Cara Cara and Ginger Cabbage Salad

It is cold out. Bitter even. And I am bringing you a salad. Yes, I am. The other day, I was having a conversation with one of my yoga students who was wondering about incorporating more raw greens in her diet, as she always found it a bit challenging in the colder months. She often tucks into a bowl of warm soup as a way to combat the chilly air. On the one hand, I say, have as much soup as you want! They can be nutrient-dense, filling, and each spoonful feels like a little hug. Have you tried my Broccoli and Curried Carrot Soups yet?! On the other hand, I know exactly what she means about wanting a break from soft textures and homey flavors. The body begins to crave brightness, crunch, and tang. With shorter days, energy levels drop and the mind becomes a little dull. A bowl of soup can certainly make us feel grounded, but what we need is some energizing, something to give us a little pep in the step.

This salad bridges a little bit of both worlds, keeping us rooted with earthy squash and keeping us light and alert with zingy citrus and greens. Cubes of roasted butternut squash get tangled in crunchy cabbage, bright and fresh Asian herbs, and tart and tangy orange slivers. A lime and ginger vinaigrette bring it all together, packing just a hint of spiciness to keep all of the taste buds on their toes and to open up the sinuses in case you are starting to feel a case of the winter time blues.

Cara Cara oranges have the prettiest pink lemonade hue and a subtle tartness that you would not find in most oranges such as a navel or Valencia. However, any orange will do, but I encourage you to give the Cara Cara oranges a try if you have not already. I also suggest a small grapefruit as a substitute, but it will offer a bit more tang. This is delicious as a side dish or as a starter, but I ate it as a lunch one day by tossing in half an avocado, some cooked chicken that I had on hand, and some brown rice.

Cara Cara and Ginger Cabbage Salad

1 small butternut squash, peeled, seeded, and cut into 1/2" cubes or 2 cups roasted cubed butternut squash
1 tablespoon olive oil or coconut oil
1 small yellow onion, peeled and thinly sliced
1/2 small head green cabbage, sliced or shredded thinly (6 cups shredded)
1/4 ounce fresh mint leaves, roughly torn (about 1/4 cup loosely packed)
1/2 ounce fresh basil leaves, roughly torn (about 1/2 cup loosely packed), Thai basil preferred
1 large handful fresh cilantro, roughly torn (about 1 cup loosely packed)
1 Cara Cara orange, peeled, separated into segments, and thinly sliced (**see note below**)
1/2 cup roasted, salted peanuts
salt and pepper, to taste

Ginger and Lime Vinaigrette
1 teaspoon grated fresh ginger
1 garlic clove, finely grated or finely minced
1/5 jalapeno, finely grated on microplane or finely minced..can add more if you like spicy
1 teaspoon honey
1 lime, juiced
1 tablespoon rice vinegar
3 tablespoons vegetable oil or other neutral-tasting oil
salt and pepper, to taste

Roast butternut squash. Preheat oven to 400 degrees. Line baking sheet with parchment paper or Silpat, toss butternut squash with oil and some salt, and place in single layer. Bake for 25-30 minutes or until squash is tender. Remove from oven.

Meanwhile, soak onion slices. Soak thinly sliced onion in bowl of cold water for 5-10 minutes to reduce sharp bite. Drain and set aside.

Prepare vinaigrette. Add all of ingredients to jar, seal, and shake to combine. Alternatively, whisk together in small bowl. Season to taste with salt and pepper.

Add cabbage to large bowl, toss with Ginger and Lime Vinaigrette, massaging dressing gently into cabbage. Toss in drained onions, cooked butternut squash, herbs, orange pieces, and peanuts, tossing everything to combine. Allow to sit at least 20 minutes for flavors to combine. Season to taste with salt and pepper. Enjoy! Makes 4-6 servings as a starter or side dish.

**Note: Cara Cara oranges are a beautiful coral pink color and are slightly more tart than a sweet navel or Valencia orange. If you cannot find a Cara Cara orange, feel free to substitute any orange or even a small grapefruit in its place.

