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.
Kale and Tofu Salad
1lb firm tofu, sliced into 8 rectangles
1 lg bunch lacinato kale
1 tbsp toasted sesame seeds
1/2 cup parsley , minced
1-2 green onions, minced
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.