Nam Jim: Thai Dipping Sauce | 泰式秘制酸辣蘸汁

附中文食譜

Cilantro - also known as coriander - is perhaps the one herb in the entire herb kingdom that has the power to incite reactions of extremity. It has always been met with either love or despise and nothing in between. Folks in Camp Cilantrophobia would resolutely request to "skip the green stuff" (走青) when ordering a bowl of fish ball noodles - their repugnance towards those frilly, pungent green specks bordering on fear of some lethal allergic response. On the contrary, those in Camp Gimme More would shamelessly empty whole tubs of chopped cilantro onto their tacos at the taco joint. Ahem, just saying.

It is really recently that I realize there may be another Camp staking out discretely in the middle between the polar opposites. Let's call it the Camp I-don't-mind-cilantro-if-it's-mixed-with-other-stuff. Every time I have friends over for a Mexican or Moroccan feast, I would apprehensively ask if anyone's adverse to cilantro, keeping fingers tightly crossed for a negative lest someone's walking out hungry. Fortunately, I discovered this somewhat more 'liberal' Camp whose tolerance for cilantro broadens when its flavor blends and sparkles with others.

For the record, I, too, was once upon a time a radical member of Camp Cilantrophobia, but am now a proud convert that does empty whole tubs of fresh chopped cilantro onto my tacos at the taco joint. What Camp are you in?

Whichever Camp you belong to, the following recipe is guaranteed to unite us all. This Thai Nam Jim is a tangy, spicy, versatile dipping sauce that packs a punch in flavor and can liven up anything from seafood to grilled meats and even salads. Melding the fundamental tastes of sweet, sour, salty with a kick of garlic and heat, this dressing is a sure-fire solution to use up any leftover cilantro, from the leaves and stalks all the way down to the roots, with nothing going to waste. In Thailand, this Nam Jim typically pairs with fresh raw shrimps, or Kung Che Nam Pla (กุ้งแช่น้ำปลา), and is equally delicious with steamed fish, calamari, barbecued chicken, and stewed pork. So the next time you ever have too much cilantro hanging around, whip this dip up and rest assured you will be wishing you got more. Welcome to Camp Gimme More!

What you'll need...
3 cloves garlic

2 bird's eye chili

5 stalks cilantro, roots included

1/2 tablespoon palm sugar*

2 tablespoons fresh lime juice
2 tablespoons fish sauce

*Note: If Thai palm sugar is not available, substitute with Gula melaka, the Malaysian palm sugar, which imparts a smoky sweetness to the Nam Jim. Alternatively, use coconut sugar or brown sugar.

Directions...
1. Using a small knife, scrape and clean the cilantro roots to rid of any chewy, stringy bits.

Waste not: make use of the entire stalk, from leaves to roots!

2. De-seed the chilies as desired. Finely chop the garlic, chili, and cilantro roots and stems and crush into a rough paste using a mortar and pestle or a blender. Add palm sugar and pound until dissolved. Add lime juice and fish sauce and adjust to taste. When ready to use, add chopped cilantro leaves.

《泰式秘制酸辣蘸汁》

香港人最愛的「公車腩霸」，可謂泰國必吃之名菜之一。吸引的並非只是生蝦刺身，而是伴隨的泰式酸辣蘸汁，將其鮮甜提升到另一境界。無論你對芫荽是愛或恨，都難以抵擋這秘制酸辣汁的「味力」！不過除了生蝦，你有否想過原來打邊爐常吃的脆鯇片也能跟它成為絕配？

 

材料：

蒜瓣                  3 瓣

指天椒             2 隻
芫荽                  5 棵（連根）
椰糖                  15 克*
新鮮青檸汁     2 湯匙
魚露                  2 湯匙

做法：
1. 芫荽根部用小刀刮除乾淨，露出內裡雪白幼嫩的部分。 
2. 指天椒可依個人喜好去籽。蒜頭、指天椒及芫荽根與莖剁碎，用研缽和研棒或攪拌機磨成蓉，令酸辣汁更為入味。
3. 加入椰糖，繼續磨至完全溶化。
4. 加入青檸汁和魚露拌勻，再作適當調味。最後，加入剁碎了的芫荽葉即成。

*備註： 椰糖味道香濃，亦可以紅糖或砂糖代替。

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Homemade Caesar Salad Dressing | 自家製凱撒沙律醬 (No Mayonnaise!)

