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Fennel and Orange Salad with Lemon-Ginger Vinaigrette

Fennel and Orange Salad with Lemon-Ginger Vinaigrette

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Typically steamed or sautéed, fresh mustard greens are also great raw and simply dressed. “I like the strength they give to salads,” says chef Frederik de Pue, of Table, Washington, D.C.


  • 2 Tbsp. white wine vinegar
  • 1 tsp. finely grated lemon zest
  • 1 tsp. finely grated orange zest
  • 1 tsp. finely grated peeled ginger
  • 1/2 tsp. coarsely ground black pepper
  • 3 Tbsp. extra-virgin olive oil
  • 1 fennel bulb, trimmed, very thinly sliced, plus ¼ cup fennel fronds
  • 4 oz. mustard greens, center ribs and stems removed, leaves torn into bite-size pieces (about 4 cups)
  • 1/4 baguette, very thinly sliced

Recipe Preparation


  • Preheat oven to 375°. Place baguette slices on a rimmed baking sheet and toast, 8–10 minutes. Let cool and break into pieces.

  • Meanwhile, whisk vinegar, lemon and orange zests, ginger, and pepper in a large bowl; season with salt and whisk in oil.

  • Using a sharp knife, cut all peel and white pith from oranges; discard. Working over bowl with dressing, cut between membranes to release segments into bowl; discard membranes. Add fennel, fennel fronds, mustard greens, and croutons to bowl; toss to combine.

Recipe by Frederik de Pue,Photos by Hirsheimer Hamilton

Nutritional Content

Calories (kcal) 240 Fat (g) 12 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 32 Dietary Fiber (g) 5 Total Sugars (g) 7 Protein (g) 5 Sodium (mg) 390Reviews Section

Superfood Salad

When you&rsquore pregnant or even just trying to focus on your body performing at its optimal health, this Superfood Salad is a great way to give your body a boost and fulfill a bunch of cravings.

We all know we're supposed to eat a balanced diet. Most likely you can remember your mother telling you "you have to eat your vegetables" and "you are what you eat". Hopefully at some point in our lives those words of wisdom take hold.

Did you know that some healthy foods are considered more superior than others? Superfoods, usually extremely high in vitamins, antioxidants, or other beneficial properties, can help promote all over good health. Some examples of superfoods are nuts, seeds, dried fruits, dark green vegetables like leafy greens and Brussels sprouts, fatty fish (like salmon and trout), citrus, and vegetables or fruits with bright, dark intense colors and legumes such as lentils.

A few years ago, I was invited to visit City of Hope Hospital and Research Center in Duarte, CA, one of the only not for profit institutions in the US to offer comprehensive support and care for patients and families with cancer. I feel like I am constantly reading about and hearing what foods are good for me and my family, but that afternoon I got to hear first hand from some of the country's top doctors and researchers about their thoughtful research and practices we all can implement into our diets in order to prevent diabetes and cancer. We were lavished with incredible information throughout the day about the correlation between the foods we eat and certain diseases, prevention, and studies supporting the facts.

Below are a some of the recommendations from the day that really resonated with me. I feel like my family already tries to adhere to most of them, but there is always room for improvement.

* Eat a rainbow! That means regularly consuming an array of different color fruits and vegetables. Experts recommend eating five or more servings a day, and the more variety the better.

* Eat seafood in place of meat two times a week. Fatty fish like salmon and trout are high in beneficial omega 3 fatty acids.

* Even a few hours of exercise a week can lower your risk of cancer.

* Less than 10 minutes of exercise per day can extend your life by 2 years.

For people with diabetes or a family history in certain diseases:

* Eat plenty of fruits, vegetables and proteins

* Be mindful of your consumption of carbohydrates (including corn, beans and grains)

* Adding cinnamon into your diet is showing promising results

* Some superfoods contain compounds that suppress aromatase, needed by 70% of breast cancers to grow.

* Research is showing that grape seed extract and mushrooms (any variety) have an ability to block aromatase

* There is promising cancer fighting potential in pomegranate, blueberries and cinnamon

At the end of our day, we all sat down for a late lunch. Having had my share of hospital food, I didn't have high hopes for our meal, but when we were all presented with Superfood Salads (inspired by much of what we learned during the day about the correlation between superfoods reducing the risks of disease and improving over all physical health) with our choice of grilled chicken, salmon or a gluten-free/vegan quinoa cake, I was thrilled.

