Winter
Shallot Fig Spread
CLEAN START | Winter | Page 129
YOU’RE GOING TO LOVE THIS SPREAD! Enjoy it as an appetizer or a snack on a rice cracker, thin it with water or orange juice for a savory marinade, or spread it on a rice tortilla, top with sautéed chard and broil for a yummy gourmet pizza.
INGREDIENTS
1 cup dried Turkish figs (about 12)
2 cups water
7 shallots, peeled and thinly sliced
1 tablespoon extra virgin olive oil
1 tablespoon grated fresh ginger
Zest of 1 large orange
Juice of 2 oranges
2 tablespoons maple syrup
PREPARATION
Prepare figs by discarding tough stem ends and cutting fruit into halves. Place in small pot over medium-high heat with 2 cups water and bring to boil. Simmer until liquid is reduced to 1⁄2 cup (about 20 minutes). Remove from heat and set aside, keeping figs in liquid.
Over medium heat, sauté shallots in olive oil until very soft (about 15 minutes). Add ginger, orange zest and juice. Stir continuously and sauté 5 minutes longer. Add figs, reduced liquid and maple syrup. Stir to combine and remove from heat. When cool enough to touch, transfer mixture into mixing bowl and gently purée with handheld blender (or food processor) until spread is blended but some figs and onions are still visible. Cover and refrigerate at least 1 hour before serving.
MAKES 2 cups
Roasted Brussels Sprouts with Fennel and Shiitake Mushrooms
CLEAN FOOD | Winter | Page 220
ROASTING BRUSSELS SPROUTS CHANGES their dense texture and makes them soft and delicious, particularly when combined with these other caramelized vegetables. Brussels sprouts are a rich source of antioxidants and are desirable for their antibiotic and antiviral properties.
INGREDIENTS
1-1/2 pounds Brussels sprouts
4 shallots, quartered
10 garlic cloves, peeled
1/2 pound shiitake mushroom caps
1 large fennel bulb
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons fresh tarragon or rosemary
Coarse sea salt and freshly ground black pepper
PREPARATION
Preheat to 425°F.
Prepare Brussels sprouts by cutting away tough root ends and removing any blemished outer leaves. Slice in half through the base and place in large bowl. Add shallots, garlic and mushroom caps. Prepare fennel by trimming off dried root end and slicing bulb thinly widthwise. Add to vegetables and toss with olive oil, vinegar, tarragon, and salt and pepper to taste. Place in 9 x12-inch glass or ceramic baking dish and roast uncovered 25 minutes. Stir vegetables and roast 25 minutes more. Remove from oven and serve.
SERVES 6
Pomegranate Vinaigrette
CLEAN FOOD | Winter | Page 201
THIS SIMPLE SALAD DRESSING takes people by surprise every time. Perhaps it is pomegranate’s reputation as the fruit of the gods, or its rich supply of vitamin C, folic acid and antioxidants all packaged together in this sweet and exotic juice – whichever the case, this vinaigrette can turn even the most simple salad into something special.
INGREDIENTS
1 garlic clove, minced
1 shallot, minced
1/3 cup pomegranate juice
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon zesty honey mustard
(I like Honeycup® brand)
Sea salt
PREPARATION
In medium bowl, whisk together all ingredients by hand or with handheld blender. Season to taste with salt. Vinaigrette will keep refrigerated for 1 week.
MAKES 1 cup
Follow Terry