FRIDAY, WE ARE GOING VEGAN AND PLANT BASED WITH NINA CURTIS, THE EXECUTIVE CHEF OF PLANT ISH. RIGHT? PLANT ISH. LIKE BLACK ISH, BUT WITH PLANTS. WITH PLANTS. AND YOU’VE GOT A GREAT SEASONAL SALAD FOR US, ESPECIALLY DURING THE HOLIDAY SEASON, ESPECIALLY IF YOU WANT TO TRY AND EAT CLEANER WHEN YOU’RE NOT DOING THESE BIG FEASTS WITH FRIENDS AND FAMILY. RIGHT? RIGHT. BUT IT’S A BEAUTIFUL SALAD WITH FRIENDS AND FAMILY. BUT IT IS A CLEAN SALAD. LOOK AT ALL THESE BEAUTIFUL INGREDIENTS I GOT FROM THE FARMER’S MARKET. SO WE’RE TALKING SEASONAL, LOCAL AND DELICIOUS. OKAY. AND RIGHT NOW, PERSIMMONS ARE IN SEASON FOR YOU ARE MY FAVORITE BECAUSE THEY REPLACE APPLES. APPLES? GO ON. VACATION WHEN YOU COME OUT, BUT THEY’RE VERY SWEET. THEY’RE VERY DELICATE. THE KIND OF PERFUMY. AND MOST PEOPLE LIKE, THINK PERSIMMONS ARE OLD PEOPLE’S FRUIT. BUT IT’S NOT. GET WITH IT, FAM. SO WE’RE GOING TO. EVERYONE CAN HAVE PERSIMMONS. THEY’RE NOT JUST YOUR GRANDMOTHER’S FRUIT. I THOUGHT IT WAS MY GRANDMOTHER’S FRUIT. SO, YOU KNOW, I HAVE TO SAY. SORRY, GRANDMA. SO WE START WITH SOME KALE. WE’RE GOING TO START WITH SOME KALE. YOU COULD USE ANY LEAFY GREEN. I LIKE KALE BECAUSE IT HOLDS. SO YOU COULD MAKE THIS THE DAY BEFORE. AND WE’RE JUST GOING TO PUT OUR PERSIMMONS ON. I’VE ALREADY CUT THEM. YOU KNOW, ONE PERSIMMON WILL GIVE ME LIKE 12 SLICES. THAT’S A LOT. RIGHT? SO WE LOVE ANYTHING YOU CAN MAKE THE DAY BEFORE. EXACTLY. LESS STRESS. AND SO THEN WE’RE GOING TO PUT OUR CUCUMBERS. ARE THOSE IN ARMENIAN CUCUMBER OR IN ENGLISH PERSIAN CUCUMBER. RIGHT. WE’RE IN CALIFORNIA. WE GET THOSE ALL THE TIME. YES. SO THOSE ARE ALWAYS IN SEASON. SEASON. THEY’RE ALWAYS IN SEASON. AND I’M ALWAYS CHECKING. YES, THEY’RE IN SEASON. SO I’VE MADE A DRESSING AND THIS IS JUST A LITTLE BIT OF COCONUT AMINOS. IT IS GLUTEN FREE AND THERE’S NO SOY IN IT. AND THEN I PUT A LITTLE BIT OF VEGAN HONEY. YES, THERE’S VEGAN HONEY. AND I’VE PUT SOME HONEY ISN’T VEGAN. NO BECAUSE IT’S MADE BY THE BEES. SO IT’S NOT THAT IT IS. WELL, I WON’T EVEN TALK ABOUT WHAT IT IS FOR THEM, BUT YEAH, IT’S NOT VEGAN. BUT THIS IS A VEGAN, HONEY, LEARN SOMETHING NEW EVERY DAY AND THERE’S A VEGAN HONEY. OKAY. I’M SORRY, I’M NEW TO THIS PLANT ISH THING. THAT’S ALL RIGHT. I DID NOT KNOW THAT I’M GOING TO POUR THIS OVER. THAT’S WHY I LIKE TO PUT ALL THE INGREDIENTS IN THIS JAR. AND THEN I JUST SHAKE IT. YOU CAN MAKE THAT AHEAD OF TIME. IT WILL LAST YOU A GOOD WEEK OR MORE. AND THEN I WANT TO TOSS. I JUST LIKE TO GLAZE, GET A NICE COATING ON MY FRUITS AND VEGETABLES. I DON’T WANT TO SEE DRESSING SCOOPED IN THE BOTTOM. WE’RE NOT TRYING TO HAVE SOUP SALAD. WE’RE HAVING NO SOUP, SALAD, SOUP, JUST A GLAZE. AND THEN WE’RE GOING TO TAKE SOME VEGAN FETA CHEESE. OKAY, BEAUTIFUL. AND I’M JUST GOING TO I KNEW THERE WAS VEGAN. I JUST KNOW ABOUT THAT. I KNOW YOU KNOW THAT. AND JUST, YOU KNOW, TO YOUR HEART’S CONTENT. THIS SHOULD SERVE FOR PEOPLE. OKAY. AND YOU CAN USE A REGULAR FETA. YOU CAN OF COURSE, OF COURSE, OF COURSE YOU CAN. AND THEN POMEGRANATES. THOSE ARE IN SEASON OR IN SEASON. AND THEN LOOK AT THESE, LOOK AT THESE RED WALNUTS I GOT FROM THE SACRAMENTO FARMERS MARKET. THIS IS FROM THE MIDTOWN FARMER’S MARKET ON SATURDAYS. AND THEY ARE BEAUTIFUL IN TASTE. I DIDN’T TOAST THEM. I WANT THEM RAW FOR THIS SALAD, BUT THEY HAVE MORE ANTHOCYANINS WHICH ARE REALLY GOOD, LIKE ANTIOXIDANTS. BECAUSE OF THE RED. I JUST LIKE TO DO THIS, LIKE THIS AND CRUNCH THEM UP. HOWEVER YOU LIKE. OKAY, I’LL TAKE A LITTLE BITE. THIS LOOKS AMAZING. NINA CURTIS, THANK YOU SO MUCH. THAT’S TH