This year, I was looking for a fresh fruit salad to bring to Thanksgiving at my mom and dad’s, and I created this persimmon salad. Persimmons are a fruit I only recently discovered. They’ve easy to use if you can get them at the correct state of ripeness. There are no peels or seeds to discard, just remove the stem and dice them up. They pair prefectly with apples and pomegranate seeds, two other great fall fruits. The sweet-spicy dressing with ginger, cinnamon, allspice, and honey brings it all together, creating a fresh and crisp salad that pairs perfectly with your choice of Thanksgiving carbs.
Indian food is my “desert island” cuisine. If I had to choose a single cuisine to eat for the rest of my life, Indian food would be it. (Mediterranean is probably a close second.)
I didn’t experience any Indian food at all in my own rural Illinois hometown. When I went to college, I experienced the classic Indian gateway food called tandoori chicken, served with fluffy yellow basmati rice, and was instantly hooked. And when I was briefly vegetarian / vegan a few years ago, I really came to appreciate vegetarian Indian cuisine, and started cooking it myself at home. With the help of some wonderful Indian and international groceries in our ethnically-diverse college town, I built a useful cache of spices for creating Indian flavors.
I’ve been working on solutions for nutritious breakfasts which are pre-cooked, pre-prepped, or grab-and-go. These bowls feature the “three sisters” – corn, beans, and squash – the three main agricultural crops of Native Americans in North America. This bowl has quite a few components, but the stovetop prep can be done while the squash is roasting.
The flavors in this salad are a bridge from early to late fall. Spiralized jicama and apples provide a juicy crunch, grapefruit adds a bitter note of winter citrus, and the sweet-spicy honey clove dressing brings spicy warmth.
If you’re into thick, hearty, meaty chili, this one’s for you. I’ll be making it for my next chili cook-off. You can easily assemble the rest of the ingredients while the meat smokes for an hour.