Serves 12 as a side
-3/4 c. finely chopped parsley
-1 1/2 t. minced garlic plus 2 thinly sliced garlic cloves
-1 T. finely grated lemon zest plus 1/4 cup fresh lemon juice
-1/2 c. plus 2 T. extra-virgin olive oil
-4 shallots, halved and thinly sliced (3/4 cup)
-1 1/2 lb. green cabbage, cored and sliced 1/4 inch thick (9 cups)
-1 1/2 lb. collard greens, stems discarded, leaves sliced
1/4 inch thick (12 cups)
-3/4 t. crushed red pepper
In a small bowl, combine the parsley, minced garlic, lemon zest, 3 tablespoons of the lemon juice and 6 tablespoons of the olive oil. Season with salt and black pepper and mix well.
In a large pot, heat 2 tablespoons of the olive oil. Add the shallots and sliced garlic and cook over moderate heat, stirring occasionally, until light golden, about 5 minutes.
Add the green cabbage, collard greens and the remaining 2 tablespoons of olive oil and season with salt and black pepper.
Cook over moderately high heat, stirring, until the collards and cabbage are wilted and crisp-tender, 7 to 8 minutes. Stir in the crushed red pepper and the remaining 1 tablespoon of lemon juice. Transfer the greens to a platter, top with the gremolata and serve. Enjoy!
Makes 2 quarts
-2 c. black beans
-3 T. olive or sunflower seed oil
-1 lg. onion, finely diced
-2 sm. carrots, finely diced
-3 celery ribs, finely diced
-1 green bell pepper, finely diced-3 garlic cloves, minced
-1 bu. of cilantro, stems finely sliced and leaves more roughly choppe
-1 T. toasted ground cumin seeds
-1 t. Spanish smoked paprika, or more to taste
-2 bay leaves
-1/4 t. cayenne, or more to taste
-1/2 c. sour cream
Juice of 1/2 lime, or more to taste
Rinse the beans and put them in a pressure cooker with 1 1/2 teaspoons salt and 10 cups water. Bring the pressure to high, then maintain it for 30 minutes. Release it and let it fall by itself. Taste the beans. If they’re not soft enough, simmer them until they are.
Meanwhile, heat the oil in a medium skillet. Add the onion, carrots, celery, green pepper, garlic, and cilantro stems. Cook over medium-high heat, stirring frequently, until the onion has softened. Season with 1 teaspoon salt and add the cumin, paprika, bay leaves, and cayenne.
Lower the heat and cook for 10 minutes longer, stirring occasionally and taking care not to let the paprika and cayenne burn. Add 1 cup water and continue to cook until the onion is soft, about 8 minutes.
Stir the onion base into the beans along with all but 3 tablespoons of the chopped cilantro leaves and cook over low heat, covered, for 20 minutes. Taste for salt.
Mix the sour cream, lime juice, and remaining cilantro together and season with a pinch of salt. Serve a spoonful in each bowl of soup.… Read the rest
-1/4 c. minced onion
-3 T. apple cider vinegar
-3 T. white wine vinegar
-2 T. sesame seeds
-1/4 t. paprika
-3 T. sugar
-1/2 c. olive oil
-2 T. butter
-3/4 c. blanched slivered almonds (about 3 ounces)
-1 10- ounce bag ready-to-use spinach leaves (OR use your CSA spinach)
-2 medium-size red-skinned apples, quartered, cored & thinly sliced
Combine onion, cider vinegar, white wine vinegar, sesame seeds and paprika in small bowl. Mix in 2 tablespoons sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Melt butter in heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle remaining 1 tablespoon sugar over. Stir until sugar melts and begins to turn golden, about 2 minutes longer.
Transfer almonds to bowl and cool. (Dressing and almonds can be prepared 4 hours ahead. Cover separately and let stand at room temperature.)
Combine spinach and apples in large bowl. Toss with enough dressing to coat.
Mix in almonds. Serve salad, passing any remaining dressing separately. Enjoy!
From Bon Appétit, 6/97 and found on epicurious.com
-1 T. all-purpose flour
-1 1/2 t. paprika
-Sea salt, to taste
-Freshly ground black pepper
-2 lbs. small potatoes (fingerling, red or yellow new potatoes, scrubbed but not peeled, cut in half or 1-inch pieces
-3T. extra virgin olive oil
Preheat oven to 425°. Line a platter or serving bowl with paper towels.
In a small mixing bowl, mix the flour, paprika 1 teaspoon of salt an d1/4 teaspoon of pepper. Set aside.
Place the potatoes in a large pot and add enough cold water to cover. Set over high heat, cover the pot and bring to a boil. Cook, partially covered, until just fork-tender, about 10 minutes (do not over cook).
While the potatoes are boiling, pour the oil into a large baking dish or rimmed backing sheet. Place it in the hot oven.
Once the potatoes are cooked, drain them in a colander and return them to the pot. Pour the seasoned flour over the potatoes (no need to stir). Put the lid on the pt and , holding the cover securely in place with pot holders, shake vigorously until the potato edges become slightly ragged and the potatoes are coated with the flour.
Carefully remove the hot baking dish from the oven. Pour the potatoes in with care, because hot oil will spatter. Use a wooden spoon to spread the potatoes into a single layer; there is no need to stir.
Roast undisturbed until the bottoms are golden brown, about 20 minutes. Transfer to the paper towel-lined platter and drain any excess oil. Remove the paper towels and serve hot. Enjoy!
From The Pollan Family Table, The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals. Corky, Lori, Dana and Tracy Pollan, 2014… Read the rest
Serves: 4 (1 1/2 cups hash w/1 egg each)
-2 T. extra virgin olive oil
-2 cups sliced leeks, white and light green parts (about 2 large)
-1 lb. fingerling potatoes, cut in half lengthwise (about 4 cups)
-2 garlic cloves, minced
-1 1/4 t. Spanish smoked paprika, divided
-1/2 t. salt, divided
-1/2 t. coarsely ground black pepper, divided
-4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
-4 large eggs-1/4 cup (1 oz.) shredded Gruyère cheese
Heat a large skillet over medium heat. Add oil to pan. Add leeks; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally.
Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add chard; cook 4 minutes, stirring constantly.
Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs.
Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.
Adapted from Jeanne Kelley, Cooking Light, April 2011… Read the rest
-5 T. extra virgin olive oil
-3/4 t. kosher salt; more to taste
-1 t. paprika, preferably Hungarian sweet or Spanish smoked paprika
-Freshly ground black pepper, to tasteCut potatoes in half, then cut them in thick slices lengthwise, 1/2 to 3/4 inch wide. Stack the slices and cut them in half lengthwise, then cut crosswise to get 3/4-inch-wide pieces.Heat 4 T. of oil in a large skillet over medium-high heat. When the oil is shimmering hot, add the potatoes and stir immediately to coat with oil. Sprinkle with 3/4 tsp. salt and stir again.
Fry the potatoes, stirring frequently, until they’re tender in the center and nicely browned on the outside, 25-30 min. (If the potatoes seem to be browning too fast, reduce the heat to medium or medium-low.)
Turn off the heat. Push the potatoes to one side of the pan and pour the remaining tablespoon of oil into the empty space in the pan. Stir the paprika into the oil and let sizzle for about 5 seconds.
Stir the potatoes into the paprika oil until well coated. Stir in several grinds of pepper. Taste for salt and add more if necessary. Serve hot. Enjoy!