Wild Rice, Kale, And Fennel Salad

Wild Rice, Kale And Fennel Salad

Despite its name, wild rice is not actually a rice but is instead a species of aquatic grass and the grain that can be harvested from it. Northern wild rice is an annual plant native to Wisconsin and the Great Lakes region. In northern Wisconsin, it grows in shallow freshwater lakes and slow-flowing streams and is harvested in early autumn.

Ingredients

For Vinaigrette:

½ cup apple cider vinegar

¼ cup whole-grain mustard

¼ cup maple syrup

3 cloves garlic, minced

Salt and pepper, to taste

¾ cup sunflower oil

For Salad:

1 cup wild rice, cooked, drained and cooled 

½ cup black beans, cooked, drained and cooled (or 1 [14 oz] can, rinsed and drained)

1 small bunch lacinato kale, stemmed and thinly sliced

1 small bunch curly kale, stemmed and thinly sliced

1 small red onion, diced

1 head fennel, cored and diced

1 sweet red Carmen pepper or bell pepper, diced

1 bunch parsley, stemmed and chopped

½ cup dried cranberries, preferably unsweetened

1 tart, crisp apple, cored and chopped

½ cup toasted hazelnuts or pepitas

4 ounces crumbled blue cheese, feta or goat cheese (optional)

Directions

To make the vinaigrette, whisk together the apple cider vinegar, mustard, maple syrup, garlic, salt and pepper in a large bowl. Whisk the mixture continuously while you drizzle in the sunflower oil.

n the same bowl, toss the vinaigrette together with the wild rice, black beans, sliced kale, onion, fennel, bell pepper, parsley, cranberries and apple. Taste and season to taste.

Mix in the toasted nuts and cheese before serving.

Suggestions

This salad is sturdy enough to be made up to 3 days in advance. Freshen it up with a little extra oil and a splash of vinegar if needed before serving.

Traditional Colcannon

Traditional Colcannon

Traditional Irish colcannon is made by adding sautéed cabbage to mashed potatoes. But no one told us we couldn’t add kale and leeks. And if we decided it was a good idea to stir in a dollop of goat cheese, everyone at the table would get a little happier about having their veg and eating it, too.
Ingredients:
2 pounds red or gold new potatoes, washed, with skin on
¼ cup salted butter
3 cups lacinato kale, rib removed and chopped into ribbons
1 large leek, white only, thinly chopped into half moons
¼ cup goat cheese

1 cup heavy cream
Salt to taste
Pepper to taste
Directions:
Place potatoes in a large saucepan and cover with cold water by at least an inch.  Bring to a boil and add scant 2 tablespoons of salt . Cook the potatoes until they are fork tender, about 20 minutes. Drain and set aside in a bowl.

In the same saucepan, melt butter and add kale and leek to the pan. Cook the greens until they have wilted and released some of their water, about 3–4 minutes.

Return potatoes to the saucepan, mash, and stir until the kale and leek are well incorporated.

Add the goat cheese, heavy cream, salt, and pepper. Serve hot—and don’t hesitate to add another dollop of butter or goat cheese for good measure. Serves 4 - 6

Kale Citrus Salad

                                        

Kale Citrus Salad

Kale has not been the buzz-word in salads lately but the nutritional value is still front and center. This salad was a demonstration by the chefs from the magazine EdibleSanDiego at the Oceanside Harbor, Sunday July 20, show casing the local bounty of fresh fish.
Ingredients:
1/4 cup whole raw nuts (hazelnuts, walnuts, almonds, etc)
1 bunch Kale, about 4 cups washed, ribs removed, and cut into thin
ribbons
2 oranges, supremed (remove pith, and membrane and have slivers or
slices only)
1/2 cup EVOO
1/4 cup orange juice, (save leftover to make dressing).
1/4 cup vinegar. (red wine vinegar or champagne vinegar are good
options).
1/2 to 3/4 teaspoon salt
1/4 teaspoon fresh cracked pepper
1/2 teaspoon Dijon mustard
Parmigiano, freshly grated to serve
Note: Lacinto kale preferred but any kale works great.
Directions:
Toast nuts a dry sauté pan over low-medium heat until fragrant and golden. Watch closely and keep the nuts moving around in the pan to avoid burning. OR toast nuts in oven at 325* for 7 to 10 minutes. Set aside to cool.

Place kale ribbons in a large bowl and massage with dry hands until the kales softens, and the color turns darker green. Depending own the type of kale used, more or less massaging will be needed.

Make the dressing: add the olive oil and the fresh squeezed orange juice (from the leftover orange core), vinegar, salt and pepper, Dijon mustard to a mason jar or large bowl. Shake or whisk vigorously to emulsify. Tastes the dressing and adjust the flavor to your liking by adding vinegar, pepper, mustard, or salt.

