Fennel, Apple & Celery Root Slaw

Cabbage slaws are great... but after having them every weekend during summer barbecues, it was time for something new.  This three ingredient slaw has sturdy texture that holds up to a creamy dressing! The fennel's licorice flavor is nicely balanced by the granny smith apple as well as the honey in the dressing. Fantastic flavor combination!

You can make the entire slaw a day ahead of when you plan to eat it, but make sure to dress it shortly after you cut the ingredients, otherwise, without the acid, they start to brown very quickly.

Fennel, Apple & Celery Root Slaw

Ready, Prep, Go!

Julienne the fennel, celery root and granny smith apples

Dressed with Greek Yogurt, this is a refreshing slaw that is delicious all year-round!

Fennel, Apple & Celery Root Slaw

Fennel, Apple & Celery Root Slaw

Serves 10 as a side

Ingredients

2 fennel bulbs, medium size

2 granny smith apples

1 large celery root, peeled
3 Tablespoons olive oil
3 Tablespoons white balsamic vinegar
3 Tablespoons greek yogurt (Fage 0)
2 teaspoons mayonnaise
1 Tablespoon honey
kosher salt

freshly ground pepper

2 teaspoons chopped fresh parsley

Directions

1. Using a mandolin, shave the fennel.

2. Using a mandolin, julienne the apples and celery root. Toss with the fennel in a large bowl.
3. In a small bowl combine the olive oil, white balsamic vinegar, greek yogurt, mayonnaise and honey. Whisk together and taste.  Add kosher salt and pepper to taste

4. Toss the dressing with the fennel, apples and celery root.  

5. Eat immediately, or chill for up to two days. (It tastes best after being dressed for about 1 day)

6. Add the parsley before serving.

Eat, Drink & Be Yummy!

Individual Carrot & Herb Pate

I belong to a great cooking forum on Facebook. The group is made up (mostly) of Russian men and women, but it's most active participants are women. It's very motivating to be part of this group of dynamic cooks.

Individual Carrot & Herb Pate

Recently, one of the members suggested an Iron Chef-like challenge. A secret ingredient would be chosen and then whichever members wanted to participate would their creations a few days later. The first ingredient? Carrots!

If you think about it, carrots are kinda boring (no offense, carrots). They're an outstanding support player (yay mirepoix!!!) but outside of a standard carrot side dishes and carrot cake, they're rarely the star of the show. I loved this challenge because it forced me to look at this simple ingredient in a totally different way. 24 hours after the ingredient was named, I was losing sleep over choosing the one way that I would present it. I requested the ability to post multiple dishes, but was rebuked. I compared my internal dilema to being asked which child I love more... but more difficult.

Finally, I decided to make everything that I wanted to make and then post the picture that I liked the most... but I still get to blog about them all. Quite possibly the best part of this particular dish was that the kids loved it. They said, "hey... it kinda tastes like cheese."

NOTE: Photos are taken of a half batch.

Getting ready with Tofu, Thyme, Tarragon & Carrots
(carrots don't start with a "T", but we still brought them to the party!)

Boiling the peeled carrots

When you grease the lined cookie sheet, grease the cupcake form.
Roast up those carrots!
(I just fold up a napkin into a small square. See it on the left of the muffin pan?)

forgot to include these in the first picture. White miso paste and some apple cider vinegar.

Roasted carrots (they're pretty, right?!)

Herbs. Thyme on the left and tarragon on the right.

Throw all ingredients, except for the herbs, into a blender
(or tall container if you're using an immersion blender)

Puree until smooth

Fill cupcake tray using a #20 ice cream scoop (3 tablespoons)

Bake at 325 degrees for 40 minutes, until center is set.

Carrot Pate with Radish Garnish

Official Taste Testers (drinking Carrot Creamsicle Milkshakes!)

Light + Yummy = Guilt Free

Individual Carrot & Herb Pate

Makes 12 individual pates

Ingredients

1 pound carrots, peeled
2 tablespoons butter, room temperature
2 tablespoons apple cider vinegar
2 tablespoons white miso
1 package silken tofu
2 tablespoons cornstarch
1 tablespoon salt
1 teaspoon thyme, removed from stem and finely chopped
1 teaspoon tarragon, removed from stem and finely chopped
Kosher Salt & Pepper to taste

Directions

Preheat oven to 450 degrees.

1. Cook carrots, covered in salted water until tender.
2. Line a baking sheet with foil and grease with olive oil. At the same time, grease a cupcake tin (with 12 molds) with oil.
3. Drain carrots. Place on prepared baking sheet. Roast in the bottom 1/3 of the oven for about 12 minutes. Turning carrots half way through.
4. Remove carrots from oven. Reduce temperature to 325 degrees.

5. Place carrots and all remaining ingredients, except for herbs, into a blender (or a tall container if using an immersion blender). Blend until thick puree forms.
5. Add herbs and use a wooden spoon to combine. Taste. Add salt and freshly ground pepper to taste.
6. Using an ice cream scoop (#20 size is 1.5 ounces = 3 tablespoons), fill all 12 greased cupcake vessels.

7. Bake for 40 minutes, until center of each cake is set.

8. Cool on a wire rack and then refrigerate for at least 2 hours or overnight. 

9. Remove each pate gently, using a plastic knife (don't scratch the nonstick coating of the muffin tin). 

10. Serve with toast points and thinly sliced radish or cucumber with a sprinkle of salt on top.

Eat, Drink & Be Yummy!

Chickpea & Edamame Salad

I always knew that wine and cheese (and women!) get better with age. I'd like to officially propose the addition of this salad to the list. The first day you make it, it will be delicious. The day after, it will taste even better and by the third day you're going to wish that you didn't eat so much on day 1 & 2! This is a great salad to make at the beginning of the week and then enjoy throughout as a snack or as a meal.

Chickpea & Edamame Salad with Carrots, Red Peppers and Dried Cranberries

I set out to recreate Pret-A-Manger's Chickpea and Edamame Salad Pot and ended up with so much more! It has subtle textures: a little crunchy, soft and chewy. Fantastic flavor, hitting on sweet, sour and savory notes. This colorful and healthful salad is a huge hit with the kids, a great option for dinner parties and holds up really well for potlucks. 

Chickpeas, Carrots, Edamame & Cranberries

One red pepper, diced

All salad ingredients into one bowl.

Trying to get "the shot"

Chickpea & Edamame Salad

Chickpea and Edamame Salad

Adpated from Mother Thyme

Serves 10-12 as a side

Ingredients

Salad

3 15.5oz cans chickpeas (garbanzo beans) rinsed and drained
2 1/2 cups shelled edamame (soy beans)
1 red pepper, diced
3/4 cup carrots, diced
1/2 cup dried cranberries

Dressing
4 tablespoons canola oil
4 tablespoons olive oil
4 tablespoons white balsamic vinegar
1 tablespoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher Salt (about 1 1/2 teaspoons)

Freshly Ground Pepper (about 15 turns of the grinder)

Directions

1. In a large bowl combine chickpeas, edamame, red pepper, carrots and dried cranberries. Set aside.

2. In a small bowl combine dressing ingredients. Add kosher salt and pepper to taste (I've indicated what works well for us).

3. Add dressing to salad and toss to combine. Taste and adjust seasoning, if needed.

4. Serve at room temperature or chilled. 

5. Will keep in an air tight container in the refrigerator for up to 4 days.

Eat, Drink & Be Yummy!

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