This article was published in the February/March 2006 Wedge newsletter. The following information may be outdated.

Cold Fighting Recipes

SPINACH AND BLOOD ORANGE SALAD

I always like to pep up a salad with some red or orange color, but mealy winter tomatoes don't fit the bill. In the winter try substituting slices of blood orange. They have a beautiful red color, a mild yet lovely flavor, and tons of vitamin C. The dressing adds Moroccan-inspired flavoring, additional vitamin C punch with the chiles and lime, and even some raw garlic.

  • 6 cups spinach (bagged, pre-washed is convenient)
  • 2-3 blood oranges, peeled and sectioned, with as much of the white membrane removed as possible

Vinaigrette:

  • 1 garlic clove, mashed in press
  • grated zest of 2 limes
  • 2 T shallots, finely diced
  • 1 small jalapeno chile, seeded and minced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp dry mustard
  • 1/2 cup olive oil
  • 2 T chopped cilantro or parsley
  • Salt to taste
  1. Combine spinach and orange in salad bowl.
  2. Combine the first seven ingredients for the vinaigrette in a small bowl. Whisk in olive oil. Add cilantro just before using (makes approximately one-half cup; you may have some left over).
  3. Add enough vinaigrette to salad to coat leaves lightly; toss and serve.

TORTILLA SOUP

This tortilla soup combines nourishing chicken broth with vitamin C rich tomatoes and chiles. I've tried lots of good recipes for tortilla soup but this one (from Rancho Leonero in Baja, California) is one of the simplest and best.

  • 3 green chiles (jalapeno or Serrano)
  • 3 medium onions
  • 3 tomatoes
  • 2 T olive oil
  • 1 quart chicken broth (or more to taste)
  • Salt and pepper to taste
  1. Cut vegetables into small pieces. In a large saucepan, sauté in olive oil until soft. Purée in blender until smooth.
  2. Put in soup pot and stir in chicken broth. Season to taste.
  3. Garnish, if desired, with sliced avocado, grated cheddar cheese, and corn chips.

MU SANGCHAE

Most people think of kimchee as pickled cabbage, but in reality it can be made from any vegetable. Koreans enjoy hundreds of versions of kimchee. Here is a recipe for a version that is traditionally made with daikon radish but could be adapted to use on napa cabbage, carrots, or cucumbers.

  • Large daikon radish (around 3 lbs), julienned
  • 1 T salt
  • 3 T red pepper flakes
  • 6 scallions, cut in one-inch lengths
  • 2 cloves garlic, minced
  • 1 T cider or rice vinegar
  • 1 T tamari sauce
  • 1 T toasted sesame seeds
  1. Sprinkle julienned radish with salt. Allow it to stand for 5 minutes. Rinse and drain well and squeeze it dry.
  2. Mix radish with red pepper flakes in a large bowl, then add the other ingredients. You can adjust the amount of red pepper flakes to taste, or add a teaspoon of sugar to mute some of the heat.
  3. Refrigerate for 2-3 days before eating.