Fall – Power of Colors
With energy, power and passion do we brave the nasty weather! The color red will have a leadership role on the plates. Now vitamins are needed, to freeze the cold off. The season of the great and colorful fall salads has been started. The Chef’s Handyman team has dressed up by colors and will share new great fall recipes in the Chef’s Handyman Food Magazine.
Mystic, snootily and proud shows the color purple. Mystic and daring looks the salad in red on the plates, so does the green power salad with caramelized pears and apples. Macaroni served with roasted squash and a creamy coconut sauce is the Eastern answer to the cold season. All recipes are fully packed with vitamins and super food.
Fall salad in red
Chef’s Handyman, Fall Salad in Red
To make fall salad, cut cauliflower into small pieces. Cut figs into half. Chop chicory and red cabbage. Place all ingredients in salad bowls.
To make dressing, combine 5-6 tbsp. coconut milk, lemon rind, 2 tbsp. of lemon juice, 1 tsp. of apple vinegar, 1 dash of clove power, 2 tbsp. orange juice, salt, black pepper and herbs, like marjoram, thyme, peppermint and cilantro. Serve the salad with dressing, garnish with pomegranate, chia seeds and nuts.
Chef’s Handyman tip: Top the salad for the vegetarian version with blue cheese. Left overs of the pomegranate seeds can be deep frozen for some weeks.
Shopping list for the fall salad in red for 4 serves: 1 small cauliflower (red), 1 red chicory, 4 figs, 0.5 small red cabbage, 2 lemons, 1 orange, 0.5 cups pecan nuts, salt, black pepper, clove powder, marjoram, thyme, peppermint, 1 pomegranate, cilantro, 1 tsp. apple vinegar, 1 tsp. chia seeds, 6 tbsp. coconut milk
Fall salad green power
Chef’s Handyman, Falls Salad Green Power
To make the green power fall salad, cut baby kale into small pieces. Cut pears and apples in slices. Heat olive oil in a non-sticking frying pan. Add 3 tbsp. of agave syrup, pecans and thyme and caramelizes the slices. Season the apples and pears with salt and black pepper.
To make the dressing, combine 5 tbsp. olive oil, 2 tbsp. orange juice, 1 tsp. apple vinegar, salt, pepper, 1 tsp. agave syrup and 1 dash of nutmeg.
Place kale, chestnuts, pears and apples on plates. Sprinkle with the dressing. Garnish with peppermint, cilantro, chia seeds and cranberries.
Shopping list for the fall salad green power for 4 serves: 400 g or 13 oz. baby kale, 2 oranges, 2 pears, 2 apples, 1 tsp. apple vinegar, salt, black pepper, 1 tsp. agave syrup, nutmeg, peppermint, cilantro, chia seeds, 0.5 cups cranberries, 0.5 cups pecans, 20 caramelized chestnuts.
Fall pasta with squash
Chef’s Handyman, Fall Pasta with Squash
To make the fall pasta, cook macaroni in salt water until cooked through. Cut squash in small pieces. Heat olive oil in a non-sticking frying-pan. Add 1 tbsp. ras el hanout and thyme. Add the squash pieces and roast them on medium heat for some minutes. Quench with one cup of coconut milk. Simmer on low heat until the pieces are cooked through. Meanwhile cut apples into slices. Heat olive oil in a non-sticking frying-pan. Add the slices and 4 tbsp. of agave syrup and thyme and caramelizes the slices. Add roughly chopped pecans and 0.5 cups of chopped red cabbage then combine the apples and the pasta. Season the pasta to taste with salt and black pepper.
Serve the pasta in preheated plates. Garnish with chopped herbs and cranberries.
Shopping list for the fall pasta for 4 serves: 500 g or 16 oz. macaroni, 1-1.5 cups coconut milk, salt, pepper, 0.5 cups pecans, 0.5 cups cranberries, ras el hanout, thyme, peppermint, marjoram, 400 g or 13 oz. squash, 2 apples, agave syrup, olive oil, 1 small piece red cabbage.
Great salads for a good start into the cold winter season! Have a great weekend, yours Chef’s Handyman team.
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