Melon and Cucumber Salad
Use more cucumbers if melon isn’t available and adjust herbs and seasonings as needed.
Serves 6 to 8:
In a large bowl, toss together all ingredients to combine.
Serves 100:
Toss together all ingredients to combine.
Serves 6 to 8:
- 1 small melon (about 1 pound), seeded and cubed (about 4 cups)
- 1 medium cucumber, cut in half lengthwise, seeded and sliced into half moons
- 1/4 cup chopped fresh herbs, such as basil, mint or tarragon
- Juice and zest of 1 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
In a large bowl, toss together all ingredients to combine.
Serves 100:
- 15 small melons (about 1 pound), seeded and cubed (about 60 cups)
- 15 medium cucumbers, cut in half lengthwise, seeded and sliced into half moons
- 3 3/4 cups chopped fresh herbs, such as basil, mint or tarragon
- Juice and zest of 15 lemons
- 1 tablespoon plus 3/4 teaspoon salt
- 1 tablespoon plus 3/4 teaspoon ground black pepper
Toss together all ingredients to combine.
Roasted Radishes and Greens
Roasting brings out the sweetness of root vegetables, making this a great method for cooking spicy and slightly bitter radishes. Use this same technique for turnips and turnip greens.
Serves 4 to 6:
Preheat the oven to 400°F. Cut all but 1/2 inch tops off radishes. Roughly chop greens and place in a large heat-proof bowl. Cut radish bulbs into halves or quarters so they’re all roughly the same size. Toss with oil, salt and pepper and arrange on a large rimmed baking sheet. Roast, stirring halfway through, until golden brown and just tender, about 18 to 20 minutes. Immediately scoop roasted radishes into the bowl with greens and toss well. Serve warm.
Serves 100:
Preheat the oven to 400°F. Cut all but 1/2 inch tops off radishes. Roughly chop greens and place in a very large heat-proof bowl or tub. Cut radish bulbs into halves or quarters so they’re all roughly the same size. In a very large bowl or tub, toss radishes with oil, salt and pepper and arrange on large rimmed baking sheets. Roast, stirring halfway through, until golden brown and just tender, about 18 to 20 minutes. Immediately scoop roasted radishes into the bowl with greens and toss well. Serve warm.
Serves 4 to 6:
- 2 bunches radishes, bulbs and green tops (about 10 radishes)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Preheat the oven to 400°F. Cut all but 1/2 inch tops off radishes. Roughly chop greens and place in a large heat-proof bowl. Cut radish bulbs into halves or quarters so they’re all roughly the same size. Toss with oil, salt and pepper and arrange on a large rimmed baking sheet. Roast, stirring halfway through, until golden brown and just tender, about 18 to 20 minutes. Immediately scoop roasted radishes into the bowl with greens and toss well. Serve warm.
Serves 100:
- 40 bunches radishes, bulbs and green tops (about 120 radishes)
- 1 1/4 cups olive oil
- 1 tablespoon plus 2 teaspoons salt
- 1 tablespoon plus 2 teaspoons ground black pepper
Preheat the oven to 400°F. Cut all but 1/2 inch tops off radishes. Roughly chop greens and place in a very large heat-proof bowl or tub. Cut radish bulbs into halves or quarters so they’re all roughly the same size. In a very large bowl or tub, toss radishes with oil, salt and pepper and arrange on large rimmed baking sheets. Roast, stirring halfway through, until golden brown and just tender, about 18 to 20 minutes. Immediately scoop roasted radishes into the bowl with greens and toss well. Serve warm.
Winter Squash Curry
This simple curry uses mashed roasted squash as its base. Do this step ahead of time and this meal comes together in a snap. Serve alongside long grain brown rice and cooked greens like turnip greens and spinach.
Serves 6 to 8:
Preheat the oven to 400°F. Place whole squash on a baking sheet and roast until the skin is papery and a fork inserted into 2 or 3 different spots reveals very tender flesh, about 1 hour. Set aside until cool enough to handle and peel away the skin, discarding the seeds. You should have about 2 cups flesh.