Add 1 tablespoon of the dressing to the kale bowl and continue massaging the kale until it is a softer texture and a pleasant chew. Add more dressing, 1 to 4 tablespoons depending on your preference. Crush the toasted nuts with the flat side of a chef's knife on a cutting board or with a mortar and pestle.

Transfer dressed kale to a serving bowl or platter and top with crushed nuts, orange segments, and freshly grated parmesan cheese.

Note: Dressing will keep up to one week in the refrigerator.

Heirloom Tomato Sandwich

                                                Heirloom Tomato Sandwich
When tomatoes are at their peak, you can always cut them into thick slices and enjoy them atop apiece of toast—with a drizzle of good olive oil and a generous pinch of flaky sea salt. (You should do this!) But when you really want to make a meal of it, this sandwich will elevate those slices of summer's sweetness into a sandwich of your dreams. Take it outside and enjoy!
Makes up to 4 sandwiches on classic sandwich bread or small sandwich rollsor makes 2 large deli-style sandwiches on larger deli rolls.
Ingredients:
10-12 oz green cabbage, shredded
4 cups packed de-stemmed kale leaves, very finely chopped
1/4 cup Honey-Mustard Vinaigrette (plus more as needed), recipe follows
fine sea salt
freshly ground black pepper
2-4 soft sandwich rolls or ciabatta rolls, cut in half, or 4-8 slices good-quality sourdough or multigrain bread
8-12 oz feta cheese (or nondairy alternative), sliced in 1/4-inch pieces (make sure to buy a block, not crumbled)
1 large avocado, pitted and cut into thin slices
2-3 heirloom tomatoes (depending on their size), cut in 1/4-inch-thick slices
Pickled Onions, recipe follows

Honey-Mustard Vinaigrette

1 tbsp plus 1 tsp Dijon mustard
1/4 cup apple cider vinegar
1/4 cup raw honey
2 tbsp extra virgin olive oil
1 1/4 tsp fine sea salt
1/2 tsp freshly ground black pepper

Pickled Onions

1/3 cup apple cider vinegar (or wine vinegar)
1/3 cup water
1 tsp sugar
1/2 tsp salt
1 large red onion, sliced to 1/4 inch

Directions:
Toss together the cabbage, kale and ¼ cup of vinaigrette to evenly combine. Season very lightly with salt and pepper, and add more dressing as needed to generously coat the slaw.

If you are using rolls, slice them open. If using sliced sandwich bread, toast it to ensure it can hold up the layers in this sandwich.
Evenly place the feta slices on the bottom half of each sandwich to evenly cover the bread, 2–3 ounces per sandwich.

Add avocado slices, spacing them slightly apart (about¼ of a large avocado per sandwich, or more if you wish). Top with tomato slices (cutting the slices in half if needed to fit the bread), overlapping them in places or stacking them. Give the tomatoes a modest sprinkle of salt.

Place pickled onions evenly over the tomatoes (I suggest being generous). Pile the dressed cabbage and kale slaw over the top. Close the sandwiches and use a serrated knife to carefully and cleanly slice each sandwich in half. Serve immediately or wrap tightly in parchment or other preferred wrap to take these sandwiches on the go.

NOTE: Adjust cuts and the quantities of ingredients for each layer to fit the type of bread that you are using and the number of sandwiches that you are making. Larger, deli-style rolls can accommodate more stacking. If you are using sliced bread, I recommend toasting it.

Honey-Mustard Vinaigrette: Whisk together the mustard, vinegar, honey, oil, salt andpepper in a small bowl or 2-cup liquid measure. Refrigerate,covered, for up to 2 weeks.

Pickled Onions: Combine the vinegar, water, sugar and salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring, until the sugar dissolves.

Stir in the onion and cook, stirring occasionally, for 2–3 minutes, until the onion just begins to soften.

Add additional water if needed, depending on how large your onion is.
Transfer the onions and liquid to a jar and let stand to cool. Cover tightly and refrigerate for up to 1 week.

Beans And Greens Alla Vodka

Beans and Greens Alla Vodka 

Pasta alla vodka is a classic because each ingredient works together beautifully: the heat of the red-pepper flakes and vodka, the sweetness of the tomato and the richness of the cream. And that combination works equally well with beans and greens. Use chickpeas or white beans, and kale or any other dark leafy green, like Swiss chard or broccoli rabe. The finished dish keeps for up to three days in the fridge. Eat it on its own, with crusty bread for dunking, or over pasta.Time 20 minutes / 4 Servings

Ingredients:
3 tablespoons olive oil
1 yellow onion, finely chopped
4 garlic cloves, finely chopped
Kosher salt
1 (6-ounce) can tomato paste
1/4 cup vodka
1/2 teaspoon red-pepper flakes
2 (15-ounce) cans white beans (such as cannellini or Great Northern 

   Beans or Chickpeas, drained and rinsed
1/4 cup heavy cream
1 bunch of Kale with ribs removed and torn into smaller pieces.

