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

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Vegetable Tofu Miso Soup

Yield: 6-8 servings
Ingredients:
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
Directions:
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
Ingredients:
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

Directions:
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
Ingredients:
3 Tbsp. Butter
2 Tsp. Rosemary, dried
1/16 Tsp. Basil, dried
1 Tsp. Salt
¼ Tsp. Cayenne pepper
2 Cups Pecan halves
Directions:
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

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

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

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

     Directions:
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.