Meanwhile, heat oil in a medium pot over medium-high heat. Add onion and carrots and cook, stirring frequently, until soft and golden brown. Stir in curry powder and salt. Add squash, potato, tomatoes and broth and stir to combine. Reduce heat, cover and simmer, stirring occasionally, until potato is tender, about 20 minutes. Stir in coconut milk and simmer for another 5 minutes until heated through. Serve warm.
Serves 100:
Preheat the oven to 400°F. Place whole squash on a baking sheet and roast until the skin is papery and a fork inserted into 2 or 3 different spots reveals very tender flesh, about 1 hour. Set aside until cool enough to handle and peel away the skin, discarding the seeds. You should have about 2 cups flesh.
Meanwhile, heat oil in a medium pot over medium-high heat. Add onion and carrots and cook, stirring frequently, until soft and golden brown. Stir in curry powder and salt. Add squash, potato, tomatoes and broth and stir to combine. Reduce heat, cover and simmer, stirring occasionally, until potato is tender, about 20 minutes. Stir in coconut milk and simmer for another 5 minutes until heated through. Serve warm.
Serves 6 to 8:
- 1 (1 1/2 to 2-pound) whole winter squash, such as butternut, acorn or pumpkin
- 2 teaspoons canola oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1 large potato (about 14 ounces), peeled and diced
- 1 (28 ounce) can diced tomatoes or 2 large tomatoes, chopped
- 1 1/2 cups low-sodium vegetable broth
- 1 (14-ounce) can light coconut milk
Preheat the oven to 400°F. Place whole squash on a baking sheet and roast until the skin is papery and a fork inserted into 2 or 3 different spots reveals very tender flesh, about 1 hour. Set aside until cool enough to handle and peel away the skin, discarding the seeds. You should have about 2 cups flesh.
Meanwhile, heat oil in a medium pot over medium-high heat. Add onion and carrots and cook, stirring frequently, until soft and golden brown. Stir in curry powder and salt. Add squash, potato, tomatoes and broth and stir to combine. Reduce heat, cover and simmer, stirring occasionally, until potato is tender, about 20 minutes. Stir in coconut milk and simmer for another 5 minutes until heated through. Serve warm.
Serves 100:
- 15 (1 1/2 to 2-pound) whole winter squash, such as butternut, acorn or pumpkin
- 1/2 cup plus 2 tablespoons canola oil
- 15 medium onions, diced
- 30 medium carrots, diced
- 3/4 cup curry powder
- 2 tablespoons plus 1 1/2 teaspoons salt
- 15 large potatoes (about 14 ounces), peeled and diced
- 4 #10 cans diced tomatoes or 30 large tomatoes, chopped
- 5 quarts plus 2 1/2 cups low-sodium vegetable broth
- 2 #10 cans light coconut milk
Preheat the oven to 400°F. Place whole squash on a baking sheet and roast until the skin is papery and a fork inserted into 2 or 3 different spots reveals very tender flesh, about 1 hour. Set aside until cool enough to handle and peel away the skin, discarding the seeds. You should have about 2 cups flesh.
Meanwhile, heat oil in a medium pot over medium-high heat. Add onion and carrots and cook, stirring frequently, until soft and golden brown. Stir in curry powder and salt. Add squash, potato, tomatoes and broth and stir to combine. Reduce heat, cover and simmer, stirring occasionally, until potato is tender, about 20 minutes. Stir in coconut milk and simmer for another 5 minutes until heated through. Serve warm.
Spicy Orange Beef
This is a delicious version of a takeout classic made with plenty of fresh oranges. Serve with steamed or roasted broccoli and brown rice.
Serves 6:
Combine beef, 1 tablespoon and 1 teaspoon of the soy sauce and cornstarch in a resealable plastic bag or nonreactive bowl. Cover and refrigerate for about 20 minutes. |
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Meanwhile, cut thin slices off top and bottom of an orange and set on a cutting board. Slice down along the curve of the fruit, removing all skin and white pith, and cutting all the way to the flesh. Working over a bowl, cut along each side of the membranes to release the sections, allowing them to fall into the bowl along with any juice. (See video above if unclear.) Repeat with remaining oranges. Roughly chop orange pieces and return to the bowl. Add reserved zest, remaining 1 tablespoon soy sauce, chile paste and ginger. Stir to combine. In a medium skillet, heat orange sauce over medium heat, stirring occasionally, until reduced by half. You will have about 1 cup sauce. Set aside. (Sauce can be made up to 2 days ahead.)
