Orange Sesame Carrots

Carrots are native to Southwestern Asia, where the greatest diversity of wild carrots are still found, and have been cultivated for thousands of years to increase sweetness and reduce woody bitterness common to wild carrots. Carrots were originally grown for their leaves and seeds, similar to their relatives such as fennel, cumin, dill and parsley. Carotene, metabolized by humans into vitamin A, is responsible for the brilliant orange color of most carrots and can turn skin orange if eaten in massive quantities. Carrots are a great addition to any number of different dishes, but are also delicious as the main ingredient. Orange sesame carrots go well with blue potatoes and stuffed vegetables.

6 medium carrots, trimmed and thinly sliced into rounds

¼ red bell pepper, finely diced

6 scallions, trimmed and thinly sliced

1 tsp sesame seeds, toasted

1 orange, juiced

1 clove garlic, pressed or finely chopped

½ tsp ginger, freshly grated

½ tsp toasted sesame oil

salt and pepper

1. Combine carrots, scallions and red bell pepper in a medium mixing bowl. Set aside.

2. In a small bowl, mix toasted sesame seeds, orange juice, garlic, ginger, and toasted sesame seed oil. Pour dressing over the carrot mixture and stir to combine.

3. Place salad in the fridge and marinate for at least one hour before serving.

4. Season to taste with salt and pepper before serving. Serve room temperature or chilled.

Serves 3-4

Arugula Salad with Oranges and Almonds

Arugula, also known as eruca or rocket (roquette), is a member of the Brassicaceae family and native to the Mediterranean. For some reason, I spent many years disliking arugula. I recall removing it from sandwiches in Italy and always requesting it to be either omitted or exchanged when ordering. A few years ago something shifted and suddenly arugula became one of my favorite greens and my preferred choice for salads. I make this salad often, as it is quick, fresh and delicious and quite often it accompanies pizza or gnocchi or stuffed vegetables.

For Susan, who requested I post the recipe for this salad.

4 c fresh arugula

¼ c sliced almonds, toasted

1 large orange, segmented

1-2 tbsp parmesan, grated

1 tbsp fresh orange juice

1 tbsp olive oil

salt and pepper

1. In a small bowl, combine orange juice and olive oil. Season dressing to taste with salt and pepper and set aside.

2. In a medium mixing bowl or salad bowl, combine arugula, almonds, Parmesan and oranges. Whisk dressing, slowly drizzle on arugula mixture and gently toss to combine. Serve immediately.

To segment oranges: using a serrated knife, slice the ends off of the orange. Placing the orange on one end, carefully remove the peel working from end to end and rotating orange. After peel is removed, segment the orange by cutting along the edge of each dividing skin.

Serves 3-4

Mulled Wine with Orange

Mulled wine is a perfect cold weather beverage. Thanks to my Swedish roots, I grew up drinking a variation of mulled wine called glögg, which was stronger due to the addition of hard alcohol. Both versions are very good, though mulled wine without hard alcohol seems a more versatile beverage. I have been making it for various social gatherings as a more festive alternative to straight wine. Not only does it taste warm and delicious, it makes the house smell like orange and spices, especially fitting for winter. White wine sangria is a perfect counterpart to mulled wine.

Most any inexpensive variety of red wine will work. Spices may be increased or decreased according to preference.

1 bottle red wine

1 c water

½ c sugar

1 orange, thinly sliced

2 cinnamon sticks

¼ tsp black peppercorns

4 cloves

1. Combine all ingredients in a large pan. Bring to a simmer over medium heat, simmering until sugar has been dissolved. Once sugar has dissolved, remove from heat and allow to rest at least 4 hours. Reheat wine over low heat as necessary.

2. Serve mulled wine hot.

Makes about 4 cups

Orange Pecan Kale

When I went to make this kale salad, I thought I was going in an entirely different direction, with lemon and pine nuts, which I have made before and is also delicious but very different. I discovered I did not have pine nuts and so shifted my vision. Toasted pecans and oranges sounded like both a good combination and more seasonally appropriate. I do believe this is my new favorite way to prepare kale. I like kale with many things including fried sweet potatoes and feta roasted potatoes.

Any variety of kale will work. Walnuts may be substituted for pecans and tangerine may be substituted for orange. Rosemary, lavender or thyme could be used in addition to or in place of sage.

1 bunch kale, thinly sliced

¼ c pecans, roughly chopped

1 tbsp sage, finely chopped

1 tbsp finely diced shallot

1 clove garlic, pressed or finely chopped

½ orange, juiced

¼ c parmesan, grated

2 tbsp olive oil

½ tsp brown sugar

salt and pepper

1. Bring a large pot of water to a boil. Add kale to water and boil until brilliant green and tender, 2-3 minutes. Once tender, strain kale and place under cold running water to stop cooking process. Squeeze excess water from kale, wrap kale in a clean kitchen towel and set aside.

2. Next, heat 1 tbsp olive oil in a medium skillet over medium-low heat. Add pecans and sauté until lightly browned, about 1 minute. Add shallots and continue sautéing until shallots are translucent. Turn heat off, add sage and garlic, sauté off heat until fragrant for about 1 minute and set aside.

3. Meanwhile, combine orange juice and brown sugar in a medium bowl, stirring until sugar has dissolved. Once sugar has dissolved, add remaining olive oil and sautéed ingredients, stirring to combine.

4. Place kale in a large mixing bowl, add parmesan and dressing. Gently toss ingredients until thoroughly combined. Season to taste with salt and pepper. Serve room temperature.

Serves 2-3