附中文食譜

Can Caesar dressing be made from scratch? The answer is yes absolutely, and you'll never go back to store bought ones ever.

My earliest memory of Caesar salad was from lunches at the country club where my family used to go. A mix of crisp romaine leaves, bacon, and crunchy croutons tossed in the tangy, creamy dressing would be served in deep wooden bowls, finished with a  generous sprinkling of grated Parmesan cheese. I always asked for more. Then there was the Caesar salad from bistros like Simply Life Cafe, where slivers of romaine hearts were served whole, stacked elegantly, and accompanied by anchovy fillets and runny soft-boiled eggs.

No matter the presentation and variation, the single most important element that makes a Caesar salad what it is is the dressing. When eating out, I cannot help but always contemplate whether the Caesar dressing in question was made in-house or came in huge commercial tubs, laden with all kinds of unwanted stuff. You would know what I mean when you pick up a bottle and read the label at your neighborhood supermarket.

Create a classic Caesar Salad with crisp Romaine hearts, pancetta, croutons and shaved Parmesan!

So, to take the guesswork out I began making and tweaking my own homemade Caesar dressing a couple of years ago. Using Greek yogurt, the dressing is naturally tangy, thick and creamy, so you can confidently ditch the guilt in mayonnaise. With minced garlic, anchovy, real Parmigiano-Reggiano cheese, this homemade dressing is the real deal and will rock your classic Caesar salad, Caesar chicken wraps, or as a dip for Buffalo wings and celery sticks with a fraction of the calories.

Greek yogurt is a healthier alternative to raw eggs and mayo, giving the creaminess and tang!

What you'll need...
1/3 cup Greek yogurt (low fat or nonfat as desired)
1 tablespoon extra-virgin olive oil
1/2 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 large garlic clove, finely minced
2 anchovy fillets, mashed, or 1/2 teaspoon anchovy paste
1/4 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper

Directions...

In a mixing bowl, whisk all ingredients together. Toss salad with dressing and keep any remainder refrigerated for up to one week. 

Suggested salad ingredients:
Romaine lettuce or baby kale
Bacon, pancetta, or proscuitto
Croutons or roasted chickpeas
Shaved Parmigiano-Reggiano cheese

《自家製凱撒沙律醬 》

Upgrade your classic Caesar with baby Kale, Prosciutto and garlic bread croutons!

眾多沙律的種類中，凱撒沙律幾乎是眾所最熟悉的
但究竟市面上常見的凱撒沙律醬裏藏了些什麼成分？
到底可唔可以自己整呢？答案係 － 絕對可以！
自家製的沙律醬真材實料、滋味無比，
完全無添加，比市面上的低脂健康，仲好簡單添！

材料：
希臘乳酪  100 克（脫脂或低脂）初搾特級純橄欖油  1 湯匙
新鮮檸檬汁  1/2  湯匙
喼汁  1/2 茶匙
法式芥末醬  1 茶匙
蒜末  1 茶匙
油浸鯷魚  2 條（或鯷魚醬 1/2 茶匙）
新鮮磨碎的帕馬臣芝士  25 克
黑胡椒  適量

做法：
把鯷魚剁碎，將所有材料放進大碗裏，用發蛋器拌勻即成！

備註：建議冷藏沙律醬並於七天內用完

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Zoodles with Shredded Chicken and Sesame Sauce | 涼拌雞絲意瓜偽粉皮

附中文食譜

Zoodles! Besides being a fun word to say, zoodles (zucchini noodles) are an incredibly fresh, healthy, nutritious, gluten-free, and low carb alternative to pasta or noodles. Zucchini takes on flavors easily, thus making zoodles a remarkably versatile base for a wide range of dishes.

