Radicchio, Apple and Pistachio Salad

This salad is beautiful and vibrant both in appearance and flavor. Use local apples if at all possible so this is fantastic for a fall meal. This recipe comes from The New Vegetarian Epicure.

1 large head radicchio
1 large (or 2 medium) Fuji apples
3 stalks celery
1/4 red onion
2-3 Tbsp extra virgin olive oil
Aged wine vinegar (we use Sokol Blosser Late Harvest Reisling Vinegar)
Sea salt
1/2 cup lightly toasted shelled pistachio nuts

Wash the radicchio, tear the leaves into bite-sized pieces, and spin it dry in a salad spinner. Quarter, core and thinly slice the apple. Wash, trim and thinly slice the celery. Thinly slice the red onion. Combine in a large salad bowl.

Whisk the oil, vinegar and salt. Pour over salad and sprinkle with nuts.

Cashew Chop Salad with Ginger Lime Dressing

We created this salad as a way to bring together many of our favorite flavors in a new and inspirational way. The end result is fantastic! The combination of cashews and fruit along the tang of ginger makes this salad a delight.

Ginger Lime Dressing:
1 tbsp store prepared cashew butter or 2 tbsp ground cashews (we use our juicer to make cashew butter)
1 tbsp plain unseasoned rice vinegar
1 1/2 tbsp freshly squeezed lime juice
1 tsp minced fresh ginger
1 tbsp minced fresh garlic
1 tsp lime zest
1 tsp honey
2 tbsp canola oil
Salt & Pepper to Taste

Combine all ingredients except canola oil. Vigorously whisk and slowly add in oil while continuing to whisk. Adjust seasonings to taste. Set aside.

Salad:
2 cups finely chopped Napa cabbage
2 sliced scallions
1 cup chopped carrots
1/2 cup chopped celery
1 fresh orange or grapefruit cut into chunks. Cara or blood oranges are excellent!
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh mint
3 tbsp chopped cashews

Place first four salad ingredients in a medium bowl and mix well. Pour dressing over salad and garnish with fruit, cilantro, mint and cashews.

Note: If you want to make an abundance for left overs, don't mix in the dressing, fruit and cashews with the salad until you are ready to serve. Also, feel free to add any ingredients that you love such as radish, edamame, bell pepper or even incorporate some rice noodles for an Asian inspired salad.

Savory Green Juice

We have fallen in love with our new Omega juicer. What a phenomenal way to enjoy the anti-oxidant and anti-inflammatory properties of fruits and vegetables! This recipe comes from Williams-Sonoma and don't let the green color scare you. The taste is dominated by apple and carrot with the essence of lemon and ginger.

2 bunches of kale, stemmed
5 granny smith apples, cored (or use 3 apples and 2 celery stalks)
5 carrots
1 inch piece fresh ginger
Juice of 1 lemon

Juice the ingredients, serve and enjoy immediately! If you want to make some for later, keep it chilled and try to drink within a couple of hours or oxidation can lead to loss of nutrients.