Cooking Thin Veggies

Cooking Thin Veggies

Carrot Quik Slaw
Recipe courtesy Kathleen Daelemans

1/2 teaspoon kosher salt
2 tablespoons red wine vinegar
1/4 cup fresh lemon juice
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
1(10-ounce) bag of pre-grated carrots
1/2 cup loosely packed, chopped fresh cilantro
1/2 cup plumped raisins or currants

In a large non-reactive bowl, whisk together salt, red wine vinegar, lemon juice, paprika, cumin, cayenne, and olive oil. Add carrots and stir until completely coated. Add raisins and cilantro, and stir once more.

Yield: 4 to 6 servings
Prep Time: 5 minutes
Difficulty: Easy

Toasted Almond and Parsley Salsa
Recipe courtesy Kathleen Daelemans

1 shallot, minced
2 tablespoons red wine vinegar
Coarse-grained salt
2 tablespoons capers, rinsed and chopped
1 cup flat-leaf parsley, finely chopped
1/2 cup sliced toasted almonds
1 tablespoon, plus 1 teaspoon extra-virgin olive oil

Combine shallots and vinegar in a small bowl. Add a pinch of salt and let stand 30 minutes or as long as time permits. Add the capers, parsley and almonds. Toss until well combined. Add olive oil. Taste and adjust seasonings. Serve immediately.

Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy

Baked Squash Rings
Recipe courtesy Kathleen Daelemans

1 medium butternut squash
1 medium acorn squash
Coarse grain salt and freshly ground black pepper
Olive oil
Preheat oven to 400 degrees F.

Peel the squash. Cut each squash lengthwise and scoop out the seeds. Cut each squash crosswise into half moons.

Sprinkle with salt and pepper and brush with a thin coat of olive oil.

Lay squash on a cookie sheet and bake for 25 to 30 minutes, turning once, or until tender to the touch and golden.

TIP: You don't have to peel the squash. If you don't have a super sharp carrot peeler, don't bother trying to peel it. Sometimes the skins taste declicious!

Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy

Salad with Citrus Vinaigrette
Recipe courtesy Kathleen Daelemans

Citrus Vinaigrette:
1/2 shallot, minced
2 tablespoons Champagne vinegar
1/2 cup freshly squeezed citrus (blood oranges, oranges, key limes etc.)
1 to 2 teaspoons extra-virgin olive oil

2 heads endive
1/2 head frisee
1 head butter lettuce
2 grapefruit, peeled and sectioned
2 oranges, peeled and sectioned
6 beets, cooked and cut into quarters or bite size wedges
2 tablespoons chervil or parsley, chopped
1 avocado, peeled and cut into wedges

Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil.

In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette. Taste and adjust seasonings. Serve immediately.

TIP: To turn this into an entree top with scallops, chicken or fish.

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Difficulty: Easy

Fennel, Mushroom, and Arugula Salad
Recipe courtesy Kathleen Daelemans

2 small fennel bulbs, trimmed, cored, and sliced thin
1/2 pound mushrooms, brushed
2 cups arugula
1/2 pound baby artichokes trimmed and quartered
1 lemon, sliced thin
Extra-virgin olive oil
1/4 cup fresh lemon juice
Coarse salt and pepper
Fresh parmesan curls, to garnish

In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls.

Yield: 6 to 8 servings
Prep Time: 20 minutes
Difficulty: Medium