Today's recipes features three things from this past week's Chow Locally share box:
I'itoi Onions from Maya's Farm - I'itoi onions have a ing history in Arizona having been traditionally grown by Native Americans such as the Tohono O'odham for centuries. Store in the crisper drawer. My note: we have had great luck growing this variety in our garden. The onions from last year gave us a whole new crop this year.
Mixed Bell Peppers from Crooked Sky Farms - Bell pepper are a great way to add crunch to salads and stir fries, or simply to slice up and add to lunches as a snack.
Yalo Pears from Sleeping Frog Farm - Yali (Asian) pears can be stored on the countertop or in the fridge. They are slightly crispier than regular pears, so they make for a delicious crunchy snack! My note: The texture vaguely reminded me of jicama.
I got some gorgeous kale at the farmers market and had some nice radicchio left over from a previous dish. I added some almonds for extra calcium and protein and voila, a full meal salad! The dressing I used was a variation from this post. I added a little tahini to make it creamier and boost the nutrients a bit. I love how the hint of sweetness of the pear contrasts the slight bitterness of the radicchio in this salad.
Asian Pear Salad with Miso Ginger Dressing
Makes 2 Entree Salad or 4 side salads
1 small bunch kale (about 4 cups), torn into bite sized pieces
1 recipe Miso Ginger Dressing (recipe below), separated
1 small head radicchio (about 1 cup, can sub regular red cabbage)
2 Asian pears, halved, cored and thinly sliced
1 bell pepper (any color but green), diced small
2 I'itoi or green onions, thinly sliced
1/4 - 1/2 cup raw almonds (I like more than less)
1 medium avocado, diced
In a large bowl, massage kale with 1/4 cup Miso Ginger Dressing. Toss in radicchio, pears, bell pepper almonds and green onions. Taste and add more dressing and salt and pepper to taste. Gently toss in diced avocado. Serve immediately.
Miso Ginger Dressing
Makes approximately 1/2 cup
1 tablespoon red miso
2 tablespoons brown rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon tahini
1 tablespoon low sodium tamari or soy sauce
1 tablespoon fresh lemon juice
1 teaspoon fresh ginger, grated
Add all ingredients to blender. Blend until smooth. Can store in an airtight container in the fridge for up to a week.