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Tag: Dark Leafy Greens

Hellzapoppin Cheese Rice

Hellzapoppin Cheese Rice

Hellzapoppin Cheese Rice

 

4 cups cooked rice

4 eggs

2 T. minced onion

1 T. Worcestershire sauce

2 tsp. salt

1 pound grated sharp Cheddar

small pinch each of thyme and marjoram

1 package chopped frozen spinach

1 cup milk

4 T. melted butter

 

Beats the eggs till they’re light. Then add the milk and all the seasonings. Finally, fold in the cheese, spinach and rice and pour the whole works into a greased casserole. After pouring the melted butter over it, set it in a 375 degree oven to bake for 35 minutes

Brunch Bruschetta Bar

Brunch Bruschetta Bar

Brunch Bruschetta BarBrunch Bruschetta Bar

 

1 batch basil pesto

1 batch Sun-Dried Tomato Muhammara

1 batch marinated cherry tomatoes or 2 C. tomatoes

6-8 soft-boiled or poached eggs

6-8 scrambled eggs

6-8 pieces fried bacon

2-3 cheeses (I used Humboldt Fog goat cheese, ricotta and marinated mozzarella)

grilled or toasted bread

sautéed veggies, such as spinach and mushrooms

fresh fruits

sliced avocado

prosciutto, salami, and smoked salmon

raspberry jam or other fruit jams

nut butter

honey or honeycomb

Brand Orange Juice

 

Arrange the sauces and spreads on a large serving board. Add the poached eggs, scrambled eggs, and bread. Drizzle the poached eggs with olive oil and season with salt and pepper. Arrange the cheese, fruits, veggies, meats, jams, nut butter, and honey around the eggs.

 

…Humboldt Fog goat cheese + fresh cherries + honey + basil

…peanut butter + raspberry jam + banana + honey

…Humboldt Fog goat cheese + sautéed spinach and mushrooms + poached egg

…basil pesto + marinated tomatoes + mozzarella + poached eggs + avocado

…ricotta + honey + raspberry jam + fresh raspberries + basil

…basil pesto + avocado + scrambled eggs

…Sun-Dried Tomato Muhammara + mozzarella + basil pesto

…goat cheese + smoked salmon + basil pesto

Creamy Parmesan Chicken and Spinach Tortellini

Creamy Parmesan Chicken and Spinach Tortellini

Creamy Parmesan Chicken and Spinach TortelliniCreamy Parmesan Chicken and Spinach Tortellini

 

4-6 chicken cutlets or 3 boneless chicken breasts sliced in half horizontally

kosher salt and black pepper

1/4 C. all-purpose flour

1 tsp. garlic powder

2 T. extra virgin olive oil

2 T. salted butter

2 shallots, finely chopped

3 cloves garlic, finely chopped or grated

2 T. fresh thyme leaves (or 2 tsp. dried thyme)

red pepper flakes

3 C. fresh baby spinach

3/4 C. dry white wine, such as Pinot Grigio or Sauvignon Blanc

1 C. low sodium chicken broth

1 lb. fresh or frozen cheese tortellini

3/4 C. heavy cream or canned coconut milk

1/2 C. grated parmesan cheese

juice from 1 lemon

 

Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere. Heat 2 T. olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the skillet. To the skillet, add 1 T. olive oil, the shallots, garlic, thyme, and a pinch each of red pepper chili flakes, salt, and pepper. Cook 3-4 minutes, until fragrant. Add butter and spinach. Cook another 2-3 minutes, until the spinach is wilted. Pour in the wine and broth. Cook 8 minutes until reduced slightly, then add the tortellini and cook another 2 minutes. Pour in the cream and add the parmesan, stirring until melted and creamy. Add the chicken back to the skillet and simmer for 5 minutes or until warmed through and the sauce has thickened slightly. Serve the chicken topped with the spinach cream sauce. Squeeze over a bit of lemon juice and a sprinkling of parmesan.

