Fall is my new favorite thing ever — not because of flannels, walking through piles of crunchy leaves and chai tea, but because vegetables. Yes, Fall vegetables have my heart singing and my mouth watering. I just can’t seem to get enough of the fresh colors of this lovely Kansas City Autumn.
This week’s trip to the farmers market was sans Travis (he had to work through the weekend) and although we didn’t get to enjoy it together this time, it gave me the chance to observe a little more. I strolled through the vendors tables a little slower and admired the lovely produce that Fall has brought. Their colors are so earthy and moody — I was feeling very inspired.
I snatched up three things : kale, turnips, daikon. None are things I regularly purchase and/or cook with, but I had a vision. An image I wanted to make. A still life.
This was my vision. And this is the image I made. To be honest, I don’t know that I’ve executed a “vision” so exactly as I imagined it in my head, but this was spot on. It’s an awesome feeling. And I’m happy to say that I’m proud of this photograph I have made. Not only is my creativity growing, but my control and execution of the work I wish to make is getting better every week that I shoot. :) good vibes all around !
So now — what to cook with them…? Here’s the Fall Feast I created for this week. Gluten-free, fresh & seasonal.
Kale Crusted Salmon w/ Turnip Mash & Roasted Daikon <3 enjoy !
Kale Crusted Salmon w/ Turnip Mash & Roasted Daikon
this recipe is for two :)
– 2 small fillets of salmon
– a bundle of kale
– two small daikon roots
– two medium sized turnips
– 2 T butter
– about 2 T olive oil
– 4 t fresh thyme
– sea salt & pepper to taste
How – to :
Pre-heat oven to 300°F
– wash and peel turnips. cut into cubes and place in a pot of water on high heat. let the turnips cook at a hard boil for 15-20 minutes or until tender when poked with a fork. Remove from heat and strain. Mash with butter (no milk) as you would making mashed potatoes. season with salt & pepper to taste.
– for the kale : after rinsing it make sure its completely dry. Tear the leafy part into bit size pieces (you’ll have yummy homemade kale chips with the leftovers!) and remove the tough vein through the middle of the leaf. Spread them out on a baking sheet and mix with a small amount of oil. You don’t want them swimming in it, just lightly coated. Sprinkle with a small amount of sea salt and about a teaspoon of fresh thyme. Bake for 10 minutes. Gently toss. if the edges haven’t browned just a little bit keep them in the oven for another 3-5 minutes. Remove and let cool.
– bump up the oven to 375°F
– wash and peel daikon. cut them into 1/8 – 1/4 inch thick pieces. place on a baking sheet with a generous amount of olive oil and season with sea salt & one teaspoon fresh thyme. Bake for 5 minutes. Gently toss and bake for another 5 minutes.
– season salmon with a small amount of olive oil, sea salt, pepper, and about 2 t fresh thyme. bake at 375°F for 15-20 minutes.
– crumble a handful of crispy kale chips over the salmon and serve with Turnip Mash and Roasted Daikon.