two winter recipes a longevity member is cooking on repeat

One of our fabulous members, Rebecca Young, shared two delicious recipes by her so-called 'spirit animal', Ina Garten. Easily modifiable and healthy, Ina's Winter Slaw and Cauliflower & Celery Root Soup are year-round staples for Rebecca and her family. Plus, you can get all of the ingredients from Trader Joe's! 

Ina Garten's Winter Slaw

INGREDIENTS:

• ½ pound large kale leaves, center rib removed (6 to 8 leaves)
• 6 ounces Brussels sprouts, trimmed, halved, and cored
• ½ small head radicchio, cored
• ¼ cup freshly squeezed lemon juice (2 lemons)
• ½ cup good olive oil
• Kosher salt and freshly ground black pepper
• 1 (6-ounce) chunk good Parmesan cheese
• 1 cup dried cranberries

DIRECTIONS:
1. With a very sharp chef’s knife, cut the kale, Brussels sprouts, and radicchio crosswise in thin shreds, as you would cut cabbage for coleslaw, and place them in a large bowl.
2. In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Pour enough dressing on the salad to just moisten it, reserving the rest.
3. Shave the Parmesan in big shards with a vegetable peeler. Add the cheese and dried cranberries to the salad and toss it carefully to avoid breaking up the cheese. Check for seasonings, add more vinaigrette, if necessary, and serve cold or at room temperature.

REBECCA'S SPIN:
The pre-packaged shaved brussels sprouts from Trader Joe's make life much easier. You can also use Trader Joe's dried tart cherries instead of cranberries, and add walnuts and shredded carrots to the mix.  

Photo: Food Network

Ina Garten's Cauliflower & Celery Root Soup
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INGREDIENTS:

• ¼ cup good olive oil, plus extra for serving
• 2 cups yellow onions, chopped (2 onions)
• 2 cups (1-inch-diced) celery root
• 2 cups (1-inch-diced) fennel, cored and stalks removed
• 2 lb (1 medium) cauliflower, cored and cut into florets
• 2 cups good chicken stock
• 2 tsp kosher salt, plus more for seasoning
• Chopped fresh chives, for serving

DIRECTIONS:

1. Heat olive oil in a heavy-bottomed pot or Dutch oven, such as Le Creuset. Add onions and sauté over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Stir in celery root and fennel and sauté for 5 minutes, stirring occasionally. Add cauliflower, chicken stock, and salt. Bring to a boil, lower heat, cover, and simmer for 25 to 30 minutes, until vegetables are very tender. Add 3 cups of water, bring to a boil, lower heat, and simmer uncovered for 20 minutes. Remove from heat.
2. Working in batches, puree soup in a blender, until very smooth. (Don’t fill blender more than half full or it will overflow) Pour blended soup into a large saucepan and add 1 or 2 teaspoons of salt, depending on saltiness of the chicken stock. Reheat soup over medium-low heat. Ladle into soup bowls, sprinkle with chives and drizzle with olive oil. Serve hot.

REBECCA'S SPIN:
​Use 4 cups of low sodium chicken or vegetable stock, plus the 1 cup of water. Serve with one tablespoon of grated pecorino romano cheese and/or a drizzle of truffle oil...

Photo: Food Network

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