Winter Salad with Prebiotics & Probiotics

8 cups mixed red & green cabbage, sliced

5 green onions(scallions sliced

5 fresh radishes, sliced

½ pound jicama julienned

1 crisp apple, quartered & sliced

parsley, rinsed and coarsely chopped

1/3 cup dried cranberries

parsley ¼ cup chopped

juice of one lemon

teaspoon fennel seed

Dressing

Natural yogurt 1 cup

2 tablespoons olive or nut oil

salt or honey as needed

The post-Thanksgiving festivities have ended and time to think about the best foods we can eat. A refreshing salad is the center an evening meal. These vegetables are full of vitamins and also rich in prebiotics from jicama and probiotics from yogurt and the optional touch of honey. Both prebiotics and probiotics play roles in our health. To greatly simplify in this draft Prebiotics are non-absorbable vegetables that feed probiotic bacteria and I think of them as forming a scaffolding for the growth of beneficial probiotics. Probiotics are the good bacteria that maintain a healthy digestive system. In any event this salad or one like is good for us all. Make substitutions, maybe add a few nuts, switch out dried cranberries for raisins, pears or oranges for apples but keep the jicama and yogurt.

 

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Indigo Rose Tomato Salad

This is our favorite salad using Indigo Rose OP Tomato, our new introduction for 2012. We had it nearly every day last summer and eagerly look forward to enjoying it again. Other small salad tomatoes can also be used but to my mind none are as beautiful as Indigo Rose in this delicious combination of taste and color. The deep purple exterior is rich in anti-oxidant anthocyanins and the interior of these 2” fruits is a rich bright red. The flavor is bright, tart and pleasant.

It is important to mention, Indigo Rose, the world’s first high anthocyanin tomato is a result of traditional breeding and selection over many years and not a result of genetic engineering. Bred at Oregon State University by Dr. Jim Myers, it is the result of growing out the best selections over more than a decade selecting for performance, coloration, and flavor. it is open-pollinated.
We are pleased to introduce this fine and unusual selection in 2012. We start our tomatoes from April 1 to April 15th and transplant around Memorial Day weekend.

Ingredients:

10-12 Indigo Rose Tomatoes (weight about 1.5 to 2 lbs.
3 tablespoons diced sweet onion
1 tablespoon white balsamic or red wine vinegar
1 tablespoon extra virgin olive oil (optional)
1/4 teaspoon salt
1/2 cup chopped parsley
6 ounces feta cheese (not non fat)

Directions: Cut each tomato into quarters. Gently combine tomatoes, onion, vinegar, oil, salt and parsley. Place in bowl and sprinkle with coarsely crumbled feta cheese. This salad is also very good with one or two tablespoons of chopped basil. Serve, this can be easily doubled and serves 3 to 8 depending on whether this is a dinner salad, with bread, or simply salad.

Pasta with Garlic, Olive OIl & Parsley or “Aglio et Olio”

Our Nichols Garlic harvest is beautiful this year and what’s better to serve than pasta featuring fresh from the field garlic? This is a simple side dish, rich in garlic flavor and aromas, a good extra virgin olive oil and plenty of chopped fresh parsley.

Serves 2-4                                                                               

Ingredients

1/2 cup chopped parsley

2 quarts boiling water with 1 teaspoon salt

6-8 oz of dry spaghetti or linguine

4 large cloves garlic, peeled and chopped

3 tablespoons extra virgin olive oil

Preparation is the key to this recipe. First rinse and chop parsley then set aside so you can give full attention to past and garlic as they cook. Peel and chop garlic and set aside.  Bring salted water to a boil and add pasta, gently stirring into water so it does not break or stick to pot.

Take a large skillet and heat to medium low temperature. Add olive oil and garlic, gently cooking with no trace of browning. If it’s cooking too fast lift pan from heat and reduce temperature. Garlic is cooked only until soft ands aromatic. Cook pasta in boiling salted water for 8 minutes, until barely tender. Scoop from pot and add to skillet with parsley. Gently combine ingredients and serve piping hot with a grating of fresh black pepper. This is traditionally served without cheese but add if you like. Garlic can be increased to suit your tastes but always cook slowly as it is retains the rich garlic flavor and aroma. Sprinkle with few red pepper flakes for a light flavor burst.

Walla Walla Onion Sandwiches

Sweet, juicy and mild, Walla Walla Sweet onions came from Corsica to this Eastern Washington valley in 1905. Today this large, delicately flavored heirloom is considered by many to be the world’s sweetest onion. We sow these seeds in August and use the thinnings all through spring. We spring plant onion starts. In June, bulbs mature and we enjoy them through the summer. Gardeners grow this celebrated onion from Southern Missouri to British Columbia, though only those grown in The Walla Walla Valley may be sold as the true onion. Our Nichols Garden Nursery seeds and onion starts come from a Walla Walla Family that has been growing these onions for many generations.
James Beard, a native Oregonian, pioneered the movement to use and celebrate local foods. He created this simple sophisticated canape’, ideal with summer drinks.
This sandwich has only five ingredients and is a snap to put together. The key is locating the right bread. It needs to be thinly sliced and firm. If you can find Pepperidge Farm thin white sandwich bread that works well. A loaf of brioche and some baguettes will be quite satisfactory. Avoid a standard slice of white sandwich bread, these are delicate tidbits.

Ingredients:
Thin sliced white bread cut into rounds with crusts removed. Rounds may range in size from 1″ to 3″. You will need two slices for each sandwich.
Unsalted butter at room temperature
Thinly sliced Walla Walla or other sweet mild onion. If you can successfully cut and remove a slice the diameter of your bread that works. If not, cut into quarters and make a small dainty pile on the bread.
Salt, sea or kosher
Mayonnaise…the real stuff is best
A pile of minced curly parsley,previously washed and removed from stems.
Preparation:
Lightly butter bread rounds, cover with onion, sprinkle with a touch of salt. Gently press on sandwich so pieces adhere. Cover the edges with a light coat of mayonnaise. Now roll the edges in parsley. You want a generous coating of parsley to get that herbal flavor balanced against the onion.
When I made these for our staff, Helen and I added a few nasturtiums for the photo. I came by a few minutes later to see only a few wilting nasturtiums remaining on the plate. Nasturtiums, I find are a good addition to these sandwiches when layered in with the onion but I wanted to give you the true James Beard onion sandwich.