Black Bean and Cabbage Enchiladas with Pumpkin

Enchilada casserole is one of my fiance's favorite things that I make. So, I thought that making one of his favorite things would be a nice way to celebrate the fact that we are only 6 months away from our wedding! Only 6 months! It sort of seems like a long time until I think about how October has just sort of flown by and Christmas is just around the corner and 2016 is almost here. Yowzers.

Before I work myself up about it all and get all excited about the fun little party we are going to have come April, I will move on with this recipe. In addition to my fiance loving enchilada casserole, I love the chicken enchiladas from our neighborhood Mexican restaurant that are only available at brunch. I took a few liberties with my enchiladas, but two things I did borrow from them was the sunny-side egg draped over the tortillas and the little bed of lightly dressed green cabbage lounging beneath. The oozy egg makes the whole thing look sophisticated when Mexican food can look a little less than, and the cool, crisp cabbage just begins to wilt under the heat and heft of the enchiladas to still provide a nice little crunch.

I keep these enchiladas vegetarian, stuffing them with sauteed green cabbage- a vitamin C booster-and fiber-rich black beans. I use a tangy goat cheese crumbled on top compared to the salty cotija used at the Mexican restaurant and it does make it a little extra fancy, but I also thing it provides a creaminess that is just so yummy. And another way I sneak in some vegetables? I throw some canned pumpkin and ground coriander into my favorite Mexican Spiced Tomato Sauce. It is barely noticeable, but it does give the sauce a bit more body. I also happen to think that pumpkin and goat cheese make a splendid combination. Pumpkin can be so earthy and grounding that the goat cheese lightens it up. Of course, fresh cilantro would really make this dish sing, but I kept forgetting to buy it from the store.

This is a favorite dish for leftovers- if you have any! I cannot guarantee that the enchiladas will scoop out perfectly out of the casserole dish as the tortillas get a bit soft, but if you choose to go the egg route, it covers up the mess you make quite nicely. Either way you scoop it, the flavors all work. That I can guarantee.

Black Bean and Cabbage Enchiladas with Pumpkin

1/2 small head Napa cabbage, shredded and divided
1 tablespoon olive oil
1 can black beans, rinsed and drained (or 1 1/2 cups cooked)
4 ounces fresh goat cheese, crumbled and divided + more for serving (optional)
1/2 cup shredded sharp cheddar cheese or pepper jack for a little extra spice + more for serving (optional)
1 batch Pumpkin Enchilada Sauce (recipe below)
8 corn tortillas
4 over-easy eggs, for serving**
salt and pepper to taste
hot sauce to taste

Pumpkin Enchilada Sauce (aka My Mexican Spiced Tomato Sauce with Pumpkin)
1 tablespoon olive oil
1 small onion, finely chopped
3 garlic cloves, minced
2 tablespoons chili powder (I used a mix of chipotle and regular chili powder)
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 cup canned pumpkin
1 15-ounce can tomato sauce
3/4 cup water
salt and pepper to taste

Prepare sauce. In a medium saucepan, heat oil over medium-high heat. Add onion and garlic cloves, and cook for 5-8 minutes or until softened and slightly golden. Add chili powder, cumin, oregano, ground coriander, and salt, and stir and cook for 30 seconds or until fragrant. Add canned pumpkin and tomato sauce and water. Stir to incorporate and turn heat to low and cook for 20 minutes. Season to taste with salt and pepper.

Preheat oven to 400 degrees Fahrenheit. Saute cabbage. Heat 1 tablespoon olive oil over medium-high heat. Add all but a heaping cup of shredded cabbage to the pan and pinch of salt. Saute until wilted but not soggy, about 5-8 minutes, stirring often. Add black beans, 1/2 of crumbled goat cheese, and shredded sharp cheddar to warm cabbage and stir until combined. Season filling with salt and pepper as necessary.

