Poolside Salad

 

DRESSING

• 1 tablespoon minced fresh ginger
• 1 medium garlic clove, minced
• 2 tablespoons well-stirred tahini
• 2 tablespoons white miso
• 1 tablespoon honey
• 1/4 cup rice vinegar
• 2 tablespoons toasted sesame oil
• 2 tablespoons olive or a neutral oil
• Salt and Sriracha to taste

SLAW

• 4 cups thinly sliced mixed carrots, cucumber, celery, bell peppers, sugar snaps, and/or snow peas
• 2 cups thinly sliced red, green, savoy, or napa cabbage (I used a bag salad from Costco, the one with Brussels sprouts slices then add purple cabbage with other veggies listed above)
• 1 cup chopped salted peanuts
• 1 cup thinly sliced scallion (white and green parts)
• Handful chopped fresh cilantro, if you wish
• About 1 cup Miso-Sesame Dressing (above)
• 1 pound grilled chicken thighs, thinly sliced (marinated in soy sauce, ginger, garlic, rice vinegar, sesame oil, and brown sugar or honey - don’t have to use all of these)

Make the dressing: Combine all dressing ingredients in a blender and run until smooth, scraping down sides once. You can also hand-whisk the ingredients in a bowl, but be vigorous so the chunky ingredients smooth out. Taste and adjust ingredients to your preference.

Hunter’s Chocolate Cream Pie

 Chocolate Pie

1 (9 inch) pie crust, baked

3 egg yolks, beaten

1 1/4 cups coconut sugar

3 Tbsp cornstarch

1/2 cup cacao powder

1/2 tsp salt

2 cups heavy cream

1 cup almond milk

1 Tbsp butter

1 1/2 tsp vanilla extract

2 cups heavy cream, whipped for topping

Cream together egg yolks and sugar. 

Mix in cornstarch, cocoa powder, and salt.

Slowly add milk.

Cook over medium heat, stirring constantly, until boiling.

Remove from heat and stir in butter & vanilla.

Cool slightly, then pour into pie shell.

Top with freshly whipped cream.

Basal Curried Squash Soup

Curried Squash Soup

3-4 Winter Squash

2 Tbsp Coconut Oil or Olive Oil

1 Large Yellow Onion, thinly sliced

3 Ribs Celery, roughly chopped

6 Cloves Garlic, roughly chopped

3 Tbsp Ginger, peeled and minced

2 Tbsp Curry Paste (Yellow Mae Ploy)

4 Quarts+ Vegetable Broth

25 oz Coconut Milk

Salt, Pepper, Agave/Honey, Apple Cider Vinegar (to taste)

1. Preheat the oven to 425F

2. Cut any variety of squash in half, scoop out seeds and place in a single crowded layer on a sheet pan. Drill with olive oil and salt liberally.

3. Roast for 45-60 mins or until the flesh of the squash is fork-tender. Allow to cool for 20-30 minutes (or up to a few days in the refrigerator) before scooping flesh out into a bowl and set aside.

4. Melt coconut or olive oil in a large pot over medium heat and add onion, carrot, celery, and 1 Tbsp salt. Cook for 5-8 Mins, stirring frequently until softened.

5. Add garlic, ginger, 1 Tbsp salt, 1 tsp black pepper, and curry. Allow to cook for 2-3 mins, stirring constantly until fragrant.

6. Add cooked squash, vegetable broth, and coconut milk.

7. Change the burner to low heat and bring to a simmer. Allow to simmer, stirring occasionally for 15-20 mins.

8. Remove from heat and allow to cool for 5-10 mins.

9. Blend the soup in batches in a blender or in your cooking pot with an immersion blender.

10. Once blended, season with agave, apple cider vinegar, salt and pepper to taste.

11. Cool using an ice bath to room temperature before transferring to a container and storing in the refrigerator for up to 6 days or the freezer for up to 3 months.

Tip #1: You can substitute many different fall/winter vegetables instead of squash for this recipe. Consider cauliflower, celery room, parsnip, or a combination of any of the vegetables.

Tip #2: Add protein, color and texture to this dish in the form of toppings. Rotisserie chicken, bacon, lentils, feta cheese, pumpkin seeds, pecans, dried fruit, etc.