Kale Rabe Sautee
-1 sm./med. bunch of kale rabe
-2 T. olive oil, or more if you like
-3 or more cloves garlic, sliced
-a couple of pinches of red pepper flakes
-a couple of squeezes of lemon (about a 1/2 lemon)
-1/4 cup chicken/vegetable broth (ideally homemade)
-Sea salt
Rinse and chop your rabe. If there are any woody stems, remove them. Stems should be tender and green and flowers/leaves vibrant and not yellowing from age.
Start the olive oil in a heavy saute pan over medium heat. Add your garlic slices and red pepper, and saute them just enough to flavor the oil, but not to brown the garlic.
Add your chopped rabe, a couple handfuls at a time (add flowers last) and stir to mix with oil and flavorants. Add a few splashes of broth now and again to keep greens moist. You do not want the greens to brown, but sort of steam/braise. We’re talking about 10 minutes total here. Sometimes I put the lid on for a bit at this point to soften them further, then remove to reduce liquid.
Squeeze lemon and stir a few more times. Add salt to taste. Serve. Enjoy!
From slowcookedrx.blogspot.com, 4/13… Read the rest
Potato Cabbage Gratin
Serves 4-6
-1 lb. Yellow Finn potatoes, cut into ¼ inch slices
-1 ½ lb. green cabbage (or red), cut into ribbons
-Sea salt and black pepper
-¼ c. unsalted butter
-3 T. fresh sage leaves, chopped
-3-4 cloves garlic, minced
-1 1/3 c. milk of choice
-3 eggs
-½ c. Parmesan cheese, grated
-1/3 c. flour of choice
Pre-heat oven to 350°.
Bring a gallon of water to a boil. Add the potatoes and boil until nearly tender (~ 6 minutes). Remove from boiling water with a
slotted spoon. Set aside.
Add the cabbage to the water and boil for about 5 minutes. Drain and dry in a kitchen towel.
Combine the potatoes, cabbage, salt and pepper to taste in a bowl.
Melt the butter in a small skillet and add the sage and garlic. Cook for a few minutes find this. Toss with the potatoes and garlic and transfer to a baking dish.
Combine the remaining ingredients whisking well. Pour over the vegetables and bake for about 50 minutes.
Let cool before serving and cut into squares.
Garlic-Parsley Potato Cakes
Makes 8 servings
-2 ½ to 3 lbs. medium-starch potatoes, such as Yukon Gold, peeled
and quartered
-12 whole garlic cloves, peeled
-Kosher salt
-½ c. fine yellow cornmeal
-3 T. finely chopped fresh parsley
-1 lg. egg
-1 lg.egg yolk
-2 T. whole milk
-1 T. olive oil, more for frying
-Black pepper
Place potatoes, garlic and 1 teaspoon salt in a pot and add water to cover by 1 inch. Bring water to a boil, reduce to a simmer, and cook until potatoes are just tender all the way through, about 10 minutes. Drain potatoes, return to the pot, and shake over medium heat for 1 minute to dry them out.
Add 3 tablespoons cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
Whisk together egg, egg yolk, milk and 1 tablespoon oil in a small bowl. Stir mixture into potatoes and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. Let cool, then cover and refrigerate at least 1 hour or overnight.
Heat oven to 350°. Form potato mixture into rounds about 3/4-inch thick. Put remaining cornmeal in a shallow dish.
Working in batches, heat 2 tablespoons olive oil in a large skillet over medium heat. Coat potato cakes on each side in cornmeal, brown on both sides in the skillet and transfer to a baking sheet. Repeat with remaining potato cakes, adding more oil as needed between batches. (At this point, cakes can be set aside at room temperature for up to 4 hours.) Bake until heated through, 10 to 15 minutes. Enjoy!
From nytimes.com… Read the rest
Broccoli and Kale Salad with Blueberries and Coconut
Serves 8
Dressing:
-¼ c. coconut oil, melted
-¼ c. + 2 T. honey or ¼ cup agave
-¼ c. apple cider vinegar
-1 clove of garlic, grated using a micro plane or very finely minced
-A generous pinch of salt
Salad:
-2 heads of broccoli (use the Romanesco in your box)
-1 bu. of kale, washed well
-½ c. of thick shredded coconut*
-½ c. sliced almonds, toasted
-1 c. fresh blueberries (or use persimmons, pomegranates or other seasonal fruit available locally right now)
Whisk all dressing ingredients together in a small bowl and set aside.
