Category Archives: Raw

When Life Gives You Giant Yellow Cucumbers, Make Pickles: Japanese Pickled Carrots and Cucumbers

Japanese Pickled Carrots and Cucumbers. Photo Credit: Heather Platt

Japanese Pickled Carrots and Cucumbers. Photo Credit: Heather Platt

I absolutely love pickles. Even when I was young, I would beg my mother to buy me a jar of sweet pickles at the grocery store.  They were like crisp tangy candies that I couldn’t wait to get home and crunch between my teeth.  Years later, as a twenty-something living in New York City, I discovered the Japanese versions of my favorite treat. And for many years, I couldn’t eat at a sushi restaurant without ordering a giant plate of Tsukemono to start.

My favorite place to eat Japanese food, however, is not any of the myriad of NYC spots I frequented over my eight years in the Big Apple. It’s my sister’s house in Massachusetts. She and her husband Takeshi have the most impressive artillery of Japanese sauces, vinegars, spices, and seasonings that an ingredient-hungry cook like myself has ever seen. They also, amazingly, are members of a CSA (Community Supported Agriculture). So on a recent visit, when my sister reluctantly pulled out a huge bag of giant yellow cucumbers they had received from their farm-share, I knew just what to make. We served them Miso-Glazed Cod, white rice and an avocado salad and they were delicious!

Enjoy!

Heather

Japanese Pickles. Photo Credit: Heather Platt

Nephew and Japanese Pickles. Photo Credit: Heather Platt

Japanese Pickled Carrots and Cucumbers. Photo Credit: Heather Platt

Japanese Pickled Carrots and Cucumbers served here with Miso-Glazed Cod. Photo Credit: Heather Platt

 

Japanese Pickled Carrots and Cucumbers

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Filed under Dinner, Gluten-free, Heather Platt, Lunch, Raw, Salad, Side, Vegan, Vegetarian

The Vermont Farm Table Cookbook: Kale Salad with Asian Peanut Dressing

The VT farm table cookbook 3mbb

Kale Salad with Asian Peanut Dressing. Photo Credit: Heather Platt

Kale Salad with Asian Peanut Dressing. Photo Credit: Heather Platt

Amee Farm Organic Kale. Photo Credit: Heather Platt

Amee Farm Organic Kale. Photo Credit: Heather Platt

Amee Farm. Pittsfield, Vermont. Photo Credit: Heather Platt

Amee Farm. Pittsfield, Vermont. Photo Credit: Heather Platt

A few months ago, I received an exciting email from a woman named Tracey Medeiros. Tracey lives in Vermont and is a freelance food writer, food stylist,  recipe developer and tester. She is quite frankly, my dream job personified.  She had  found me  on the internet and, noticing that I’m a food-oriented person from Vermont, asked  if I would like a copy of her latest cookbook The Vermont Farm Table Cookbook.  Once my palpable envy of her career/life  subsided, I responded with an obvious and extremely grateful “YES and thank you!” The truth is that I already owned her first  wonderful cookbook Dishing up Vermont. It was one of those cookbooks that I’d flipped through over and over again. The charming pictures of Vermont farm animals, inns, restaurants and the beautiful dishes it’s chefs had created with the local and seasonal produce, cheese, eggs, meat and poultry would make me hungry and homesick all at once.  When I received The Vermont Farm Table Cookbook in the mail from Tracey’s publicist, it had the same effect on me.  With a strong urge to make hearty winter dishes like Vermont Cheddar Soup, Sauteed Sea Scallops in a Smoked Bacon and Maple Cream Sauce and Amber Ale-Braised Highland Chuck Beef Roast, I ignored the 90 degree weather and the palm trees swaying outside the window of my Los Angeles apartment and headed to my local farmers market. The results,  albeit weather-inappropriate were always delicious.

Now, several months later, I am here in this magical moment in Vermont known as late June. The mountains are more verdant than ever, the buttercups are decorating the fields like yellow sprinkles on a bright green cake, the humid heat of summer has not yet arrived but the cold is long gone. The sun seems like it will never set and a cool breeze makes for restful nights. So what better time to continue cooking from my new favorite Vermont cookbook? And seeing as I was married last weekend here amidst the glory of the green mountains and proceeded to  happily indulge in food (I can’t seem seem to get enough cheese!!) and beverage, it seemed appropriate to eat a salad made of local kale.

