Wild Rice Salad with Diced Apples, Oranges, and Toasted Pecans

wild rice salad

Wild Rice Salad with Diced Apples, Oranges, and Toasted Pecans

Yield: 6 to 8 servings

 

Wild Rice:

4 cups water or vegetable stock

1 cup wild rice, rinsed with cold water and drained

Salad:

2 small oranges

2 large apples, such as Braeburn, Fuji, or Honeycrisp, unpeeled, cored and diced small (4 cups)

2 cups toasted pecan halves, chopped roughly

1 cup dried black currants or dried cranberries

3 stalks celery, diced small (1½ cups)

⅓ cup thinly sliced green onions (green part only)

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Vinaigrette:

6 tablespoons extra-virgin olive oil

4 tablespoons freshly squeezed orange juice (from the oranges)

6 tablespoons freshly squeezed lemon juice (2 lemons)

1 tablespoon white wine vinegar

 

In a large saucepan, bring the water or vegetable stock to a boil. Add the wild rice, stir and cover. Reduce the heat to low and simmer, stirring occasionally, until the wild rice pops open and is tender to the bite, 45 minutes. Transfer to a colander, rinse with cold water to cool, and drain well.

Cut the peel and pith off the oranges, then segment them by cutting between the dividers. Discard any seeds, but reserve the juice for the vinaigrette.

In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

Add the diced apple, orange segments, drained wild rice, pecans, cranberries, and green onions. Season to taste with salt and pepper and serve.

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Join me for 14 days!

For the past year, Super Sous and I have been working on www.fiberfourteen.com – a 14-day fiber-rich, calorie-light recipe meal plan designed to improve your health. (Fiber is truly a WONDER drug/ingredient!)

This project comes out of a personal story around healing (which you can read about on the website) and has been a passion project for us for many months. We are excited to share it with all of you now!

To launch, we want to get as many people as possible joining us – following the plan starting Jan 2. (Of course, we are going to do it again and again and you can join in anytime. Heck, you can even start now!)

Check out www.fiberfourteen.com and let me know if you have any questions (Also, please feel free to share this post – I don’t want to leave anyone out who might be interested.) WOHOO! Here’s to a HAPPY, HEALTHY NEW YEAR!

P.S. Here are some of the food photos from the plan!

israeli salad with hummus logoLentil Sloppy Joes logoLima Bean and Corn Stew logoSoba Noodle Salad logosouthwestern1 logoWhite Bean and Sweet Potato Stew with Kale logo

Dark Chocolate Raspberry Sorbet with Homemade Magic Shell

tcho sorbet

Mmmmmm. A new chocolatey recipe created with my favorite chocolate – TCHO Chocolate!

 

Yields: 3½ cups

 

Sorbet

¼ cup (70 grams) raspberry preserves

2¼ cups boiling water, divided

½ cup (42 grams) TCHO natural cocoa powder

1/8 teaspoon kosher salt

½ teaspoon pure vanilla extract

1 cup (200 grams) granulated sugar

8 1/8-ounces (230 grams) TCHO 81% chocolate, finely chopped

 

Mix the raspberry preserves and ¼ cup of the boiling water in a small bowl. Whisk thoroughly to combine.

Put the cocoa powder and salt in a medium bowl.

Strain the raspberry preserves/water mixture through a fine mesh strainer into the medium bowl with the cocoa powder. Whisk until smooth.

Add the vanilla extract, sugar and chopped chocolate the remaining 2 cups of boiling water. Cover with plastic wrap and let sit for 5 minutes. Whisk until smooth in texture and sugar and chocolate have dissolved, approximately 2 minutes.

Transfer mixture to a blender and blend on low for 1 minute.

Transfer to a metal bowl and refrigerate until chilled, approximately 2 hours, or overnight.

Transfer the chilled mixture into an ice cream machine and process. Then, transfer sorbet to a medium bowl and cover with plastic wrap (pressing the film directly against the surface of the sorbet) and freeze until firm.

To serve, scoop sorbet into bowl and top with magic shell. Add your favorite toppings, such as sea salt, chopped hazelnuts and/or fresh raspberries.

 

Magic Shell

8-ounces (230 grams) TCHO 81% chocolate

2 tablespoons coconut oil

 

Place chocolate in a double boiler. Add coconut oil. Stir until melted.

Store at room temperature and reheat for service.

Frisee and Traviso Salad with Sherry Vinaigrette

Salad Blood Orange Evoo

Yield: 3 to 4 servings

 

1 large shallot, peeled and diced small

2 tablespoons aged sherry vinegar

3 tablespoons extra virgin olive oil

2 small heads of frisee, cored and leaves cut in half, lengthwise

1 head traviso, cut into 1/3 inch slices on a bias

kosher salt, to taste

freshly ground black pepper, to taste

8 medjool dates, pitted and quartered

3-ounces chevre, torn into small pieces

½ cup pomegranate seeds

½ cup marcona almonds

 

In a small container with a tight fitting lid, combine the shallot, sherry vinegar and olive oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

In a medium bowl, combine the frisee, traviso and vinaigrette. Mix together. Season to taste with salt and pepper.

Divide the salad equally among plates. Equally divide the dates, chevre, pomegranate seeds and marcona almonds among the plates.