The food was bright and featured multiple textures from the vegetables, nuts, seeds and greens. After eating that nutrient packed midday meal I felt as good as I had in a long time. Having been so inspired by those amazing doctors and researchers I could have totally been imagining the effects of lunch, but I actually felt like I left with a little spring in my step and believed my body was moving and working at it's peak. I guess that's really why they're called superfoods!

Week of February 14, 2016

The warm fuzzies of love are everywhere as Valentine’s Day lands on our calendar. I am certainly a believer that love is always all around, but I do love, love, love that I get a day to eat a bit fancier and hold my sweeties a bit tighter.

There is so much pink during this holiday and while berries and things are tempting, they are totally not in season. Instead opt for the crimson blood orange, juice and simmer it into a magenta sauce that highlights your favorite fish fillets in the Blood Orange Fish. Serve it with the bright Lemon-Ginger Cauliflower and a Rocket Date Salad.

For more red and to celebrate the continuing Chinese New Year, try this Beet Fried Rice with Sesame Tofu.

The red oranges also are perfect in segments tossed with a crispy aphrodisiac in the Fennel Blood Orange Salad. This salad marinates nicely for an easy lunch on the go paired with the Blood Orange Quinoa.

Speaking of fennel, the Fennel Chicken with Honey Pine Nuts is a beautiful dish that pairs marvelously with the comforting Fennel Scalloped Potatoes.

What about chocolate!? While I am blissed out to dive into the slightly sweeter side of chocolate with Chocolate Granola, Cocoa Dusted Almonds and Cacao Almond Truffles.

I also belief that crazy cacao pod wants to feel its savory side. Hence I created a Cocoa Vinaigrette with a Cacao Nib Beet Slaw and the Warm Cocoa, Apple + Chard Salad. Serve the warm salad with a Roasted Cauliflower Soup and Cheese Toasts for a meal that will bring both comfort + love. The soup + cheese toast combo are great as a lunch on the go as well.

Finally, these Cherry Amaretto Scones are a perfect way to start your Valentine’s Day week. Little tip: we mix up the scones, then I only bake as many scones as we plan to enjoy that morning and then the next day the mixture is ready for another fresh batch of scones.

How to Use This Homemade Sweet Salad Dressing

Not just for autumn salads, this tasty dressing is great on wraps and sandwiches as well. Even a fish or chicken entree could benefit from a drizzle!

Here are some specific ideas to get you started:

  • Kale-apple-walnut salad with Parmesan or feta cheese.
  • Asian-inspired wrap with chicken, carrots, lettuce and edamame (the ginger brings it together perfectly).
  • Chicken-fennel-pecan salad with goat cheese.
  • Baked salmon with a sweet dressing drizzle.
  • Turkey-avocado sandwich (the sweet dressing acts as a condiment).
  • Make a delicious chicken marinade by mixing the dressing with Greek yogurt.

This is far from an exhaustive list, of course, but hopefully it will help you come up with ideas that match your own unique tastes.


Fitting big, beautiful salads into your meal plan isn’t just about being healthy. It’s a simple way to satisfy hunger and feel good. Having a salad for lunch instead of a food cart burrito will help you avoid feeling tired and sleepy mid-afternoon. What’s the most important tip for making all days, salad days? Plan ahead!

We know, it’s easy to stray from the garden path if you’re strapped for time, getting hangry, and have nothing prepped for lunch. But a little forethought can mean the difference between the crushing guilt of a greasy burger and the good vibes of a satisfying salad. Take a little time from your weekend to do some basic planning. Roast a pan of root vegetables. Cook up a pot of brown rice or quinoa. Let some beans simmer on the back burner while you binge watch your latest favorite show. And, most importantly, shake up a big batch of dressing to get you through the week.

Sure, you could buy a bottle of salad dressing, but that’s not who you are. Making salad dressing is as easy as oil + acid + salt with some optional flavorings added in. Typically, the acid consists of vinegar or lemon juice. But for something a little different, try a splash of kombucha.

Kombucha is acidic thanks to fermentation, which transforms sugar into acid, cultivating good bacteria along the way. Kombucha’s acidity is what gives it character. Unlike vinegar, which is extremely acidic to the point of being unpleasant on its own, kombucha is acidic enough to be interesting, but mild enough to be drinkable. This acidity also makes it a prime candidate for adding to a vinaigrette.

Here are three recipes to get you started. Bonus: you get to drink the leftover kombucha after making the dressing, which should be incentive enough.

