Sunday Dinner October 4, 2020

On the Menu

Kale and Red Cabbage with an Orange Ginger Sauce
Poached Salmon with Mango Habanero Sauce
Bleu Ribbon Potato Salad
Roasted Butternut Squash Soup

Kale and Red Cabbage with an Orange Ginger Sauce

4 Servings

Ingredients
1 tablespoon olive oil
½ medium sweet onion, sliced thin
1 medium jalapeno pepper, seeded, deveined, sliced, thin
4 large garlic cloves, smashed, sliced
1 celery stalk, sliced thin
1 scallion/green onion, cut on the bias
1 cup orange juice
¼ teaspoon liquid smoke
1 tablespoon rice vinegar
¼ teaspoon ground ginger
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon oregano
1 bunch of kale, shredded
1 small head of red cabbage, shredded

Method

Heat a large sauté pan over medium high heat, add the olive oil let it get slightly warm. Add the onions, jalapeno, garlic cloves, celery, and scallions, Sauté until aromatics are wilted and lightly brown. Add the orange juice, liquid smoke, vinegar, ginger, salt granulated garlic and onion, and oregano mix thoroughly and bring to a boil. Reduce the heat to medium, mix in the red cabbage, cover and cook for 6 minutes. Add the kale, mix thoroughly and cook 15 minutes or until kale is tender, stirring occasionally.

Poached Salmon with Mango Habanero Sauce

6 – 8 Servings

Ingredients

½ cup white wine

¼ cup olive oil
2 lemons, juiced

1 orange juiced

1 small onion, coarsely chopped

1 habanero chili, seeded and chopped
½ teaspoon sea salt

Freshly ground black pepper

4 – 6 pound salmon fillet

fresh cilantro, coarsely chopped – optional

Method
Using a food processor or blender, puree the wine, olive oil, lemon juice, orange juice, onion, habanero, salt and pepper, to taste.

Place the salmon fillets in a baking 9 x 13” dish, add the marinade, cover with foil and refrigerate.

Marinate for at least 1 hour, preferably several hours.

Remove from refrigerator and let it come to room temperature about 1 hour.

Place covered dish over two jets cook on medium for approximately 13 minutes depending on how thick the salmon is.

Remove from heat and let it rest covered for about 8 minutes before serving. Garnish with cilantro is optional.

Bleu Ribbon Potato Salad

6 – 8 Servings

Ingredients

3 pounds red potatoes cut into 1” dice

1 bay leaf

2 tablespoons white wine vinegar

1 teaspoon salt

1 teaspoon pepper

2 stalks celery, chopped

1 medium red onion, chopped

½ bunch parsley, coarsely chopped

6 ounces gorgonzola cheese

¼ cup vegan mayo

¼ cup fat free sour cream

Method

Wash potatoes and scrub with a vegetable brush, cut off any bad spots or blemishes, but do not peel. Cut potatoes into 1” dice.

Place potatoes and bay leaf in a pot of cold water and bring to a boil. Boil until potatoes are just fork tender about 13 minutes.

Thoroughly drain potatoes, discard bay leaf and place potatoes in a bowl.

While potatoes are still hot, season them with salt and pepper then mix in the white wine vinegar.

Spread potatoes out to cool on a sheet pan [cookie sheet] and let them sit for about 15 minutes on the counter before placing them in the refrigerator. Let potatoes cool in the refrigerator uncovered for 30 minutes.

Once potatoes have cooled down, add in all vegetables and mix thoroughly then add the cheese, mayo, and cream and mix thoroughly.

Cover, return to the refrigerator until salad is cold.

Roasted Butternut Squash Soup

Yields 8 – 10 servings

Ingredients
4 pounds butternut squash

1 jumbo sweet potato

1 tablespoon sea salt – Divided

1 teaspoon pepper

1 teaspoon granulated garlic

¼ cup olive oil – Divided

1 teaspoon ground coriander

1 teaspoon pumpkin spice mix

1 gallon Vegetable Broth

Method

Preheat oven to 450 degrees

Slice squash lengthwise and remove seeds
Wash sweet potato and cut in half lengthwise
Brush the inside of the potato & squash lightly with olive oil then sprinkle lightly with salt, pepper and garlic powder.
Bake in oven 45 minutes or until tender. The potato will get done before the squash, so remove it when it’s done.
Once they are cool enough to handle, remove skin from the potato and scoop the squash out of its skin with a tablespoon. Mash both the potato and squash with a potato masher. Add vegetable broth to a large stockpot and place over medium heat.
Add mashed vegetables to the broth.
Sprinkle in the remaining salt, coriander and pumpkin spice then mix thoroughly.
Bring soup to a boil then reduce heat to medium low. Cook uncovered 30 – 45 minutes or until soup thickens, stirring occasionally.
If you have an immersion blender (hand blender), puree the soup in the pot.
If you do not have an immersion blender, transfer soup in batches to a food processor or blender and puree; then return it to the pot.
Check for seasoning and add pumpkin spice/salt – ½ teaspoon at a time if needed.
Bring the soup back up to a boil then reduce heat to medium low.
Continue cooking uncovered an additional 15 minutes or until it reaches the desired thickness. Keep in mind that once the soup sets, it will become twice as thick.