Chop the broccoli into small florets. Also chop the broccoli stems into ¼ inch pieces.
Remove the tough inner rib from the kale leaves. Using a food processor, pulse the leaves a few times to finely chop them. You may have to work in batches depending on your food processor. You can also chop them by hand.
Combine the broccoli, kale, coconut, sliced almonds and blueberries in a large bowl.
Add the dressing and toss to coat. Enjoy!
*Next time I make this I am going to try toasting the coconut. 🙂
By Kristen Stevens, theendlessmeal.com, 7/13
Kale + Radicchio Superhero Salad with Farro
Serves 8
-1 lg. bu. kale, rinse, dry and remove stems
-1 sm. head radicchio, rinse, remove outer leaves and core
-1 ½ c. farro (or other favorite whole grain)
-3 c. water
-1 t. salt
-1 lg. garlic clove, minced
-¼ c. lemon juice, fresh squeezed
-1 t. miso paste, white or yellow
-¼ c. + 2 T. extra virgin olive oil
-¼ t. ground pepper
-½ t. fine sea salt
-¾ c. grated Parmesan cheese
-½ c. raw walnuts, chopped
Combine the farro in a medium saucepan with the water and salt and bring to a boil. Reduce the heat to medium-low and simmer covered until the farro is tender, 20 – 45 minutes. Cooking time depends on if you are using pearled farro or whole farro. I prefer whole farro and am patient with the 45 minutes. It’s hard to overcook farro.
Drain the farro and transfer to a large bowl to cool. Once cool, cover and refrigerate.
Chop the kale into bite size pieces. Place the kale in a large salad bowl. Whisk together the garlic, lemon juice, miso, ¼ cup olive oil, ground pepper and salt. Pour this dressing over the kale. With clean hands massage the dressing into the kale.
Chop the radicchio and toss into the salad along with ½ cup Parmesan, walnuts and farro. Taste and drizzle with additional olive oil or salt if needed. Cover and chill in the fridge until ready to serve.
Top with remaining Parmesan prior to serving. Enjoy!
By Elyse Kopecky on summertomato.com, 9/13… Read the rest
Caramelized Zucchini Soup with Parsley and Dill
Serves 4
-4 lg. zucchini, cut into discs
-1 onion, chopped
-2 cloves garlic, crushed
-1 handful Italian parsley, roughly chopped
-1 handful dill, roughly chopped
-low sodium veggie or chicken broth
-Salt and pepper, to taste
Fry onions over low heat until caramelized, stirring
occasionally. Takes around 15-20 minutes.
Once onions are golden, add garlic and cook for one
minute while stirring.
Add the zucchini slices and sauté until golden and
caramelized.
Add cooked onions, cooked zucchini, parsley and dill to a
food processor and process until smooth.
Add low-sodium veggie or chicken broth until you reach
desired consistency.
Add salt and pepper to taste. Heat in a saucepan and serve
hot. Enjoy!
Adapted from sprouts.com… Read the rest
Sautéed Zucchini, Sweet Red Peppers and Onions
Serves 4
-3-4 medium zucchini, each around 6 inches long, sliced 1/4 inch thick
-1 small sweet onion, sliced
-1/2 lg. red bell pepper, sliced lengthwise
-2 T. olive oil
-1/2 t. garlic powder (or use the garlic in your box!)
-1/2 t. seasoned salt
-1/2 t. freshly ground pepper
-Optional: Half a minced fresh jalapeno pepper added with the other veggies or a chopped tomato added just at the end of your cooking time, heated just enough to warm the tomato.
Heat a skillet over medium heat, add the olive oil and swirl it around to cover the pan.
When the olive oil looks shimmery, add the zucchini, onion and bell pepper. Season with the garlic powder, seasoned salt and pepper.