Spicy Ginger Dressing

⅓ cup extra virgin olive oil

¼ cup Brew Dr. Lemon Ginger Cayenne Kombucha

1” piece fresh ginger, peeled and grated

1 garlic clove, minced or grated

  1. In a glass jar, combine oil, kombucha, ginger, garlic, salt, and cayenne. Screw on the lid and shake well to combine. Keep refrigerated and use within 1 week.

Pair this dressing with: spicy greens like arugula, shaved fennel, thinly sliced radish, and baked tofu. Use as a marinade for tofu or drizzle over roasted beets.

Apple Honey Mustard Dressing

⅓ cup extra virgin olive oil

¼ cup Brew Dr. Spiced Apple Kombucha

2 teaspoons whole grain mustard

1 teaspoon dry mustard powder

  1. In a glass jar, combine oil, kombucha, mustard, honey, mustard powder, salt, and pepper. Screw on the lid and shake well to combine. Keep refrigerated and use within 1 week.

Pair this dressing with: cabbage, carrots, and apples. Use instead of a mayonnaise-based dressing for a wintry slaw to top tacos or drizzle over a baked sweet potato.

Hoppy Citrus Dressing

⅓ cup extra virgin olive oil

¼ cup Brew Dr. Citrus Hops Kombucha

2 tablespoons orange juice

  1. In a glass jar, combine oil, kombucha, lemon zest and juice, orange zest and juice, and salt. Screw on the lid and shake well to combine. Keep refrigerated and use within 1 week.

Pair this dressing with: citrus segments and shaved fennel. Use it to dress a white bean salad with celery and garlic.

Minnesota’s Bounty

Minnesota’s Bounty is a user’s guide to shopping and cooking from your local farmers market, and it applies a practical, easy approach to creating a truly seasonal kitchen. Beth Dooley has suggestions and recipes that inspire simple, modern, and healthy meals following an ingredients-first philosophy, helping readers to be more confident and spontaneous both at the market and in the kitchen.

Beth Dooley has written much more than a cookbook. This valuable resource and guide to Minnesota’s farmers markets is sure to inspire and nourish you with connection to your food, your farmers, and Minnesota’s rich sustainable-agriculture tradition.

Terry Walters, author of Clean Food

The moment you step into a farmers market you are enveloped in a swirl of colors, aromas, and sounds—brilliant orange squash, vibrant green beans, glossy eggplant, crimson crab apples, the spicy bouquet of hot and sweet peppers, ripe muskmelons. Tables are bursting with sunflowers, honey, and eggs. To your right, freshly fried doughnuts and steaming coffee to your left, acoustic guitar and beautiful flowers. But the local market is not just a place to immerse the senses—it is where communities come together and engage in an exchange as old as civilization.

Minnesota’s Bounty is a user’s guide to shopping and cooking from your local farmers market, and it applies a practical, easy approach to creating a truly seasonal kitchen. Organized alphabetically by type of food, it encourages readers to scrap predetermined recipes and forget the long lists. Instead, shop with an eye for what looks best and what you are hungry for. With more than twenty-five years of firsthand experience and a deep knowledge of Minnesota farmers markets, seasoned cook and food writer Beth Dooley has suggestions and recipes that inspire simple, modern, and healthy meals following an ingredients-first philosophy, helping readers to be more confident and spontaneous both at the market and in the kitchen.

Including a fascinating history of Minnesota farmers markets—with particular focus on the downtown St. Paul and Minneapolis markets—Dooley presents an extraordinary introduction to our markets and the region’s sustainably grown fresh foods. From a warming Coconut Curry Winter Squash Soup and Heartland Brisket to a summer’s meal of Minted Double Pea Soup, Lamb Burgers with Tzatziki, and Blueberry Lemon Ginger Sorbet, the guiding tenet of Minnesota’s Bounty is splendidly uncomplicated: take this book to the market, buy the market’s best offerings that day, then come home, cook, and enjoy.

$29.95 paper ISBN 978-0-8166-7315-5
280 pages, 113 color plates, 7 x 10, May 2013

Beth Dooley has covered the local food scene in the Northern Heartland for twenty-five years: she is a restaurant critic for Mpls.St.Paul Magazine, writes for the Taste section of the Minneapolis and St. Paul Star Tribune, and appears regularly on KARE-11 (NBC) television in the Twin Cities area. She is author of The Northern Heartland Kitchen and coauthor with Lucia Watson of Savoring the Seasons of the Northern Heartland, both published by the University of Minnesota Press. She lives in Minneapolis with her husband and three sons.

