Simply Real Eating by sarah Adler

Author:sarah Adler
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2019-12-19T16:00:00+00:00

Thai Crab Cucumber Salad

Makes 2 servings

Green papayas are often found at specialty markets, but daikon radish makes a great and slightly spicy replacement that’s more widely available. You’ll need a box grater and julienne peeler, ideally, for this recipe—if you don’t have one, a regular vegetable peeler can be a good backup. (See photograph on page 96.)

2 large daikon radishes, or 1 large green papaya

2 English cucumbers

½ cup cherry tomatoes, halved

½ cup chopped fresh basil, plus more for garnish

¼ cup chopped fresh parsley, plus more for garnish

¼ cup crushed roasted peanuts, plus more for garnish

4 ounces fresh cooked crab, shrimp, or chicken

Lime wedges for garnish (optional)

Dressing

Juice of 1 lime

1 tablespoon Asian fish sauce

1 tablespoon pure maple syrup or honey

Sea salt

Freshly ground black pepper

Peel the daikon radishes or green papaya and the cucumbers. Grate the daikon or papaya with a large box grater, and julienne the cucumbers. Set both in a colander to let any excess water drain.

Prepare the dressing: Whisk together all the dressing ingredients in a small bowl, adding sea salt and pepper to taste.

Layer the daikon or papaya and cucumber into individual serving bowls, topping with the tomatoes, herbs, peanuts, and crab, if using. Drizzle with the dressing. Garnish with lime wedges and additional peanuts and herbs, if you wish.

Cozy Roasted Parsnip Soup

Makes 4 to 6 servings

This soup is so creamy and comforting, but so simple to make. If you can’t find parsnips, use carrots or a large head of cauliflower in their place.

Olive oil

1 leek

1 large or 3 small parsnips (about 6 ounces)

2 russet potatoes or 6 small Yukon gold (about 6 ounces)

2 teaspoons sea salt

1 teaspoon freshly ground black pepper

4 cups organic chicken or vegetable stock

1 tablespoon grass-fed butter, ghee, or olive oil

Heat a bit of olive oil in a large stockpot over low heat. Cut off the top and bottom ends of the leek, and slice the stalk in half lengthwise so you have two equal pieces. Place each piece, cut side down, on a cutting board and slice thinly into equal-size pieces. Rinse in a colander to release any excess dirt. Pat dry. Add to the stockpot to caramelize.

Meanwhile, wash and peel the parsnips and potatoes, then chop into similarly sized pieces. When the leek has slightly browned, add the parsnips, potatoes, sea salt, pepper, and stock. Cover and bring to a boil, then lower heat to medium-low and cook for 10 to 15 minutes. Add the butter.

Transfer the soup to a blender and puree. Season with additional sea salt and pepper, if desired.

3-Ingredient Tomato Soup

Makes 2 to 4 servings

For how few ingredients this soup requires, the flavor is so delicious. Feel free to add your own additions as you have time, such as some extra garlic to the roasting process, some basil into the puree, or pulled chicken, organic sausage, or spinach to serve. For a more varied texture, blend half of the soup and leave the other half chunky.

8 Roma tomatoes, seeded and sliced

2 cups cherry tomatoes

2 leeks, sliced

Olive oil

Sea salt

Freshly ground

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.