Jun 18, 2015

Bargain Time!

Beautiful Fresh Hawaiian Cauliflower

Spicy Pickled Cauliflower & Carrots
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I just love finding bargains, especially food bargains. Yesterday Kumu Farms, our local fresh produce connection, had fresh cauliflower from their Maui farm for $2.50 a pound, which is about $3.50 for each head. At Friendly Market today, they are selling for $6 a head. I bought 2 heads from Kumu Farms thinking that I would pickle one of them with some hot red chili peppers, also purchased from Kumu Farms. Ati, who runs the produce store, said "everybody is buying the cauliflower today". I didn't want to tell her what a bargain it was.

So you may wonder what to do with this beautiful mixture of colorful pickled vegetables? Well you could be selfish and eat them all yourself over the kitchen sink, or you could give one of the jars away as a gift, but don't be afraid to remind the lucky recipient to "return the jar" if they want more next time. Personally I like to serve these as condiments alongside a fish taco, or with fried chicken or pork ribs. Whatever you decide, but save the spicy liquid to pour it over salt brined sliced cucumbers as a salad dressing, whatever... they won't last long.

Here are a few recipes to try when you have a taste for Hawaiian Cauliflower:

Spicy Pickled Cauliflower & Carrots
2 1/2 cups distilled white vinegar or apple cider vinegar
3 1/2 cups water
1/4 cup sugar
2 tablespoons salt
1/2 teaspoon turmeric powder
1 medium onion, sliced thin
6 garlic cloves, peeled and thickly sliced
6 fresh hot chili peppers - cut in half length-wise
3 teaspoons mustard seed
3 teaspoons whole black peppercorns
2 teaspoons olive oil
1 medium head of cauliflower, stem removed and cut into bite-size chunks
3 large carrots or more if needed, peeled and cut on a diagonal into 1/2 inch thick pieces
3 quart canning jars, with two-piece canning lids
1 jar lifter from Amazon.com (this is a good thing to have in your kitchen if you like to pickle things)

First make sure the canning jars and lids are sterilized by boiling them for 10 minutes in a large pot, then make a brine by combining vinegar, water, sugar, salt, and turmeric powder in a small pot and bring to a simmer. Meanwhile in a large fry pan, sauté the onions and chili peppers in 2 teaspoons of olive oil, over medium heat, stirring until the onion is slightly caramelized but not burnt, about 5 minutes, then add the garlic, mustard seeds, and black peppercorns and cook for another minute. Pack sterilized jars with the raw cut cauliflower, carrots and the onion/pepper mixture, alternating so everything is mixed. Be sure and scrape all of the mustard seeds and whole peppercorns into each jar.

Using a ladle, fill jars with the hot brine mixture, leaving 1/4 inch of headspace and remove any air bubbles in the jars. Clean jar rims, and secure two-piece lids. Process the filled jars for 10 minutes in a large pot of boiling water (I use the same boiling water that I sterilized the jars with. Carefully remove the jars from the hot water with a "jar lifter" (see link above), and let cool on the counter. After they have cooled, store them in your refrigerator for 2 days before eating (I know, it's hard to wait that long, but it's necessary). This will give the cauliflower and carrots a chance to meld with the spices, making them delicious! Makes 3 quarts.

Note: For other pickled vegetable recipes (click here) or check "condiments" under the "Recipe Index" tab above.

Cauliflower Avocado Dip
One 1 1/2-pound head cauliflower, sliced into 1 1/2-inch-wide florets
4 ounces (1/2 cup) cream cheese, at room temperature
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 ripe avocado, peeled, pitted
1 serrano chile, stemmed, deveined, seeded
Salt and freshly ground black pepper

Place the cut cauliflower onto a serving platter. In the bowl of a food processor, or in a blender, place the cream cheese, cilantro, lime juice, avocado and chile, and blend until smooth and creamy, about 1 minute. Season with salt and pepper. Transfer to a small bowl and serve with the cauliflower for dipping. Makes 4 appetizer servings.