Beth Dooley has written much more than a cookbook. This valuable resource and guide to Minnesota’s farmers markets is sure to inspire and nourish you with connection to your food, your farmers, and Minnesota’s rich sustainable-agriculture tradition.

Terry Walters, author of Clean Food

Beth’s love for farmers markets and delicious food go hand in hand. She will inspire you to shop the markets in the Heartland and get into your kitchen to cook scrumptious meals that nourish bodies and souls.

Brenda Langton, author of The Spoonriver Cookbook

Dooley (The Northern Heartland Kitchen) writes passionately about the Northern Heartland, the upper Midwest region that encompasses Minnesota, Iowa, Wisconsin, the Upper Peninsula of Michigan, and eastern North Dakota and South Dakota. An excellent guide for readers who like to buy produce at its peak and choose recipes after they get home.

Dooley’s enthusiasm for the agricultural bounty of Minnesota is once again championed in her latest cookbook. The Twin Cities television and newspaper food journalist and author assembles a practical guide to the region’s farmers markets for both shopper and chef. From Minnesota’s bounty to your table, seasonal hand-selected local produce is at the heart of these simple dishes from the heartland.

With fresh and sustainably grown, local food more accessible than ever, Beth Dooley writes Minnesota’s Bounty: The Farmers’ Market Cookbook as an aid to the home chef at the local market. The recipes are arranged by produce each chapter offers inspirational kitchen building blocks, plus tips on how to select produce, and insights to help curate a seasonal menu.

Minnesota’s Bounty may carve few new culinary paths for cooks accustomed to using farmers market ingredients, but for the rest of us looking to maximize the value of our well-intentioned purchases. will benefit from Dooley’s intuitive, easy-to-follow recipes.

Jill Lewis, The Heavy Table

Introduction: Hit the Market—Forget the List
To Market, to Market: What to Expect

Apple Mint Salsa
Apple Cranberry Chutney
Apples in Spiced Wine
Apple Oat Bundt Cake with Cider Brandy Glaze

Poached Apricots
Apricots Sauteed in Butter

Blueberry Lemon Ginger Sorbet
Breakfast Blueberry Cobbler
Fresh Blueberry Orange Preserves

Cherry Clafouti
Simple Sour Cherry Preserves
Tart Cherry Sauce for Grilled or Roasted Pork or Chicken
Drying Fruits and Vegetables

Cranberry Pork Tenderloins
Cranberry Snack Cake
Fresh Cranberry Ginger Salsa

Currant Hazelnut Cake
Currant Jelly

Focaccia with Grapes and Rosemary
Concord Grape Jam

Spicy Melon Salsa
Melon and Feta Salad in Mint Vinaigrette
Cool Melon Soup

Pear, Thyme, and Port Preserves
Pear Galette
Gingered Pear and Winter Squash Soup

Spiced Poached Quince

Arugula and Raspberry Salad in Raspberry Vinaigrette
Raspberry Vinegar
Raspberry Jam

Rhubarb Pandowdy
Roasted Rhubarb Sauce

Strawberries with Sabayon
Strawberry Crisp
Strawberry Basil and Balsamic Preserves
In the Can

Pan-roasted Artichokes with Lemon and Parmesan

Arugula Mint Pesto
Arugula, Roasted Squash, and Feta Salad
Open-faced Grilled Cheese with Arugula

Grilled Asparagus with Shallots and Orange Slices
Fresh Asparagus Soup
Pan-roasted Asparagus
Pickled Asparagus

Fresh Beans
Heartland Salad Nicoise
Chinese Long Beans

Shell Beans
Spicy Edamame
Fresh Fava Beans and Pasta with Garlic and Prosciutto
Cranberry Bean Winter Squash Stew
Market Bean Soup

Bean Sprouts
Korean Bean Sprout Salad

Beets and Beet Greens
Beets and Beet Greens, North African Style
Pickled Beets and Red Onions
Greek-style Beet and Yogurt Salad
Simple Beet Soup

Bitter Melon
Bitter Melon Stir-fry
Bitter Melon Salad

Bok Choy
Bok Choy and Crispy Tofu
Bok Choy, Radish, and Orange Salad with Cilantro

Roast Broccoli with Red Peppers
Broccolini with Chickpeas and Tomatoes
Broccoli Gribiche

