Leek and Corn Miso Soup, Squash and Radicchio Salad with Spicy Pumpkin Seed Dressing, and Braised Greens and Whole Grains with Orange Zest
Leek and Corn Miso Soup from Nourish by Holly Davis
1-1/2 tablespoons corn oil 1-1/2 small leeks, finely sliced 1 cob (preferably sweet) corn, kernels cut off 3-1/2 teaspoons wakame flakes, soaked in water to cover (see note) 6 ounces tofu, cut into small cubes 2 tablespoons (preferably brown rice-gen mai) miso (see note) 4 cups vegetable stock 1 tablespoon rice vinegar 1 teaspoon fish sauce, optional (see note) 4 teaspoons finely chopped parsley or chives
Heat a pan over medium flame. Add oil. Sauté leeks until soft. Stir in the corn kernels.
Drain the wakame; add soaking liquid to stock. Add the wakame and tofu to the pan; cook 5 minutes, stirring.
In a small bowl, mix the miso with 1/4 cup of the stock. Add this mixture to the pan along with the vinegar. Simmer for 20 minutes; do not boil.
Taste and add fish sauce, if desired. Serve sprinkled with the parsley or chives.
Squash & radicchio salad with optional root vegetables One 3-pound kabocha squash—halved, peeled, seeded and cut into 1/2-inch wedges 2 tablespoons canola oil 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground fennel 1/2 teaspoon ground ginger Fine sea salt Pepper 12 ounces dandelion or other bitter greens, stemmed 1 head of Treviso or radicchio, chopped 1/2 cup Spicy Pumpkin Seed Dressing(see Notes)
Preheat the oven to 400°. Heat 2 large rimmed baking sheets in the oven for at least 10 minutes.
In a large bowl, toss the squash with the oil, cumin, coriander, fennel and ginger. Season generously with salt and pepper. Spread the squash wedges on the hot baking sheets in an even layer. Roast until tender and browned on the bottom, about 15 minutes. Let cool completely. In a bowl, toss the greens, Treviso and squash with the dressing and season with salt and pepper. Serve right away
Spicy Pumpkin Seed Dressing 3 tablespoons pumpkin seeds 1/2 cup extra-virgin olive oil ¼ t red pepper flakes (pizza peppers) 2 garlic cloves, crushed 1/4 cup apple cider vinegar 1-2 2 t piloncillo or dark brown sugar Fine sea salt
Heat a cast-iron skillet. Add the pumpkin seeds and toast over moderate heat until golden, 3 to 5 minutes. Transfer to a small bowl..
In a blender, puree the toasted pumpkin seeds with the chile flakes, oil, vinegar and piloncillo until very smooth. Season the vinaigrette with salt.
Notes - we used all the pumpkin seeds, half the oil & vinegar and none of the arbol chiles from the original.
Braised Kale and Leek Greens with Barley & Roasted Root Vegetables Salad adapted from Bon Appetit
½ c barley, cooked to make 1 ½ cups 1 t olive oil 1 ½ tablespoons rice vinegar 2 tablespoons (packed) light brown sugar 1/2 teaspoon finely grated orange zest Kosher salt, freshly ground pepper 1 bunch Tuscan kale, center ribs and stems removed, leaves cut into 1-inch squares Light and dark greens from 2-3 leeks 1/4 cup minced shallots
3 medium golden beets (about 1 bunch), trimmed OR a mix of root vegetables, parsnips, carrots, rutabagas, turnips 1 1/4 cups pearl barley
2 teaspoons (or more) unseasoned rice vinegar Zest of a medium orange
Cook barley in a large pot of boiling salted water until just tender, about 45 minutes. Drain barley and spread out on a rimmed baking sheet; let cool completely. OR cook barley in rice cooker as if it was brown rice.
Meanwhile, preheat oven to 375°. Arrange beets in a small baking dish and drizzle with a little oil. Season with salt and turn beets to coat. Cover with foil. Bake beets until tender when pierced with a thin knife, about 45 minutes. Let cool completely. Peel beets. Cut into 1/4-inch pieces (you should have about 2 cups). OR, cut all vegetables and toss with a little oil and salt. Roast 15-20 minutes at 425
Saute shallots in oil with a bit of salt, add wet kale and leek bottoms. Cover and steam until tender, about 5 minutes.
Add beets, barley to shallots, kale and leeks. Drizzle with rice vinegar and orange zest. Fold gently to combine. Season to taste with salt, pepper and more rice vinegar, if desired.