Heat oil in a large skillet or wok over medium-high heat. Add beef, working in batches if necessary, and sear until brown on both sides and cooked through, 1 to 2 minutes per side. Return all beef to the skillet and add orange sauce. Stir to combine and warm through.
Serves 100:
Combine beef, 1 1/2 cups of the soy sauce and cornstarch in a nonreactive bowl or tub. Cover and refrigerate for about 20 minutes.
Meanwhile, cut thin slices off top and bottom of an orange and set on a cutting board. Slice down along the curve of the fruit, removing all skin and white pith, and cutting all the way to the flesh. Working over a bowl, cut along each side of the membranes to release the sections, allowing them to fall into the bowl along with any juice. Repeat with remaining oranges. Roughly chop orange pieces and return to the bowl. Add reserved zest, remaining 1 cup soy sauce, chile paste and ginger. Stir to combine. In a medium skillet, heat orange sauce over medium heat, stirring occasionally, until reduced by half. You will have about 1 1/4 gallons. Set aside. (Sauce can be made up to 2 days ahead.)
Heat oil in a large skillet or wok over medium-high heat. Add beef, working in batches, and sear until brown on both sides and cooked through, 1 to 2 minutes per side. Return all beef to the skillet and add orange sauce. Stir to combine and warm through.
Heat oil in a large skillet or wok over medium-high heat. Add beef, working in batches if necessary, and sear until brown on both sides and cooked through, 1 to 2 minutes per side. Return all beef to the skillet and add orange sauce. Stir to combine and warm through.
Serves 100:
- 17 pounds beef flank or flap steak, thinly sliced against the grain
- 2 1/2 cups low-sodium soy sauce, divided
- 1 cup plus 1 tablespoon cornstarch
- 51 medium oranges, zest remove and reserved (can substitute orange concentrate)
- 3/4 cup roasted chile paste
- 7 ounces fresh ginger, grated or 1/3 cup ground ginger
- 3/4 cup canola or peanut oil
Combine beef, 1 1/2 cups of the soy sauce and cornstarch in a nonreactive bowl or tub. Cover and refrigerate for about 20 minutes.
Meanwhile, cut thin slices off top and bottom of an orange and set on a cutting board. Slice down along the curve of the fruit, removing all skin and white pith, and cutting all the way to the flesh. Working over a bowl, cut along each side of the membranes to release the sections, allowing them to fall into the bowl along with any juice. Repeat with remaining oranges. Roughly chop orange pieces and return to the bowl. Add reserved zest, remaining 1 cup soy sauce, chile paste and ginger. Stir to combine. In a medium skillet, heat orange sauce over medium heat, stirring occasionally, until reduced by half. You will have about 1 1/4 gallons. Set aside. (Sauce can be made up to 2 days ahead.)
Heat oil in a large skillet or wok over medium-high heat. Add beef, working in batches, and sear until brown on both sides and cooked through, 1 to 2 minutes per side. Return all beef to the skillet and add orange sauce. Stir to combine and warm through.
Pickled Ranch Dressing
An excellent dip or dressing for a baked potato bar, pickles add interest and texture to your favorite prepared ranch dressing.
Makes about 1 cup (16 servings, 1 tablespoon/serving):
Stir pickles into ranch dressing and serve.
Serves 100:
Stir pickles into ranch dressing and serve.
Makes about 1 cup (16 servings, 1 tablespoon/serving):
- 1/2 cup finely chopped assorted pickles (a mix of hot and sweet pickles is delicious)
- 1/2 cup prepared ranch dressing
Stir pickles into ranch dressing and serve.
Serves 100:
- 3 1/4 cups finely chopped assorted pickles (a mix of hot and sweet pickles is delicious)
- 3 1/4 cups prepared ranch dressing
Stir pickles into ranch dressing and serve.