Kimchi

We have so much cabbage, so I made Kimchi!

• 1 cabbage
• 1 daikon (Japanese white radish) or 50g red radish (about 5)
• 1 carrot
• 1 yellow onion (about 1)
• 2 chopped garlic cloves
• 2 teaspoons chopped fresh ginger
• 3 teaspoons Korean Chili Pepper powder (or other crushed chili peppers)
• 2 tablespoons sea salt (or weight equivalent to 2% of total weight)
• 1 tablespoon dried fish or shrimp sauce* (optional)

• Cut the cabbage and the onion into small pieces.
• Grate the daikon and carrot.
• Chop the garlic and ginger very finely.
• Mix all the ingredients in a large bowl.
• Wait 15 minutes, until the vegetables have released their liquid.
• Put in each jar and compress well.
• Add a weight and close the jar.
• Let ferment for at least 3 days before tasting. Kimchi is usually best after 3 or 4 days of fermentation. If the mixture is ready, refrigerate it in an airtight container. If not, let it ferment further while tasting every 2 days.

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Cucumber Salad

This is a light and simple salad. I cut the oil down quite a bit from the original recipe – you won’t miss it.

Ingredients:
6 small Persian cucumbers, sliced in 1/2, 3/8 thick on a diagonal
1 roasted red pepper, sliced thin
2 TBSP white wine vinegar
2 TBSP canola oil
Salt and pepper
2 TBSP poppy seeds

Combine all ingredients in a bowl, toss to combine.

Serves 2 – 4.

Avocado Langoustine Salad with Red Pepper Dressing

This one was inspired by F&W salad of the month. I did not have shrimp so I used langoustines, I also added some garlic bread crumbs. Perfect for a hot summer night.

Ingredients:
Dressing
1 roasted red bell pepper
1 shallot
1 garlic clove
2 tsp minced jalapeño
3 TBSP yogurt
1 TBSP apple cider vinegar
1 tsp lemon juice
1/4 c plus
Salt and pepper
Salad:
1 TBSP olive oil
1 head of lettuce, torn into pieces
1/4 c cilantro leaves, chopped
1 tsp like juice
Cherry tomatoes
2 avocado, sliced
1 lb cooked shrimp or langoustines
Croutons:
8 oz bread cut into 1/2 inch pieces
Olive oil to drizzle bread
Garlic powder
Salt and pepper

Combine dressing ingredients in a small foo processor and pulse until smooth. Set aside.

Preheat oven to 400.
Toss bread crumb ingredients and in a bowl. Spread on a baking sheet and cook for 5 minutes until crunchy.

Combine salad lettuce, cilantro, lime juice and 1 TBSP olive oil in a bowl.

To serve: arrange salad on plates, top with avocado, tomatoes, bread crumbs and shrimp. Drizzle with red pepper dressing.

Serves 4.

Roasted Red Pepper Hummus

I love my Vitamix! It makes the most amazing humus – no tahini requires, just add toasted sesame seeds to make your own!

1 roasted red pepper
1 clove garlic
1/2 tsp salt
1 15 oz can chickpeas, drained
2 TBSP toasted sesame seeds
3 TBSP lemon juice
2 TBSP olive oil
1/4 tsp smoked paprika
2 TBSP water

Add ingredients to Vitamix, purée. Serve! Yup that easy!!

Crab Salad

So my copy of Salad As A Meal by Patricia Wells finally arrived. The only reason I say finally is because I pre-ordered it on Amazon over a year ago. In case you did not know, Patricia Wells is my favorite cookbook author.

I have not really had a chance to comb through it like I normally would, funny how 2 little guys, working and running a house get in the way. When I came across this recipe I knew it would be my first. It is the perfect salad for my busy Saturday and the fact that I can pick up fresh caught crab at my farmers market makes it even better.

Ingredients:
8 oz fresh crab, cooked
Zest from 1 lime
1/4 tsp salt

Salad:
1 bell pepper, finely diced
2 celery stalks, finely diced
1/8 c parsley, chopped
1/4 tsp sea salt
1 avocado, diced

1 head of lettuce, torn into small pieces

Dressing:
1/2 c half and half
Zest from 1 lemon
1 TBSP lemon juice
1/4 tsp salt
1/4 c snipped chives

In a small jar, combine the dressing ingredients, and shake well.

Combine the crab and line zest in a bowl, toss with just enough dressing to lightly coat.

Combine bell pepper, celery, parsley and salt in a bowl and toss with just enough dressing to coat.

On two large plates, layer lettuce, bell pepper mixture, crab and top with avocado.

Serves 2, but can be easily doubled.
8 WW PP if you use all the dressing (I usually don’t) you can also use fat free half and half (takes 2 points off the recipe).