Cauliflower Pork Stir-fry
Ingredients for pork and marinade:
1/2 cup sliced lean pork
2 teaspoons shaoxing wine or dry sherry
1/2 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon cornstarch

Ingredients for the rest of the dish:
1 medium head of cauliflower, cut into florets
Salt and freshly ground black pepper
6 cloves garlic, coarsely chopped
6 dried red chilies, halved
6 slices ginger
2 scallions, cut into large pieces
1 teaspoon sesame oil
2 tablespoons shaoxing wine or dry sherry
1 tablespoon soy sauce
1 teaspoon dark soy sauce

Preheat oven to 450˚F. Combine the pork with the marinade ingredients in a small bowl and set aside. On a parchment-lined baking sheet, spread out the cauliflower in a single layer and drizzle with olive oil.

Season with salt and pepper and roast until crisp and golden, about 20 minutes. Stir the cauliflower halfway through baking.

Heat 2 tablespoons of oil in your wok over medium heat. Add the garlic, chilies, and ginger, and cook for about 2 minutes, making sure they don’t burn. Turn up the heat to high, add the pork, and cook until browned.

Stir in the cauliflower (keep the heat on high), and cook for a minute.

Add the scallion, sesame oil, wine, and the soy sauces. Season with additional salt if needed.Cover the lid and bring everything to a simmer. Uncover, give everything another stir, and serve over rice! Makes 4 servings.

Roasted Cauliflower Florets with Cherry Tomatoes
1 small head cauliflower, cut into medium-size florets (about 4 cups)
1/2 cup grape tomatoes, halved
3 tablespoons extra-virgin olive oil
1 tablespoon drained capers
Salt and freshly ground black pepper
3 cloves garlic, thinly sliced
1/2 lemon or lime
3 tablespoons chopped fresh parsley

Adjust an oven rack to the top position and preheat the oven to 475˚F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm. Makes 4 servings.

Spicy Roasted Cauliflower with Sriracha Sauce
1 pound of cauliflower cut into bite-sized florets
4 tablespoons of salted butter
1/4 cup Sriracha sauce, or to taste
3 cloves of garlic, minced
2 tablespoons soy sauce
2 tablespoons of warm water
1/3 cup fresh parsley or green onion, finely chopped, for garnish
1 lime, cut into 8 wedges for garnish (2 wedges per serving)

Throughly rinse the cauliflower, then dry off completely and cut into bite-size florets and place them in a large bowl, set aside while you make the sauce. 

In a small saucepan, melt the butter, but careful not to brown it. Turn the heat off the butter then add all the remaining ingredients (except the cauliflower florets and parsley) and throughly mix. Now taste and see if the sauce needs any adjustments. 

Pour the sauce over the cauliflower florets and stir to distribute the sauce to coat. Set the bowl aside to marinate for a minimum of 30 minutes but preferably one or two hours (you can leave it on the counter or place in the refrigerator).

Preheat the oven to 400°F. Meanwhile spread the marinated cauliflower onto a foil lined baking sheet, try not to crowd the florets. Place in the centre of the oven and roast for 15 to 20 or until the cauliflower is tender and beginning to brown a little bit. Remove from the oven and allow to cool slightly before serving, garnished with parsley and lime wedges. Makes 4 side dish servings.

Cauliflower Soup with Minced Ham
Their is no cream in this delicious soup, making it very light. The ham adds protein and flavor, and the croutons add a nice crisp texture. Perfect for a light lunch, or first course.

Cauliflower Soup with Minced Ham
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1/2 loaf crusty bread (about 8 ounces), cut into 1/2-inch cubes (Moloka'i Wines & Spirits)
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh thyme (from Kumu Farms)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, optional
2/3 cup ham, minced (I use one slice of pre-cooked ham from Friendly Market)
3 tablespoons unsalted butter, at room temperature
2 ribs celery, chopped to yield 3/4 cup
1 large or 2 small shallots, thinly sliced (from Friendly Market)
salt and freshly ground pepper
3 cloves garlic, coarsely chopped
4 cups chicken broth
1 tablespoon chopped fresh thyme
1 large head cauliflower (1 1/2 pounds), cut into 1-inch pieces

For the croutons: Position a rack in the center of the oven and preheat the oven to 400˚F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle the thyme on top and season with the salt and pepper if using. Toss until coated. Bake until golden and crisp, 12 to 14 minutes. Set aside to cool.

