Cabbage Slaw with Peanut Sauce Vinaigrette

This is one of those recipes that you will make over and over again. Parties, pot lucks, summer barbecues or "it's the middle of winter and nothing is in season" dinners, the Cabbage Slaw with Peanut Vinaigrette Sauce fits the bill perfectly. Crunchy cabbage, fresh...whatever is in season...vegetables and a spicy peanut sauce come together beautifully. Serve as a side dish of course, but also add some grilled chicken or shrimp and you have a main dish. Top fish tacos or pulled pork sandwiches for a different take on classic items.

I have a potluck dinner, a salad luncheon and a Halloween gathering this week. A friend is on vacation and, before she left, she asked me if I wanted to take her weekly farm share from the local CSA (Community Supported Agriculture) so it would not go to waste. I eagerly agreed. In the box were two huge heads of cabbage. YES! The cabbage slaw is being made for all three events.I just don't get tired of this dish. Happy Halloween everyone.

Cabbage Slaw with Peanut Sauce Vinaigrette

(10- 12 servings)

1 medium head cabbage (green or purple) shredded
1 green bell pepper, chopped

2 zucchini, shredded (optional, only in season)
3 green onions, chopped

1/2 red onion, chopped
6  radishes, shredded

Peanut Sauce Vinaigrette (recipe follows)

3 scallions, chopped

1/4 cup sesame seeds

1/4 cup roasted, salted peanuts, coarsely chopped

Combine first 6 ingredients in a large bowl. Pour half of Peanut Sauce over slaw and stir to combine. Add additional sauce to desired consistency. Refrigerate a minimum of 1 hour, or until cold. Serve topped with scallions, sesame seeds and peanuts.

Keeps refrigerated for up to 2 days.

Peanut Sauce Vinaigrette

1/4 cup organic natural peanut butter (with oil on top) Stir in oil before measuring

1/4 cup seasoned rice wine vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons olive oil
2 tablespoons coconut sugar

2-3 teaspoons chile-garlic sauce

1 clove garlic

1/2 inch piece fresh ginger, peeled

 Add all ingredients (just 2 teaspoons chile-garlic sauce) to bowl of blender or food processor. Process until smooth. Add 1-2 tablespoons water if sauce seems too thick. Taste and add the additional teaspoon of chile-garlic sauce if you want it a bit spicier. Set aside or refrigerate.

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It is "Halloween Treats" week at Food Network's Fall Fest roundup. Do you have a favorite Halloween recipe? Share in the comments section and/or link to your blog if you have one. 

Feed Me Phoebe: 7 Frighteningly Healthy Halloween Recipes
Jeanette's Healthy Living: Creamy Red Curry Coconut Butternut Squash Soup
The Heritage Cook: Fried Cheese "Fingers" with Spicy "Bloody" Dipping Sauce (Gluten-Free)
The Lemon Bowl: Lebanese Stuffed Peppers with Cinnamon and Pine Nuts
Weelicious: Cookie Dough Bites
Devour: The Best Halloween Candy and Cocktail Pairings
Elephants and the Coconut Trees: Halloween-Themed Appetizer: Beet and Cucumber Rolls
Taste with the Eyes: Malted and Salted: Milk Chocolate Pots de Creme
Big Girls, Small Kitchen: Olive Oil-Maple Granola Walnuts
Swing Eats: Scary Monster Fingers Cheesy Bread Sticks (gluten-free)
Napa Farmhouse 1885: Cabbage Slaw with Peanut Sauce Vinaigrette
Red or Green: Spicy Chard Chips
Virtually Homemade: Pumpkin Spice White Chocolate Rice Krispie Treat {Gluten Free}
Dishing With Divya: Egg Puffs
FN Dish: Trick or Treat! Your Guide to Being the Most-Popular House on the Block

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Cheese & Grilled Vegetable Quesadillas

Food Network asked us to contribute a recipe using cheese and vegetables on our blogs this week. I immediately thought of quesadillas.  What a perfect year round dish!  Grilled tortillas, gooey melting cheese and your favorite vegetables...What could be better than that?  (If you are me, the answer would be adding salsa and guacamole...and maybe a margarita or two)

This non-recipe recipe is more of a technique.  Use the amount of cheese and vegetables you like, (but don't overdo the cheese).  I plan on serving 2 quesadillas per person and I like using whole wheat tortillas because I like the taste with the grilled vegetables.  White or corn tortillas can also be used.  Add a salad and lunch or dinner is served!  Enjoy.

