Spinach Orange Salad

Made a quick salad for dinner, only a few ingredients but the flavours work well together. 

  • One package baby spinach 
  • One package baby arugula 
  • One large orange
  • One small red onion, cut in half and thinly sliced
  • 1-2 tsp fresh ginger, grated 
  • 1 TB light miso
  • 1-2 tsp sesame oil
  • 1-2 TB cider vinegar 
  • 1 piece of miso glazed ahi tuna (optional)
  1. Lightly wilt the greens in a large pan over medium high heat, preferably in a bit of bacon grease. Don’t over cook, just warm up a bit. 
  2. Make the dressing in a large salad bowl: mix the ingredients well with a whisk to emulsify the oil
  3. Grate the Orange zest and ginger into the dressing. Or add to the greens when warming to take the edge off the rawness. 
  4. Peel the orange and cut into bite sized chunks or thin slices. 
  5. Toss well. Taste and adjust seasonings. If too mild, add a splash of rice vinegar and fish sauce. 
  6. Slice warm tuna and add on top of salad. 
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Braised Turkey Legs 

I like to braise turkey legs in red wine and brandy as if they were lamb shanks. But also include elements from Chicken With 40 Cloves of garlic. 

  • 2 turkey legs
  • 1 sprig fresh tarragon 
  • 1 sprig fresh rosemary 
  • 1 sprig fresh thyme
  • 1 head garlic (or more)
  • 1 carrot
  • 1 stalk celery 
  • 1 onion
  • 1/4 cup Brandy 
  • 1 cup red wine
  1. Preheat oven to 425°F
  2. Separate garlic into cloves but leave the inner peel intact. 
  3. Chop or slice remaining vegetables to make a mirepoix. 
  4. Add herbs and vegetables to casserole dish with cover large enough to snugly hold the two legs
  5. Season the meat and vegetables with salt and pepper 
  6. Add meat and liquids, cover, and braise until meat is cooked through and tender and golden brown. If desired, turn halfway to cook evenly, or just leave with skin side up 

Spread the garlic onto bread and dip in the pan juices. Or strain and thicken into a sauce, mashing in a few of the garlic cloves.