Page 18 - Florida Sentinel 10-19-18

Recipes
Roasted Cauliflower Kale Salad with Dried Cherries,Walnuts, and Feta
To help you keep things fresh and healthy in your autumn
kitchen, we’ve rounded up a few of our favorite hearty fall salads perfect for lunch on the go, a light dinner, or a satisfying side dish.
Spinach and Pear Salad with Bacon
INGREDIENTS:
• 1 head cauliflower, cut into small florets
• 1 head kale, de-stemmed and chopped
• juice of 1 lemon
• 1 teaspoon dijon mustard
• 1 teaspoon honey
• 1 clove garlic, minced
• 3 tablespoons olive oil, di- vided
• salt and pepper
• 1/4 of a small red onion, thinly sliced
• 1/3 cup dried tart cherries
• 1/2 cup walnuts, toasted and
DIRECTIONS:
INGREDIENTS:
• 6 slices thick-cut bacon • 3 Tbs. red wine vinegar • 1 1/2 tsp. honey
• 1 tsp. Dijon mustard
• 1/2 small red onion, thinly sliced
DIRECTIONS:
• 5oz.(155g)baby spinach
• 1 pear, cored and thinly sliced
• Freshly ground pepper
chopped
• 1/3 cup crumbled feta cheese
– In a fry pan over medium-high heat, fry the bacon until crisp, about 6 minutes. Transfer to paper towels to drain, reserving the fat in the pan. When the bacon is cool enough to handle, crumble it into bite-size pieces. Set aside.
– Spoon 3 Tbs. of the reserved bacon fat into a small
saucepan and place over medium heat. Whisk in the vinegar, honey and mustard and simmer until slightly thickened, 1 to 2 minutes. Stir in the onion and remove from the heat.
– Pour the dressing into a large salad bowl and add the spinach, pear and crumbled bacon. Toss to coat all the ingredients well. Top with a few grindings of pepper and serve immediately.
Almond Apple Quinoa Salad
INGREDIENTS:
• 1/2 cup quinoa
• 1 cup chicken broth vegetable broth, or water will work
• 1/3 cup sliced almonds
• 2 tablespoons sunflower seeds
• 3 cups (~2.5 ounces) fresh spinach
• 1/3 cup dried cranberries
• 1 Granny Smith apple or favorite variety of apple
• 1 teaspoon lemon juice
• Optional: handful of feta cheese
For the dressing, use store-bought Raspberry Walnut Vinaigrette OR Recipe below:
• 1/4 cup olive oil
• 1/4 cup raspberry wine vinegar
• 1-2 tablespoons white sugar
• 2 tablespoons seedless raspberry jam • 2 teaspoons dijon mustard
• 1/4 teaspoon onion powder
• 1 teaspoon poppy seeds
• Salt and pepper optional
DIRECTIONS:
– Rinse your quinoa in a fine mesh sieve to remove the bitter saponin coating.
– In a small pot combine the quinoa and chicken broth, vegetable broth, or water.
– Follow package directions to cook the quinoa.
– Add the sliced almonds and sunflower seeds in a single layer to a completely dry skillet (don't add any oil) and place on medium- high heat (not too hot or they will burn). Stir the nuts and seeds every 15 seconds for about 1-2 minutes or until the color slightly darkens.
– Chop up the apple and toss it with the lemon juice.
– Remove the quinoa and allow to completely cool.
– Mix together the spinach, dried cranberries, chopped apple, and completely cooled quinoa.
– Toss with the dressing and top with the toasted almonds and sun- flower seeds. If desired, add in some feta cheese.
– For the dressing: Combine all of the ingredients in an immersion blender or small food processor. Start with 1 tablespoon of sugar and add more if needed. Taste and adjust to personal preference.
– Preheat the oven to 425°F. Line a baking sheet with parchment and place cauliflower on the baking sheet. Drizzle with one table- spoon of the olive oil and season with a few pinches of salt and pep- per. Roast for 30-35 minutes until deeply golden and caramelized. – While the cauliflower is roasting, make the dressing. Combine lemon juice, dijon, honey, garlic, and a couple pinches of salt and pepper in a small bowl and whisk to combine. Add the remaining 2 tablespoons of olive oil and whisk again to combine.
– Add kale to a large mixing bowl and add half of the dressing. Massage the dressing into the kale for a minute or so until the kale reduces in volume and gets softer.
– To assemble the salad, add the cauliflower, red onion, cherries, walnuts and feta to the kale and toss. Add the remaining dressing and toss again. Season with salt and pepper to taste.
PAGE 6-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, OCTOBER 19, 2018