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They say timing is everything, and that certainly was true this week when UNH Today staff stopped by to see Thompson School chef Julienne Guyette in the Barton Hall kitchen. We arrived just in time to watch student Nathan Briand pull a roasted Rock Cornish game hen from the oven and whip up a mirepoix-based gravy to drizzle over the meat, artfully presented with potatoes and squash. We left with to-go plates, and can we just say…? Perfection.

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Coming next week…

Just in time for Thanksgiving, an article about food, nutrition and the holidays, featuring insights from Chef Guyette and professors Joanne Curran-Celentano and Gale Carey.

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Meanwhile, for those of you looking to pack a super-healthy punch into the Turkey Day menu, here’s a recipe courtesy of Chef Guyette.

GINGER MISO KALE SALAD

Ingredients

For the Miso-Ginger Sesame Vinaigrette:

·ÌýÌýÌýÌýÌýÌý2 tablespoons miso
·ÌýÌýÌýÌýÌýÌý1 tablespoon honey
·ÌýÌýÌýÌýÌýÌý2 tablespoons rice wine vinegar
·ÌýÌýÌýÌýÌýÌý1 tablespoon freshly grated ginger root
·ÌýÌýÌýÌýÌýÌý1 tablespoon sesame oil
·ÌýÌýÌýÌýÌýÌý3 tablespoons olive oil
·ÌýÌýÌýÌýÌýÌýKosher salt
·ÌýÌýÌýÌýÌýÌýFreshly ground black pepper

For the Kale Salad:

·ÌýÌýÌýÌýÌýÌý1 bunch kale, stems discarded, chopped into bite-sized pieces
Ìý· Ìý Ìý Ìý1 avocado, ripe, dicedÌý
Ìý·ÌýÌýÌýÌýÌýÌý1/4 cup unsalted, roasted sesame seeds
Ìý·ÌýÌýÌýÌýÌýÌý4 each radishes, grated
Ìý·ÌýÌýÌýÌýÌýÌý1 each carrot, gratedÌý

Instructions

1.ÌýÌýÌýAdd miso, honey, vinegar and ginger to a medium bowl, whisking to combine. In a slow, steady stream, whisk in sesame and olive oil until emulsified. Season to taste with kosher salt and black pepper.

2.ÌýÌýÌýPlace chopped kale in a large bowl and drizzle over some of the vinaigrette. Toss the vinaigrette throughout the greens, the leaves should be glistening with vinaigrette, not swimming in it. Let the salad sit at room temperature for 15 - 20 minutes until the kale leaves are tender.

3.ÌýÌýÌýWhen ready to eat salad, toss the dressed kale with diced avocados, cilantro leaves, sesame seeds, radishes and carrots and a bit more of the vinaigrette.

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Recipe courtesy of , lecturer in culinary arts and nutrition at the UNH Thompson School of Applied Science

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