Cheese & Grilled Vegetable Quesadillas
(make as many as you like)
Ingredients:
whole wheat tortillas
grated cheese (cheddar, monterey jack, mozzarella, or your favorite type)
fresh, organic or sustainably grown in season vegetables...whatever you like or is in your CSA box.  I used red and yellow bell peppers, leeks, anaheim chiles, jalapenos and spring onions)
marinated tomatoes (or fresh, in season)
salsa homemade or purchased
guacamole homemade or purchased
sour cream
lettuce/greens
extra virgin olive oil
seasoned rice vinegar
sea salt
freshly ground black pepper

Wash and cut vegetables into slices or bite sized pieces.  Lightly oil your grilling surface. Grill either outside on a BBQ or inside using a grill pan or panini press. Remove from heat and set aside.  Oil the grill or grill pan and place the tortillas on the hot grill. Cook for 1-2 minutes or until grill marks show.  Add a small handful of cheese (about 1/4 cup) and let the cheese melt.  Add a handful of vegetables and fold tortilla in half.  Flip over and grill on other side for a minute or two.

Remove from heat and cut in half.  Serve immediately with salsa, guacamole, sour cream and greens lightly dressed with olive oil ,rice vinegar sea salt and pepper.


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It is "Something Cheesy" week at Food Network's Sensational Sides roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite cheese recipe ? Feel free to share in the comments section or link to your blog if you have one. 

Weelicious: Mexican Rice Balls
Jeanette's Healthy Living: Cheesy Cheddar Mashed Cauliflower Potatoes
Feed Me Phoebe: Sausage, Pepper and Onion Frittata
Cooking With Elise: Parmesan Noodle Bake
Big Girls, Small Kitchen: Grilled Cheese with Spicy Pickles, Pepper Jack and Garlic Aioli
Napa Farmhouse 1885: Cheese and Grilled Vegetable Quesadillas
Red or Green: Cheddar Cheese and Red Chile Potato Soup
Virtually Homemade: Grilled Asparagus with Tomato Salad and Goat Cheese
Domesticate Me: Parmesan Quinoa Risotto with Roasted Asparagus and Sun-Dried Tomatoes
The Sensitive Epicure: Easy Cheesy Puffs (Gluten-Free)
Dishin & Dishes: Baked Herbed Ricotta Spread
Taste With The Eyes: Shrimp, Haricots Verts and Garbanzo Beans with Feta
FN Dish: Cheesy Brunch Sides

best,

diane
napa farmhouse 1885

red or green?
california girl in taos
MoseyLove!

please follow me on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

squash week at food fest...want a recipe for pomme d'or squash?

it is squash week at fall fest and i have the perfect dish to share...pomme d'or with wild mushroom risotto.  have you ever seen a pomme d'or?  they are a hard winter squash which look a lot like mini pumpkins....in fact, when they were included in the last two weeks of my csa box, i thought they were pumpkins.  i used them throughout the house as fall decorations.  then i did a bit of research and discovered they were actually squash...similar to pumpkins but a bit sweeter.   when they are stuffed with a delicious wild mushroom risotto they become an amazing, delicious and beautiful fall dish.