In a large pot, melt the butter over medium-high heat. Add the celery, shallots, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.

Remove 4 pieces of cauliflower per serving to garnish the top of the soup.

In batches, puree the soup in a food processor, emersion blender, or potato masher, blending until smooth, or lumpy if you like. Season with salt and pepper if necessary.

When ready to serve, ladle the soup into bowls and garnish with the croutons, minced ham, and pieces of cauliflower. Serve as a light lunch, or as a first course. Makes 4 servings.

Classic Cauliflower Au Gratin
This is a traditional French cauliflower side dish that Americans love! It has a crispy, baked Panko top layer, which is an essential component of gratin dishes. 

1 head cauliflower, cut into small florets
1/2 teaspoon sugar
1/2 teaspoon salt
6 tablespoon melted butter, divided
2 tablespoons flour
2 cups milk
1/4 teaspoon nutmeg
salt and pepper to taste
1 cup Gruyere* cheese, grated, and divided in half
1/2 cup Parmesan cheese
1 1/2 cups Panko style bread crumbs (found in the Asian section of your grocery store)

Over medium high heat, bring a pot of water to a boil with the salt and sugar added. Blanch the cauliflower florets for no more than 5 minutes or until al dente. Drain completely and set aside.

Over medium low heat, melt 2 tablespoons of the butter. Add the flour and whisk constantly for 2 minutes to make a roux. Pour in the milk and bring to a simmer, whisking continuously to remove lumps until sauce thickens, about 10-15 minutes. Remove from heat and season with salt and pepper to taste, nutmeg, 1/2 cup of the Gruyere cheese and 1/2 cup Parmesan cheese. Pour 1/3 of the sauce in a 1 1/2 quart, 9"x 13" baking dish. Top with cauliflower and pour the rest of the sauce over it. Combine Panko with remaining Gruyere cheese and sprinkle on the cauliflower. Melt the other 4 tablespoons of butter and drizzle it over the casserole. Bake at 375˚F for 25-30 minutes or until the top is brown, and bubbly all over. Let sit for 5-10 minutes before serving. Great with everyday pork chops, or roast chicken, or served at Thanksgiving! Makes 4 to 6 servings.

*Note: Gruyere cheese is an excellent melting cheese. Named for the town of Gruyères in Switzerland where it was originally made, Gruyère cheese is a firm cheese with a pale yellow color and a rich, creamy, slightly nutty taste. If you can't find Gruyere, try Emmental, Jarlsberg, or ordinary Swiss cheese would be a decent alternative.

Jun 16, 2015


I found some watermelon radishes at our farmer's market today. My friend Stefani Bush grows them and occasionally sells them their. She also shreds them and makes pickles. I first saw these beautiful radishes on the Iron Chef America television show many years ago when they were used as a garnish. The next day I sent for seeds from the oldest seed company in America specializing in Asian vegetable seeds, Kitazawa Seed Company, in Oakland, California. I found that watermelon radishes are very easy to grow. 

Watermelon Radish seeds from 
Kitazawa Seed Company
Watermelon radishes are actually an heirloom variety of daikon radishes and originated in China, where they are called "xin li mei" (心里美, pronounced "sheen lee may")which means "beautiful inside".  They're a root vegetable and member of the Brassica family, which also includes arugula, broccoli, and cabbage.

The watermelon radish doesn't actually taste like watermelon. Instead, the flesh, which is pale green around the exterior with a deep pink to bright red center, bears quite a resemblance to its namesake.

Watermelon radishes are larger than regular radishes and can range from the size of a golfball to that of a softball. They're firm and crisp with a mild taste that's a blend of slightly peppery and slightly sweet.

These pretty radishes aren't all show, they're also really delicious and versatile! Watermelon radishes can be eaten raw, pickled, or cooked. They can be braised or roasted like a turnip, or mashed like a rutabaga, though I prefer them raw since they lose their bright hue when cooked.

Similar to regular radishes, this variety does not have to be peeled before eating. Try slicing them into half-moons, making a light and light-colored dressing, and then adding black sesame seeds for "watermelon seeds", or try one of these recipes:

Watermelon Radish Butter
1/2 pound round red radishes, trimmed, at room temperature
6 tablespoons unsalted butter, completely softened
1/4 teaspoon kosher salt, or 1/2 teaspoon Maldon salt
1/8 teaspoon freshly ground white or black pepper
About 24 thinly sliced rye toast points, toasted slices of French bread, water crackers, 2-inch celery sticks, endive leaves, or romaine heart halves to serve the Watermelon Radish Butter on.