1/4 cup Parmesan cheese

Crusty Bread

Directions:
In a large pot or Dutch oven, heat the olive oil over
medium-high. Add the onion and garlic, season with salt,
and cook, stirring occasionally, until softened, 3 to 5
minutes. Add the tomato paste, vodka and red-pepper
flakes. Cook, stirring, until the tomato paste is a shade
darker and starts to stick to the bottom of the pot, 2 to 3
minutes.

Add 2 cups water, the beans and the kale, season with
salt and bring to a simmer. Reduce heat to maintain a
simmer, cover, and cook until the liquid is flavorful and
the kale is tender, 7 to 10 minutes.

Pasta alla vodka is a classic because each ingredient works together beautifully: the heat of the red-pepper flakes and vodka, the sweetness of the tomato and the richness of the cream. And that combination works equally well with beans and greens. Use chickpeas or white beans, and kale or any other dark leafy green, like Swiss chard or broccoli rabe. The finished dish keeps for up to three days refrigerated.

One-Pot Lemony Pasta With Spring Vegetables

One-Pot Lemony Pasta with Spring Greens

Pasta and verdant spring veggies are cooked in the same pot then tossed in a sensational sauce of butter, pasta water, lemon juice and Parmigiano- Reggiano. This dish comes together quickly, so have all your ingredients prepped and ready to go before starting to cook. If you like it extra zingy, serve with lemon wedges on the side.

Ingredients:
Salt to taste
1/2 lb (225 g) tortiglioni pasta
2 cups (500 mL) baby spinach, packed
2 cups (500 mL) thinly sliced lacinato kale (stems removed), loosely packed
1/2 bunch asparagus, tough ends trimmed, cut into 1-inch (2.5-cm) pieces, or frozen green peas
3 tbsp (45 mL) olive oil
3 tbsp (45 mL) butter
4 cloves garlic, minced
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) chili flakes, plus more for serving
3 tbsp (45 mL) lemon juice
1/2 cup (125 mL) finely grated Parmigiano-Reggiano, plus more for serving

Directions:                                                                                             
Bring a medium pot of salted water to a boil. (Don’t make it too salty, as you will cook with some of the pasta water.) Cook pasta for 5 minutes, stirring once or twice. Add spinach, kale and asparagus. Cook 1 minute more. Reserve 3/4 cup (175 mL) pasta water then drain pasta and greens in a colander.

Place pot back on stove over medium heat. Add olive oil and butter. Once butter has melted, add garlic. Cook until golden brown, about 2 minutes. Add 1/2 cup (125 mL) pasta water, lemon zest, chili flakes, pasta and greens. Stir well to combine. Increase heat to high and cook until sauce has thickened slightly and coats noodles, 1 to 2 minutes. Add extra pasta water 1 tbsp (15 mL) at a time as needed to create a smooth sauce.

Remove pasta from heat. Stir in lemon juice and cheese. Taste for salt. Serve immediately with extra chili flakes and cheese.

Serves 2 to 3

Butternut Squash Risotto With Leeks And Spinach ~ Vegan

Butternut Squash Risotto 

With Leeks And Spinach

Cozy up with a comforting bowl of vegan Butternut Squash Risotto with Leeks and Spinachmade with very little fuss, in your Instant Pot (or on the stovetop.) Vegan-adaptable and Gluten-free this is quickly becoming a reader favorite. Make the flavorful Leek oil out of the left-over leek tops to drizzle over your bowl of risotto. One of my personal favorites!

Ingredients

2 tablespoons olive oil (or butter)
2 cups sliced leeks (one extra large leek)
4 garlic cloves, rough chopped
8 sage leaves, chopped
1 cup Arborio rice or short-grain Spanish rice (Bomba)
2 heaping cups butternut squash, cubed (please see notes if making on stove top!)
1/4 cup white wine (or skip it)
2 cups veggie stock or chicken stock or broth (or water and one teaspoon or cube veggie bouillon)
1/2 teaspoon salt
1/8 teaspoon white pepper (or sub black pepper to taste)
1/2 teaspoon nutmeg the nutmeg makes this- don’t leave it out!
                                    ——
2–3 handfuls baby spinach or chopped kale
                                   __ __

Optional:
1/4 – 1/2 cup parmesan, pecorino, manchego, goat cheese, vegan cheese or cashew cheese – or the leave cheese out and use LEEK OIL for garnish. Or stir in 1-2 tablespoons of butter or ghee, or a drizzle of olive oil.
Optional: Maple Glazed Pecans

Directions:
Slice and rinse leeks, separating rings (rinsing will help them to soften faster).Set Instant Pot to the “Saute” function.

Heat oil in the instant pot, add the rinsed leeks and stir for 2 minutes. Add garlic, sage and rice, stir for 2 minutes.

