Fall Slaw with Lemon Tahini Dressing

IMG_7008 (3)At first I fear the change of seasons. Did I fit in everything I wanted to in the past season> The answer is always no. But sure enough I come to appreciate the change of pace and all the joy a new season brings with it. Autumn is a time to slow down, bake, and drink tea, while still enjoying some warm days and abundant produce. It is the perfect time to make those crossover recipes with summer ingredients and fall flavors.

My full Potter Hill share this week was Tokyo Bekanna, kale, chard, salad turnips, tomatoes, eggplant, lettuce, peppers, onions, and zucchini. I used the chard and white onions in an autumnal soup with mushrooms and quinoa. The salad turnips and lettuce went into a simple salad paired with crispy avocado tacos. The tomatoes, peppers, and red onion were the base of an epic panzanella from Six Seasons (the tomato was my edit).  Panzanella is not usually my favorite dish, but this one had me rethinking my opinion. I finally got around to baking with zucchini (better October than never!!) and made chocolate zucchini muffins from Good and Cheap (page 21). Roasted Eggplant and Tomato Soup is perfect for this time of year.

Fall Slaw with Lemon Tahini Dressing

Adapted from The First Mess

This is a great base for veggie burgers. I made the sweet potato quinoa patties from the inspiration recipe alongside. These quinoa cauliflower patties and these chickpea cauliflower burgers are also great options. Tokyo Bekanna is a light cabbage that adds great crunch to this slaw without being as fibrous as a normal cabbage. You could use cabbage, chard, or more kale in its place.

  • 1/3 cup tahini
  • 3 tablespoons lemon juice
  • 1 clove garlic, grated
  • 1 teaspoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 bunch kale, stemmed and shredded (about 3 cups)
  • 1 bunch Tokyo Bekanna, shredded (about 3 cups)
  • 1/4 cup chopped dill
  • 1/4 cup chopped parsley

Put the tahini, lemon juice, garlic, olive oil, Dijon, honey, salt, and water in a blender or food processor and blend to combine. Taste and adjust to your preferences. It should be very lemony, as it will mellow on the greens. In a large bowl combine kale, Tokyo Bekanna, dill, and parsley. Top with dressing and massage into the greens. Let sit for 15 minutes before serving.

 

Celeriac slaw with apples, herbs, and horseradish

celeriac slawI know “slaw” probably makes you think of summer, but this one is firmly rooted in fall. Celeriac (or, celery root) tastes like a celery-scented potato. Unlike a potato, it is fine to eat raw. It makes an excellent pair with autumn apples – the crisper and tarter, the better. Tossed in a bright dressing with lemon, mustard, horseradish, and yogurt (for creamy contrast), it would be excellent alongside a pork chop .

My Potter Hill CSA share share was celeriac, perpetual spinach, onions, potatoes, green peppers, spicy lettuce, purple turnips, and a handful of spicy peppers. This week has been a little lighter on cooking and heavier on aspiration from extra leftovers and lots of dinner work events. When I brought my share home I made a quick stir fry with some leftover eggplant, plus the perpetual spinach, turnip greens, and green peppers (using this sauce). I’m contemplating trying a fermented hot sauce with the medley of spicy peppers. I’m going to wait on cooking the potatoes since they will last a few weeks, but I am still dreaming about this harissa chicken with leeks and potatoes I made a few weeks ago (make it!!!!). I really only want to eat one green salad this time of year, which is spicy greens with a Dijon vinaigrette (like this one), toasted nuts, apples, and dried cranberries (autumnal AF). If you are looking for a festive meal for Halloween, I highly recommend these black and orange burrito bowls (or you could have the same fillings in tacos!).

Celeriac slaw with apples, herbs, and horseradish

Celeriac is pretty knotty, so I find it is easier to peel it with a knife than a vegetable  peeler. Slice off the stems if they’re still attached and some of the remaining roots on the bottom. Then use your chef’s knife (or a paring knife) to remove the outer 1/4 inch.

Adapted from Happyolks

  • 4 tablespoons of lemon juice, divided
  • 2 tablespoons Dijon mustard
  • 1 teaspoon honey
  • 3 tablespoons extra virgin olive oil
  • 4 tablespoons Greek yogurt
  • 2 heaping teaspoons prepared horseradish (if you have fresh definitely use that, but start with 1 teaspoon)
  • 1/2 teaspoon salt
  • 1/2 teaspoon(ish) fresh ground pepper
  • 2 celeriac (aka celery root), peeled
  • 2 apples (no need to peel)
  • 1 cup parsley leaves, roughly chopped

In a large bowl whisk together 3 tablespoons of lemon juice, Dijon, honey, extra virgin olive oil, Greek yogurt, horseradish, salt, and pepper.

Thinly slice the celeriac and apple into planks about 1/8″ thick, and then slice into matchsticks of the same thickness (alternatively, you can use a mandolin). In a small bowl toss the sliced apples with the remaining tablespoon of lemon juice.

Add the sliced celeriac, apples, and parsley to the bowl and toss to combine with the dressing. Salad is best immediately, but will last for a couple days (the apple just won’t be as crisp).

Rainbow slaw with beets, carrots, and radishes

Rainbow SlawThis recipe for a rainbow slaw is in the most recent issue of The Grafton News. It is based off of a recipe in Jerusalem that I’ve simplified. It really holds up well over a few days, and the cold water soak makes for supremely crunchy vegetables. The mild weather does not have me rushing to cook lots of soups and braised things, plus I always crave some vegetables to balance the Christmas cookies so there have been quite a few salads like this in my kitchen recently. The roots for this recipe came from my favorite nearby farm, so there is still local produce to be found!