Brussels Sprouts
Caramelized Brussels Sprouts
Pickled Brussels Sprouts

Harvest Cabbage Soup
Asian Slaw
Classic Coleslaw
Spicy Pickled Red Cabbage

Gingered Carrot Soup
Caramelized Carrots with Orange Glaze
Carrot Salad with Coriander, Cumin, and Cilantro
Picnic Carrots

Cauliflower with Indian Spices
Freezing Vegetables and Fruits
Romanesco with Zesty Tomato Sauce

Celeriac (Celery Root)
Celeriac Gratin
Celeriac and Apple Soup

Chard with Garlic, Craisins, and Sunflower Seeds
Hearty Chard and Chickpea Stew

Chicory or Belgian Endive Salad with Apples and Gruyère
Grilled Radiccio

Bean and Collard Soup

Quick Corn Toss
Fresh Corn Soup with Cherry Tomatoes
Cheddar Corn Pudding
Fresh Corn Brule
Old-fashioned Corn Relish

Cucumber Salad with Feta and Oregano
Cooling Cucumber Yogurt Soup
Cucumber Lemonade
Crunchy Refrigerator Dill Pickles

Eggplant and Tomato Sandwiches

Angel Hair Pasta with Fennel and Spicy Tomatoes
Roasted Fennel and Pears

Fiddlehead Ferns
Spring Vegetable Frittata with Chèvre

Garlic Scapes
Real Garlic Herb Bread
Roasted Garlic Soup

Fresh Ginger Sweet Potatoes

Basic Pesto
Herb Popovers
Fresh Herb Butter

Spicy Jicama Slaw
Jicama Watermelon Salad

Marinated Kale Salad
Braised Dinosaur Kale with Garlic
Kale and Lentil Soup

Kohlrabi Slaw in Creamy Cider Dressing
Braised Apples and Kohlrabi

Leeks and Ramps
Pasta with Ramps and Morels
Leek and Potato Soup with Roasted Red Pepper Purée

Lettuces and Greens
Spring Lettuce and Mint Soup
Chop Chop Salad
Spring Salad with Asian Dressing

Mushroom and Tofu Miso Soup
Wild Mushroom Pasta
Wild Mushrooms with Barley

Fresh Okra, Corn, and Tomatoes

Onion Confit
Onion Dip
Roasted Stuffed Onions

Parmesan-crusted Parsnips
Curried Parsnip Soup

Beer Nuts
Asian Peanut Sauce

Radish and Pea Salad
Minted Double Pea Soup

Chili Peppers
Roasted Red Bell Pepper Soup
Chili con Queso
Stuffed Chilies
Spicy Sweet Red Pepper Jelly

Skordalia (Greek Mashed Potatoes with Garlic and Olive Oil)
Potato Salad with Radishes in Lemon Dill Cream
New Potatoes with Feta and Olives

Radish, Cucumber, and Mint Salad
Watercress, Daikon, and Apple Salad with Mustard Vinaigrette

Roasted Rutabaga Soup
Sweet and Spicy Rutabaga and Root Vegetable Slaw

Spinach and Gruyère Tart
Spinach Braised with Ginger and Cilantro
Spinach Lasagna with Feta and Walnuts

Squash and Pumpkins
Squash with Sage and Parmesan
Coconut Curry Winter Squash Soup
Red Kuri Squash Stuffed with Wild Rice and Chickpea Pilaf
Harvest Stuffed Squash

Sunchoke and Baby Lettuces with Tarragon Vinaigrette
Angel Hair Pasta and Sunchokes in Lemon Cream

Sweet Potatoes
Sweet Potato Fries
Gingered Sweet Potatoes with Orange and Cranberries
Sweet Potato Soup with Ginger and Warm Spices

Mexican Chicken Stew
Fiery Green Sauce

Tomato Potato Gratin
Tomato Jam
Straight-up Salsa
Simply Tomato Sauce
Chilled Tomato Soup

Spring Root Veggie Ragout
Turnips with Bacon and Orange

Watercress and Blue Cheese Butter
Watercress, Melon, and Mint Salad

Zucchini and Summer Squash
Simplest Summer Soup with Garlic Toasts
Braised Summer Squash and Zucchini with Herbs

Sheep Cheese
Goat Cheese
Cow Cheese
Cave-aged Cheeses
Chevre Cheese Spread
Apple, Walnut, and Blue Cheese Salad

Whole Grains
Tuscan Faro Salad

Fresh Flour
Harvest Grain and Bean Pilaf
Honey, Oat, Flax, and Sunny Quick Bread
Skillet Flatbreads

