Autumn Salad Plate Moosewood Food

KRISTINA'S POTATO SALAD (REVISED MOOSEWOOD RECIPE)

Steps:

• In a small- med bowl mix together the mayonnaise, yogurt (or sour cream), parsley, dill, salt, pepper, mustard powder, tarragon and cider vinegar.
• Combine well with other ingredients in a larger bowl, cover and chill.

AUTUMN SALAD PLATE (MOOSEWOOD)

Steps:

• Preheat the oven to 400°F Lightly oil a rimmed baking sheet.
• Scrub the winter squash and peel it , if desired; otherwise keep skin on. Halve the squash through the stem end and scoop out the seeds. Cut the halves horizontally into 1/2" slices. Small squash give you nice crescents, but if the squash is large, cut the slices into halves or thirds. In a large bowl, toss the squash pieces with the oil. Lay the squash out on the prepared baking sheet about 1/2" apart, and sprinkle with salt. Bake until easily pierced with a fork, about 20 minutes. Remove from the oven and set aside to cool.
• While the squash bakes, spread the pepitas out on a small baking tray and, if they are not already salted, sprinkle with salt. Toast in the oven for about 5 minutes, or until somewhat puffed and crunchy. Set aside to cool.
• Slice or cube the cheese. Quarter the pears lengthwise, remove the core, and slice thinly. To keep the cut surfaces of the pears from turning brown, sprinkle them with lemon juice. Make the dressing (see instructions below).
• On a large platter or individual plates, make a bed of the greens. Arrange the roasted squash, pear slices and cheddar on top. Drizzle on the dressing and sprinkle with the toasted pepitas and cranberries.
• To Make the Pear-Thyme Dressing: Core the pear and cut it into chunks, no need to peel it.
• Put the pear, thyme, water, vinegar, salt and black pepper into a blender and puree. With the blender running, slowly pour in the oil.
• Taste, and add mustard and honey or maple syrup, if desired.

MOOSEWOOD CABBAGE SALAD

Steps:

• Whisk together all of the dressing ingredients and set aside.
• Combine the cabbage, bell peppers, celery and onions in a large bowl. Add the dressing and toss well. Chill for at least 15 minutes before serving.

MOOSEWOOD FRENCH RICE SALAD

Steps:

• Place the cooked rice in a large bowl. Steam the carrots, peppers, mushrooms and peas separately until tender but still firm (please don't overcook).
• Add the steamed vegetables, celery, and parsley to the rice. Whisk the olive oil, vegetable oil, lemon juice, garlic and herbs together. Pour the marinade over the vegetable rice mix and toss gently.
• Refrigerate until well chilled, stirring occasionally, so the marinade will flavor the rice.
• When ready to serve, garnish with tomato wedges and green olives along with any of the optional ingredients above.
• (Note: 1 have also topped with parmesan cheese but I have no idea how much I used - it was good!).

ROASTED AUTUMN HARVEST SALAD

Steps:

• Roast beets: Heat oven to 450 degrees. Place beets on a parchment-lined piece of aluminum foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 1/4 hours for larger beets. Let stand until cool enough to handle, then rub off skins with paper towels. Cut beets in half (or into quarters or sixths if large).
• Meanwhile, roast shallots, parsnips, and carrots: Toss shallots, parsnips, and carrots in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper. Spread in a single layer on a parchment-lined rimmed baking sheet and sprinkle with rosemary, tossing to coat. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer to a bowl.
• Prepare greens: Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel (or damp paper towels). Refrigerate until needed (this will help crisp the leaves).
• Toss vegetables and greens with vinaigrette: Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette. Toss beets separately with 1 tablespoon vinaigrette (to prevent their color from bleeding). Toss arugula with 2 tablespoons vinaigrette and season lightly with salt and a pinch of pepper.
• Compose salad and serve: Line a serving platter with arugula and arrange vegetables on top. Serve salad immediately.