Happy Recipe Friday!
Today we are featuring two recipes from Jaime, the creator and brains behind the Seasonal Veg Head.
Hi there! I’m Jaime, author of the Seasonal Veg Head food blog! By day, I’m an administrative assistant at a university, and by night I cook and eat and blog about it! I currently live in southeast Missouri with my sculptor husband and “mini-me” son. Originally from Iowa, I grew up shucking corn and snapping green beans at the kitchen counter while pretending to host cooking shows. I’m a self-taught cook whose favorite food group is summer!
HOW I #LIVEMYHEALTH
I love veggies in a semi-obsessive way and think eating local, seasonal produce is the best way to #liveyourhealth! It’s better for the environment and in turn better for us all! A few years ago I helped start a downtown farmers market, and shortly after that I started a kids program at the market to teach them about nutrition and eating locally-grown food. Kids receive $2 in market tokens to buy fruits and veggies, so we’re putting the purchasing power in their own hands! I’m also a member of a CSA (Community Supported Agriculture) and frequently blog about the benefits of eating produce grown near you and by people you know.
ABOUT THE SEASONAL VEG HEAD
I started the Seasonal Veg Head as a way to keep track of and share seasonal-focused recipes and to expand my own food knowledge and cooking skills. Many of the recipes on the Seasonal Veg Head are completely plant-based or nearly so. I get so jazzed about veggies and love the challenge of finding and creating recipes based on what’s in season. I’m bit of a salad nut and love making fall and winter salads when kale, carrots, apples and citrus are in season. Here are two of my faves!
SHREDDED CARROT SALAD WITH CILANTRO AND LIME
- Servings: 2 – 4
- Time: 15 minutes
- Difficulty: easy
6 small to medium carrots, scrubbed clean and shredded with a vegetable peeler
handful of cilantro, chopped
toasted sunflower seeds
walnut oil or olive oil
Divide the carrot shreds among serving bowls. To each salad, add desired amount of chopped cilantro, toasted sunflower seeds, lime zest, cumin powder (roughly 1/8 – 1/4 teaspoon each) and course salt. Cut the lime in half and squeeze juice over each salad; one-half of lime per salad. Drizzle with agave nectar and walnut oil. Taste and adjust seasoning as desired.
Alternatively, you can add all the ingredients to a medium bowl, mix, and serve. Enjoy!
APPLE KALE SALAD WITH CURRY VINAIGRETTE
- Servings: 4 – 6
- Time: 15 – 20 minutes
- Difficulty: easy
1 bunch kale, tough stems removed
1 apple, cored and sliced thin
1/4 – 1/2 black Spanish radish (depending on size), julienned
1/2 cup toasted slivered almonds
1/2 cup dried cranberries
For the Curry Vinaigrette:
(makes about 1 cup)
1/4 cup maple syrup, warmed
1 Tablespoon course ground mustard
2 – 3 Tablespoons apple cider vinegar or white wine vinegar
1 Tablespoon curry powder
1 clove garlic, minced
1/2 cup olive oil
pinch of salt
Add all of the vinaigrette ingredients to a jar and whisk together or put the lid on shake vigorously; taste and adjust seasoning as desired (if you want it more acidic add more vinegar, if you want it less acidic add more olive oil).
Chop the kale and add it to a large bowl. Pour 1/4 cup of the vinaigrette over the kale and, using your hands, massage the dressing into the kale for a minute or two; let set for a few minutes to allow the dressing to soften the kale slightly. Add the remaining ingredients to the kale and add another 1/4 cup of dressing; stir to combine. Taste, and add more dressing if desired. You will have leftover dressing; it will keep in the refrigerator for about a week. Enjoy!