i love winter squash...two years ago during fall fest i shared three favorite recipes...roasted red kuri squash; acorn squash and pinto bean chili with chipotle; and fusilli pasta with roasted delicata squash & fresh sage brown butter sauce   .  last year i did stuffed acorn squash with wild rice, pecans and cranberries.  this year the decision was easy...thank you hudson ranch for introducing me to a new item...i had never heard of pomme d'or squash...have you?  if not, a word to the wise.  the skin is wickedly hard...like cut your finger off if you try to slice it hard.  my advice is to roast the squash in a bit of water before you use.  i roasted mine for almost an hour, then cut off the top and scooped out the flesh.  like a pumpkin, the seeds can be roasted and eaten.  i added a bit of salt and chipolte pepper...really good!.  the roasted squash can be mixed with a bit of extra virgin olive oil, salt and pepper and eaten as is...delicious.  but i added the cooked pulp to a wild mushroom risotto i adapted from ina garten's recipe.  stuffed back into the shells and served hot; this dish makes a wonderful light supper or can be served as a side dish with roast pork, chicken or turkey.  

what are your favorite winter squash recipes?  please share in the comments section at the end of this post.                          

pomme d'or with wild mushroom risotto
8 pomme d' or squash (or any small hard winter squash)
1 ounce dried wild mushrooms
½ pound fresh cremini mushrooms, wiped down and roughly chopped
4 cups vegetable stock (i use the imagine brand)
3 tbsp unsalted butter
3 tbsp extra virgin olive oil
½ cup sweet white onion, chopped
2 cloves garlic, peeled and minced
1½ cups arborio rice
½ cup dry white wine
½ teaspoon saffron threads
2 tbsp fresh italian parsley, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2/3 cup freshly grated parmesan cheese
additional parmesan cheese for serving


preheat oven to 375 degrees.  place whole pomme d' or squash in roasting pan.  add enough water to pan to reach 2 inches from bottom of squash.  cover with foil and roast for 45 minutes to 1 hour.  when ready, squash should still be firm, but able to be pierced with a sharp knife. remove from oven and allow to cool.


while squash is roasting, prepare the risotto:  add the dried mushrooms to a bowl and cover with  2 cups boiling water. let steep for 30 minutes. strain the mushrooms, reserving the liquid. pour the liquid into a 2 cup measuring cup.  if necessary, add water to ensure you have 2 full cups of liquid. pour the liquid through a paper towel lined strainer reserving the liquid.  roughly chop the mushrooms.

add the mushroom liquid and the vegetable stock to a medium saucepan set over medium heat. do not allow liquid to boil.


add the butter, olive oil and onion to large skillet and sauté  until the onions are translucent 3-4 minutes.  add the garlic and sauté another 30 seconds...do not allow the garlic to burn.  add the wild mushrooms and cremini and sauté for another 5 minutes. add the rice and stir, cooking 1 minute. add the wine and cook for 2 minutes. add 1 cup of the vegetable stock/mushroom liquid mixture to the rice plus the saffron, salt, and pepper. stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. add another cup of the liquid and cook, stirring constantly, until all liquid is absorbed. continue  this process, adding a cup of liquid and stirring until absorbed until you have used up the liquid and the rice is cooked through, but still a bit al dente ( approx 25 minutes).  add the salt and pepper.  taste and correct seasonings if needed. set aside.


cut the top of each cooked pomme di' or squash, reserving the top.  scoop out the flesh and place in small bowl.  remove the small amount of stringy fiber which contains seeds.  discard the fiber. (keep and roast the seeds if desired).  add the remaining squash puree to the risotto skillet and stir to combine rice mixture with squash mixture.  heat over medium heat.  add parsley and parmesan cheese and stir to combine.  fill each hollowed out pomme d'or  squash with some of the risotto mixture.   place back in oven for 10 minutes, or until hot.  serve with reserved squash tops and additional cheese if desired.

now it is your turn to participate in fall fest. simply leave your winter squash tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
And Love It Too: Warm Winter Chili
Bay Area Foodie: Delicata Squash Soup
The Sensitive Epicure: Roasted Butternut Squash Soup
Cooking Channel: Kabocha Squash Pasta
CIA Dropout: Stuffed Winter Squash
What's Gaby Cooking: Quinoa Stuffed Acorn Squash
Thursday Night Dinner: Butternut Squash Gnocchi With Sage Brown Butter
Dishin and Dishes: Butternut Squash Bisque With Sage Cream
FN Dish: Simply Roasted Winter Squash