I picked up a bag of zucchini at the Heart of the City Farmers Market in San Francisco last weekend. Back at my penthouse kitchen, just as I was craning over these dark green summer gourds, sweat dripping down my forehead under the unrelenting summer heat, a sudden craving for 涼拌雞絲粉皮 hit me.

A gorgeous zucchini, also known as courgette

A familiar and massively popular appetizer in Northeastern Chinese cuisine, 涼拌雞絲粉皮 traditionally consists of translucent mung bean sheet noodles (粉皮), hand shredded chicken (雞絲), crisp cucumber julienne (青瓜) and a lip-smacking sesame dressing (麻醬) that always tickles my taste buds.

Now, who says zoodles only works as pasta? With zucchini in my hands, I decided to swap out the mung bean noodles and cukes and swap in zoodles for a twisted, "greened up" version of this classic Manchurian starter. No fancy spiralizer, no mandolin needed; just your good old fashioned vegetable peeler and a knife!

晶瑩通透 又滑又爽口！

When cut to the right width, those thin, slightly opaque ribbons of zucchini frankly does a marvelous job mimicking mung bean noodles. As for the main ingredient of the dressing, sesame paste is hardly the only choice either. Peanut butter is also commonly used in restaurants and will similarly knock the ball out of the park. Heck, I even made once with sunflower seed butter. Delish!

So here is a fun, light, and super easy twist on this popular Northeastern Chinese cold dish using zoodles. It is about time that you, too, jump on the zoodle bandwagon!

What you'll need...
Zoodles and Chicken:
2 zucchini
Choice of 4 chicken tenders, 1 chicken breast, or 1 chicken thigh

Dressing:
2 tablespoons sesame paste
3 tablespoons warm water
2 teaspoons Chinese black vinegar
2 teaspoons white sugar
1 teaspoon roasted sesame oil
1 heaping teaspoon minced garlic
1/2 inch of fresh ginger, grated (optional)
Dash of soy sauce

Choice of garnish:
Toasted sesame seeds or peanuts
Small bunch of cilantro
Cucumber matchsticks 

For the dressing...

Firstly thin out the sesame paste by stirring in warm water. Add all other ingredients and stir until the dressing reaches a smooth, heavy cream-like consistency. Make ahead to allow the flavors to mingle.

For the zoodles... 

1. Start by cutting off the ends of the zucchini. Using a vegetable peeler, peel zucchini into long ribbons. The more pressure you apply, the thicker your zucchini noodles will be. Peel all four "sides" of the zucchini until you reach the core with seeds (reserve the cores for other uses such as ratatouille, casseroles, or stir-fries - don't let it go to waste!).

2. Stack the strips on top of each other. Cut the strips to 1/2 inch strips or as desired.

3. Bring a pot of water to a boil, blanch zoodles very briefly - no more than 60 seconds! Immediately drain and dunk into an ice bath to cool and stop the cooking process. Once cooled, drain and set zoodles on paper towel or a clean kitchen towel to absorb excessive moisture.

For the chicken...

Steam or boil your choice of chicken. Once cooked and cooled, shred chicken into thin strips using your fingers.

Now, all that is left to do is to put everything together.

Layer the zoodles on your serving platter. Top with shredded chicken, sesame dressing, and your choice of garnish. Enjoy!!

