Preheat oven to 300˚.
Clean the seeds by rinsing away any meat from the pumpkin. Pat dry.
Toss the seeds with the cinnamon, vanilla and salt until well coated.
Spread evenly on a cooking sheet & cook in oven for about 30 minutes.

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1/2 lb. carrots (3 medium), coarsely chopped
1/4 cup water
1/4 cup chopped peeled fresh ginger
1/4 cup chopped shallots
1/4 cup apple cider or rice vinegar
1 Tbsp. soy sauce (GF)
1 Tbsp. Asian sesame oil
1/8 tsp. salt
1/2 cup extra virgin olive oil

Pulse carrots and water in a blender until finely ground, almost puréed.
Add chopped ginger, chopped shallots, rice vinegar, soy sauce and sesame oil, and pulse until ginger and shallots are minced.
With motor running, add olive oil in a slow stream.
Thin dressing with additional water if desired.

Dressing keeps, covered and chilled, for one week.

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Dressing

• 1/8 cup apple cider vinegar
• 1/2 cup extra-virgin olive oil
• 1 tsp. Dijon mustard

Cook the bacon 8 to 10 minutes, or until crispy on both sides. Remove from heat, drain and set aside.

Lay the radicchio and romaine in one even layer on the largest plate you’ve got. Blend the ingredients for the dressing.

Assemble the salad by arranging the other ingredients over the romaine and radicchio. Drizzle dressing over all. Garnish the entire plate with chives, black olives and a sprinkle of parsley.

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• 1 cup orange juice
• 1/2 cup yogurt
• 1/2 cup olive  oil
• 3 Tbsp. red wine vinegar
• 3 Tbsp. horseradish
• 2 Tbsp. fennel  seeds
• 3 beets
• 4 leeks, cut in half and sliced into half-moons
• 4 Tbsp. olive oil 
• 2 bunches watercress, cut into small pieces 
• 1 head radicchio, chopped up or sliced
• Pomegranate seeds or goat cheese, for garnish

In a small saucepan, bring the orange juice to a boil and simmer, reducing to 1/2. Remove from the heat and allow to cool. Fold in the yogurt. Add the oil and whisk in the vinegar, horseradish and fennel seeds. 

Place beets in a pan with boiling water and cook for about 20-30 minutes, depending on how big they are. They should be firm when a fork inserted, not too soft but not too raw. Once cooked, run under cold water until cooled, then peel and slice.

Heat the oil in a skillet and add the leeks, stirring over medium heat for about 20 minutes—long and slow. Sprinkle with salt.

To assemble, toss the radicchio and watercress with half the dressing. Spread out in a shallow bowl. Toss the leeks with a few tablespoons of the dressing. Toss the beats with a few tablespoons of the dressing. Sprinkle the beets and leeks over the watercress and radicchio. Garnish with goat cheese or pomegranate seeds.

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Heat the oil in a skillet ad sauce the eggplant until cooked through. Steam the broccoli in a steamer or over a small amount of water.  Combined the eggplant with the broccoli and toss with 1/2 of the dressing. Sprinkle with chili, cilantro and sesame seeds. 

For the Miso Dressing
1 lime
6 tablespoons white miso paste
1/3 cup tahini
2 tablespoon rice vinegar
2 tablespoons olive or sesame oil
2” piece of ginger, grated
3/4 cup water 

Zest the lime into a bowl, then squeeze the juice into the bowl.
Blend the remaining ingredients in a blender until smooth.
Add the lime juice and more water if the mixture is too thick.
Store in an airtight container in the fridge.
I often double this recipe so I have plenty on hand. The dressing will keep 2 weeks in the fridge.

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Dressing
2 Tbsp. apple cider vinegar
1 Tbsp. sesame oil
1 Tbsp. honey
1 Tbsp. tamari
1 Tbsp. grated ginger
2 Tbsp. toasted sesame seeds
2 Tbsp. minced scallions
1/2 tsp. dried chili flakes

Rehydrate the seaweed by placing in in cold water for 5 minutes. Drain the seaweed and slice into small strips. Whisk together the dressing with the remaining ingredients and toss on the seaweed. Allow to soak in for 30 minutes.

Serve over sliced cucumbers and avocados, squeezing lemon juice on top.

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4 Tbsp. Dijon mustard
3 Tbsp. apple cider vinegar or freshly squeezed lemon juice
1 clove garlic, minced or finely grated
1 cup olive oil

Mix all the ingredients and store in a small glass jar.

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• 1/2 cup orange juice
• 1/3 cup lime juice
• 2 Tbsp. cumin seeds, toasted, or ground cumin
• 1/4 cup cilantro
• 1/2 cup olive oil

Assemble the salad:

• 1 head of Boston lettuce, cupped
• 5 cups arugula, any baby lettuce or spinach 
• 2 mangos, peeled, pitted and sliced thin
• 3 cucumbers, sliced thin 
• 2 avocados, sliced 

In a large bowl, toss the lettuce and greens with  just enough dressing to lightly moisten the leaves. Assemble the mango and cucumber on top of the greens and finally the avocado. Drizzle lightly with dressing. 

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