Bosc pear, firmly ripe
8 black mission figs, quartered (if in season)
Lemon Brown Sugar Dressing
Makes scant ½ cup
3 tablespoons fresh lemon juice
3 tablespoons light brown sugar
½ teaspoon kosher salt
1 teaspoon soy sauce
Fresh cracked black pepper, to taste
¼ cup peanut oil
step 5 Gently toss the pears in the leftover dressing and grill. Place them at a 45-degree angle and grill for 1 minute; then turn them 90 degrees and grill for one more minute to get a crosshatch. Grill on the other side in the same manner and remove the pears to a plate.
step 6 Plate them by laying down a bed of cabbage. Lay the pears (and the figs, if youâre using them) over that and sprinkle with the walnuts. Serve.
Pea Tendril and Daikon Noodle Salad
I love this recipe because it looks super fancy, but itâs super easy. I realize pea tendrils are seasonal and hard to find, so you can use any delicate, small-leaved salad green. Iâve given some suggestions in the recipe, but use whatever you find or that inspires you. Pea tendrils are particularly nice, though; look for them in early June. I recommend you serve this salad with chopsticks if you have them. They make the salad easy and fun to eat, and it plays well with the Asianthemed ingredients.
Pea Tendril and Daikon Noodle Salad
Makes 4 servings
step 1 Make the dressing by whisking together the soy sauce, soy milk, sesame oil, agave nectar, vinegar, ginger, cayenne pepper, and black pepper. Then slowly drizzle in the canola or peanut oil while whisking vigorously, until emulsified. You can do this in a running blender or food processor if you prefer. Chill until ready to use.
step 2 Using a regular vegetable peeler, shave off long ânoodlesâ from the daikon radishes. Turn the daikons while shaving to get fairly consistent widths; if you stay in the same place for too long your noodles will get wider and wider!
step 3 Toss the noodles gently with the pea tendrils or chosen greens, then pile high on the serving plates. Arrange if desired, and add more greens on top if needed. Sprinkle with sesame seeds and drizzle with dressing. Serve immediately!
Ingredients
Sesame Soy Dressing
Makes approximatelycup
3 tablespoons soy sauce
2 tablespoons soy milk
1 tablespoon toasted sesame oil
1 tablespoon agave nectar
1 tablespoon apple cider vinegar
¼ teaspoon powdered ginger (or 1 teaspoon fresh ginger, or to taste)
1 small dash cayenne pepper
Black pepper, to taste
6 tablespoons canola or peanut oil
2 daikon radishes, about 6 to 7 inches long and 2 inches in diameter, peeled
4½ cups of pea tendrils (or substitute baby spinach, watercress, mâche, or arugula)
Black sesame seeds, for garnish
chapter five
Side Dishes and
Light Meals
Apple Cider Brussels Sprouts
I didnât know I liked Brussels sprouts until I was an adult. I think they get a bad rap, so if you havenât tried them for a while, give this recipe a go. If you overcook sprouts, you bring out their unpleasant tasting and smelling sulfur compounds. This method leaves the sprouts crisp and sweet, with a slightly nutty aftertaste. This is my absolute favorite way to eat sprouts!
Apple Cider Brussels Sprouts
Makes 2 to 4 side servings
step 1 Trim the ends off of the Brussels sprouts, remove loose and blemished leaves, and then halve.
step 2 Heat the oil in a very large sauté pan, allowing the pan to get really hot, but not smoking. Place the Brussels sprouts in, cut side down, and let them cook for 1 to 2 minutes until seared with some color but not cooked through. Turn down the heat to medium low, add the apple cider, and cover. Cook for 4 minutes, or until just tender; a knife inserted into the stem should go in with a little resistance, and the Brussels sprouts should be bright green. Remove them from the pan with a slotted spoon and place them into a large bowl, leaving the liquid behind in the pan. If a couple of stray leaves remain, thatâs fine.