Put the radishes in the bowl of a food processor and pulse until the radish is chopped into very fine dice, four or five 3-second pulses.

Transfer the contents to a length of cheesecloth or a double thickness of paper towels and wring out the excess liquid.

Transfer to a medium bowl and add 4 tablespoons of the butter.

With a rubber spatula, cream the radish and butter together, adding more butter 1 tablespoon at a time, until the mixture comes together in a smooth, pliable mass.

Transfer the mixture to a 2-cup ramekin or bowl, sprinkle the salt and pepper over the top, and serve immediately. (The butter will keep, covered with plastic wrap, in the refrigerator for up to 2 days. Remove it from the refrigerator 15 minutes before serving to let it soften. Sprinkle the salt and freshly ground pepper over the radish butter before serving.) Makes 6 servings.

Chinese Watermelon Radish Salad
2 cups (about 8 ounces) snow peas, trimmed and rinsed
1 tablespoon water
2 scallions (green and white portions), thinly sliced
4 radishes, trimmed and cut into julienne slices (about 1/2 cup)
1/4 cup seasoned rice wine vinegar
2 teaspoons sugar
1 tablespoon olive oil

Put the snow peas in a microwave-safe bowl with the water. Cover tightly and microwave for 1 minute. Drain and let cool. Cut the snow peas on the diagonal into 1/2-inch diamonds shapes, discarding the end pieces.

In a medium serving bowl, combine the snow peas, scallions, and watermelon radishes. In a small bowl, whisk together vinegar, sugar, and oil until the sugar dissolves. Pour over the salad and serve. Makes 4 servings.

Roasted Watermelon Radishes
1 pound Watermelon Radishes, trimmed and peeled
2 tablespoons olive oil, divided
kosher salt and black pepper to taste
fresh lemon juice
butter, room temperature
chopped fresh herbs for garnish, like thyme
sesame seeds for garnish

Peel and cut radishes into quarters. Toss on a baking sheet with olive oil, kosher salt, and freshly ground pepper. Roast at 425°F until crisp-tender, about 10 minutes. Toss with fresh lemon juice, room-temperature butter, and chopped fresh herbs; season with salt and sesame seeds. Serve immediately as a side dish. Makes 2 servings.

Pickled Watermelon Radishes
1 to 2 Watermelon Radishes
1/2 cup distilled white vinegar
1/2 cup water
1 teaspoon kosher salt
1 teaspoon sugar
2 cloves garlic, peeled
1/2 teaspoon peppercorns, lightly crushed

Wash your Watermelon Radishes well, making sure to remove any dirt. Using a mandoline or a sharp knife, thinly slice your watermelon radishes into discs, then place in a clean canning jar. 

In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, and simmer for one minute or until the sugar and salt are dissolved. Remove from heat and add the garlic and peppercorns. Pour the hot liquid including the garlic and peppercorns over the radishes.
Let cool to room temperature, then cover and refrigerate. Makes 1 cup.

Note: Watermelon Radishes, like pickled daikon radishes, begin to take on an off-putting smell, and after a day, the color of the radishes take on a uniform pale pink color. It's best to eat them soon after making them to avoid this, however they will keep for month refrigerated.

Jun 14, 2015


Hawaiian Pahole Fern Salad
Now that summer is here, it's time for tropical salads. This time of year fresh mango, papaya, avocado, watermelon, lychee, etc. are abundant here in Hawaii. Some of these ingredients are not available in many places other than Hawaii, but many are. First of all you have to want a tropical salad enough to go and find the ingredients, that way it actually tastes better, especially if you buy locally at places like our farmers market here on Moloka'i.