《涼拌雞絲意瓜偽粉皮》 

由意大利翠玉瓜（zucchini, 簡稱意瓜）刨成絲
製成的低熱量「偽意粉」Zoodles 在外國已流行多時，
更是健康有營人士的最潮食品！
因成品肖似意粉，故會被當作替代意粉食用。
Zoodles 其實用法甚多，現時天氣轉冷，更可作為熱食沙律，
更可 fusion 做成「涼拌雞絲偽粉皮」！
 
意瓜偽粉皮／雞絲材料：
意大利翠玉瓜  2 隻
雞肉  可選用雞柳、雞胸、或雞腿肉

1. 首先將意瓜兩端切除。
2. 用削皮刨，下點力於意瓜的四面刨出寬條狀，直至到達瓜中見籽的地方為止。
3. 把一條條的寬條叠好，用利刀切成一條條約半吋闊的「 偽粉皮」。
4. 煮沸熱水，把偽粉皮快速地灼一灼，撈起並立即浸冰水，以保其爽嫩。
5. 瀝乾後放一旁備用。
6. 隔水蒸熟雞肉。略涼後以手搣成雞絲。

麻醬材料：
芝麻醬  2 湯匙
溫開水  3 湯匙
鎮江醋  2 茶匙
砂糖  2 茶匙
麻油  1 茶匙
蒜末  1 大茶匙
薑蓉  約半吋薑
老抽  適量

1. 芝麻醬先用溫水稀釋，加入其他調味料拌勻再作調味。

 
 自選裝飾配料：
芝麻 / 花生
芫茜
青瓜絲

1. 接下來最後一個步驟，先把意瓜偽粉皮置碟，在粉皮上放上適量手撕雞肉和自選配料，之後再淋上拌勻的麻醬即成。

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Roasted White Asparagus with Yoghurt Parsley Dressing

Every spring, white asparagus makes a brief appearance on the market, so transient they come and go with the blink of an eye. Between April and June, the spargel - the "vegetable that never sees light" - comes in great quantities across northwestern continental Europe, prominently stealing the limelight at market shop fronts and inspiring seasonal menus that showcase this treasured spring produce.

Less is certainly more here

In the U.S. and elsewhere where availability is far more limited, fresh white asparagus naturally makes for a luxurious spring delicacy. Just this month I was lucky enough to be in Switzerland and had the chance to graze through the markets at the peak of the German spargel season. The asparagus were all cultivated and imported from southern Germany just across the border; I realize I was about as close to the source as one could get. Enamored with the purity and beauty of the fat bundles of white spears on display, I inched in to hand pick the fairest of them all, pausing for a moment in hesitation at the hefty price tag that comes with.

Soon enough, I reckon that life is too short to deprive myself of such simple indulgence. My best friend in its baddest sense Angela, a foodie and passionate cook herself, is visiting once I return to Hong Kong - who else is best to savor this seasonal delicacy with, especially when they are at their peak and appear only briefly once a year?

Roast, grill, or steam? Roasting is certainly our way to go; watch as the natural sugars in the white asparagus caramelize!

And so, the fat bundle of immaculate white asparagus made its journey to my kitchen and culminated as a collaborative project between Alvin's Penthouse Kitchen and Angela's Foodicles (it's like we were having a field day, really). Milder in flavor and more tender than its green counterpart, white asparagus is best kept to its purest form in order to highlight its delicate sweetness. Deviating from the classic pairing of heavy hollandaise and cured hams, we instead took advantage of my rooftop garden and created a guilt-free, oh-so-simple herbaceous dressing that not only added an uplifting oomph but also allowed the star of the dish to shine through. Less is more here, for sure.

To prepare...

Get the spears naked by peeling & trimming

A dozen spears white asparagus
Olive oil to coat

For the dressing*...
1/4 tablespoon plain yoghurt
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 generous bunch fresh parsley

*Want to get even simpler? Whisk together olive oil, lemon juice and zest, some salt and pepper for the dressing!

1. Preheat oven to 220C/420F. Trim a half inch off the base of the stalk.  Gently holding each spear, peel the stalk using a vegetable peeler starting from just below the head to remove the fibrous and sometimes bitter peel.