Wild Rice
Basic Wild Rice
Wild Rice Cranberry Pilaf
Wild Rice and Mushroom Soup

Meat and Fish
Beef and Bison
Buffalo or Bison
Stir-fried Bison with Spring Vegetables
Heartland Cheese Steak Sandwiches
Heartland Brisket

Grilled Pork Chops with Basil and Plums
Pork Belly Braised with Onions
Pork Roast with Fennel and Pears
Sweet and Salty Oven-crisped Spare Ribs

Butterflied Leg of Lamb with Fresh Mint Marinade
Lamb Chops with Gremolata
Lamb Burgers with Tzatziki

Chicken, Turkey, and Duck
Farmer’s Roast Chicken
Chicken Sauté with Asparagus, Cherry Tomatoes, and Lemon
Holiday Turkey with Cranberry Sage Butter
Old-fashioned Roast Duck with Rosemary Honey Glaze

Spring Vegetable and Potato Frittata
Meringue Shell
Lemon Curd

Whole Grilled Trout with Lemon Thyme Marinade
Smoked Trout or Whitefish Pâté

Market Essentials
Basic Mayonnaise
Essential Vinaigrette
Maple Mustard Vinaigrette
Honey Mustard Basting Sauce
Speedy Vegetable Stock
Essential Chicken Stock
Essential Pastry Crust
Spirited Whipped Cream
Toasting Nuts

Baby Kale, Roasted Grape, Radicchio, Green apple & Blue Cheese Salad

This salad has inspired me to roast all kinds of fruit, Grapes, Peaches, Apricots, Raspberries! also a fabulous use of fruit as it nears over-ripeness (hmmmm. . . . is that a word?) Simply coat fruit with EVOO and fresh herbs, thyme, orange mint is lovely, and roast at 350 for approx 15-20 minutes. Salad: Baby Kale and other baby greens, sliced green apple, radicchio, roasted grapes, blue cheese (we love Sequatchie Cove's Bellamy with Alderwood Smoked Salt). For the dressing, I prefer Epicurious grainy mustard vinaigrette recipe:

  • 1/2 garlic clove
  • 1/2 teaspoon salt
  • 1 tablespoon coarse-grain mustard
  • 1 tablespoon red-wine vinegar
  • 1/4 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.
  • Whisk together garlic paste, mustard, vinegar, and pepper, then add oil in a slow stream, whisking until emulsified.
  • Just before serving, toss greens with vinaigrette.

Grilled Asparagus with Prosciutto and Goat Cheese

Asparagus Wraps with Cucumber, Cilantro, Feta and Yogurt

Asparagus Crostini with Chanterelles and Herbed Ricotta

Spring Asparagus and English Pea Soup

Roasted Asparagus with Buffalo Mozzarella, and Nutty Herbs

Shaved Asparagus, Broccolini and Farro Salad

Grilled Vegetable Salad with Asparagus, Corn and Zucchini

Asparagus and Red Onion Tart

White and Green Asparagus with Poached Lemon Tarragon Chicken

Radishes with Salt, Butter, and Baguettes

Radish, Olive and Watercress Salad with Lemon Yogurt Vinaigrette

Red Raw Beet Salad with Pomegranates and Herb-Nut Gremolata

Saut'ed Radish, Cucumber, Apple Salad

Roasted Baby Beets with Blood Oranges and Chive Vinaigrette

Daikon, Watermelon Radish and Beets with Nut Mustard Vinaigrette

Salt Roasted Beets with Mackerel and Spiced Onions

Roasted Beets, Butternut Squash and Red Onions with Zesty Parsley Pesto

Chiogga Beets with Salmon, Dill, and Cr'me Fraiche

Brussels Sprouts, Cauliflower, and Dark Leafy Greens

Silky Cauliflower Curry Soup with Crispy Shaved Brussels Sprouts

Roasted kale and Brussels Sprouts with Dates and Pecans

Warm Cauliflower and Wilted Spinach Salad

Persimmon, Apple and Shaved Brussels Sprouts Salad with Nut Mustard Vinaigrette

Grilled Brussels Sprouts Salad with Wild Mushrooms, Lemon and Herbs

Multi-Colored Chard, Purple Kale and Grape Salad

Roasted Spiced Cauliflower with Yogurt Herb Sauce

Spring Cauliflower Risotto with Kale Pesto

Cauliflower and Onion Gratin

Crispy Kale and Caramelized Onion Phyllo Tourte

Succulent Slow Roasted Kale Wrapped Salmon

Carrot and Leek Soup with Zesty Shallots

Red Carrot and Radish Salad with Toasted Nut Vinaigrette

Shaved Multi Colored Carrot Salad

Lentils du Puy and Carrot Salad

Roasted Acorn Squash with Carrot "Fries"