Add butternut squash, and keep stirring for a couple of minutes, until there is a bit of browning on the bottom of the instant pot.

Add the wine and scrape up the browned bits- a wooden spoon is good for this. Let all the wine cook off, about 2-3 minutes. Add the stock or broth. Scrape up more browned bits. Add the salt, pepper and nutmeg, and give a good stir.

Seal the instant pot and pressure cook on HIGH for 6 minutes. Naturally, release for 5 minutes, then manually release.

While the Instant pot is going you could make the leek oil and/or the maple glazed pecans.

Stir the risotto, adding the spinach and cheese or butter if you like, or leave them out. As the butternut breaks down a bit, it will add a nice natural creaminess to the risotto.

Garnish with optional leek oil or maple glazed pecans.

Notes:
To elevate this, make the leek oil and maple glazed pecans, and perhaps top it with some additional roasted or pan-seared butternut that has been nicely caramelized.

The butternut in the instant pot will break down and almost becomes the sauce here.

Stovetop instruction: (you will need 4-5 cups warm stock)
Roast Butternut, Toss the cubed butternut squash with olive oil, salt and pepper and ROAST in a 400 F oven on a parchment-lined sheet pan until caramelized and tender 25-30 minutes. At the same time make risotto.

Risotto: In a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the washed leeks. Saute until fragrant and tender, covering with the lid for a few minutes to let them steam a bit. Add garlic and sage, saute 2 more minutes until fragrant.

Add the rice and saute 1 minute, stirring. Add a splash of white wine, and cook this off. Add the salt, pepper and nutmeg. Add 1-2 cups warm stock (enough to cover the rice), stir and bring to a gentle simmer. Simmer until most of the liquid is absorbed. Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over med-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20-25 minutes. If adding kale, add it with the last cup of broth. If adding spinach, you can stir it in at the end. Keep the risotto thick and hearty or add more stock to loosen it up a bit.

Stir in the roasted butternut and spinach and optional cheese or butter. Taste, season and adjust salt and pepper. If bland, it probably needs more salt.

Garnish with the leek oil and maple glazed pecans.

Vegan Polenta With Mushroom and Kale Ragu

 

Polenta with Mushroom and Kale Ragu

Ingredients:
For the Polenta

6 cups low-sodium vegetable broth, plus more as needed
Kosher salt and black pepper
1 ½ cups polenta, medium- or coarse-grind cornmeal, or corn grits
3 tablespoons vegan butter
1 to 2 tablespoons nutritional yeast, to taste
For the Mushrooms:

3 tablespoons olive oil, plus more as needed
1 small yellow onion, finely chopped
1 pound cremini mushrooms, trimmed and sliced 1/4-inch thick
2 teaspoons minced fresh rosemary
4 garlic cloves, minced
Pinch of red-pepper flakes
3 tablespoons tomato paste
⅔ cup full-bodied red wine (see Tip)
1 cup low-sodium vegetable broth
1 large or 2 small bunches curly kale, Tuscan kale or Swiss chard (about 10 ounces), stemmed, then leaves torn into bite-size pieces
1 teaspoon red wine vinegar
Chopped fresh parsley, for serving

Directions:

Polenta: 

Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes. Off the heat, stir in the butter and nutritional yeast. Season to taste with salt and black pepper; cover and set aside.
Prepare the mushrooms: 

While the polenta simmers, heat the olive oil in a 12-inch skillet over medium. Add the onions and cook, stirring occasionally, until translucent, about 4 minutes. Raise the heat to medium-high, and add the mushrooms and rosemary to the skillet. Cook, tossing occasionally and adding a splash of olive oil if the pan looks dry, until the mushrooms have released their water and are tender, 4 to 6 minutes.
Add the garlic and red-pepper flakes, and cook for 1 minute, until fragrant. (Be careful not to let the garlic burn.) Add the tomato paste and cook, stirring to incorporate, until it turns a rusty brown color and begins to caramelize on the bottom of the pan.

Add the red wine and cook, stirring and scraping the brown bits from the pan, until the liquid is reduced by about half.

Add the 1 cup vegetable broth, and bring to a simmer. Begin adding handfuls of kale, cooking and stirring until the kale wilts. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the liquid in the pan reduces and thickens, about 10 minutes.

Off the heat, stir in the vinegar and add salt and pepper to taste. Reheat the polenta over medium-low, adding a splash of broth to loosen it if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls, sprinkled with parsley.

Tip: While many wines are naturally vegan, some use egg white or milk-based proteins to aid in the filtration process. Look for wines specifically labeled vegan to be safe.

Italian Cannellini Beans With Braised Pork Shoulder & Bitter Greens

Italian Cannellini Beans with Braised 

Pork Shoulder And Bitter Greens

You could call this an easy cassoulet, but it is much better than that. Make sure you get the Italian cannellini beans as they have excellent taste and texture. In a pinch you can use white kidney beans, but I find they take longer to cook. I have also used navy beans, which are not Italian but have lots of flavour, too. Using a mixture of bitter greens gives a real oomph to the dish.

