Two of winter’s tastiest treats—squash and persimmon—come together in this healthy, colorful salad recipe. Ingredients Winter squash, 2 cups, sliced (after cooking) Fuyu persimmon (1 large or 2 small) Seeds from 1 pomegranate 2–3 cups kale (destemmed), cut or torn into bite-size pieces; or fresh salad greens 2–3 tablespoons olive oil 1–2 tablespoons vinegar (sherry, rice, or apple cider) Salt
Recipe by Tanya Milosevich INGREDIENTS 1–2 blood oranges 1–2 navel oranges 1–2 satsumas 2–4 tablespoons extra virgin olive oil 1–2 tablespoons balsamic vinegar, preferably aged Salt and pepper ½–1 cup salt-cured black olives, chopped (optional) Romaine lettuce heart leaves PREPARATION Supreme and deseed the citrus (see Cook’s note), and place segments in a bowl. Combine olive oil and vinegar in
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 medium-small winter squash (buttercup, acorn, butternut, kabocha, etc.), about 1/2–1 pound 4–6 medium-small potatoes, about 1 pound, well scrubbed (peels optional) 1 garlic clove, minced 1–2 tablespoons olive oil 1/2 teaspoon cumin Salt to taste 1/8–1/4 cup onion, minced (more or less to taste) 12-ounce can garbanzo beans, drained (optional for
Courtesy of Capay Valley Farm Shop INGREDIENTS 3 carrots, grated 1/2 small onion, diced 1 tablespoon olive oil 1/2 teaspoon lemon zest, grated (optional) 1/2 teaspoon lemon juice salt and pepper to taste PREPARATION In a bowl, toss the carrots, onion, lemon juice and zest. Season with salt and pepper to taste.
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS ½ cup currants, de-stemmed 2–3 cups cooked grains of choice (brown rice, wild rice, quinoa, etc.) 4 cups kale, roughly chopped into 1-inch pieces (see cook’s note) 1 cup cherry tomatoes, halved 1 peach, sliced into ¼-inch thin wedges ½ cup cucumber sliced into ¼-inch thick rounds and halved ¼ cup mint,
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 pound fresh fava beans 1 head green garlic, minced 1 bunch kale, de-stemmed, and chopped into 1-inch pieces 2 carrots, thinly sliced on the diagonal, about 1/8-inch thick 3 tablespoons olive oil 1/4 teaspoon salt 3 tablespoons water or white wine 1–2 tablespoons balsamic vinaigrette 2 tablespoons minced fresh herb such
INGREDIENTS 1 large or 2 small zucchini, cut into ribbons (about 3 cups) 2–3 medium beets, roasted and cut into bite-size wedges 2–3 shallots, minced 1 cup carrots, shredded 1 1/2 cups snow peas, cut into 1-inch pieces 3 tablespoons lemon juice 1/4 cup olive oil 1/2 cup fresh minced herb leaves, such as basil or parsley; or 1/4 cup
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 3 cups cooked chickpeas (garbanzo beans), canned or fresh One grapefruit, supremed (see Cook’s note) 1/2 cup basil, chiffoned One fennel bulb, sliced (see Cook’s note) 1/3 cup shallot, minced DRESSING 1/2 cup olive oil 1/4 cup balsamic vinegar 1/2 teaspoon salt Freshly ground pepper to taste PREPARATION In a large bowl,
Recipe by Rebecca Dienner for The FruitGuys Ingredients 2 cups cabbage, thinly sliced 1 cup carrots, grated 1 cup mild radish (such as daikon or watermelon radish), yacon root, jicama, and/or a crisp apple, sliced into matchsticks (peel jicama/yacon root) 1 cup orange, Cara Cara, grapefruit, or another sweet citrus, supremed (see Cook’s note) ¼ cup shallot or onion, minced
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2–3 cups Brussels sprouts*, thinly sliced or shredded (in a food processor or by hand) 1 cup crisp apple, thinly sliced 1/2 cup carrot, grated (optional) 2 cloves garlic, minced or very thinly sliced 1 tablespoon olive oil 2 tablespoons lemon juice or apple cider vinegar 1 teaspoon wholegrain mustard (optional) Salt