Roasted White Fish with Citrus Carrot Pur'e and Shaved Carrots

Clay Pot Chicken with Carrots, Shallots and Lemon

Warm Japanese Eggplant and Pomegranate Salad

Roasted Eggplant "Crostini" with Tomatoes and Olives

Baked Purple Eggplant with Green Onions

Eggplant and Tomato Accordion

Roasted Eggplant Stuffed with Roasted Chicken and Forbidden Rice

Roasted Eggplant Curry with Caramelized Onions and Tomatoes

Chilled Fennel, Cucumber and Herb Soup

Endives and Smoked Salmon "Boats"

Fennel, Endive and Cara Cara Orange Salad

Endives, Apple and Fennel Salad with Haricots Verts

Shaved Fennel Salad with Asian Pears and Lime Vinaigrette

Endives, Spinach and Mushroom Gratin

Roasted Branzino with Lemon and Fennel Fronds

Grilled Onion, Endives and Raw Fennel Salad

Leeks, Onions and Shallots

Onion Marmalade Crostini with Arugula and Goat Cheese

Steamed Leeks with Chive and Shallot Vinaigrette

Succulent Ragout of Spring Leeks, Shitake and Peas

Saut' of Leeks with Snap Peas, Burrata and Lemon Olive Oil

Smoked Salmon, Leek and Lemon Tartlettes

Braised Leek, Shallot and Onion Soup

Spring Vegetable Tagine with Za'atar, Spiced Lemon Yogurt and Date Couscous

Whole Roasted Red Onions with Feta and Crispy Brussels Sprouts

Savory Puff Pastry Tart with Roasted Onions, Olives and Pesto

Poulet a La Moutarde with Leeks and Green Onions.

Wild Mushroom Soup with Saut'ed Enoki and Crispy Kale

Wild Mushroom and Tellagio Crostini

Warm roasted Mushroom salad with Arugula and Watercress

Forbidden Rice Field with Saut' of Warm Mushrooms

Grilled Mushroom, Snow Pea and Bok Choy Salad

Tagliatelle and Chanterelles

Mushroom and Asparagus Quiche

Fava smash Crostini with Buffalo Mozzarella

Spring Pea and Orca Bean Salad

Haricot Verts, Purple Potato and Smoked Salmon Salad

Grilled Baby Gem and Snap Pea Salad with Pistachio Herb Pesto

Provencal Haricots Vert Salad

Sprouted Peas and Raw Peanut Salad with Lemon Ginger Vinaigrette

Seared Ahi with Snap Peas, Haricots Verts and Peas Sprouts

Spring Pea, Fava Bean and Roasted Tomato Tart

Potatoes and Root Vegetables

Smoked Salmon and Potato Delights

Potato, Dill and Shallot Salad

Roasted Parsnip and Arugula Salad

Roasted Fingerlings Stuffed with Pesto

Mashed Potatoes with Cr'me Fraiche and Baked Sweet Potato Fries

Roasted Parsnips with Moroccan Spices

Potato and Celeriac Gratin

Tomato and Avocado "Flowers"

Green Tomato, Melon and Cucumber Soup

Heirloom Tomato and Burrata with Savory Granola

Bruschetta with Tomatoes and Figs

Green Tomato, Green Fig, Goat Cheese and Mint Salad

Roasted Black Cod with Pistachios and Saffron Tomato Sauce

Tomato and Lentil Curry with Cucumber Raita

Tomato and Lemon Wrapped Roasted Halibut

Zucchini Cappuccino with Lime Cr'me Fraiche

Zucchini and Goat Cheese Souffl'

Roasted Zucchini Terrine with Feta and Yogurt

Fusilli Pesto Pasta with Grilled Zucchini

Roasted Acorn Squash with Mixed Greens and Moroccan Spices

Roasted Vegetable "Risotto" with Saffron Broth

Zucchini, Spinach and Cheese Clafoutis
show more

Modern Beet

Yesterday I inaugurated my new canning equipment — a huge 12 quart stockpot, a canning funnel, a magnetic lid lifter, and a bright red rubber coated jar lifter. Joy! Granted, I actually received most of this for Christmas last year, but since I didn’t envision myself doing much canning in Germany, I packed everything away in storage and forgot about it for a year.

