Miso tahini dressing-by Aveline kushi

1 Tsp miso

3 Tsp tahini

1 Tsp grated onion

1/2 Cup spring or filtered water

Mix all the ingredients together with a suribachi

-I mix this in a bowl with a fork.

-Great poured over any cooked or raw vegetable

Mixed Pressed Salad-by Aveline Kushi

1/2 Head medium-sized cabbage, shredded

2 Carrots, sliced or shredded

1 Bunch red radishes, sliced, plus radish tops, thinly sliced

2 Tbsp sea salt

Mix the vegetables and salt together and press for 30-45 minutes. The pressure may be reduced as the water starts to come out. Before serving, squeeze out the remaining water by hand and, if the mixture is too salty to the taste, rinse briefly.

Yay! Week 3! Well done everyone! So what has been you or your families favorite dish so far?  My children loved the maki sushi and the noodle dishes, they called the tempeh dish “Tempeh nuggets” , my brother came for a visit and really liked the radish dish and of course the pancakes were a big hit!

Wakame cucumber Salad – by Aveline Kushi

1-11/2 Cups spring or filtered water

1 Cup sliced soaked wakame

2 Cups cucumbers, halved and sliced

Tamari soy sauce

Brown rice vinegar

Grated fresh ginger

Put the water in a pot and bring it to a boil. Add the wakame and simmer for 1-2 minutes. Drain the wakame and allow it to cool. If the wakame is hard, cook it for a total of 3-5 minutes. Put the cucumbers in a bowl, add the wakame, and mix. Prepare a sauce by mixing a small amount of tamari soy sauce, brown rice vinegar, and grated fresh ginger. Pour the sauce over the wakame and cucumbers and mix.

-I used about half the wakame. Wakame is not a favorite of my kids, they like it best if chopped very fine and in smaller amounts.

What a busy summer! Here we are back in New Haven and it’s fall again. My family and I traveled home to beautiful Prince Edward Island for the summer.I had so much fun catching up with friends and spending time with family. I also had the pleasure of working at my mother’sflower farm , at the Charlottetown farmers market and at Ship to shore restaurant .

The kids had a blast going to the beach, playing in their new playhouse(built by Grampa) . They also went to horse camp. Pan and I love being able to stay at our farm in the country , but boy does it go by fast…..

Back  in Connecticut I’m always surprised by the warm fall weather. It is like having a second summer, and there are many orchards and farms still offering fresh fruit and vegetables. Here are a few recipes that feature fresh local  New England produce.

ROASTED BEET SALAD

1lb small beets
2 tbsp sesame oil
Sea salt and pepper
5 lg shallots,peeled and sliced in half
2 oranges,peeled and cut into wedges/sections
1/2 cup cilantro, washed and minced
1tbsp toasted sesame seeds
1 tsp ginger juice
1/2 cup orange juice
Set oven at 400
Cut stems off beets, do not peel. Line a baking sheet with tin foil and toss beets with 1/2 the oil and salt and pepper to taste. Roast for 25 min. mix shallots with remanding oil and add to beets and roast 20 more min.
mix beets and shallots with remaining ing.
enjoy:)

Kale and Tofu Salad

1lb firm tofu, sliced into 8 rectangles

sesame oil

1 lg bunch lacinato kale

1 tbsp toasted sesame seeds

1/2 cup parsley , minced

1-2 green onions, minced

Miso dressing

In a cast iron frying pan , fry tofu till golden on both sides in 1 tbsp of sesame oil. Set aside and cool on a paper towel. Cut into cubes.

Wash kale and thinly slice the entire leaf, mix with ,sesame seeds, parsley, onions and miso dressing. Top with tofu and serve.

Raspberry Mustard Dressing

1/2 cup extra virgin olive oil

1/4 cup apple cider vinegar

2 tbsp Unsweetened raspberry jam

11/2 tbsp dijon mustard

1 tbsp sesame seeds or 1/2 tsp toasted sesame oil

(a little splash of maple syrup can be added)

Blend all ingredients until smooth and creamy

keep in the fridge

Miso dressing

11/2 tbsp barley miso

2 tbsp rice vinegar

2 scallions, finely chopped

1/2 cup boiling water

Dilute miso in boiling water. Let sit until mixture has cooled. add rice vinegar and onions.

Umeboshi green onion dressing

1/4 cup olive oil

1/4 cup sesame oil

1/4 cup umeboshi vinegar

1 tbsp lemon juice

2 whole bunches of green onions

1/2 water

Blend all ingredients until smooth