• Choose a category
• All
• Classic-Fiction

Cucumber and Pomegranate Salad

Cucumber and Pomegranate Salad

The festive colors of this Mediterranean salad brighten a holiday meal, and its light, refreshing character makes it a great counterpoint to hearty winter dishes. It should be served as soon as it’s made, or it can turn soggy. You can prepare the individual ingredients ahead of time and store them in separate bowls, tossing everything together just before serving.

Serves 4

2 cucumbers, peeled, halved, and seeds removed

Seeds of 1 pomegranate

¼ cup thinly sliced scallions, green parts only

½ cup fresh cilantro leaves

Juice of 1 lime

3 tablespoons olive oil

Salt and freshly ground black pepper

½ cup crumbled feta cheese

Cut the cucumbers into slices ¼ inch thick. Put the cucumber slices in a bowl with all but 4 tablespoons of the pomegranate seeds. Add the scallions, cilantro, lime juice, and olive oil. Toss and season with salt.

To serve, divide the salad among bowls and top with the crumbled feta, a tablespoon of pomegranate seeds, and a few grinds of pepper.

Red Cabbage, Apple, and Dulse Salad

This pretty scarlet salad is enhanced by dulse (see image at end of recipe), a sea vegetable with a rich, meaty taste—try toasted dulse in place of bacon in a DLT! Several eco-friendly companies along the North American Atlantic coast harvest dulse by hand in small boats, dry it outside, and sell it with minimal packaging. When toasting dulse, pass it back and forth a few times over a flame and then let it cool. The texture should be crisp and crackly. If the dulse is still soft, repeat this process until it breaks up easily. Toasting it gently and gradually prevents burning.

Serves 2 to 4

2 scallions, green and white parts, minced

1 tablespoon sweet white miso

1 teaspoon Dijon mustard

1½ tablespoons rice vinegar

3 tablespoons olive oil

1 teaspoon grated fresh ginger

1 sweet, crisp apple

½ cup whole dulse leaves

2 cups shredded cabbage

Salt

In a large bowl, whisk together the minced scallions, miso, mustard, vinegar, oil, and ginger. Julienne the apple and add the slices to the dressing, tossing lightly to coat. Using scissors, cut ¼ cup of the dulse into thin strips. Add it to the apples, followed by the cabbage. Toss and season with salt.

Turn a gas burner on medium. Holding the pieces with tongs, quickly pass the remaining dulse leaves over the flame once or twice. They should be lightly toasted with a crackly texture. Break into bite-size pieces.

To serve, divide the salad among the plates and top each with several pieces of toasted dulse.

Creamy Red Kuri Squash Soup

I look forward to seeing the stunning array of brightly colored winter squash that appears at the market every autumn. Of all the varieties, red kuri squash (see image at end of recipe) is my favorite for savory dishes. It has a rich, full flavor that makes this simple soup exceptional. The soup lasts for several days in the refrigerator. To reheat, add a little stock or water, because it will thicken over time.

Serves 4 to 6

4 heaping cups coarsely diced squash, seeds removed

1 quart vegetable stock

Salt and freshly ground black pepper

3 tablespoons olive oil

1 yellow onion, sliced

1 sweet apple, cored and sliced

1 teaspoon ground cinnamon

Pinch of cayenne pepper

Place the squash in a soup pot with the stock and a dash of salt and bring to a boil. Simmer, covered, until tender, about 15 minutes. Drain the squash, reserving the stock.

Heat a skillet over high heat and add 2 tablespoons of the olive oil. Add the onion and sauté until it begins to brown. Add the apple, cinnamon, cayenne, and a dash of salt and sauté until the apples are soft and lightly browned.

In batches, if necessary, combine the squash, onion, apple, and stock in a blender. Purée until smooth, adding the remaining tablespoon of olive oil as it blends. Add a little extra stock or water if the soup is too thick. Taste and season with salt.

Serve hot with a few grinds of black pepper.

Warming Asian Rutabaga