But, now I am back in San Francisco and getting settled into ‘life as normal’, whatever that means. One of the things that signifies ‘life as normal’ is being settled enough that I feel like embarking on culinary adventures. Homemade tofu, jelly, pickles, sauerkraut, tempeh, and sausage are the sorts of things I am talking about here — things you can easily buy at the grocery store, but sometimes are just fun to make from scratch because 1) seeing the process is interesting, and 2) the results are often more unique and flavorful than their store bought counterparts. When things are up in the air or unsettled, the farthest thing from my mind is making something like tofu from scratch, but I can tell when I have finally settled in somewhere because I typically develop the urge to make sausage, pickle something, or cook up some marmalade.

Such is the case now… finally! sigh of relief that our move is over…

This recipe is adapted from Christine Ferber’s beautiful and imaginative book, Mes Confitures. Divided by season, this volume focused entirely on unusual preserves and jellies is the jam maker’s dream. There are SO many things I want to try out of here. Judging from the fantastic results of my first foray into her book, I expect great things from her other recipes. A few of the standouts that I plan to make are: Pineapple with Vanilla and Rosemary, Banana with Bittersweet Chocolate, Clementine with Lemon and Cinnamon, Kumquat with Apple and Grapefruit, and Praline Milk Jam to name a very few (and these are just from the ‘Winter’ section!).

This both is and is not a great book for beginners — to me it feels a little like reading through a grandmother’s notes — scant detail, few instructions regarding proper sterilization methods, no tips on how to tell when the jam is set, etc.– but on the other hand it has so many wonderful and imaginative recipes that are sure to inspire the beginning preserver. Also, there is no packaged pectin to be found in any of her recipes! For low pectin fruits, Ms. Ferber calls for the addition of green apples or pectin-rich homemade Green Apple Jelly. I really like this aspect of the book, as I have always felt a little put off by those strange little packages of powdered pectin one buys at the grocery store. Call me crazy and old-fashioned, but they just don’t feel natural to me. Her approach is truly ‘from scratch’, and instead of being daunting, I think it actually demystifies the whole process of making preserves (i.e. no magic powders…)

Anyhow, these preserves of orange, pomelo, lemon, and ginger are a wonderful mixture of sweet, bitter, sour, and spicy. So far my favorite thing to do with it is stir it into plain yogurt. It’s also tasty on toast or stirred into oatmeal. Ms. Ferber recommends mixing these preserves into fromage blanc, which I am sure would be delicious as well. As with so many things, the final result depends heavily on the quality of the ingredients you use. Citrus is in prime season right now, so try to buy the ingredients at your local farmer’s market. You will get fruit that is flavorful, perfectly ripe, and truly in season.

Do you make preserves? do you have any favorite recipes? I’d love to hear them.

Essential ingredients: citrus and sugar

Bring mixture to a boil, then refrigerate several hours

Notice the foamy bubbles — these preserves are not set yet

See how the bubbles have changed? They are less foamy now. These preserves are nearly set (set point is

Orange, Pomelo, Lemon and Ginger Preserves
Adapted from Christine Ferber’s Mes Confitures
makes a scant 6 cups

1 3/4 lb oranges (800 g), or 1 lb 2 oz (500g) net (cara-cara oranges are delicious here)
2 lb pomelos, or 1 lb 2 oz (500g) net (or substitute grapefruits to follow Ms. Ferber’s original recipe)
2 lemons
3 3/4 c. (800 g) sugar
11 oz (300g) candied ginger, finely chopped

Peel the oranges and pomelo, removing all the white with the rind. Slice the fruit into rounds a little less than 1/2 inch thick. Remove the seeds and cut the slices into quarters. Rinse and brush the lemons under cold water and cut them in very thin slices, removing the seeds as you go. In a preserving pan (5 qt is a good size), combine the citrus fruits, sugar, and ginger. Bring to a simmer, then turn the preparation into a bowl. Cover with a round of parchment paper and refrigerate for at least 6 hours or overnight.

Pour the mixture into a preserving pan and bring to a boil, stirring gently. Skim and continue cooking on high heat for 5-10 minutes, stirring continuously. Check the set. Put the jam into jars immediately and seal.

This post is part of Food Renegade‘s Fight Back Fridays!

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