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS Two apples, sliced into bite-sized pieces (peels optional) 1 cup potatoes, thinly sliced into bite-sized chunks about 1/4-inch thick 1/2 cup carrots, thinly sliced on the diagonal about 1/4-inch thick 1/4 cup onion, minced or very thinly sliced 1/4 cup celery, thinly sliced or chopped (optional) 1/3 cup chopped walnuts (optional) 2
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS Beets, 2–3 large or 4–6 small, trimmed and well cleaned ½ cup onion, thinly sliced (yellow, white, red, or green) 2 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon lemon zest Salt and pepper to taste Optional additions: Sliced orange, tangerine, or grapefruit; sliced avocado; fresh chopped herbs; toasted walnuts or
Recipe by The FruitGuys BASIC INGREDIENTS One bunch kale (stems removed), washed thoroughly and spun or patted dry Two tablespoons–1/4 cup extra virgin olive oil Juice of 1/2 lemon (or sub one tablespoon balsamic or red wine vinegar) Two teaspoons honey or agave (optional if a sweet dressing is preferred) Salt and pepper to taste OPTIONAL EXTRAS One avocado, diced
Adapted from eatdrinkbetter.com Image courtesy of Blue Moon Acres, Buckingham, PA INGREDIENTS 2–3 cups fresh pea greens Vinaigrette 2 tablespoons grapeseed, olive, or walnut oil 1/2 teaspoon dark sesame oil 1 tablespoon rice wine vinegar 1 teaspoon soy sauce PREPARATION Gently wash and dry pea greens (salad spinner or paper towels). Whisk or mix vinaigrette ingredients together to emulsify. Drizzle
Adapted from justvegetablerecipes.com INGREDIENTS ⅔ cup carrot, grated ⅔ cup apple, grated (peel is optional) ⅔ cup raw turnip, peeled and grated Several full lettuce leaves Dressing 2 tablespoons fresh lemon juice 1 tablespoon olive oil 1 teaspoon honey or agave (optional) Salt and pepper to taste PREPARATION Combine grated carrot, apple, and turnip in a medium-sized bowl. Mix dressing
Recipe by Tanya Milosevich INGREDIENTS 2–3 watermelon radishes, sliced or julienned 2–3 carrots or 1 kohlrabi bulb, grated 1 bunch dandelion greens or living spicy Asian greens (roots removed) Salt and freshly ground black pepper Dressing Option 1: Sesame Vinaigrette 1/4 cup sesame oil 3 tablespoons of rice wine vinegar 1 clove garlic, minced 1 teaspoon minced ginger 1 teaspoon
Adapted from seasonalchef.com INGREDIENTS 2 tablespoons apple cider vinegar 2 tablespoons coarse mustard 2 teaspoons honey 1 shallot, chopped ½ teaspoon pepper ¼ cup canola oil 1 celeriac root 2 tablespoons lemon juice 2 apples, grated or finely julienned 1 cup radish, thinly sliced ⅓ cup plain nonfat yogurt ¼ cup red onion, finely diced (optional) 2 cups spinach or
Courtesy of Tanya Milosevich INGREDIENTS 1 head red cabbage, cut in half and sliced thin 3 carrots, grated 4 green onions, including some of the green, sliced thin Generous pinch of salt 1/2 cup chopped pecans, toasted Orange vinaigrette, recipe follows PREPARATION Toss the cabbage, carrots and green onions together in a bowl with a little salt. Add the orange
Adapted from the traditional French recipe by Tanya Milosevich INGREDIENTS 1 head red butter lettuce, washed, dried, and torn into large pieces 2 to 3 yukon gold potatoes, steamed until tender 1 basket cherry tomatoes 1/4 pound green beans, steamed until tender 2 eggs, hard-boiled and cut in quarters 1 can tuna packed in olive oil, optional Vinaigrette, recipe follows
Recipe courtesy of Tanya Milosevich INGREDIENTS 1 globe eggplant 1 bunch cherry tomatoes 1 8 oz ball of fresh mozzarella, sliced crosswise 1/4 cup extra virgin olive oil 6 to 8 leaves fresh basil, torn into small pieces, or cut into chiffonade strips Salt, pepper to taste PREPARATION Prepare grill (or broiler) on medium-high. Slice eggplant crosswise about 1/4 inch
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