Celery Salad with Apple Vinaigrette

Celery Salad with Apple Vinaigrette

Ingredients

For the apple vinaigrette:

• 1 medium Granny Smith apple (any other kind of tart apple works just fine)

• 4 sprigs fresh parsley

• 1 clove garlic

• 3 tablespoons apple cider vinegar or lemon juice

• 2 teaspoons maple syrup or honey

• 1/2 teaspoon kosher salt, plus more as needed

• 1/4 teaspoon freshly ground black pepper, plus more as needed

• 1/3 cup extra-virgin olive oil

For the salad:

• 1 medium bunch celery (about 8 large and medium stalks)

• 1 medium shallot or a bug farms red onion

• 6 pitted dried Medjool dates

• 1/2 cup roasted, salted almonds

• 1/3 cup grated Pecorino Romano or Parmesan cheese, plus more as needed

Instructions

1. Prepare the following, adding each to a large bowl as you complete it: Core 1 medium Granny Smith apple, then finely dice until you have about 1 cup. Finely chop the leaves and tender stems of 4 fresh parsley sprigs (about 2 tablespoons). Finely grate or mince 1 garlic clove.

2. Add 3 tablespoons apple cider vinegar, 2 teaspoons maple syrup or honey, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and whisk to combine. While whisking constantly, slowly pour in 1/3 cup extra-virgin olive oil and whisk until all of the oil is incorporated. Taste and season with more kosher salt and black pepper as needed.

3. Prepare the following, adding each to the bowl of the vinaigrette as you complete it: Pick the leaves from 1 medium bunch celery. Use a vegetable peeler to remove the tough fibers from the outside of the stalks. Trim and thinly slice the stalks on a slight diagonal until you have about 6 cups. Thinly slice 1 medium shallot (about 1/3 cup). Coarsely chop 6 pitted dried Medjool dates (about 1/2 cup). Coarsely chop 1/2 cup roasted, salted almonds. Add 1/3 cup grated Pecorino Romano or Parmesan cheese.

4. Toss to coat. Taste and season with more kosher salt and pepper as needed. Garnish with more Pecorino Romano or Parmesan cheese if desired

Lion's Mane Crab Cakes

Lion’s Mane Mushroom Recipes: Crab Cakes

These Lion’s Mane Mushroom Recipes will blow your mind, featuring a Lion’s Mane Mushroom Crab Cake so delicious you won’t believe it is meatless!

Total Time: 25 minutes

Equipment

• Saute Pan

Ingredients

• ▢8 oz Lion's Mane mushroom

• ▢1 egg (or flax egg)

• ▢½ cup panko breadcrumbs

• ▢¼ cup onion (finely diced)

• ▢1 tablespoon mayonnaise or vegan mayonnaise

• ▢1 teaspoon Worcestershire sauce

• ▢¾ teaspoon old bay seasoning

• ▢1 teaspoon dijon mustard

• ▢1 tablespoon parsley (finely chopped)

• ▢¼ teaspoon salt (to your taste)

• ▢¼ teaspoon black pepper

• ▢2-3 tablespoon oil (to fry cakes)

• ▢2 optimal garnish: lemon wedges

Quick Tartar Sauce

• ▢¼ cup mayonnaise or vegan mayonnaise

• ▢1 tablespoon dill pickle relish

• ▢¼ teaspoon old bay seasoning

Instructions

• Hand shred Lion's Mane Mushroom into small pieces resembling texture of flakey crab.

• In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, old bay seasoning, Dijon mustard, parsley (finely chopped), salt and pepper. Mix until fully incorporated.

• Mix in Lion's Mane Mushroom until fully incorporated.

• Mix in Panko breadcrumbs until fully incorporated.

• Form mixture into 3-4 equal size round flat patties (about ½ to ¾ inch thick).

• Heat oil in sauté pan on medium/high heat.

• Cook patties for approximately 2-3 minutes per side. Should be golden brown and cooked throughout.

• Add optional garnish, squeeze of lemon and enjoy!

Notes

1. Leftovers and Storage: Transfer to airtight container or dish. Refrigerate for up to 48 hours. Can reheat and serve.

2. Vegan/Vegetarian Substitutions or Omission: You can use vegan mayonnaise and flax egg in place of regular mayonnaise and egg in this recipe.

Nutrition

Calories: 206kcal | Carbohydrates: 13g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 221mg |

Fall Root & Apple Salad

Fall Root & Apple Salad
This salad is a bug farms classic-- easy, simple, and super flavorful. oh, and very flexible/adjustable. It's the only way I'll eat red beets raw! You've just got to give it a try.

Serves 2-3

2 medium raw carrots peeled
1 medium raw beet (red or golden or both) peeled
1 small daikon or watermelon radish peeled
1 or 2 Apples peeled
2 tsp fresh lemon juice
a little chopped parsley (optional)
sprinkles of  salt to taste
and toasted nuts or seeds to top (optional) -- we love walnuts or toasted sunflower seeds

Shred the roots and apples with a large size shredder. Toss together in a salad bowl with salt and lemon juice. top with some chopped parsley and toasted nuts or seeds and you've got a beautiful and delicious salad.

Grilled Bok Choy Recipe

Grilled Bok Choy

Grilled bok choy is easy to cook and tastes great with steak, burgers, sweet corn or anything else you might be cooking on the grill. The crispy leaves and tender stalks will have you coming back for more!

Source: allrecipes

Ingredients:

1 large head head of bok choy, or 2 small pounds

• ¼ cup melted butter

• ⅛ teaspoon garlic powder

• ⅛ teaspoon paprika

• 1 ⅛ teaspoons ground black pepper, divided

• 1 teaspoon seasoned salt, or sea salt

Directions

1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

2. Mix butter, garlic powder, paprika, and 1/8 teaspoon black pepper in a small bowl; set aside.

3. Slice the bottom off bok choy; remove and clean stalks. Sprinkle seasoned salt and remaining 1 teaspoon black pepper over both sides of stalks.

4. Place bok choy on the preheated grill. Brush with seasoned butter mixture, close the grill top, and cook until stalks show grill marks and leaves are crisp at the edges, 3 to 4 minutes. Turn bok choy, brush with butter mixture, close the top, and cook other sides, 3 to 4 more minutes. Brush with any remaining butter mixture and transfer to a platter to serve.