Learn how to make Pear Bread Pudding, Almond Cakes, Radicchio Salad, Carrot Kohlrabi Slaw and a Tu Bishvat Fruit and Nut Platter.
1/4 teaspoon hot pepper oil, or to taste Sea salt and freshly ground pepper to taste1 cup shelled edamame 3/4 cup red walnuts or other walnuts1. For dressing: In a small bowl combine mustard, shallot and orange juice and whisk until smooth. Whisk in sesame oil, hot pepper oil, tamari and maple syrup until blended. Season to taste with sea salt and pepper.
3. Microwave dressing on High for 1 minute to warm it slightly; or heat it gently in a small saucepan over low heat. Drizzle dressing over salad and serve.Carrot Kohlrabi Slaw with Almonds and RaisinsAlmonds, raisins, sesame seeds and ginger dressing liven up this root vegetable and kale slaw. The salad is based on a recipe in “The Snowy Cabin Cookbook” by Marnie Hanel and Jen Stevenson.
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