Turkey & Radish Salad with Green Goddess Dressing
This salad combines leftover Thanksgiving turkey with crunchy daikon radishes, tender greens, and a creamy homemade green goddess dressing. I used a food processor to slice the radishes and prepare the dressing, but the task could just as easily be completed by hand with a good knife and a mixing bowl. Turkey & Radish Salad with Green Goddess Dressing (serves 4) Salad: 1 bag salad greens, washed and dried 4 inch section of daikon radish, sliced very thinly 1 1/2 cups cold chopped turkey Green Goddess Dressing: 1/2 cup chopped parsley, thyme, sage, or other fresh herbs on hand 1...
Read MoreApple Persimmon Compote
Persimmons and apples are a natural duet; the spicy sweetness of the persimmon is complemented by the apple’s tart flavor, and the flesh of both fruits are similar enough that they cook at the same speed. I originally conceptualized this apple-persimmon pairing as a filling for mini pies, but it has lots of other delicious uses. Traditionally, compotes are served as a dessert, either chilled or warmed and garnished with whipped cream. However, you’re selling the dish short if you limit it to just desserts! Here’s are some ideas for how to use this recipe in your meal...
Read MoreCreamy Summer Squash Soup
This soup is creamy and rich, and pretty easy to prepare on a busy weeknight. The best part is, it uses a lot of zucchini without tasting like zucchini, a real plus if you’re trying to use up a whole lot of squash! I adapted it from Heidi Swanson’s spinach and zucchini soup recipe, published on her wonderful blog, 101Cookbooks. I replaced the spinach in Heidi’s recipe with peppery arugula, which is plentiful in Central Texas this time of year. The secret to this soup’s creamy texture is the pureed potatoes in the broth. I recently bought an inexpensive immersion...
Read MoreRosemary Pecan Pesto
So I’m working really hard to perfect my potluck recipe for Greenling’s Best of Austin Bash next Thursday. I’m not ready to share the whole thing, but I do want to tell you about this fabulous rosemary pesto recipe I created en route to the finished product: Rosemary Pecan Pesto 1/4-1/3 cup fresh rosemary needles 1 cup fresh Italian curly or flat leaf parsley, coarsely chopped 3 cloves garlic, peeled 1/2 cup parmesan cheese 1 tsp. salt 1 tsp. pepper 3/4 cup pecan halves 1/2 cup olive oil This pesto is very aromatic, and a nice change from the traditional basil/pine nut...
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