Ingredients:

2 cups (500 mL) dried white cannellini beans
4 slices lemon, ¼ inch (5 mm) thick, seeds removed
6 sprigs rosemary
1 dried red chili pepper
2 lbs (1 kg) pork shoulder, cut in approximately 2 inch (5 cm) cubes
Salt and freshly ground pepper
1 tsp (5 mL) chopped fresh rosemary
3 tbsp (45 mL) olive oil
2 cups (500 mL) chopped onions
1 tbsp (15 mL) chopped garlic
1 tbsp (15 mL) slivered fresh sage leaves
2 cups (500 mL) chicken stock
8 cups (2 L) sliced bitter greens such as dandelion, arugula, kale or mustard greens

Directions:

Cover beans with water by 2 inches (5 cm) and soak overnight. Drain and rinse.

Place in a pot and cover with 2 inches (5 cm) fresh water. Add lemon slices, rosemary sprigs and dried chili. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour or until beans are mostly softened but still have some bite. They will continue cooking with the pork. Drain, reserving beans and cooking liquid separately. Remove and discard lemon slices, rosemary and chili.

Preheat oven to 275°F (140°C).

Season pork with salt, pepper and chopped rosemary. Heat oil in a large ovenproof casserole. Working in batches, sear pork 1 to 2 minutes per side or until browned. Remove to a plate and reserve. Remove all but 2 tbsp (30 mL) fat from pan. Reduce heat to medium and add onions. Cook for about 5 minutes or until softened. Add garlic and sage and continue to cook until garlic is softened, about 1 more minute. Add stock and 1½ cups (375 mL) of reserved bean cooking liquid and bring to boil. Stir in pork and beans. Bring back to boil and cover.

Place in oven and bake, covered, for 2½ to 3 hours or until pork is tender and beans are very soft. Raise heat to 350°F (180°C). Stir in sliced greens. Uncover and bake for another 20 to 25 minutes or until greens are softened.

Serves 6

 

Summer Taco Salad

Summer Taco Salad

This taco salad is fresh, tangy, flavorful, and hearty enough to be a meal. The dressing gets its creamy consistency from Greek yogurt, jazzed up with lime juice and chipotles in adobo.

Ingredients:

Which beans to use? We like creamy and firm beans like Bayo or Flor de Junio. 

 
The details

Serves: 6-8
Time: 40 minutes (plus bean cooking)
Cookware: rimmed baking sheet, grill, small bowl, large bowl
 
What you’ll need
Chipotle-yogurt dressing
2 garlic cloves, finely minced 
Juice of 1 large lime
¾ cup Greek yogurt
½ to 1 chipotle with a little adobo sauce, finely chopped (if you don’t want that much heat, skip the chipotle and use 1-2 tsp sauce)
¾ tsp honey
½ tsp coarse salt, plus more to taste
The rest
8 corn tortillas, cut into thirds and then ½ inch strips
Olive oil
Coarse salt and freshly ground pepper
3 ears of corn, shucked and silk removed
1 head romaine lettuce, roughly chopped into 1-inch pieces
1 bunch lacinato kale, stems removed and roughly chopped in 1-inch pieces
1-½ cups of strained beans from a batch of beans (cooked according to our guide)
1 avocado, cubed
6 radishes, thinly sliced
⅓ cup grated cotija cheese, plus more for serving
Toasted pepitas, for serving
Lime wedges, for serving

 

Directions:

Prepare the dressing: In a small bowl, combine garlic and lime juice; set aside for 5 minutes to let the garlic flavor mellow. Stir in remaining ingredients and season with salt to taste.

Make the tortilla strips: Preheat the oven to 350 degrees. Place tortilla strips on a rimmed baking sheet; toss with a little olive oil and season with salt. Spread in a single layer and bake until golden and crisp, stirring halfway through, 8-10 minutes. Let cool.

Grill the corn: Heat the grill over medium-high. Brush ears of corn with olive oil and season with salt and pepper. Grill, turning occasionally, until kernels are tender and charred in spots, 10-12 minutes. (Alternatively, you can broil the ears of corn, turning occasionally until tender and charred.) Once cooled enough to handle, cut the kernels from the cobs. 

Assemble the salad: In a large bowl, toss lettuce and kale with half the dressing. Add corn kernels, beans, avocado, radishes, and cotija cheese. Toss gently to combine. Add more dressing to taste and season with salt. To serve, garnish with tortilla strips, roasted pepitas, and lime wedges, and top with more cotija cheese.