Pahole (Fern) Salad
Pahole fern is grown year round on Maui and Moloka'i. Locals usually make a fern salad using local fish like tenderized ophi, local marinated sliced octopus, or cuttlefish. Top Hawaii chefs will add cooked lobster or scallops to the salad. To find out more about pahole fern and where to get it on Moloka'i, click here

Click on photo to view larger
Ingredients for salad:
1 big bunch of 'pahole' (1 1/2 pounds)

3 pounds of cherry tomatoes, cut in half
1 Maui onion, chopped (or red onion)
1 cup of carrots, cut into matchsticks
1 cup of red bell pepper, cut into matchsticks
1 pound of kimchi marinated sliced octopus
1 watermelon radish sliced thin and quartered for garnish
sesame seeds for garnish

Ingredients for dressing:
3 tablespoons of red wine vinegar
1 1/2 tablespoons of fresh lime juice
1/3 cup of olive oil or macadamia nut oil
1 teaspoon sesame oil
1 teaspoon honey
2 teaspoons fish sauce (Patis), or 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper, or to taste

Wash the fern thoroughly. Break the ends off of the fern like you would raw asparagus to find the tender part of the stim, then cut fern into 3/4-inch pieces. Blanch the fern in salted boiling water along with the carrots, red pepper and onion until "crisp tender" for about 30 seconds, then drain and plunge into cold water to stop the cooking. When cool, drain the vegetables, gently blot with paper towels and place in a bowl, then refrigerate.

Prepare the dressing by whisking together the vinegar and lime juice, oil, honey, fish sauce, and black pepper to taste. Gently stir the dressing and pour it over the fern and other vegetables. Cover and chill for one hour. Taste the salad for additional seasoning if needed, then garnish with octopus pieces, watermelon radishes and sesame seeds. Makes 4 servings.

Mango Cucumber Crab Salad
All of these ingredients are available locally here on Moloka'i

2 medium sized cucumber (Japanese variety)
6 pieces of imitation crabmeat (surimi)
1 large ripe mango (Haden variety if possible) Moloka'i Farmers Market when in season
2 tablespoons mayonnaise or try my Thai Salad Dressing or Sweet Ginger Dressing
1 head of Boston lettuce
1 sheet of nori cut into thin strips (optional)

Peel 2 medium sized cucumbers and cut into julienne strips. Place the julienned strips of cucumber in a bowl. Next get 5-6 pieces of imitation crabmeat (surimi) and separate it into thin strips. Set aside.

Get a ripe mango, peeled and cut into thin strips.

Combine your julienned cucumber, crabmeat strips and mango strips in bowl and add a couple of tablespoons of mayonnaise or one of the others recommended. Gently fold your ingredients together until everything is coated. Place your salad on a bed of lettuce and serve immediately. As an option you may garnish your salad with nori strips. Makes 2 servings.

Green Papaya Salad with Shrimp
This salad is all about texture and the flavors of Southeast Asia where it is hugely popular. Green papaya salad is usually eaten with barbecue or grilled chicken and a portion of sticky rice. The dish is made from unripe green papaya, which has a firm white flesh and white seeds, and can sometimes be hard to find. If you are going to make it, look for rock-hard dark green papaya without a trace of pink or yellow blush on the outside. Normally this salad is made with a lot of hot chilies, but I prefer it with just one chili in the dressing.

Green Papaya Salad
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Ingredients for dressing:
2 large garlic cloves, forced through a garlic press
3 tablespoons fresh lime juice
1 1/2 tablespoons Asian fish sauce (preferably nuoc mam)
1/2 tablespoon white sugar
1/2 tablespoon brown sugar
1 small thin fresh red or green Asian chili (1 to 2 inches long) or serrano chili, or to taste, seeded and chopped fine (wear rubber gloves)

Ingredients for salad:
1/2 pound small shrimp, shelled
3/4 pound green papaya, peeled, seeded, and shredded, or julienned into 2-3 inch strips 1/8 inch thick, preferably in a food processor (about 3 cups)
1 carrot, julienned the same size as the green papaya
1/2 cup cut long beans - 1 1/2-inch-long segments (or substitute with regular green beans)
1 tomato, cut into bite-size wedges; or 10 cherry tomatoes, halved
1/3 cup fresh cilantro leaves, no stems, washed well and spun dry
4 tablespoons roasted peanuts, chopped
mint or Thai basil sprigs for garnish

In a large bowl whisk together dressing ingredients until sugar is dissolved, set aside.