Lemon Butter Spinach and Artichoke Chicken

Lemon Butter Spinach and Artichoke Chicken

Lemon Butter Spinach and Artichoke ChickenLemon Butter Spinach and Artichoke Chicken

 

4 chicken cutlets or small breasts

salt and black pepper

1/4 C. all-purpose/gluten-free flour

2 T. onion powder

1 T. garlic powder

2 T. extra virgin olive oil

4 T. salted butter

1 lemon, sliced + 1/3 C. lemon juice

2 cloves garlic, chopped

2 T. fresh thyme leaves

chili flakes

1/2 C. broth

1/2 C. salsa verde (optional)

2 C. baby spinach

1 jar (12 oz.) marinated artichokes, quartered

1/3 C. cream

1/2 C. grated parmesan cheese

 

Preheat oven to 400° F. Season the chicken with salt and pepper. Place the flour, onion powder, and garlic powder in a shallow bowl and dredge the chicken through the flour mix. Heat 2 T. olive oil and the chicken in a large skillet set over medium-high heat. Sear on both sides until golden, about 5 minutes per side. Remove the chicken from the skillet. To the skillet, add the butter, lemon slices, garlic, thyme, and chili flakes. Cook for 2 minutes until the butter browns. Add the lemon juice, broth, salsa verde, if using, and spinach. Slide the chicken and any juices left on the plate back into the skillet. Add the artichokes. Pour in the cream. Simmer 2 minutes. Sprinkle over lots of parmesan, then bake for 5 minutes until the chicken is cooked through. Serve the chicken and sauce with fresh herbs.

Baked Cheddar Pesto Egg Boats

Baked Cheddar Pesto Egg Boats

Baked Cheddar Pesto Egg BoatsBaked Cheddar Pesto Egg Boats

 

1 loaf ciabatta bread

1 T. extra virgin olive oil

2 T. everything bagel spice (optional)

5-6 large eggs

1/4 C. milk or heavy cream

1 T. chopped fresh chives

1 C. baby spinach, roughly chopped

1/2 C. shredded Havarti or gouda cheese

kosher salt and black pepper

red pepper flakes

1 C. shredded sharp cheddar cheese

1/3 C. basil pesto

crispy bacon, for serving (optional)

 

Preheat the oven to 350° F. Remove the top 1/3 of the bread and then pull out some of the insides to create space for the eggs, being careful not to remove all of the bread, you want a thick layer of bread for your boat. Rub the inside of the bread with olive oil and everything bagel spice or salt and pepper. Bake for 8-10 minutes or until the bread is toasted. Meanwhile, whisk together the eggs, milk, and a pinch each of salt, pepper, and red pepper flakes. Stir in the chives, spinach, and havarti. Sprinkle the bottom of the bread with 1/2 C. cheddar, then drizzle over the pesto. Slowly pour in the eggs, allow the mix to sink into the boat. Top with the remaining cheddar. Bake 30-35 minutes, until just set in the center. Top with bacon, basil, and extra pesto. Slice and eat!

Spicy Noodle Bowl

Spicy Noodle Bowl

Spicy Noodle BowlSpicy Noodle Bowl

 

Olive oil

1 lb. (or more) bok choy, washed and dried, ribs seperated

2 small red peppers

1 onion, halved and peeled

1/2 head garlic (cut cross wise, use the “non-pointy” half)

1 Serrano pepper

1/4 tsp. red pepper flakes

1 tsp. curry powder

1/4 tsp. turmeric powder

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. mustard powder

1/2 tsp. ground ginger

Fresh ground black pepper to taste

2 tsp. soy sauce

6 C. + 1/3 C. vegetable broth, divided

1 package (13.2 oz.) rice sticks, soaked for in warm water for 45 minutes and drained

regular and black sesame seeds for garnish (optional)

 

Heat a grill or grilling pan on high. Light coat the veggies with olive oil, grill the veggies until lightly charred, let cool. Once cool enough to handle, chop the bok choy and garlic, slice the peppers and onions. In a wok or large pan toast all the dry spices over medium high heat until aromatic, about 30 seconds. Add the soy sauce and 1/3 of the vegetable broth. Add the noodles, add more broth 1/3 C. at a time once absorbed until noodles are done (about 1 C.). Add all the veggies at once, stirring frequently until heated through. Garnish with regular and black sesame seeds and extra broth on side if desired.

Morel and Spring Vegetable Hash

Morel and Spring Vegetable Hash

Morel and Spring Vegetable HashMorel and Spring Vegetable Hash

 

This hearty vegetarian hash kicks off spring by combining English peas, baby spinach, morels, and spring onions with crispy potatoes. Farmers harvest mild spring onions before the bulbs grow to full size; they have small white or deep purple bulbs and tall green tops. (Use two sweet onions if you can’t find spring onions.) Morels are my favorite mushroom to use in this hash, but you can also substitute your favorite mushroom if you don’t want to splurge on morels. Serve the hash on its own or dish it up with poached eggs and toast to make it a more substantial meal.