2. On a baking sheet pan, coat asparagus with olive oil and season with fresh ground pepper and sea salt. Place in oven and roast for approximately 17-20 minutes depending on the thickness of the spears, turning once midway for even browning. Before time is up check that the spears are slightly translucent and adjust roasting time for desired softness.

Asparagus will brown and shrink a little after roasting

3. Meanwhile, prepare the yoghurt parsley dressing by blending the yoghurt, olive oil, lemon juice, and parsley in a blender. Season with salt.

4. Transfer asparagus carefully for plating, then drizzle the dressing across or serve on the side as a dip. Enjoy!

Alvin & Angela

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Southwestern Black Bean Quinoa Corn Salad

Me being a happy camper in Puebla, back in 2009!

Feliz Cinco de Mayo! Today, cities across the United States with sizeable Mexican-American populations are celebrating the Fifth of May, commemorating the Mexican military victory over France at the Battle of Puebla in 1862. A relatively minor holiday in Mexico, in the U.S. Cinco de Mayo has over time evolved into a grand celebration of Mexican culture and heritage, sometimes even mistakenly confused with Mexico's Independence Day.

In honor of this tradition, I decided to create something simple and healthy yet nothing short on the colors, flavors, and bang that Mexico is known for (it makes even more sense that this Black Bean Quinoa Corn Salad is probably more distinctly Southwestern U.S.-style).

This salad is inexpensive, packed with nutrition, and so easy to make! Also try it with grilled corn!

As temperatures rise, this cool and mildly fiery salad is also a great way to kick start your Spring. Chilled, this salad stays fresh for days and makes for a light and very nutritious lunch and a fantastic snack on the go. Make a big batch for entertaining and pair it up with blue corn chips and guacamole. Add in other vegetables and fruits such as bell peppers, jalapeños, and even mangoes as you wish!

To prepare...
1/2 cup uncooked quinoa
1 can (15 oz) black beans, drained and rinsed
1 cup fresh or canned whole kernel corn*
1/4 cup finely diced red onion
A handful of cherry tomatoes, quartered
1 bunch of cilantro, chopped
1 medium lime, zested and juiced
1 ripe avocado
A generous splash of Tabasco Chipotle Pepper Sauce^

1. Rinse and place quinoa in a saucepan with 1 cup of water. Bring water to a boil, then lower heat to a simmer and let cook for 15 minutes, covered. Meanwhile, prep the other ingredients. Take pot off heat, leave covered for 5 additional minutes. Uncover pot and fluff the quinoa with a fork. Set aside to cool.

2. Mix black beans, corn, onions, tomatoes, quinoa, and cilantro together in a large bowl. Add in lime juice and zest, then season with salt and pepper to taste.

3. Add a generous splash of Tabasco Chipotle Pepper Sauce for some smokey heat. ^Note: Alternatively, whisk together 1/4 cup of olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon cayenne pepper, and some salt and pepper and drizzle over the salad.

4. Finally, top salad with sliced avocado. ¡Buen provecho!

*Note: Now that I got a new cast iron grill at home, I will probably try this recipe again with grilled fresh corn - the flavors will deliver even more bang with charred corn kernels! Hope to come back with an update. 

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Honey Roasted Pumpkin and Zesty Couscous Salad

Muggy, steamy days are finally giving way to crisp and breezy mornings. The blistering sun has softened, casting warm, glowing beams as it retires earlier each evening. Everywhere, shopfront mannequins are exchanging capris and tees for cardigans and plaids, signaling that - at long last - Fall has arrived.

In Hong Kong, Autumn is as pleasant as it is transient, no longer so much a distinct season as in the past, but more of an elusive transition into the dry, and sometimes harsh winter. With that said, fall is unquestionably my favorite season to do just about anything: taking a leisurely stroll, hitting the outdoors, having a barbecue... all without the fear of a heat stroke. Heck, even my garden plants seem to be perkier these days. 

