Recipes

Cabbage, Beet & Carrot Salad with Cashews in a Ginger & Soy Dressing

3 medium carrots
3 raw medium beetroots
1/4 of a small red cabbage
1/4 of a small white cabbage
1 small red pepper, deseeded and finely sliced
1/2 a medium red onion, finely sliced
1 small bunch of fresh mint, leaves roughly chopped
1 small bunch of fresh coriander, leaves only
25g cashew nuts, lightly toasted in a dry frying pan and roughly chopped

For the soy, chilli & ginger dressing:
100ml dark soy sauce
100g clear honey
juice of 4 large limes
1 tablespoon caster sugar
2 cloves of garlic, crushed & finely chopped
2cm piece of fresh root ginger, peeled & finely chopped
75g cashew nuts

To make the dressing, put all the ingredients, apart from the cashew nuts, into a small pan. Bring to a gentle simmer, stirring constantly, and cook for 2 minutes, then remove from the heat and leave to cool.

Put the cashew nuts into a food processor, then add the cooled dressing and blitz until smooth. Keep to one side.

If you have a Japanese mandoline, use the attachment that cuts into curls to shred the carrots, otherwise use a flat mandolin with a medium attachment to shred them lengthways into spaghetti-like strips; or cut them into very fine, long julienne stripes with a sharp knife. Put the shredded carrots into a large bowl. Peel and shred the beetroots in the same way and add to the carrots.

Remove any damaged outer leaves from the cabbages, as well as the central core, and discard. Shred the cabbages very finely and add to the bowl, along with the pepper, red onion, mint, coriander leaves and toasted cashews, and toss lightly.

To serve, drizzle with the dressing, toss lightly and tumble on to a serving platter.

Maple and Orange Glazed Carrots

1 tablespoon olive oil
1 tablespoon butter
2 pound carrots - peeled and cut into 1/4-inch slices
3 cup - chicken stock
1/2 teaspoon orange zest
1/4 cup orange juice
3 tablespoon butter (unsalted)
3 tablespoon maple syrup
1/2 teaspoon red chile flakes - ground
1 pinch salt and pepper

Heat a deep saute pan or Dutch oven to medium-high. Add the oil and 1 tablespoon of butter. Once the butter melts, add the carrots. Saute for about a minute until the carrots get a little color on them. Add the chicken stock. Turn the heat down to medium-low. Simmer the carrots until they can be pierced with a paring knife. Add more stock if necessary. By time the carrots are cooked there should be about a 1/2 cup of stock remaining. Add the zest, juice, 2 tablespoons of butter, maple syrup, chile flakes and seasoning. Turn the heat up to medium-high and saute the carrots until a glaze forms.

TUSCAN WHITE BEAN & KALE SOUP

A family favorite that will soon become yours too! A great way to cook the kale and get everyone to love it! 

2 (15 oz) packages of Cannellini beans (in bags or tetrapaks)  OR 3 cups of cooked, dried beans
2 T olive oil
1 bay leaf
1 onion, diced
4 cloves garlic, minced
2 carrots, diced
8 c vegetable or chicken stock
1 bunch kale, de-ribbed and cut into 1 inch ribbons
2 cups of diced tomatoes (Pomi brand or any brand in glass or tetrapaks)
salt and pepper
Parmesan (optional) 

Heat olive oil in a large, heavy pot and add onion, garlic, carrots and bay leaf. Reduce heat to medium, cook until onions are translucent. Add stock. Bring stock to boil, reduce heat to simmer and beans, kale, and tomatoes. Simmer 20 minutes. Add salt and pepper and Parmesan, if desired.