 

4 large red potatoes, cut into 1/2-inch pieces

1/4 C. extra-virgin olive oil

1 T. finely chopped fresh rosemary

Kosher salt and freshly ground black pepper

1/2 lb. fresh morel mushrooms

2 T. unsalted butter

1/2 lb. asparagus, trimmed and cut into 1 -inch pieces

4 spring onions, trimmed and cut into %-inch rings

2 garlic cloves, finely chopped

2 T. finely chopped fresh flat-leaf parsley

2 T. finely chopped fresh thyme

Finely grated zest and freshly squeezed juice of V2 lemon

1/2 lb. fresh or frozen shelled English peas

4 C. tightly packed baby spinach

 

Arrange a rack in the center of the oven and preheat the oven to 400°F. In a medium bowl, toss the potatoes with the oil, rosemary, and a pinch of salt and pepper. Transfer the potatoes to a large baking sheet and roast for 30 minutes or until crispy and fork-tender. Remove the potatoes from the oven and set aside. Bring a medium pot of salted water to a boil. Add the morels and boil for 10 seconds. (This cleans the morels and kills any worms or spores that might be in them.) Using a slotted spoon, transfer the morels to a cutting board. Pat the morels dry, halve them, and set aside. In a 12-inch cast-iron skillet set over medium heat, melt the butter and cook until blond. Add the asparagus and spring onions and cook, stirring occasionally, until the onions start to wilt and the asparagus gets a little color on it, about 3 minutes. Add the garlic and cook, stirring occasionally, until golden brown, about 1 minute. Add the morels, cover the skillet, and cook until the morels release their natural juices, about 1 minute. Remove the lid from the skillet and add the potatoes, parsley, thyme, lemon zest, and lemon juice and stir to combine. Add the peas and spinach, stir to combine, and cook, stirring frequently, until the spinach wilts, about 2 minutes. Season with salt and pepper. Using a large serving spoon, divide the hash among four to six large bowls or plates. Now eat.

Bacon, Onion, Spinach and Ricotta Manicotti

Bacon, Onion, Spinach and Ricotta Manicotti

Bacon, Onion, Spinach and Ricotta ManicottiBacon, Onion, Spinach and Ricotta Manicotti

 

8-10 dry manicotti shells

8 slices bacon, chopped

1 medium onion, chopped

a handful of spinach or 1-2 large kale or chard leaves, finely chopped

1 lb. ricotta

salt and pepper

1 1/2 C. grated mozzarella cheese

1/2 C. grated Parmesan cheese

olive oil, for cooking

2 garlic cloves, crushed

1 28 oz. (796 mL) can Muir Glen fire-roasted crushed tomatoes

 

Preheat the oven to 350F. In a large pot of boiling salted water, cook the manicotti noodles according to package directions. Set aside on a baking sheet until they’re cool enough to handle. In a large skillet, cook the bacon until crisp; transfer to a medium bowl with a slotted spoon. Add the onion to the drippings in the skillet (remove some with a spoon if there’s a lot) and cook for 4-5 minutes, or until soft and turning golden. Add the spinach, chard or kale to the pan and cook for a minute or two, until it wilts. (If you’re using kale, add a splash of the pasta cooking water to help it along, and loosen any browned bits from the bottom of the pan.) Transfer to the bowl with the bacon. Once it cools down, add the ricotta, half a C. of mozzarella and half the Parmesan, and some salt and pepper, and stir to combine. Add a glug of olive oil to the skillet (don’t bother washing it out), warm it over medium-high heat and cook the garlic for a minute, just until fragrant. Add the crushed tomatoes to the pan and stir to heat through. Spread a large spoonful of the tomatoes over the bottom of a 9×13-inch (or similarly-sized) baking dish. Stuff the manicotti with the ricotta mixture using a small spoon and your fingers, laying them in the pan as you go. Spread the remaining tomatoes overtop and sprinkle with the remaining mozzarella and Parmesan. Bake for 45 minutes, or until bubbly and golden. Serves 6.