Cook over medium heat, stirring occasionally, for 5-7 minutes. Some of your onions and zucchini will get brown and that’s good. Don’t overcook because you want the veggies tender but not mushy.
And that’s as easy as it gets. If there are leftovers, save them to scramble with your eggs the next morning!
Adapted from northernnewmexicoranchito.blogspot.com, 8/11… Read the rest
Chipotle Roasted Kabocha Squash and Kale Salad
Serves 4
-1 3-lb. kabocha squash*, seeded and cut into 1-inch cubes
-4 T. extra-virgin olive oil, divided
-1 canned chipotle chili, chopped, with 2 T. adobo sauce
-3 cloves garlic, minced
-1 T. honey
-½ c. almonds, roughly chopped
-1 lg. lime, juice and zest
-10 oz. kale, thick stems removed, roughly chopped
-2 oz. crumbled feta (optional)
Preheat oven to 400°. In a large bowl, whisk together 2 tablespoons
olive oil, chipotle chili, adobo sauce, garlic and honey. Season with
salt and pepper.
Add squash and toss to combine. Spread evenly on a large baking sheet, leaving plenty of room between each piece so it doesn’t steam. Bake for 30-45 minutes until tender and browned, flipping halfway.
While squash is roasting, toast the almonds. I put mine in a small baking dish in the toaster oven, checking frequently to make sure they don’t burn, or you could toast them in a small, dry skillet over medium-high heat.
Next, make the dressing. Whisk remaining 2 tablespoons olive oil with lime juice and zest. Season with salt and pepper.
When squash is done roasting, place kale in a large salad bowl. Drizzle with a little bit of the dressing. Massage the dressing into the leaves with your hands, which softens the kale. Add warm squash, almonds and feta. Serve with more dressing. Enjoy!
By Rachael Hartley, on avocadoadaynutrition.com, 10/14. *Squash adapted from The Food Matters Cookbook by Mark Bittman.… Read the rest
Potato, Spinach, and Red Pepper Frittata
-1 lb. medium waxy potatoes
-1⁄4 c. olive oil
-1 clove garlic, minced
-1 sm. red bell pepper, seeded, and thinly sliced
-1 sm. yellow onion, thinly sliced
-Kosher salt and freshly ground black pepper, to taste
-2 T. thinly sliced basil
-8 eggs, beaten
-2 c. baby spinach
-3 T. unsalted butter, cubed
Boil 1″ water in a 4-qt. saucepan fitted with a steamer insert.
Steam potatoes, covered, adding more boiling water as needed,
until tender, 1 hour. Let cool, then peel and thinly slice.
Heat oven broiler. Heat oil in an ovenproof 12″ nonstick skillet
over medium-high heat. Cook garlic, pepper, and onion until
soft, 3–4 minutes.
Add spinach; cook until wilted, about 1 minute. Stir in reserved
potatoes, the butter, salt, and pepper. Stir in half the basil and
the eggs and reduce heat to medium; cook until golden on the
bottom, 8–10 minutes.
Broil until set and golden on top, about 3 minutes. Garnish with
remaining basil. Enjoy!
Inspired by author, Tamasin Day-Lewis, on saveur.com, 4/14
Red Potato and Sautéed Greens Salad
Serves 6
-1 lb. potatoes
-1 lg. bu. of dandelion greens
-1 head of chicory
-3 T. extra virgin olive oil
-2 garlic cloves, minced
-1 can white kidney beans, rinsed
-Zest & juice of a lemon
-2 T. ricotta
-Salt & pepper, to taste
Boil potatoes until tender. Drain and cut into chunks.
Set aside.
While potatoes boil, trim ends of dandelion greens and
chicory. Rinse well (but do not dry) and cut into large
pieces.
Heat oil in a large skillet and add garlic, stirring just until
golden. Add the greens and sauté just until wilted, about
3 minutes. Season with salt and pepper.
Add the white kidney beans and boiled potatoes to the
skillet. Toss contents together and then add lemon zest,
juice and ricotta. Toss contents again to evenly coat.
Taste and adjust salt and pepper to taste. Serve either
warm or chilled. Enjoy!
Adapted from straightfromthefarm.wordpress.com, 6/08… Read the rest