeseed or canola oil
* 1/8 tsp cayenne pepper
* 1 tsp sea salt
* 1 tsp garam masala
* Juice of half a lemon

Directions

1. Heat the oil in a wide-bottomed cast iron skillet over medium heat. When it's hot but not so hot it's smoking, add the spices. Cook, stirring often, until the sesame seeds begin to pop, then add the onions and stir. Cook for another 3-4 minutes, stirring often until the onions become opaque and aromatic.

2. Add the cabbage and cook for about 6 minutes, stirring frequently, until the cabbage begins to brown a bit. Add the salt, the garam masala and the cayenne pepper and cook for another 6-7 minutes, until the cabbage is soft and translucent.

3. Add the lemon juice and stir, then taste and adjust the seasonings as needed before serving.

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Monday, March 30, 2015

Confetti Coleslaw

Confetti coleslaw by Eve Fox, The Garden of Eating, copyright 2015

Cabbage has won a firm place in my affections in recent years. It may be humble but it has hidden depths. Try roasting it and you'll see what I mean - it brings out an amazing, mellow sweetness and a depth of flavor that is as surprising as it is delicious. But I've also come to appreciate it raw, something I attribute almost entirely to my beloved handheld mandolin (more on why it's a great tool) which makes slicing it thinly the work of a moment and transforming it from a veggie with a decidedly pedestrian reputation into something airy and even rather elegant.

And cabbages are so beautiful - check out the intricate maze that's hiding inside a red cabbage - it looks to me like it wants to be noticed.

Removing the core from the cabbage Eve Fox, The Garden of Eating, copyright 2014

Coleslaw can be so good - crispy-crunchy with a nice little zing from the vinegar and the right mix of salty and sweet. This one is as quick and simple as it is tasty. Cabbage, red onion, and yellow and orange carrots both for the color and for their sweetness. Sometimes I also add some apple which adds a lovely crunchy sweetness but does not hold up very well so it's better if you're planning to eat it all in one sitting rather than storing some in the fridge.

Cabbage, red onion & carrots for the confetti coleslaw by Eve Fox, the Garden of Eating, copyright 2015

One of the secrets to the flavor of this slaw is the crushed caraway. I love the taste - warm and sweet with hints of both fennel and cumin. Plus, I like anything that reminds me of a really good Jewish rye bread...

Crushing the caraway seeds by Eve Fox, The Garden of Eating, copyright 2015

The dressing is simple - apple cider vinegar, mayonnaise, salt, pepper, caraway, a glug of honey, and a spoonful of Dijon mustard.

Dressing the confetti coleslaw by Eve Fox, the Garden of Eating, copyright 2015

Then toss it all together. Take a bite and adjust the seasonings to your taste. That's it. Keeps well in the fridge for several days and even gets a bit tastier as the flavors have a chance to meld.

Confetti coleslaw by Eve Fox, The Garden of Eating, copyright 2015

This is a great accompaniment to these wonderful vegetarian barbecue baked beans and maple sage buttermilk cornbread as well as all manner of sandwiches and burgers.

-- print recipe --Confetti Coleslaw
Serves 4-6 as a side

Ingredients

* 1/2 head cabbage, core removed, thinly sliced
* 2-3 carrots, peeled and shredded on a box grater
* 1/4 red onion, thinly sliced

For the dressing
* 1/3 cup mayonnaise
* 1/4 cup apple cider vinegar
* 1 Tbsp honey
* 1 Tbsp Dijon mustard
* 1-2 tsps caraway seed, crushed (I use a mortar and pestle to rough them up some but you can certainly leave them whole if you prefer that)
* 1-2 tsps sea salt
* 1 tsp freshly ground black pepper

Directions

Place the grated and shredded vegetables in a medium bowl. Whisk the dressing together in a small bowl or glass until smooth then pour over the vegetables and stir to make sure everything is well-coated before serving. Store in a container with a tight-fitting lid in the refrigerator.

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.