Almost of the ingredients for this refreshing and nourishing salad were purchased at the East Warren Community Market in Warren, Vermont. This is my all-time favorite place to buy food. Everything on the shelves is made locally with love and the store is so perfectly curated that the manager once told me that she didn’t carry a certain kind of popcorn because she didn’t like the packaging. The feta I used is from Maplebrook Farms in Bennington, Vermont and I substituted pine nuts for the pepitas.

Enjoy!

Heather

 

Kale Salad with Asian Peanut Dressing. Photo Credit: Heather Platt

Kale Salad with Asian Peanut Dressing. Photo Credit: Heather Platt

Massaged Kale Salad with Asian Peanut Dressing

by Tracey Medeiros

serves 4

  • 1/3 cup pepitas (or walnuts or sunflower seeds)
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1 bunch green kale, stemmed and cut into bite-sized pieces
  • 1/2 cup Asian Peanut Dressing (recipe follows)
  • 2 small peaches, pitted and diced
  • 2 ounces Maplebrook Farm feta cheese, crumbled (1/2 cup)

Place the pepitas, oil and salt in a medium skillet and toss to coat. Toast over medium heat until the pepitas turn light brown and start to pop, 2 to 3 minutes. Remove from the pan and set aside on paper towels.

In a large bowl, combine the kale and 1/2 of the dressing. Using your hands, massage the kale until it is bright green and slightly softened, 2 to 3 minutes, adding more dressing to taste. Top with the pepitas, peaches and feta. Serve at once.

Asian Peanut Dressing

Makes 1 1/3 cups

  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 3 tablespoons plain yogurt
  • 4 teaspoons grated ginger
  • 4 teaspoons sesame oil
  • 4 garlic cloves, minced
  • 1 tablespoon peanut butter
  • 2 teaspoons chili garlic sauce
  • 1 1/2 teaspoons brown sugar

Whisk together all the ingredients until combined.

Post wedding pics 055

 

maplebrook farm, feta

east warren community market

East Warren Community Market. Photo Credit: Heather Platt

East Warren Community Market. Photo Credit: Heather Platt

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Filed under cookbooks, Dinner, Heather Platt, Lunch, Main Course, Raw, Salad, Side, Vegetarian

Blended Bliss: Coconut Kale Smoothie

There’s a juice bar, oh excuse me, a “wellness” bar down the street from me here in Silverlake, LA that serves this smoothie. It’s the most creamy, delicious and quite frankly addictive blended drink I’ve ever tasted.  One hot summer afternoon on a post-yoga hydration hang, Anna introduced me to this sweet green mix of coconut and kale (yes, kale!). It was a point of no return. Once I had savored every last drop of the bright green concoction and was rudely and loudly slurping the remains of it through my straw, hoping that more coconut-kale smoothie would suddenly appear in the bottom of my plastic cup, I was hooked. How could something so delicious be so healthy too? And only blocks from my house?! But there’s one catch. My experience at said “wellness” bar goes something like this. When I approach the small store front I see a line of people out the door, any time of day (most people in this neighborhood don’t work nine-to-fives apparently). I decide, because the craving is so strong that I shall wait. Ten minutes later I’ve  made my way inside the building. The smell inside brings me back in time to the old-school food co-ops we would go to when I was kid in Vermont. It’s some combination of sweet, overly ripe apples, wheat-grass and carob chips (if they had a smell.)Everyone seems to know each other. Except me. I’m just there for my fix. The bearded guy  behind the counter is friendly, in fact he seems to be close friends with every single person standing in the line that only moves every ten minutes or so. He’s handing people shots of brightly colored liquids. For a split second I think I’m at tequila bar. Twenty minutes into my juice bar line, the pretty girl with I-just-rolled-out-of bed hipster hair,  ripped t-shirt, and the “I haven’t smiled since 2006” expression, asks me if I’ve been helped yet. At this point, feeling like a pathetic  juice-junky I order my coconut-kale smoothie. It’s $8.00, worth every penny and every second I spent awkwardly waiting in line for it.  But it finally occurred to me recently, I have a blender. I could make this at home!  The hardest part is opening the coconut. Be sure to blend it on high to get it as smooth as possible.

Enjoy!

Heather

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Filed under Breakfast, Brunch, Gluten-free, Heather Platt, Raw, Vegan, Vegetarian