Your Life A to Z Recipe: Friday, September 5th, 2014: Vegetable Tofu Miso Soup, Autumn Kale Salad, Cumin Roasted Carrots

Posted: Updated:

Vegetable Tofu Miso Soup

Yield: 6-8 servings
2 Liters Water
¾ Cup Miso
3 Tbsp. Dashi
½ Cup Onion, Chopped
½ Cup Fennel, Chopped
½ Cup Chanterelle Mushrooms
½ Cup Carrots, Chopped
½ Cup Green Onion, Chopped
1 Cup Kale
1 Cup Tofu, Chopped
1 Tbsp. Ginger
1 Tbsp. Garlic
1 Tbsp. Soy Sauce
1 Tbsp. Mirin
1 Tbsp. Rice Wine Vinegar
1 Tbsp. Chili Flakes
Sweat all vegetables in a sauce pan with the chili flakes, garlic and ginger. Add
dashi, miso, rice wine vinegar and mirin. Add water and bring to a boil. Garnish
with tofu and serve.

Autumn Kale Salad
Yields: 6 Servings
3 Cups Kale
1 Cup Pancetta Bacon
1 Cup Herbed Pecans (recipe to follow)
2 Asian Pears, Sliced
¾ Cup Huckleberries
2 Oz. Sherry Vinegar
½ Cup Maple Syrup
1 Sprig Rosemary
¾ Cup Crows Dairy Black Pepper Feta

Heat a sauté pan over medium heat, add pancetta and render the fat. Once pancetta is nice and crispy add the herbed pecans and the rosemary. Deglaze the pan with Sherry vinegar using all the pan drippings to create the Dressing. Lastly fold in maple syrup; this will help bind the dressing. Remove dressing from heat and allow to cool slightly. In a bowl place the chopped kale, add the huckleberries and Asian pears and serve.
Herbed Pecans
Yields: 1 Cup
3 Tbsp. Butter
2 Tsp. Rosemary, dried
1/16 Tsp. Basil, dried
1 Tsp. Salt
¼ Tsp. Cayenne pepper
2 Cups Pecan halves
In a large saucepan, melt the butter over medium heat. Add rosemary, basil, salt and cayenne pepper; stir. Remove from heat then add the pecan halves. Toss to coat all the pecans well. Do not break the nuts. Arrange nuts in a single layer on a sheet pan. Scrape any remaining herb mixture over nuts. Bake in a pre-heated 325 degree oven for 10 to 12 minutes or until well browned. Gently stir 2 or three times during baking. Serve warm or at room temperature.

Cumin Roasted Carrots
Yields: 2 servings

30         Baby Carrots, Cleaned & Washed
½         Med. Red Onion, Shaved Thinly
10 Sprigs     Cilantro

1 Tbsp.     Toasted Cumin
1 Tsp.         Grapefruit Zest
1 Tsp.         Lime Zest
1 Cup     Greek Yogurt

4 Tbsp.     Pickled Red Fresno
4 Tbsp.     Pickled Red Onion
4 Tbsp.     Toasted Peanuts
4 Tbsp.     Fried Thai Basil

In a sauté pan roast the baby carrots with oil and salt. Mix in the shaved red onions and cilantro and toss together. In a separate bowl mix together the ingredients for the sauce. Pour the Carrot mixture into the sauce bowl, mix together then scoop out onto additional plate. To finish, garnish with the toppings and serve.