Meagan’s Kale Pesto with Miso

meagans-kale-pesto-with-miso

Meagan’s Kale Pesto with Miso

Yield 4 Servings

Now here's a delicious way to enjoy fresh kale! 

Ingredients

  • 4 cloves garlic, peeled
  • 1 bunch fresh kale
  • 1/4-1/2 cup olive oil
  • 1/4-1/2 cup Parmesan Cheese
  • 1 Tbsp Tahini (Sesame Butter)
  • 2 Tbsp Miso Master Organic Sweet White Miso
  • 2 Tbsp lemon juice
  • (optional) sea salt

Instructions

  1. Blanch garlic and kale 1-2 minutes.
  2. Combine all ingredients in food processor and blend until desired consistency is reached…should still be slightly chunky.

Courses Sauce

Miso-Marinated Salmon Fillets*

miso-marinated-salmon-filets

Miso-Marinated Salmon Fillets*

Yield 4 Servings

Miso is one of the best ways to flavor salmon, adding complexity and sweetness.

Ingredients

Instructions

  1. Whisk miso, sugar, sake, and mirin together in medium bowl until sugar and miso are dissolved. Dip each fillet into mixture to coat evenly on all flesh sides- not skin side. Place fillets skin side down in baking dish and pour remaining miso mixture over them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.
  2. Adjust oven rack 8 inches from broiler element and pre-heat. Place wire rack in rimmed baking sheet and cover with aluminium foil. Using your fingers, scrape miso mixture from fillets. Do not rinse. Place fillets skin side down on foil, leaving 1 inch between fillets.
  3. Broil salmon until deeply browned and centers of fillets register 125 degrees, or 8-12 minutes, rotating sheet halfway through cooking and shielding edges of fillets with foil if necessary. Transfer to platter and garnish with lemon wedges.

Notes

*Adapted from Cooks Illustrated, Dec. 2015

Back to Great Eastern Sun’s Healthy Recipes >

Miso Brownies*

miso-brownies

Miso Brownies*

Yield 1 - 8x8 inch pan

Miso Master Organic Sweet White Miso adds a salty, buttery undertones that magnify the richness of chocolate in these exotic brownies.

 

Ingredients

  • 14 Tbsp. plus more for baking pan unsalted butter
  • 7 ounces dark (64%) chocolate
  • 3 Tbsp plus 1 tsp Miso Master Organic Sweet White Miso
  • 1 cups plus 2 Tbsp confectioners' sugar
  • 5 Tbsp all-purpose flour
  • 8 tsp cocoa powder
  • 4 large eggs

Instructions

  1. Preheat oven to 350 degrees. Lightly grease an 8-by-8-inch baking pan with butter and set aside.
  2. Set a metal bowl over a pot to create a double boiler. Add enough water to pot to reach just below bottom of bowl. Bring water in pot to a steady simmer over medium heat. Melt chocolate, butter and miso together. In a medium bowl, whisk together sugar, flour and cocoa power. Gradually whisk dry ingredients into melted chocolate mixture. Remove batter from heat and whisk in eggs one at a time.
  3. Pour batter into pan and bake until a cake tester comes out clean, 35-40 minutes.

Notes

*adapted from The Wall St. Journal, May 2014

Back to Great Eastern Sun’s Healthy Recipes >

Green Bean Salad with Miso-Yogurt Dressing

Green Bean Salad with Miso-Yogurt Dressing

Yield 4 Servings

This delicious dish makes a wonderful lunch or side salad and perhaps even wonderful picnic food.

Ingredients

Salad Ingredients:

  • 3 celery stalks, sliced very thin
  • 1 cup cooked chickpeas, drained and rinsed
  • 3 handfuls arugula
  • 1/3 cup roasted pumpkin seeds
  • ¼ cup toasted sunflower seeds
  • ½ small red onion, finely sliced
  • 2 cups green beans, trimmed

Instructions

  1. Steam or blanch the beans in a saucepan of simmering water until tender. Drain and set aside to cool.
  2. Combine all of the salad ingredients in a large bowl and toss to combine.
  3. Add all of the dressing ingredients (garlic, miso, mirin, vinegar, cumin, & yogurt) to a small bowl or jug and whisk to combine. Season with , salt  pepper to taste.
  4.  Just before serving add the dressing to the salad, about half at first, and toss to combine. Add additional dressing until it’s dressed to your taste.

 

 

 

 

 

 

 

 

 

Back to Great Eastern Sun’s Healthy Recipes >

1 2 3 4 5