Garden Greens Goddess Pizza

 

Garden Greens Goddess Pizza

Ingredients:
1/2 pound pizza dough, homemade or store-bought
1/2 cup basil pesto (homemade below)
2 cups chopped or shredded kale
2 tablespoons extra virgin olive oil
kosher salt
crushed red pepper flakes
6 ounces creamy goat cheese, crumbled
1/2 cup shredded fontina cheese
1 medium zucchini or summer squash, shaved into ribbons
1/2 cup fresh basil leaves, roughly torn

Goddess Basil pesto

2 cups fresh basil
1/2 cup fresh dill or mint

1 jalapeño, seeded if desired
1/4 cup extra virgin olive oil
3 tablespoons roasted shelled pistachios
1/4 cup shredded pecorino or parmesan cheese
juice of 1 lemon (about 2 tablespoons)

Directions:

• Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.

  Make the pesto, if using homemade. In a blender or food processor, combine all ingredients and pulse until smooth. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks.

  On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.

  Spread the dough with pesto, top evenly with kale, and drizzle with olive oil. Season lightly with salt and a pinch of crushed red pepper flakes. Top with crumbled goat cheese and fontina cheese. Arrange the zucchini ribbons over the cheese, drizzle lightly with olive oil and season with salt. 

  Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh basil and crushed red pepper flakes. ENJOY! 

Tuscan Soup

Zuppa Toscana  Tuscan Soup

Previously published October 16, 2013 with 1,304 searches.  A very popular soup from Olive Garden.

Zuppa Toscana (better than Olive Garden!)

Directions:

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)

4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

Kale Salad

 The second most popular recipe on the blog is the Kale Salad recipe which has been visited 3,690 times.  It is a tried and true recipe and a crowd pleaser. 

TUESDAY, NOVEMBER 30, 2010

Kale Salad

Kale Salad

The favored dish at our Thanksgiving dinner was the Kale and Olive Oil Mashed Potatoes recipe which I posted Friday. I follow another blog "Elana's Pantry". This blogger posts gluten free recipes. Monday I received this recipe in an email from Elana and thought it was too nutritious and easy not to share.

***

Ingredients:

2 bunches kale

1/4 cup pine nuts

1/4 cup dried cranberries

3 tablespoons olive oil 

***

Directions: Steam the kale until it is bright green. Meanwhile, in a cast iron skillet, toast the pine nuts. Allow kale and pine nuts five minutes to cool, then toss together in a large bowl. Add dried cranberries and olive oil.  Toss and serve . Serves 8

Garlic-Lemon Baked Cod With Kale, Tomatoes, And Olives

Garlic-Lemon Baked Cod With 
Kale, Tomatoes, And Olives

Entertaining is made easy—and quick—with a sheet-pan meal on deck. The Mediterranean-inspired vegetables fragrant with garlic and lemon and moist cod fillets bake up in under half an hour. Serve with a plain risotto, cooked brown rice or crusty bread. If you like, sprinkle some crumbled feta cheese on top for the last few minutes of baking. Ingredients: 2 cloves garlic, minced Salt and freshly ground pepper ⅓ cup olive oil, divided 2 tbsp fresh lemon juice 1 tsp grated lemon zest, divided 8 cups lightly packed chopped trimmed kale, about 6 oz. ¼ red onion, chopped 1½ to 2 lbs. skinless Pacific or black cod fillets, cut into 6 portions 2 cups grape tomatoes ½ cup dry-cured black olives ½ lemon, cut into 6 wedges Directions: Preheat oven to 425°F. Line a large rimmed baking sheet with foil. Combine garlic, ½ tsp. each of salt and pepper, ¼ cup oil and the lemon juice in a large bowl. Spoon 2 tbsp into a small bowl; add ½ tsp. of the lemon zest and set aside. Add kale and onion to remaining garlic mixture in large bowl and toss to coat. Use tongs to transfer kale mixture to baking sheet, leaving excess oil mixture in the bowl. Spread kale in an even layer. Roast in oven for 10 minutes or until kale is wilted and starting to brown. Meanwhile, brush fish fillets with reserved 2 tbsp. garlic mixture. Add remaining oil and lemon zest, tomatoes, olives and lemon wedges to the large bowl and toss to coat. Remove baking sheet from oven and arrange fish fillets on top of kale, spacing evenly. Scatter tomato mixture around fish fillets. Season lightly with salt and pepper. Roast for 12 to 15 minutes or until fish just flakes with a fork and tomatoes just start to split. Use a large lifter to transfer vegetables and fish to warmed serving plates. Serves 6

Ribollita ~ Tuscan Vegetable Soup

Ribollita (Tuscan Vegetable Soup)