Chicken Cordon Bleu Sandwiches

Chicken Cordon Bleu Sandwiches

Chicken Cordon Bleu SandwichesChicken Cordon Bleu Sandwiches

 

½ C. sour cream, light or regular

2 T. prepared yellow mustard

2 T. honey

6 thin sliced boneless skinless chicken breasts, about 1 ½ lb. chicken

8 oz. Italian seasoned panko bread crumbs,

1 tsp. garlic powder

1 tsp. paprika

1 C. buttermilk

6 slices deli ham

6 slices Swiss cheese

6 sandwich rolls or sliced baguette

1 ½ C. fresh baby spinach

2 T. olive oil, plus additional as needed

 

Preheat your oven to 375 degrees F. Whisk together the sour cream, yellow mustard, and honey in a small bowl. Cover and refrigerate until ready to use. Pour the buttermilk into a shallow dish. Combine the bread crumbs with the garlic powder and paprika in a separate shallow dish. Dip a chicken cutlet in the buttermilk to coat both sides and then dredge it on both sides with the bread crumb mixture. Transfer to a plate and repeat with the remaining chicken. Heat 2 T. olive oil in a large skillet over MEDIUM heat. Cook the breaded chicken breasts, about 3 or 4 minutes on each side, or until nicely golden brown. Cook chicken in batches, to avoid over crowding your pan, adding more olive oil as needed. Transfer the cooked chicken to a foil lined, rimmed baking sheet that has been coated with nonstick cooking spray. Top each piece of chicken with a slice of ham and a slice of cheese and transfer the baking sheet to the oven. Bake for 6 to 8 minutes or until the chicken registers 165 degrees F when measured with an instant read thermometer in the thickest portion and the cheese is melted. Place one piece of chicken on each sandwich roll and top with the honey mustard sauce and spinach.

WOW Spinach Gratin

WOW Spinach Gratin

WOW Spinach GratinWOW Spinach Gratin

 

4 T. unsalted butter

2 medium-sized yellow onions, chopped

1/4 C. unbleached flour

3 C. organic whole milk (I heated it in the microwave for 45 seconds)

1/4 tsp. freshly grated nutmeg

a few pinches of cayenne

1 1/2 C. grated Gruyere cheese

3 16 oz. bags of organic, chopped spinach – thawed

1 tsp. kosher salt

1/2 tsp. ground pepper

Panko breadcrumb topping:

2 T. unsalted butter

1 1/2 C. panko breadcrumbs

sea salt, to taste

 

Squeeze the liquid from the thawed spinach, handful by handful. Set aside. Heat milk to simmer in saucepan (I used the microwave).Melt the). Meltr in a heavy-bottomed pot. Add onions and cook until wilted but not browned, for about 7 minutes. Add the flour and cook for 2 minutes. Stir in the hot milk and whisk the sauce until it thickens. Add nutmeg and cayenne. Turn off the heat. Stir in the cheese and season with salt and pepper. Taste and correct seasoning. Add the spinach and mix well. Pour into a greased 9×11 glass or ceramic baking dish. Prepare crumb topping. Melt butter in medium skillet. Add panko, sprinkle with sea salt and stir until lightly toasted. This happens quickly, so make sure you don’t burn the crumbs. Gently smooth the toasted panko on top of the gratin. Bake for 25-30 minutes at 375F until bubbling.

Crostini di Cavolfiore (Cauliflower Crostini)

Crostini di Cavolfiore (Cauliflower Crostini)

Crostini di Cavolfiore (Cauliflower Crostini)Crostini di Cavolfiore (Cauliflower Crostini)

 

1 head of cauliflower, boiled or roasted

1/4 C. olive oil

kosher salt & pepper

1/2 tsp. pimenton (smoked Spanish paprika)

a few stems of kale, blanched for a few seconds only

anchovies for garnish (optional)

semi dried or roasted cherry tomatoes (I make my own oven roasted tomatoes from the leftovers on my plants, they stay for months)

garlic for rubbing the toasts

 

Whiz the cooked cauliflower w/ the olive oil (you may not need the whole 1/4 C.) in a food processor until it is pureed. Season to taste w/ kosher salt, pepper and pimenton (smoked paprika or harissa). Toast some bread slices and rub a cut side of garlic all over the warm bread so the oil is released and toast is nice and shiny. Spread the cauliflower puree over the toast. Top with a kale leaf and some roasted tomatoes (anchovy would be better in my book). Eat for lunch or serve as a crostini idea. Enjoy and eat your vegetables. 🙂

Green Shakshuka with Olives and Capers

Green Shakshuka with Olives and Capers

Green Shakshuka with Olives and Capers

 

1 bunch of kale (approximately 6 oz.)