step 3 Turn
8 black mission figs, quartered (if in season)
Lemon Brown Sugar Dressing
Makes scant ½ cup
3 tablespoons fresh lemon juice
3 tablespoons light brown sugar
½ teaspoon kosher salt
1 teaspoon soy sauce
Fresh cracked black pepper, to taste
¼ cup peanut oil
step 5 Gently toss the pears in the leftover dressing and grill. Place them at a 45-degree angle and grill for 1 minute; then turn them 90 degrees and grill for one more minute to get a crosshatch. Grill on the other side in the same manner and remove the pears to a plate.
step 6 Plate them by laying down a bed of cabbage. Lay the pears (and the figs, if youâre using them) over that and sprinkle with the walnuts. Serve.
Pea Tendril and Daikon Noodle Salad
I love this recipe because it looks super fancy, but itâs super easy. I realize pea tendrils are seasonal and hard to find, so you can use any delicate, small-leaved salad green. Iâve given some suggestions in the recipe, but use whatever you find or that inspires you. Pea tendrils are particularly nice, though; look for them in early June. I recommend you serve this salad with chopsticks if you have them. They make the salad easy and fun to eat, and it plays well with the Asianthemed ingredients.
Pea Tendril and Daikon Noodle Salad
Makes 4 servings
step 1 Make the dressing by whisking together the soy sauce, soy milk, sesame oil, agave nectar, vinegar, ginger, cayenne pepper, and black pepper. Then slowly drizzle in the canola or peanut oil while whisking vigorously, until emulsified. You can do this in a running blender or food processor if you prefer. Chill until ready to use.
step 2 Using a regular vegetable peeler, shave off long ânoodlesâ from the daikon radishes. Turn the daikons while shaving to get fairly consistent widths; if you stay in the same place for too long your noodles will get wider and wider!
step 3 Toss the noodles gently with the pea tendrils or chosen greens, then pile high on the serving plates. Arrange if desired, and add more greens on top if needed. Sprinkle with sesame seeds and drizzle with dressing. Serve immediately!
Ingredients
Sesame Soy Dressing
Makes approximatelycup
3 tablespoons soy sauce
2 tablespoons soy milk
1 tablespoon toasted sesame oil
1 tablespoon agave nectar
1 tablespoon apple cider vinegar
¼ teaspoon powdered ginger (or 1 teaspoon fresh ginger, or to taste)
1 small dash cayenne pepper
Black pepper, to taste
6 tablespoons canola or peanut oil
2 daikon radishes, about 6 to 7 inches long and 2 inches in diameter, peeled
4½ cups of pea tendrils (or substitute baby spinach, watercress, mâche, or arugula)
Black sesame seeds, for garnish
chapter five
Side Dishes and
Light Meals
Apple Cider Brussels Sprouts
I didnât know I liked Brussels sprouts until I was an adult. I think they get a bad rap, so if you havenât tried them for a while, give this recipe a go. If you overcook sprouts, you bring out their unpleasant tasting and smelling sulfur compounds. This method leaves the sprouts crisp and sweet, with a slightly nutty aftertaste. This is my absolute favorite way to eat sprouts!
Apple Cider Brussels Sprouts
Makes 2 to 4 side servings
step 1 Trim the ends off of the Brussels sprouts, remove loose and blemished leaves, and then halve.
step 2 Heat the oil in a very large sauté pan, allowing the pan to get really hot, but not smoking. Place the Brussels sprouts in, cut side down, and let them cook for 1 to 2 minutes until seared with some color but not cooked through. Turn down the heat to medium low, add the apple cider, and cover. Cook for 4 minutes, or until just tender; a knife inserted into the stem should go in with a little resistance, and the Brussels sprouts should be bright green. Remove them from the pan with a slotted spoon and place them into a large bowl, leaving the liquid behind in the pan. If a couple of stray leaves remain, thatâs fine.
step 3 Turn
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