Cucumber and Jicama Slaw 

 

A chili-spiced slaw of julienned cucumber and jicama pairs well with pork tacos, fajitas, or grilled shrimp.

Everyday Food, July/August 2010

• Yield Serves 4

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Ingredients

• 1 English cucumber
• 1 small jicama
• 1 1/2 teaspoons honey
• 2 tablespoons fresh lime juice
• Coarse salt
• 1/4 teaspoon chili powder, such as ancho or chipotle

Directions

1. Cut English cucumber into 3-inch lengths, then thinly slice lengthwise, avoiding center. Cut slices into matchsticks. Peel jicama and thinly slice. Working with several slices at a time, stack and cut lengthwise into matchsticks. In a bowl, toss jicama, cucumber, honey, and fresh lime juice until combined. Season with coarse salt and chili powder.

 

Cauliflower

Cauliflower–White Bean Dip

 

 

This dip is a great way to get kids to eat healthful veggies and beans. Also try it as a sandwich spread.

Everyday Food, March 2012

• Prep Time 10 minutes
• Total Time 40 minutes
• Yield Serves 10

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Ingredients

• 1 medium head cauliflower, trimmed and cut into 1 1/2-inch pieces
• 5 garlic cloves, unpeeled
• 3 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and ground pepper
• 1 can (15.5 ounces) cannellini beans, rinsed and drained
• 1 teaspoon lemon zest, plus 1 tablespoon lemon juice

Directions

1. Preheat oven to 375 degrees. On a rimmed baking sheet, toss cauliflower and garlic with 2 tablespoons oil; season with salt and pepper. Roast until cauliflower is tender and browned, 25 to 30 minutes. When garlic is cool enough to handle, remove peel.
   
2. In a food processor, combine cauliflower, garlic, beans, 1 tablespoon oil, lemon zest and juice, and 1/4 cup hot water. Process until smooth. Season to taste with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.) Serve drizzled with oil.
   

Cauliflower

Cauliflower with Ginger and Cilantro 

 

Sauteed with a blend of Indian spices, plain cauliflower becomes exotic.

Mad Hungry, January 2011

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Ingredients

• 3 tablespoons vegetable oil
• 2 teaspoons yellow mustard seeds
• 1/2 teaspoon cumin seeds
• 2 teaspoons grated peeled fresh ginger
• 2 garlic cloves, minced
• 2 shallots, finely chopped
• 3/4 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1/2 cup chopped fresh cilantro, plus 3 tablespoons for garnish
• 1 large head of cauliflower (about 1 3/4 to 2 pounds), cut into small florets
• 1/2 cup water

Directions

1. In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the mustard and cumin seeds 1 minute until fragrant.
2. Add the ginger, garlic, and shallots. Cook 2 minutes until soft.
3. Add salt, coriander, turmeric, cayenne, and cilantro. Cook 1 minute more.
4. Add the cauliflower, stirring to coat it with the oil. Add 1/2 cup water and steam the mixture, covered, for 6 to 10 minutes, or until the cauliflower is just tender.
5. Season the cauliflower mixture with salt and pepper. Serve garnished with the 3 tablespoons of chopped cilantro.

 video

Watermelon-Cucumber Cooler

 

Juicy watermelon and cucumber plus vodka add up to a refreshing summer cocktail. Lime juice and honey provide the right balance of tart and sweet to this festive drink.

Everyday Food, July/August 2010

• Yield Serves 4

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Ingredients

• 5 cups cubed seedless watermelon (about 1 1/2 pounds)
• 1 large English cucumber, peeled and cut into chunks
• 1/4 cup fresh lime juice (from 2 limes)
• 2 tablespoons honey
• 2/3 cup vodka
• Ice
• Cucumber slices, for garnish

Directions

1. Set a large fine-mesh sieve over a large bowl or pitcher. In a food processor or blender, puree watermelon. Pour watermelon puree through sieve, pressing on solids with a rubber spatula (you should have about 2 cups juice). Puree English cucumber and pour through sieve into watermelon juice.
   
2. In a small bowl or measuring cup, stir together lime juice and honey. Add to watermelon and cucumber juices, along with vodka. Adjust sweetness with more honey if desired. To serve, fill four glasses with ice and top each with cocktail. Garnish with cucumber slices.
   

 

Miso-Ginger Chicken and Cabbage


In a bowl, whisk the miso, garlic, sesame oil and 1/2 cup of the stock. In a large skillet, heat the vegetable oil. Add the chicken, season with salt and pepper and cook over high heat until just cooked through, 4 minutes; using a slotted spoon, transfer to a plate.

Add the shiitake, ginger and the remaining stock to the skillet. Cover and cook over moderate heat until the shiitake are tender, 2 minutes. Add the cabbage and chicken and stir-fry over high heat for 1 minute. Add the miso sauce and bring to a simmer. Stir in the daikon and scallions. Transfer to bowls and serve.

1. 3 tablespoons light miso paste
2. 2 garlic cloves, minced
3. 1 teaspoon Asian sesame oil
4. 3/4 cup chicken stock or low-sodium broth
5. 3 tablespoons vegetable oil
6. 1 1/4 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
7. Salt and freshly ground pepper
8. 1/2 pound shiitake mushrooms, caps quartered
9. 2 tablespoons minced ginger
10. 3/4 pound Napa cabbage, coarsely chopped (4 cups)
11. 3 ounces daikon radish, peeled and thinly sliced (1/2 cup)
12. 2 scallions, thinly sliced

Mint Pesto

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You can serve this alongside or on top of chicken or poached or grilled fish, such as cod, bass, or halibut; as a condiment in cold-cut sandwiches; or with roasted or grilled lamb or beef.

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Ingredients

• 3 cups lightly packed fresh mint
• 1/4 cup sliced almonds
• 1/2 cup extra-virgin olive oil
• Salt

Directions

1. In a food processor, combine mint and almonds; process until finely chopped.
2. With motor running, gradually pour oil through the feed tube. Season with salt. Keep at room temperature until ready to serve.