Chicories Salad with Roasted Sunchokes and Cider-mustard Vinaigrette by Chef Sarah Stewart, Juniper
1 bunch black kale
2 heads frisée
2 heads endive
1 head raddicio
handful sunflower sprouts
1 lb sunchokes
extra sunflower oil for roasting
¼ cup sliced radish
Cider Mustard Vinaigrette
1/8 cup extra virgin olive oil
1/8 cup sunflower oil
1/4 tbsp grainy Dijon mustard
1 tbsp maple syrup
1/8 cup organic apple cider vinegar
1 squeeze Meyer lemon
sea salt and pepper to taste
½ cup roasted sunflower seeds
¼ cup snipped chives
Preheat oven to 350F.
Wash, dry and trim sunchokes into 1-inch lengths and drizzle with sunflower oil in a roasting pan.
Roast until caramelized and golden brown (approximately 25 minutes).
Wash all greens and dry. Trim excess green from frisée and remove core. Remove hard stem from kale
In a small bowl, toss sunflower seeds in small amount of sunflower oil and salt. Lay flat on a baking sheet and toast until golden brown (approximately 3 to 4 minutes, keep a close watch as they will burn).
Whisk together all dressing ingredients.
Shred greens by hand and combine in large bowl with sunchokes and vinaigrette to taste.
Garnish with sliced radishes, sunflower seeds and chives.
Roasted Autumn Vegetable Succotash by Reuben Major, The Belgard Kitchen
1 butternut squash (peeled, cored, 1 cm diced)
1 large celery root (peeled, 1 cm diced)
3 parsnips (peeled, 1 cm diced)
1 large onion (peeled, 1 cm diced)
1 pint grape tomatoes (halved)
2 cobs corn
1 serrano chili (1/16" coins)
3-4 cloves garlic (minced)
1 small bunch Italian parsley (leaves plucked)
1 tsp cinnamon
Preheat oven to 375F.
Toss the diced butternut squash in a minimal amount of olive oil and 1/3 of the minced garlic. Season lightly with sea salt and 1 tsp cinnamon.
Place on a parchment-lined baking pan and roast until the butternut squash is cooked through and begins to dry and brown.
Meanwhile, toss the diced celery root and parsnips and 1/3 of the minced garlic in a minimal amount of olive oil and season lightly with sea salt.
Place on a parchment-lined baking pan and roast until the vegetables are cooked through and begin to dry and brown.
In a pan over medium heat, add enough olive oil to thinly coat the surface of the pan. Once the oil begins to ripple, add the diced onions, 1/3 of the minced garlic and season lightly with sea salt.
Cook, stirring regularly until the onions begin to caramelize to a light golden brown.
Blanch the cobs of corn in boiling, salted water for four minutes. Remove and cut the kernels off of the cob.
In a large bowl, add all of the roasted vegetables, blanched corn, grape tomatoes, caramelized onions, picked parsley and serrano coins. Toss gently with a wooden spoon. The residual heat of the cooked vegetables will warm the tomatoes.
Transfer to a large serving platter
Drizzle with Maple Mustard Vinaigrette (recipe below).
Maple and Mustard Vinaigrette (1 cup)
1 shallot (peeled)
1 tbsp maple syrup
2 tbsp grainy mustard
1 tbsp fresh lemon juice
1/4 cup apple cider vinegar
1/2 cup olive oil
1/4 cup grape seed oil
pinch sea salt
Place the shallot, maple syrup, grainy mustard, lemon juice and apple cider vinegar into a blender and puree until smooth.
On medium speed, slowly stream in the olive oil and grape seed oil until emulsified.
Season with sea salt.
Miso-marinated Tofu and Organic Baby Green Salad by Chef Kazuya Matsuoka, Minami
1 lb any organic mixed baby greens, such as kale, wild arugula, mizuna leaf, pea shoots
1 beefsteak tomato, diced
1 baby cucumber, sliced
2 oz sesame oil
2 oz rice vinegar
1 oz soy sauce
1.5 oz sugar
1 oz toasted white sesame seed
marinated Crispy Tempeh
200 g tempeh
2 oz lime juice
2 oz soy sauce
2 oz honey
2 oz water
1 tbsp coriander powder
1 pinch chili powder
1 block firm tofu 250 g, crumbled
0.5 oz soy sauce
1 oz mayonnaise
0.5 oz sugar
Mix all baby greens ingredients together in a bowl.
Marinade tempeh for five hours, then slice and bake at 250F oven for 15 minutes or until crispy.
Wrap tofu in paper towel and put in the fridge for 24 hours before use.
Mix the soy sauce, mayonnaise and sugar in a bowl. Then put the crumbled tofu together and mix well.
Put the baby greens, cucumber, tomato in a bowl and pour the vinagrette dressing over and mix gently.
Plate salad and put crumbled miso tofu and crispy tempeh on top.