2 cups parsley

2 cloves garlic

3 T. green olives, pitted

1 T. capers

1 tsp crushed red peppers

1/2 tsp curry powder, optional

6 eggs

1/4-1/2 cup broth

1/2-1 tsp salt (or to taste)

1/2 cup Greek yogurt

naan, pita, bread, or rice

crumbled feta for topping

 

In a food processor blender pulse all the sauce base ingredients to pesto like texture. Coat the bottom of a wide skillet with oil and when hot add the shakshuka base. Cook for about 1 minute for spices to bloom then add salt to season and broth. Stir until everything is combined and you have a nice thick sauce. Turn the heat to low, make a few wells in the sauce, and crack eggs into each well. Cover and cook for 8-10 minutes until whites are opaque and yolks are cooked to your liking. Top with feta, serve with creamy greek yogurt (make sure to season with s&p), and your choice of starchy vehicle that can soak up all that tasty sauce!

Kil’t Greens with Bacon Jam

Kil’t Greens with Bacon Jam

Kil’t Greens with Bacon Jam

 

2 lbs. mixed young greens, such as mustard, chard, kale, and spinach

1/4 cup bacon jam (recipe below)

Kosher salt and freshly ground black pepper, to taste

Optional garnishes: hot pepper vinegar, red onion, sliced boiled egg

Holly Hill Inn’s Bacon Jam

1 lb. good-quality bacon, diced

1 1/2 cups diced onion

1/3 cup bourbon

1 cup apple cider vinegar

1 cup brown sugar

1/4 cup whole-grain mustard

 

For the greens:  Submerge greens in standing water, remove any large stems, and rip leaves into bite-size pieces if necessary. Heat a large cast-iron skillet over medium-high, add bacon jam, and melt. Add greens, turn heat to high, and toss until wilted. Season with salt and pepper. Garnish as desired and serve immediately.

 

For Holly Hill Inn’s Bacon Jam:

 

Cook bacon in a cast-iron skillet over medium-high heat until a good amount of fat has rendered and bacon just starts to turn golden, about 4 to 5 minutes. Add diced onion, turn the heat down to low, and cook together until onion is tender. Add bourbon, vinegar, brown sugar, and mustard, and simmer until thickened, about 10 minutes. Refrigerate until ready to use. (Makes about 2 cups)

Mexican Street Corn Tostadas with Bacon and Kale

Mexican Street Corn Tostadas with Bacon and Kale

Mexican Street Corn Tostadas with Bacon and KaleMexican Street Corn Tostadas with Bacon and Kale

 

8 small corn tortillas (or pre-made tostada shells)

1-2 T. olive oil for crisping.

4-6 strips of thick-cut bacon, chopped.

4 C. of corn kernels (fresh sweet corn sliced off the cob is best, but drained canned or thawed frozen works)

2 C. chopped kale (stems removed).

3 T. mayonnaise

2 T. sour cream or Mexican crema

1 clove minced garlic

juice of 1 lime.

½ C. crumbled Cotija cheese

1 tsp. Mexican chili powder.

 

If you are making them from scratch, brush your corn tortillas lightly with olive oil and sprinkle with a pinch of salt. Heat them in a skillet over medium-high heat for 2–3 minutes per side until completely golden brown and stiffly crisped, then set aside. (Skip this if using store-bought crunchy tostada shells). Toss your chopped bacon pieces into a large skillet over medium heat. Cook until beautifully crispy and the fat has rendered out. Remove the bacon with a slotted spoon and let it drain on a paper towel, but leave the smoky bacon fat inside the skillet. Turn the skillet heat up to medium-high. Drop the corn kernels straight into the hot bacon grease. Let them cook undisturbed for 2–3 minutes at a time so they catch a deep, smoky char. Stir and repeat for about 8–10 minutes total until the corn is nicely caramelized and toasted. Push the charred corn to one side of the skillet and drop the chopped kale into the empty side. Let it sauté in the residual heat and moisture for 1–2 minutes just until it softens, loses its tough bitterness, and turns a vibrant green, then stir it all together with the corn. Turn off the heat. In a separate small bowl, whisk together the mayonnaise, sour cream (or crema), minced garlic, and fresh lime juice. Pour this directly over your warm skillet mixture of corn and kale, tossing until everything is coated in a velvety glaze. Fold the crispy bacon back into the mix. Lay your crispy tostada shells flat. Spoon a generous mound of the creamy bacon, kale, and corn mixture over each shell. Finish them off by heavy-handedly sprinkling the crumbled salty Cotija cheese and a dust of Mexican chili powder over the top. Serve immediately while the filling is warm and the shells are crunchy!

