Midwinter Beauty and Bounty

Arugula, Roasted Beet and Pomegranate

Asian Cabbage Slaw on Cucumber

Herbed Nut Cheese, Satsumas in Endive Spears

Edamame Pureé on Watermelon Radish

From my "Backyard" - Sorich Ranch After the Rain

Wild Persimmon - Santa Cruz Farmer's Market (w/ poinsettia)

The appetizers were made for an event held at Stillheart Institute up on Skyline above Woodside, CA. Be sure to visit their beautiful website at Stillheart Institute: Upcoming Events and check out their resort and programs. I'll be catering again on March 6th, a free community event in Celebration of Int'l. Women's Day featuring Tuck and Patty.

I think my favorite dish from the evening was the Asian Cabbage Slaw, so I'll share the recipe with you here. Be sure to make this all winter long for a refreshing, detoxifying, fiber and anti-oxidant-rich super salad!

Asian Cabbage Slaw w/ Orange Poppy Seed Dressing

1/2 head green cabbage, cored and grated

1/2 head savoy cabbage, cored and grated

1/2 head red cabbage, cored and grated

1 bunch dino kale, destemmed and sliced fine

pinch sea salt

2 large carrots, grated

4 scallions, trimmed and sliced on diagonal very thin

1 green apple, cored and grated

4 stalks celery, trimmed and sliced diagonally, very thin

1/2" piece of fresh ginger, microplaned

Place cabbages and kale in large bowl, sprinkle with a pinch of sea salt and massage with hands for several minutes until the vegetables get a little limp. Add the rest of the grated ingredients. Add dressing and toss thoroughly and serve - or allow to marinate for a while, then add a little more dressing and serve.

Dressing

1/2 cup olive oil

1/2 cup fresh squeezed orange juice

1/4 cup unseasoned brown rice vinegar

3 T. fresh lime juice

3 T. tamari

1 T. maple syrup

1 T. light miso

1 tsp. dijon mustard

1/4 tsp. onion powder

1/4 tsp. garlic powder

pinch sea salt

grind of black pepper

Mix all ingredients in large bowl and whisk until well blended. Taste and adjust flavors. Pour over salad and toss thoroughly. Serve immediately or allow to marinate in refrigerator for 1 hour or more. Toss again and serve.

This can be a side salad, a filling for a wrap or served on a slice of cucumber for an appetizer.