Assemble enchiladas. Spread a thin layer of sauce on bottom of 8x13-inch baking dish. Dip corn tortilla in sauce, allowing excess to drip off. Tortilla should become pliable. Lay flat on cutting board, spoon a scant 1/4 cup of filling into tortilla, and roll up. Place seam side down in pan. Continue with remaining filling and tortillas until all are snuggled into the pan. You will have extra enchilada sauce leftover.

Spread a bit of remaining sauce on top of tortillas just so prevent drying out, especially on the tortilla edges. Sprinkle remaining goat cheese on top and place in the oven. Bake for 20-25 minutes or until cheese gets a little golden. Remove from oven, allow to rest for 5-10 minutes before serving. Place a little bed of the remaining cabbage on each plate, serve enchiladas on top, and drape an egg cooked to your liking over it all. Sprinkle with extra cheese if desired. Enjoy! Serves 4.

*To cook eggs over-easy, heat a little oil in a non-stick or cast-iron pan (about 1-2 teaspoons of oil per egg- I like to use ghee for the flavor). When hot (water should sizzle when splashed on it), crack egg into pan, sprinkle with a little salt and pepper, and place a lid over top (that does not touch egg surface) and turn down the heat to medium/ medium-low.  I have a clear pot lid that I use to make visibility easy. When eggs have reached desired doneness (this takes about 3-5 minutes for me to get whites cooked but yolks still just a little runny but thick), remove from skillet and serve.

Kale and Apple Honey Mustard Slaw with Pumpkin Pie Spiced Quinoa Crunch Almonds

This is one of those recipes that came out of the need to re-purpose and extend leftovers. I had leftover cabbage from making the Apple Honey Mustard Slaw, a bunch of kale, and some toasted nuts. It is the perfect crunchy and clean fall salad to accompany any heavier, richer main course, or you can add a chewy grain and some chickpeas or lentils, and you have a lunch salad for the week. I served it with a melty Taleggio grilled cheese, but you could really eat it with anything. It only gets better with age.

The Pumpkin Pie Spiced Quinoa Crunch Almonds are delicious and perfectly fall on their own and an excuse to make a big batch of them, but you can also substitute toasted almonds. You will just want to adjust the seasoning a bit.

Kale has so many wonderful nutritional benefits, some of which you may not know are vision boosters. A few months ago, I reviewed the book, Eat Right for Your Sight from the American Macular Degeneration Foundation when I made a variation of their delicious Spicy Udon Noodles. The mission of this organization is particularly personal because my mother and sister are both ophthalmologists and have many patients suffering from age-related macular degeneration. In addition to containing wonderful and easy recipes, the book taught me that kale contains lutien and zeaxanthin, two antioxidants that protect the center of the retina and may reduce the risk of developing age-related macular degeneration. So in honor of National Kale Day (October 7th) and the American Macular Degeneration Foundation, here is a perfectly fall kale salad recipe.

Kale and Apple Honey Mustard Slaw with Pumpkin Pie Spiced Quinoa Crunch Almonds

Salad:
1 bunch lacinato kale, stems removed and leaves cut in chiffonade
1/2 small head red cabbage, very thinly sliced (about 4 cups)
1 carrot, peeled and grated
1 1/2 teaspoons sea salt
1 sweet and crisp apple, washed and julienned
1 cup Pumpkin Pie Spiced Quinoa Crunch Almonds, roughly chopped
sea salt and pepper to taste

Dressing:
3 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons honey, preferably local (maple syrup if vegan)
pinch sea salt

Combine kale, red cabbage, carrot and salt into a large bowl. Massage salt into mixture an allow mixture to wilt. Meanwhile prepare dressing. Whisk dressing ingredients together. Pour over kale and cabbage mixture and toss to combine. Add apple and almonds and toss. Taste and adjust seasoning and serve. Enjoy! Serves 6 as a side.