Recipe courtesy of Eataly

Yield: 8 servings

1 bunch Tuscan kale, cut into 2-inch ribbons
1 head savory cabbage, cut into 2-inch ribbons
1 bunch Swiss chard, cut into 2-inch ribbons
2 russet potatoes, peeled and diced
3 large carrots, peeled and diced
2 cups canned whole peeled tomatoes
2 zucchini, diced
1 rib celery, diced
2 leeks (white parts only), sliced
2 cloves garlic, sliced
2 cups cooked cannellini beans, half pureed
3 tablespoons extra virgin olive oil, plus more for finishing
½ teaspoon crushed red pepper flakes
1 bay leaf
Leaves of 1 sprig thyme
Fine sea salt, to taste
1 to 2 cups (2-inch) cubes stale bread

Place the olive oil, leeks, and garlic in a large pot over low heat. Cook, stirring frequently, until the leeks and garlic are soft but not browned, about 5 minutes. Add the carrots and celery, and cook, stirring frequently, until the vegetables have softened but not browned, about 8 minutes. Add the potatoes and zucchini and cook, stirring, until softened, about 8 more minutes. At this stage, add the kale, cabbage, and chard, and cook – always stirring! – until the greens are very soft, about 8 minutes. Stir in the red pepper flakes.

Add the tomatoes and their juice, squeezing the tomatoes between your fingers to break them up. Add 2 quarts of water, the bay leaf, the thyme, and all of the beans. Season to taste with salt.

Bring to a boil, and then reduce the heat to a simmer. Cook until the vegetables are very tender, about 30 minutes. Remove and discard the bay leaf.

Add the bread cubes to the soup, and simmer until the bread is breaking apart and the soup is very thick, about 10 minutes. Let the soup rest off the heat for several minutes, and then ladle into warmed bowls. Drizzle a generous amount of extra virgin olive oil over each portion before serving.

Buon appetito!

Caldo Verde IP Soup

Caldo Verde

Ingredients

2. 1/4 cup extra-virgin olive oil
3. 12 oz. dry-cured Spanish chorizo or linguiça, casing removed, sliced into 1/4" rounds
4. 1 bunch curly kale, stems removed and thinly sliced, leaves torn into bite-size pieces
5. 2 lb. Yukon Gold potatoes, cut into 1" pieces
6. 1 onion, chopped
7. 2 garlic cloves, chopped
8. 1 tsp. (or more) kosher salt
9. 1/4 tsp. freshly ground black pepper
10. 2 bay leaves
11. 
    
Directions:
12. Pour oil into cooker insert and select “Sauté.” When it’s hot, add sausage and cook, stirring occasionally, until browned in places, about 5 minutes. Pour off excess fat, add kale, potatoes, onion, and garlic, and stir to coat. Season with salt and pepper, then add bay leaves and 6 cups water. Stir to combine, then turn off cooker.
13. Lock on lid, making sure steam release valve is in the proper sealed position. Select “Manual” and program for 6 minutes at high pressure.
14. As soon as the time has elapsed, turn off cooker, “Quick Release” the steam, and unlock lid. Taste and add more salt, if needed. Divide among bowls and serve.
15. Do Ahead: Soup can be made 1 day ahead. Transfer to an airtight container and chill. Rewarm in a large pot over medium heat.

Kale And Spinach Salad With Roasted Squash, Dried Cranberries And Goat Cheese W/ Light Mustard Vinaigrette

Kale and Spinach Salad With Roasted Squash, Dried Cranberries, And Goat Cheese With a Light Mustard Vinaigrette

Serves 6.
Ingredients:
Salad:
2 cups cubed butternut squash
1 T. olive oil
Salt and pepper to taste
4 cups finely shredded curly kale with ribs removed 
4 cups baby spinach leaves
2 oz. crumbled goat cheese
1/4 cup dried cranberries or cherries 
1/4 cup chopped toasted pecans
Vinaigrette:
1 T. minced shallots
1 T. Dijon mustard
1/4 cup red wine vinegar 
1/4 cup extra-virgin olive oil Salt and pepper to taste

1. Preheat oven to 400 degrees. Toss squash with olive oil and salt and pepper. Spread squash out in a single layer on a parchment-lined baking sheet and roast for 25 minutes or until tender, tossing squash cubes once. Remove and let cool to room temperature.
2. For vinaigrette, combine all ingredients in a small bowl and whisk until emulsified. Season to taste with salt and pepper.
3. Place kale in a large bowl and using your hands, massage the kale leaves to soften slightly. Add the cooled squash, goat cheese, cranberries and pecans. Drizzle with vinaigrette and toss to combine. Serve immediately. 

Lebanese Vegetable Soup

Lebanese Vegetable Soup 

with Chickpeas and Kale

You can broth the soup however you see fit: chicken stock, vegetable stock, or well-seasoned water. Use more or less of any of the ingredients; this is soup after all, meant to be simple and comforting. The flavors of the soup are most delicious if it’s very warm but not boiling hot when served.

