by Terry Maczuga | Oct 9, 2020
Apple Cabbage Slaw For the slaw: 4-5 cups finely shredded cabbage- use red or green 1/2 cup toasted walnuts, chopped 2-3 apples, peeled and chopped (I prefer a tart apple like Freedom, Karmijn, or Ashmeads Kernal) 1/2 cup minced parsley For the Dressing: 1 small...
by Terry Maczuga | Oct 9, 2020
Crunchy Kale and Asian Pear Salad with Granola Ingredients Creamy Shallot Dressing: 2 tablespoons white wine vinegar 1 small shallot, roughly chopped (about a heaping 1/4 cup) 1/3 cup extra virgin olive oil 2 teaspoons Dijon mustard 1 tablespoon cultured dairy-free...
by Terry Maczuga | Oct 9, 2020
Roasted Brussels Sprouts With Pears, Walnuts and Bacon Ingredients 1 pound Brussels sprouts 1 large Bosc, Best Ever or Comice pear 1 small onion or medium shallot, optional 3 tablespoons extra-virgin olive oil, plus more for the baking pan Kosher salt and freshly...
by Terry Maczuga | Oct 9, 2020
Hardy Kiwi Focaccia Ingredients 1 package of store-bought or homemade pizza dough 1/8 cup olive oil + 2 tbsp (separated) 1 tbsp all purpose ¼ of one orange, zested and juiced 1 pint hardy kiwis, cut into halves or quarters (125 g) ¼ cup chopped pecans 2 oz (70g) Goat...
by Terry Maczuga | Oct 9, 2020
Tuna tartare with Hardy Kiwi Ingredients 250 g fresh tuna (8 oz) 1 pint hardy kiwis (125 g) 1 red onion 1 lime + 1 additional for zesting 4 tbsp soy sauce 1 handful cilantro leaves 150 g cooked bulgur (2/3 cup) 4 tbsp olive oil 50g chopped pistachios (1/2 cup) Freshly...