Turkey and Cheddar Burger with Honey Mustard Apple Slaw

I am realizing that I hardly have any meat recipes on here. It is not that I do not eat meat, because I do, but I just find it so much more challenging and fun to create wholesome and nourishing plant-based recipes. While I eat a mostly plant-based diet, I feel better, more energized, with a little meat from time to time. When I am at home, I prefer to cook meat that is locally sourced and free-range, grass-fed, antibiotic and hormone-free, and/or organic. It does cost a bit more to eat meat this way, but because I do not eat it but a few times a week, I am able to justify this extra cost. While I am naturally drawn to more plant-based dishes, when I go out to eat or eat with family or friends, I am more flexible because I enjoy experiencing other peoples' creations. That said, I hope that our culture lessens the emphasis on meat-centric meals, and use meat in a more sustainable and intentional way.

Now, onto this burger. I thought this would be a good way to say good-bye to summer and hello to fall. It merges the summer burger with a fall-inspired slaw. I chose an English muffin here as the bun for a few reasons. English muffins are easy to freeze so they are often something I have on hand. Also, their slight tang complements the juicy burger and sharp cheddar. One of the main reasons I am using an English muffin stems from my experience cooking in restaurants. When I worked as the pastry chef for a restaurant in Norwich, VT, the chef served his most popular item- the burger- on homemade English muffins with Vermont cheddar, and it was dynamite. And guess who was in charge of making those English muffins. Yep, me. I will eventually get around to making a rendition of them on the blog because homemade English muffins are well, words just cannot describe. For simplicity sake, for this recipe, I use a store-bought whole wheat English muffin, toast it, and it gets the job done.

I cook the burgers in a cast iron skillet, although grilling is always an option. With the cast iron pan, I can sprinkle the cheese on after flipping and all the extra bits that fall to the side crisp up while the burger continues to cook. The slaw comes together in a flash. You can use your favorite crunchy apple, but I recommend something sweet and crisp. It may seem like a lot of cabbage at first, but it wilts right down after a good massage with salt, and letting it rest in the honey mustard dressing. Tahini + honey mustard dressing pulls it all together.

Serve alongside some easy Rosemary Garlic Sweet Potato Fries, and you have dinner.

Turkey and Cheddar Burger with Honey Mustard Apple Slaw

Burger:
1 lb. ground turkey, preferably local
2 teaspoons olive oil
sea salt and pepper to taste
4 ounces extra-sharp cheddar cheese (I used Cabot extra-sharp), grated (about 1 cup)
Honey Mustard Apple Slaw (recipe below)
2 tablespoons tahini, for burger sauce
1 tablespoon reserved honey mustard dressing from slaw below
4 whole wheat English muffins, toasted

Preheat oven to 350 degrees Fahrenheit. Allow cast iron skillet to heat in oven for 15 minutes. Meanwhile, form 4 patties with the ground turkey. Sprinkle one side with salt and pepper. Remove skillet from oven (turn oven off) and place on stove-top over medium-high heat. Add 2 teaspoons oil, swirl to coat. Add patties, seasoned side down and allow to cook for about 4 minutes. Sprinkle with salt and pepper on the other side. Flip burgers and sprinkle with 1 ounce grated cheddar cheese each. Allow burgers to cook for 3-4 minutes or until done. Remove from heat and allow to rest 5 minutes to allow juices to settle before serving.

Make burger sauce. Mix 2 tablespoons of tahini with 1 tablespoon remaining honey mustard dressing used for slaw.

Assemble burgers. Spread a thin layer of sauce on each English muffin half. Add patty to bottom halves, top with slaw, and top with English muffin. Enjoy! Makes 4 burgers.

Honey Mustard Apple Slaw

1/2 head small read cabbage, sliced very thinly (about 4 cups)
1 carrot, grated
1 1/2 teaspoons sea salt
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons honey, preferably
sea salt and pepper to taste
1 medium crisp, sweet apple, julienned (I used Honeycrisp)

Add cabbage and carrot to a bowl. Add salt, and massage salt into vegetables. Vegetables will begin to wilt. Mix remaining ingredients minus apple in a small bowl to make dressing. Reserve 1 tablespoon of dressing for burger sauce. Pour remaining dressing over cabbage mixture and toss until well combined. Set aside for 30 minutes to allow flavors to meld. Add apple, adjust seasoning to taste, and serve.