In a small saucepan of boiling salted water cook shrimp 45 seconds to 1 minute, or until cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp horizontally. Add shrimp, papaya, carrot, beans, tomatoes, and cilantro to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad sprinkled with chopped peanuts, garnish with a sprig of mint and Thai basil. Makes 4-6 servings. Note: It is important to julienne the papaya, carrots and long beans as thin as possible, otherwise this salad can be a challenge on your jaws.

Thai Chicken and Watermelon Salad
2 stalks of fresh lemongrass, pale inner core only, minced
1/4 cup vegetable oil
Salt and freshly ground pepper
1 1/2 pounds skinless, boneless chicken breast halves, butterflied
2 Thai chiles, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons light brown sugar
3 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
2 tablespoons water
2 1/2 pounds seedless watermelon, cut in 1/2 inch slices, then cut into rounds.
1/4 cup each of chopped cilantro and mint

In a bowl, combine the lemongrass, oil and a pinch each of salt and pepper. Add the chicken and turn to coat. Let marinate at room temperature for 30 minutes.

Light a grill and oil the grates. Grill the chicken over moderately high heat, turning once, until cooked through and lightly charred, about 6 minutes. Let cool slightly, then cut into slices.

In a mini food processor, combine the chiles, garlic, brown sugar, lime juice, fish sauce and water and pulse until the chiles and garlic are finely chopped. Pour the dressing over the chicken and watermelon rounds. Sprinkle with cilantro and mint. Makes 4 servings.

Garlic Shrimp Salad
4 medium cloves garlic, pressed
1 pound medium-sized cooked shrimp, best bought still frozen
1 bunch asparagus, cut into 1-inch pieces, discarding bottom fourth
3 tablespoons vegetable broth
1 fresh tomato, diced into 1/2-inch pieces
3 tablespoons chopped fresh parsley (or 3 teaspoons dried parsley if fresh is not available)
small head of romaine lettuce, chopped
2 ounces crumbled goat cheese
salt and fresh cracked black pepper to taste

Ingredients for the dressing:
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
salt and fresh cracked black pepper to taste

Press garlic and let sit for at least 5 minutes to bring out its hidden health benefits. Make sure shrimp is completely thawed and patted dry with a paper towel, or it will dilute the flavor of the salad. Add broth to medium skillet and after it has heated up, sauté asparagus for 5 minutes. Whisk together lemon, oil, mustard, honey, garlic, salt and pepper. Toss shrimp, asparagus, parsley, and tomato with dressing and herbs. Allow shrimp salad to marinate for at least 15 minutes or for up to 2 hours, covered and refrigerated. Discard outer leaves of lettuce head, rinse, dry, and chop. Serve shrimp mixture on bed of lettuce and top with crumbled goat cheese, if desired. Makes 4 servings.

Fresh Fruit Salad 
with Sweet Ginger Dressing
Ingredients for salad: 
a mixture of sliced fresh fruit (mango, papaya, orange slices, bananas, pears, grapes, etc., whatever is in season) on a bed of watercress, or other salad greens that you like.

Ingredients for dressing:
1 cup extra virgin olive oil
1/3 cup honey
1/2 cup seasoned rice vinegar
1/4 cup sesame seeds
1/4 cup minced fresh ginger root
1/4 teaspoon minced garlic
3 teaspoons sesame oil
1/4 teaspoon red pepper flakes

In a small bowl, whisk together the oil, honey, vinegar, sesame seeds, ginger, garlic, sesame oil and red pepper flakes. Serve over your favorite salad greens with fresh fruit. Makes 2 1/3 cups of dressing, enough for 6-8 salads.

Pineapple Slaw
Ingredients for slaw:
4 cups cabbage (shredded)
4 slices fresh pineapple (diced)
1 cup carrots (shredded)
1/2 cup apple (chopped)
2 tablespoons green bell pepper (chopped)
2 tablespoons red bell pepper (chopped)
1/4 cup apple cider vinegar
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper

Combine vegetables in a bowl. In smaller bowl, dissolve sugar and salt in the vinegar, then pour over slaw mix. Sprinkle with black pepper. Refrigerate for at least an hour before serving. Makes 4 servings.

For more of my salads, click here, or look under salads in the recipe index above.