Serves: 8 to 10

Ingredients:
2 tablespoons extra-virgin olive oil
1 small yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
2 teaspoons kosher salt, plus more as needed
2 cups diced butternut squash
2 cups or 1 16-20 ounce can chickpeas
2 cups or 1 16-20 ounce can diced tomatoes
2 cups or 1 16 ounce can corn or creamed corn
6 to 8 cups vegetable or chicken stock
4 sprigs fresh thyme
Freshly ground black pepper
¼ teaspoon cayenne pepper
1 tablespoon honey
5-6 cups coarsely chopped kale

*

Directions:
In a large soup pot (5-quart or larger), warm the olive oil over medium heat. Add the onion, carrots, celery, and a teaspoon of salt and stir to coat with the oil. Cover and cook, stirring occasionally, until the vegetables are soft but not browned.

Stir in the butternut squash and cover the pot again, cooking and stirring occasionally for a minute or two, until the squash just begins to soften. Add the chickpeas, tomatoes, corn, stock and thyme. Season with black pepper, cayenne pepper, and honey and stir well. Cover the pot and simmer on medium-low heat for about 20 minutes.

Taste and adjust seasoning. Stir in the kale and cook for about 5 minutes, or until the kale is softened. Pull out the thyme stems from the pot, and serve the soup warm.

Winter Greens Soup

Winter Greens Soup

This is definitely a 5* soup.

Ingredients 

1 leek, trimmed, halved, sliced
1 stalk celery, 2 ounces (56 g), rough chop
1 garlic clove, peeled
1 Tablespoon olive oil
3 cups (720 ml) vegetable broth
1 cup (240 ml) diced tomatoes, canned
2 cups (134 g) chopped kale
9 ounces (256 g) zucchini, halved, sliced
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
3 ounces (85 g) fresh baby spinach
1/4 cup (15 g) Italian parsley or basil
1 1/2 - 2 Tablespoons red wine vinegar
Chopped tomato and fresh basil for garnish

*

Directions 

In a large saucepan, sauté leeks, celery, and garlic in oil over medium heat for 10 minutes. Stir in broth, tomatoes, kale, zucchini, salt, and pepper. Bring to a boil. Reduce heat and simmer covered, 5 minutes, stirring once. Remove from heat and let cool 30 minutes.

Place half of the mixture into the Vitamix container and secure lid.

Select Variable 1.

Turn machine on and slowly increase speed to Variable 10, then to High.

Blend for 30 to 40 seconds. Pour into saucepan.
Repeat with remaining soup. After blending, remove lid and add in fresh spinach, parsley and vinegar. 

Secure lid.

Select Variable 6.

Use the On/Off switch to quickly pulse 5 times. Pour into saucepan containing other blended soup. Heat over medium-high heat for 5 minutes before serving.

Garnish with chopped tomatoes and basil.

Vegetable Farro Stew With Figs And Pine Nuts

Vegetable Farro Stew With 

Figs And Pine Nuts

Ingredients:

2 rosemary sprigs

5 oregano sprigs

5 thyme sprigs

2 small artichokes

1 cup farro

1/4 cup extra-virgin, plus 

  more for drizzling

1 1/2 cups tomato juice

1/2 cup water

2 teaspoons Kosher salt

   more for seasoning

1 teaspoon crushed red pepper flakes

2 heads garlic, 1/4 cut off the tops

1 lemon, sliced 1/8" thick

1 Cubanelle pepper, sliced 1/3" thick

1/2 red bell pepper, sliced 1/3" thick

1/2 yellow pepper, sliced 1/3" thick

1 medium onion, quartered

1 large Japanese eggplant, 

   cut in 6 wedges

1 cup dried Black Mission figs, 

   stemmed

1/2 cup golden raisins

1 fennel bulb, trimmed and 

   cut in six wedges

1/2 lb. large cherry tomatoes, 

   halved

1 small green zucchini, cut 

   into 1/2" pieces

1 small yellow squash, cut into 

   2" pieces

6 oz. kale, stemmed and 

   leaves quartered 

Toasted pine nuts

Chopped fresh oregano

Lemon wedges 

Freshly grated Parmigiano-

  Reggiano

Sherry vinegar for garnish

*

Directions:

Using kitchen twine, tie the rosemary, oregano and thyme sprigs in a bundle.  Snap the small leaves off around the stem of the artichokes.  Cut the artichokes in half lengthwise.  With a spoon scrape out the hairy chokes, and discard them. 

Turn a 6 to 6 1/2 quart slow cooker to high and set the timer for 6 hours.  Add the artichokes and the next 17 ingredients, up to the cherry tomatoes, then add the herb bundle: spread the ingredients in even layers.  Cover the slow cooker and cook for four hours.

Srit the stew gently and add the zucchini, yellow squash and kale, stirring to submerge them in the liquid.  Cover and cook for 2 hours longer.

Discard the herb bundle, season the stew with salt and serve with the garnishes at the table.

Wine: Herb scented, light bodied Italian red.  (2012 Allegrini Valpolicella)