A dear friend currently positioned in Saudi Arabia was in town last week and I promised to throw a cozy dinner party for three. Planning a dinner menu is like composing an orchestra: how does each dish flow with one another? What is the sequence of preparation? I needed a substantial salad cum starch that is at once guilt-free, easy to make, and most importantly can be made ahead of time.

With fall and Halloween around the corner comes a plethora of pumpkins big and small, ready to either be carved or thrown into an oven. A rudimentary survey of my pantry has me rounding up a basket of seemingly incongruous ingredients: a box of couscous, some oranges, and an assortment of dried berries and nuts. Surely with a little creativity these can turn into an amazing salad. 

Some simple web-surfing quickly captures my attention on a fascinating recipe that laces them all with accents of aromatic herbs and zesty orange. With a little tweak and some simplifications, the result is an explosion of bold flavors and a tantalizing palette of colors. So delightful and captivating it is with its combination of berries, pecans, and the perfumes of orange, it is like a little bit of Thanksgiving and Christmas, summer and fall all in one! Makes a wonderful side for fish and poultry, and definitely Thanksgiving-worthy.

To prepare...
600g pumpkin, peeled and cut into 2 cm cubes
2 tablespoons honey
3 tablespoons olive oil
1/4 cup orange juice
3/4 - 1 cup couscous
A large handful of dried cranberries and currants
Orange zest of one small orange
2/3 cup water
1/2 teaspoon salt
2 bay leaves (optional)
1 bunch of fresh mint leaves
1 bunch of fresh coriander leaves
1/4 cup chopped pecan nuts, toasted

Dressed in honey and olive oil, heading for the oven

1. Preheat oven to 180/200C. Line a baking tray with baking paper. In a large bowl, toss pumpkin with honey and 1 tablespoon olive oil. Place in a single layer on prepared tray. Bake for 20 to 25 min until caramelized and tender.

2. In the same bowl, whisk together 2 tablespoons orange juice and remaining 2 tablespoons olive oil. Set aside.

3. Meanwhile, place couscous, cranberries, currants, and half of the orange zest in a large heatproof bowl. Place water, remaining 2 tablespoons orange juice, salt, and bay leaf in a small saucepan and bring to the boil. (Alternatively, mix orange juice with 2/3 cup chicken stock)

4. Pour over mixture and cover bowl with foil. Stand for 5 min or until liquid has been absorbed. Fluff couscous with a fork to separate grains.

5. Add pumpkin, mint, coriander, nuts, and orange dressing to couscous mixture. Gently toss to combine and garnish with remaining zest. Enjoy warm or at room temperature!

Note: if making ahead of time, leave herbs, dressing, and nuts until just before serving.

Adapted from Claire Brookman's recipe on Super Food Ideas
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Kale and Quinoa Salad with Almond Butter Vinaigrette and Purple Sweet Potato

Dressed in a mouthwatering vinaigrette made with creamy almond butter, this colorful, crunchy Kale and Quinoa Salad will have you full for hours and feeling oh so good!!

It hasn't been long since I began striving for a diet rich in whole foods, whole grains, proteins and fiber. When dining out and crappy food at work gets too morbid, I develop fervid cravings for a day or two of "vegging out" - not so much being a couch potato, but going happily meatless, high fiber, and low carb where possible.

So when my gorgeous, one-and-only vegan cousin Kathleen suggested a modern vegetarian restaurant as a venue for reunion on my recent, much overdue visit to Toronto, I was all up for it. Needless to say, I was eager to detox after a strenuous 15-hour flight. 

A cousinly reunion at Fresh, Toronto, Jun 2014

Five years since my last seeing my cousins, our party has merrily multiplied with Kathleen and Matt both marrying this year, and Jon and William both in relationships. Some time amidst our chatter catching up and acquainting with their new partners, our platters and bowls arrived, throwing all of us off with their colours, portions, and aroma as I raised my camera in a frenzy (of course). 