Curried Butternut Squash Soup with Pomegranate Seeds

Curried Butternut Squash Soup

Yield: 4 to 6 servings

 

1 (3½-4 pound) butternut squash, peeled, seeded, then cut into 1-inch cubes

½ teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

5 tablespoons extra-virgin olive oil, divided, plus more for drizzling

2 large yellow onions, peeled and diced small (3 cups)

⅛ teaspoon crushed red chile pepper (chile flakes), or to taste

1 teaspoon yellow curry powder

1 teaspoon finely chopped fresh thyme

3 large garlic cloves, peeled and chopped roughly (1 tablespoon)

⅛ teaspoon ground cinnamon

4 cups chicken stock or vegetable stock

½ cup freshly squeezed orange juice

Fresh flat-leaf Italian parsley, chopped roughly, for serving

Crème fraîche, for serving

Pomegranate seeds, for serving

 

Adjust an oven rack to the middle position, then preheat the oven to 475ºF.

Add the squash, salt, a few good cranks of pepper and a healthy drizzle of olive oil (enough to fully coat all the squash) to a large bowl and mix well.

Spread the seasoned squash in a single layer on a parchment paper-lined sheet pan and roast, uncovered, for approximately 30 minutes, stirring after 15 minutes, until nicely caramelized and cooked through. Remove from the oven and season to taste with salt and pepper.

Add 3 tablespoons of olive oil, the onions, chile flakes, curry powder and thyme to a small pot and cook, stirring occasionally, for 8 to 10 minutes, until the onions are soft and translucent.

Add the garlic and cook until fragrant, 1 minute.

Add the cinnamon, roasted squash and stock to the caramelized onions. Cover, increase the heat to high and bring to a boil, then reduce the heat to low and simmer for 5 minutes.

Add the remaining 2 tablespoons olive oil and orange juice and purée with an immersion blender until smooth. Season to taste with salt and pepper.

Spoon the soup into bowls and garnish with chopped parsley, a dollop of crème fraîche, and some pomegranate seeds.

Roasted Golden Beet Salad with Frisée, Goat Cheese and Candied Walnuts

Roasted Golden Beet Salad with Frisée, Goat Cheese and Candied Walnuts

Chef Nathan Lyon Beet Salad

Yield: 6 to 8 servings

Beets:

3 pounds golden beets

3½ tablespoons extra-virgin olive oil, divided

¼ teaspoon kosher salt, plus more to taste

⅓ cup water

1 tablespoon freshly squeezed lemon juice

Freshly ground black pepper, to taste

Salad:

1 large head frisée, rinsed, dried, and chopped or torn into bite-size pieces

3 medium oranges

4 ounces goat cheese (chèvre) (about ½ cup)

Candied Spiced Walnuts (or pecans)

Vinaigrette:

2 tablespoons red wine vinegar

4 tablespoons extra-virgin olive oil

3 tablespoons freshly squeezed orange juice (from the oranges)

1 medium shallot peeled and diced small (3 tablespoons)

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Adjust an oven rack to the middle position, then preheat the oven to 350ºF.

Cut off the greens half an inch above the beets and reserve for later use (like, sautéed beet greens!). Scrub the beets.

Cut the peel and pith off the oranges, then segment them by cutting between the dividers (i.e. supreme). Discard any seeds, but reserve the juice for the vinaigrette.

In a roasting pan large enough to hold the beets in one layer, add the beets, then drizzle with 1½ tablespoons of olive oil, the salt and water. Cover tightly with aluminum foil, place on a sheet pan and roast in the oven for approximately 50 minutes to an hour, or until the beets are easily pierced with the tip of a knife. Remove from the oven, remove the foil and allow to cool.

When the beets are cool enough to handle, using a not-so-important hand cloth, wipe the beet skins off and discard them. Know this, though: even in your sweetest of dreams, you will most likely never wash the red stains out of that hand cloth.

Cut the beets into wedges, place them in a bowl, then combine 2 tablespoons of olive oil and 1 tablespoon lemon juice in a cup and drizzle over the beets. Fold to combine. Season to taste with salt and pepper.

In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

Gently toss the frisée and orange segments with your hands, then dress with half the vinaigrette. Season to taste with salt and pepper and additional vinaigrette to tasteDivide the salad among plates, then garnish with the beets, candied walnuts, and goat cheese, divided equally.

Orange Fennel Salad with Orange Vinaigrette

fennel spoon

Yield: 4 servings

 

Vinaigrette:

1 small shallot, diced small (2 tablespoons)

2 tablespoons freshly squeezed orange juice (from the orange used in the vinaigrette)

1 tablespoon freshly squeezed lemon juice, plus more to taste

1 tablespoon white wine vinegar

¼ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

3 tablespoons extra-virgin olive oil

 

In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

 

Salad:

2 large oranges

3 small fennel bulbs (buy fennel bulbs with stalks and fronds still attached)

¼ cup picked fennel fronds (from the fennel bulbs)

 

Cut the ends off the orange. Next, cut the peel and pith off the orange. Then, segment the orange by cutting between the membranes. Discard any seeds, but reserve the juice for the vinaigrette. Set aside segmented orange pieces for the salad.

Cut off the bottom and the stalks of the fennel. Sit the fennel upright and cut in half lengthwise. Lay each half flat on a cutting board and very thinly slice the fennel widthwise. You should have about 3 cups of thinly sliced fennel.

Combine all ingredients (orange segments, fennel, fronds) plus the vinaigrette into a medium bowl and toss to mix.

Works well as a side salad or as the perfect bed for a piece of salmon, white fish or piece of chicken.