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

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it is beet week...how about roasted beet salad with bacon vinaigrette?

i burst out laughing when i saw it was beet week at food network's fall fest.  don't get me wrong; i really do love beets.  but...oh man...beets again?  it was a very cool spring, summer and early fall here in the napa valley.  we had few hot days and the weather really impacted the agriculture.  everything was late...or non existent.  ( a friend in the wine business told me about the number of "zero crop" vineyards...happily most grape growers have crop insurance).  my csa box included beets almost every week.  so, beets...for six months...um?  can you say overkill?

look how big the beets were by the end of summer...compared to a "normal" sized beet on the right

i roasted beets, served them raw in salads, shredded for a version of coleslaw, peeled and chopped to add to smoothies (really delicious), juiced them, obliterated in a blender and added to pasta sauces, added to chocolate cake batter...you name it...i did it.  i think my favorite beet recipe was the roasted beet soup i told you about earlier this summer...i named it the most beautiful soup in the world.  the soup not only looks beautiful, it tastes delicious.

roasted beet soup

the csa box deliveries ended for the season in early november.  i vowed i would not eat beets again until spring.  then i received the email from food network announcing beets as this week's fall fest item.  eek..what's a girl to do?   add bacon, of course.  introducing my roasted beet salad with bacon vinaigrette.  easy, delicious, perfect for lunch or dinner and, at this time of year, the beautiful color is perfect for the holidays.  enjoy!

roasted beet salad with bacon vinaigrette

roasted beet salad with bacon vinaigrette
(4 servings)
4-6 medium beets,different colors if you can,  roasted (technique follows)
4 handfuls baby arugula, washed and dried
1 tbsp fresh italian parsley, chopped

bacon vinaigrette
3 slices of bacon

2 tbsp red onion
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tbsp honey mustard
sea salt
freshly ground pepper

roast beets according to the directions in the post want some pink lentils with roasted beets?  when cooked and cooled, peel and cut into bit sized pieces.  place in serving bowl and toss with parsley, a pinch of sea salt and a pinch of pepper.

make vinaigrette: fry bacon in skillet until very crisp.  remove from pan, reserving drippings. crumble bacon and set aside.  add onion to pan and sauté until translucent.  add bacon fat and cooked onion to small bowl.  whisk in oil, vinegar and mustard.  add small pinch of pepper and whisk again.

top beets with 2 tbsp vinaigrette and the crumbled bacon. toss.  taste and adjust seasonings if needed.  place one handful each arugula on 4 salad plates.  mound beets on top of greens.  drizzle additional vinaigrette over salad if desired.  serve

now it is your turn to participate in fall fest. simply leave your beets tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers.  they will be posted on wednesday at noon:
Bay Area Foodie: Baked Beet Ravioli
Thursday Night Dinner: Roasted Beets and Walnut Encrusted Goat Cheese
What's Gaby Cooking: Farro Beet and Herb Salad
My Angel's Allergies: Roasted Beet and Potato Vinaigrette Salad
Cooking Channel: Garlicky Beet Salad With Walnuts and Dates
The Sensitive Epicure: Simply Sauteed Beets
FN Dish: Top 3 Beet Salad Recipes
And Love It Too: Raw, Vegan and Sugar-Free Red Velvet Fudge

Big Girls Small Kitchen: Beet Salad With Crispy Leeks and Bacon

so..what is your favorite way to prepare beets?  please share in the comments section of this post....thanks

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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who wants broccoli?

can you believe that this is the last week of summerfest?  over in the blink of an eye?  football has started, children are back in school, daylight is ending earlier and earlier...fall, here we come.   

when i first saw the summerfest schedule, i was a bit surprised to see that we were ending this year's lineup with broccoli.  i never think of it as summer produce.  it is one of the vegetables i seem to eat during fall and winter.  but in california's cooler regions...like the coast...broccoli is grown year round.  and in late september/early october you will find it is extremely tender, fresh and a perfect bridge to fall foods.