As I chomped into my bowlful of greens, I thought to myself in between moans, "hey, I can totally do this at home." Much like their vivid colours, kale greens are intense in flavour with a mild bitterness and are best complimented by strongly flavoured ingredients like roasted nuts and nutty or sesame-based dressings. So here, a wholesome recipe inspired by my cousin's favorite dish at Fresh, Toronto - perfect for those days when veggie cravings hit.

Dressing:
3 Tbsp almond butter 
1 Tbsp Balsamic vinegar
1 Tbsp rice wine vinegar 
1/2 Tbsp honey, or maple syrup
1/2 Tbsp soy sauce
1/2 tspn kecap manis (not pictured; optional)
1 tspn minced garlic
2-3 Tbsp warm water 

Salad: 
Kale, shredded
Quinoa, cooked according to package instructions (I used organic red quinoa)
Cucumber, shredded
Goji berries, aka. wolfberries
Almonds, toasted and chopped

Sweet potato, grilled or boiled (optional) 

To prepare...

Make the dressing first to allow flavors to mingle. Whisk together all dressing ingredients, adding water until desired consistency is reached.

Mix together all salad ingredients and toss with dressing. Serve sweet potato alongside.

Note: Fresh and raw kale from your farmers market or groceries works excellently for this salad. If you find your kale too tough or acrid to the bite as in my case using packaged and pre-shredded kale indicated for cooking, simply boil some water, turn the heat off, then immerse the leaves for no more than 20 seconds. The leaves will turn brilliantly green while preserving their nutrients. Drain, reserving the boiled water, and run the leaves under the tap to cool. Use a salad spinner to remove excess moisture if desired. The spines will take longer to soften, simply leave in the hot water and add to salad when ready to serve. Enjoy!

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Arugula and Honey Roasted Pumpkin Salad with Roasted Garlic Dijon Dressing

The first thing that comes to mind upon the first bite into this salad is how each ingredient sings in harmony with one another, both in flavor and texture. There is the sweetness of roasted Pumpkin; the crunch and aroma of toasted Sunflower Seeds; the gaminess of crumbled Goat Cheese and - to tie them all together - a tart dressing that awakens and cuts through the natural sharpness of Arugula. Roasted Garlic (yum!) serves as the base of the salad dressing, adding depth and richness without the bite of raw garlic.

This is my first time to ever roast pumpkin and garlic, and I must say that I am in glee to have finally conquered my peculiar fear of roasting vegetables in the oven. Maybe it is the amount of time, or the amount of olive oil required that has always deterred me - but that is all behind now - for I am the biggest fan of roasted garlic and I am now no longer afraid to make that.
 
To prepare...
Cut pumpkin into 1-inch pieces, toss along with 5 unpeeled garlic cloves in olive oil with salt and pepper until well coated, then spread evenly on a foil-lined baking sheet. Roast until pumpkin is tender, toss occasionally, 18 to 25 minutes.

Tip: Line your baking sheet and you will be thankful when dish washing comes.  
Tip: It is important to flip the pumpkin pieces or they might get stuck to the foil.      

Next, remove the garlic and reserve. Drizzle pumpkin with honey and continue roasting for 10 minutes, until glazed; let cool. 

For the Dressing... 
Remove the root ends of the garlic cloves and squeeze garlic out. Sniff that heavenly aroma. Mash into a paste in a large mixing bowl. Add lemon juice from half a lemon, a tablespoon of Dijon mustard, and a teaspoon of honey. Whisk in a good amount of olive oil (for desired consistency) until emulsified.

Toss arugula in dressing, top with glazed pumpkin, and sprinkle salad with crumbled goat cheese and toasted sunflower seeds. And enjoy.

Suggestions for substitutes:
Maple syrup or golden syrup for honey
Feta for goat cheese
Pumpkin seeds (or pepitas) for sunflower seeds

Recipe adapted from Power Foods, from the editors of Whole Living Magazine... an awesome book
[Any thoughts or comments? Please share with me!]