Falafal salad

Still working out quantities ****

mixed greens
falafal - pre-made
sauteed leek, carrot and asparagus

dressing

tahini lemon cream - https://www.dherbs.com/recipes/recipe/lemon-tahini-salad-dressing/
silken tofu
cashews
lemon juice
mustard
oil
(horseradish)

Roast beet salad with goat cheese and walnuts

From West Coast Cooking by Greg Atkinson

For the salad:

2 bunches watercress, or baby arugula
1 lb beets
one 4oz log fresh white goat cheese
1 c walnuts, lightly toasted

For the vinaigrette:

1 shallot, finely chopped
2 Tb raspberry vinegar
6 Tb walnut oil
kosher salt and freshly ground black pepper, to taste

1. If using watercress, trim the base from teh bundles, give the greens a quick bath in a sink full of cold water, and spin them dry. Hold the greens in the fridge until just before serving.

2. Preheat the oven to 375. Wrap the beets in foil and roast them until they are fork-tender, 30 minutes to an hour. When they are cool enough to handle, peel the beets; the skins should slip off easily. Cut the cooked, peeled beets into large matchsticks about 1/2 inch wide by 2 inches long and set aside.

3. Make the vinaigrette. In a salad bowl, whisk together the shallot and vinegar and then, still whisking, drizzle in the walnut oil. Toss the beets with the dressing.

4. Distribute the watercress evenly among 4 salad plates, and arrange the dressed beet matchsticks on top. Drizzle any dressing left in the bowl over the greens. Crumble the goat cheese over the vegetables, then scatter the walnuts over all, and sprinkle each serving with salt and pepper to taste.

Squash and Leek curry soup

Still working on quantities *****

1 Kubocha squash, peeled and cubed
Leek stock (or chicken stock)
3 Leeks
coconut milk
red lentils
curry

Asian inspired garlic dressing

Still testing quantities****

Garlic, chopped 2 cloves
Lemon grass, chopped 2 inches
Ginger, chopped 1 Tb
Fresh turmeric, chopped 1 Tb

Chop or even use a mortar and pestle to crush these four into very fine pieces

Add:
Lime juice 2 Tb-1/4 c
Fish sauce 2 Tb-1/2 c
Sesame oil 1-2 Tb
Brown sugar 1 tea - 1 Tb

Emulsify

Asian inspired salad

Mixed greens
baked tofu cut into strips
cilantro
red cabbage
green beans or peas cut into one inch segments
satsuma or clemintine orange slices

sauteed: carrots, red pepper, shiitake, brocollini

paired with: Asian inspired garlic dressing

Mahi Mahi tacos

Adapted from Good Fish by Becky Selengut

For cabbage slaw
1/2 lb red cabbage, shredded
1 Tb salt
1 apple, cored and grated
1/2 tea mustard seeds
1 bunch cilantro, roughly chopped
2 Tb apple cider vinegar
2 Tb olive oil

For marinade
2 limes, zested, then uiced
1/2 tea salt
4 small jalapenos, halved, seeds and membranes removed, sliced crosswise into half rings
1 red onion, cut into thin half moons
2 Tb olive oil

For the fish
2 lbs mahi mahi fillet, skinned
1 Tb vegetable oil

To prepare the slaw, toss the cabbage with the salt. Place in a colander. Fill a bowl with water and set on top of cabbage. The weight of the bowl of water will force water from the cabbage, concentrating its flavor.

In a large bowl, mix the grated apple with the mustard seeds, cilantro, apple cider vinegar, and olive oi. Give the cabbage a squeeze. Rinse the salt off the cabbage and squeeze again, getting all the liquid out. Combine the cabbage with the rest of the slaw ingredients and season with salt. Set aside.

To prepare the marinade, combine all of its ingredients in a gallon zip lock. Add the fish and let sit for at least 20 minutes.

In a saute pan (cast iron works well) over high heat, add the vegetable oil. Add the mahi, reserving the marinade, and cook until the fish is browned and cooked on both sides, about 8 minutes per side. Remove from pan and reserve.

Add the marinade to the pan and cook over high until the liquid evaporates and the jalapenos and onions are lightly charred.

Serve mahi with marinade, slaw and sour cream.

Slow Cooker Beef Stew

From Allrecipes.com

2 lbs beef stew meat cut into 1 inch cubes
1/4 c all purpose flour
1/2 tea salt
1/2 tea ground black pepper
1 clove garlic, minced
1 bay leaf
1 tea paprika
1 tea Worchestershire
1 onion, chopped
1 1/2 c beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Place meat in slow cooker. In a small bowl, mix together the flour, salt and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worchestershire sauce, onion, beef broth, potatoes, carrots and celery.

Cover and cook on low setting for 10-12 hours, or high setting for 4-6 hours.