broccoli is an incredibly healthy food high in vitamins C, K, A , folate and dietary fiber. there are only 43 calories per cup.  the following chart provides the percent daily value for broccoli's top nutrients:

courtesy whfoods.com

i did some research regarding broccoli's health benefits from the world's healthiest foods website and discovered the following:

Broccoli has a strong, positive impact on our body's detoxification system, and researchers have recently identified one of the key reasons for this detox benefit. Glucoraphanin, gluconasturtiian, and glucobrassicin are 3 glucosinolate phytonutrients found in a special combination in broccoli. This dynamic trio is able to support all steps in body's detox process, including activation, neutralization, and elimination of unwanted contaminants. Isothiocyanates (ITCs) are the detox-regulating molecules made from broccoli's glucosinolates, and they help control the detox process at a genetic level.


Broccoli may help us solve our vitamin D deficiency epidemic. When large supplemental doses of vitamin D are needed to offset deficiency, ample supplies of vitamin K and vitamin A help keep our vitamin D metabolism in balance. Broccoli has an unusually strong combination of both vitamin A (in the form of beta-carotene) and vitamin K. For people faced with the need to rebuild vitamin D stores through vitamin D supplements, broccoli may be an ideal food to include in the diet.

farmer's market broccoli and celery

i love broccoli steamed and tossed with extra virgin olive oil, toasted pine nuts, garlic, red pepper flakes and topped with a bit of parmesan cheese.  or maybe as part of a stir fry.  how about cream of broccoli soup?  (i love it using unsweetened almond milk instead of cream)....but my absolute favorite way to make/eat broccoli is roasted in the oven...with olive oil...and onions...and garlic, lots and lots of garlic.  roasting the broccoli sweetens the vegetable...and roasted garlic & onions are the perfect accompaniment.  you can serve this as a side dish, add to pasta for a main course...or top grilled sourdough or french bread for a delicious bruschetta appetizer.  this recipe has been known to turn broccoli haters into broccoli lovers....give it a try and let me know what you think...

roasted broccoli and garlic
1 head organic cauliflower
1 head organic garlic, cloves separated and peeled
1 sweet onion, peeled and chopped
extra virgin olive oil
pinch red pepper flakes
large pinch grey salt
large pinch black pepper


preheat oven to 425 degrees. prepare broccoli by first washing and removing leaves. (save for a stir fry, soup or stock). cut off stem and then cut broccoli in half lengthwise and then again into quarters. place one of the cut sides down on cutting board and...with the knife at an angle...cut off stem. repeat with remaining three pieces. break broccoli into bite sized florets.


place prepared broccoli on a rimmed baking sheet. run 4 passes of e.v.o.o. bottle over pan and, using your hands, roll in oil ensuring evenly covered. place in preheated oven for 30 minutes. remove from oven and add garlic and onion and another 2 passes of e.v.o.o. stir and sprinkle red pepper flakes, salt and pepper over vegetables. return to pan and roast for another 30 minutes, stirring every 10 minutes or so, adding additional oil only if necessary. keep roasting until the broccoli is deep brown and caramelized on all sides being careful not to let burn.


remove from oven, taste and adjust salt if needed. place on a serving platter and pour all e.v.o.o from pan over vegetables. serve immediately.

now it is your turn to participate in summer fest. simply leave your broccoli tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:

What's Gaby Cooking: Charred Lemon Broccoli
Purple Cook: Pickled Broccoli Chips
Daily*Dishin: Quick Broccoli and Toasted Walnut Saute
From My Corner of Saratoga: Broccoli with Garlic-Lemon Vinaigrette
Cooking Channel: Broccoli Stir-Fry
Virtually Vegan Mama: Vegan Broccoli Salad
Virtually Homemade: Broccoli Frittata
Zaika Zabardast: Char-Grilled Broccoli with Cherry Chilies and Garlic Tadka
 Glory Foods: Steamed Broccoli-Vegetable Medley
Food2: Slammin' Broccoli Soup
Easy Peasy Organic: A Hands-On Approach to Eating Broccoli
FN Dish: Broccoli and Cheddar, A Perfect Pair

best,
diane

diane padoven
founder/president

napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page



to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...