from Super Natural Every Day
1/3 cup olive oil
1 tsp toasted sesame oil
2 tbs soy sauce
3.5 cups chopped kale
1.5 cup unsweetened large-flake coconut
2 cups farro, rice, or other grain
Heat oven to 350. Whisk together olive oil, sesame oil, and soy sauce. Put kale and coconut in a large bowl and mix with 2/3 of the olive oil mixture. Spread evenly across a baking sheet and bake for 15-18 min, until coconut is golden brown, stirring once or twice. Transfer kale mixture to a large bowl, toss with farro and remaining dressing, if desired.
Carrot and Parsley Salad
2-1/2 c. shredded carrot
2-1/2 c. chopped parley or parsley plus some cilantro leaves
Dressing:
3 T. olive oil
1 small clove garlic, pressed or minced
½ tsp. salt or to taste
2 T. fresh lemon juice
Pinch of cayenne (optional)
Place carrots and parsley in a serving bowl and set aside. Mix up the dressing ingredients and pour over the carrot mixture. Toss well and serve at room temperature or slightly chilled.
Chinese Radish Salad
12 trimmed radishes (~7 oz) or spring turnips
2 Tbsp plus 1 tsp Chinese light soy sauce
1 Tbsp distilled white vinegar (rice vinegar would be okay too)
1 tsp sugar
1/2 garlic clove lightly mashed, but left whole
3/4 tsp toasted sesame oil
Hit each radish with a potato masher or heavy cleaver (or something similar) to crush it lightly. A few pieces may fly off, but the radishes must stay whole. Put the soy sauce, vinegar, sugar, garlic and sesame oil in a bowl and mix well. Add the radishes and mix again. This salad may be served immediately or kept refrigerated in a closed jar for up to 2 weeks. This salad is also EXCELLENT with the spring turnips we have been receiving in our CSA. From Madhur Jaffrey's "World Vegetarian"