Tuscan Tortellini Soup

Tuscan Tortellini Soup

Tuscan Tortellini SoupTuscan Tortellini Soup

 

2 tsp. olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 lb. Italian sausage

1 (28 oz.) can crushed tomatoes, undrained

2 (14.5 oz.) cans Italian style stewed tomatoes, undrained

4 C. chicken broth

2 tsp. Italian seasoning

2 (9 oz.) packages refrigerated cheese tortellini (about 5 C.)

3 C. fresh baby spinach

3 tsp. kosher salt

½ tsp. ground pepper

 

In a large pot over medium heat, heat olive oil. Add onion and garlic and sauté for about 5 minutes or until tender. Add in the sausage and cook until browned, about 5 minutes. Stir in the crushed tomatoes, stewed tomatoes, chicken broth, and Italian seasoning. Bring to a boil and add tortellini. Reduce heat to medium-low and simmer until tortellini is cooked, about 5-8 minutes. Stir in spinach, salt and pepper. Cook until spinach is slightly wilted, about 3 minutes. Serve warm with shredded Parmesan cheese and crusty bread. Enjoy!

Garlic Butter Ramen Noodle Stir Fry

Garlic Butter Ramen Noodle Stir Fry

Garlic Butter Ramen Noodle Stir Fry

 

2 bricks dried ramen noodles

3 T. butter

2–3 cups kale, chopped

5 garlic cloves, minced

1–2 tsp. red chili flakes

3 T. soy sauce

2 T. honey

2 tsp. sambal oelek or sriracha

Green onions

Sesame seeds

Eggs

 

Bring a medium pot of water to a rolling boil.  While your water is boiling begin the stir fry. Heat butter in a large skillet on medium heat. Once butter is melted add in kale and cook for 1-2 minutes or until wilted. Add in garlic, red chili flakes, and cook for an additional 1-2 minutes. Boil the ramen noodles until they just begin to break apart, about 1-2 minutes. In a small bowl whisk together soy sauce, honey, sambal oelek or sriracha and add to kale mixture. Add noodles into the pan with the sauce mixture. Cook for an additional 2-3 minutes or until the sauce has thickened and noodles are well coated. Top noodle stir fry with a fried egg (or a yolk for the braver) the center of the noodles, sesame seeds, and green onions.

Wild Mushroom, Caramelized Onion and Kale Soup

Wild Mushroom, Caramelized Onion and Kale Soup

Wild Mushroom, Caramelized Onion and Kale Soup

 

2 T. extra virgin olive oil

1 sweet organic onion, sliced to about ½” thickness

4 cloves garlic, minced

1 tsp. pink or sea salt

½ tsp. cracked pepper

2 C. shitake mushrooms, whole

2 C. sliced baby bella or cremini mushrooms

4 C. chicken or vegetable broth (organic and gluten-free)

2 C. organic kale, roughly chopped into bite sized pieces

½ C. coconut milk or coconut cream

 

In a large pot, heat oil then add onions. Continue to sauté until onions are golden brown, about 10-15 minutes. Add garlic, salt and pepper and mushrooms. Continue to cook until mushrooms are softened and golden. Pour in broth and bring to a boil. Add kale. Reduce heat to low then simmer, covered for 20 minutes. Stir in coconut milk. Season with additional salt and pepper.

Happy Halloumi

Happy Halloumi

Happy Halloumi

 

2.5 oz. Halloumi, cut into equal slices

1 clove Garlic, roughly chopped

1” piece Ginger, peeled and roughly chopped

1 tsp. Garam Masala

¼ tsp. Chili Powder

7 oz. Baby Spinach

Olive Oil

S & P

 

Heat a splash of olive oil in a large frying pan on medium heat and fry the sliced halloumi for 1 minute on each side, until golden all over. Push the halloumi to one side of the pan and lower the heat a little. Add a drop more olive oil to the empty side of the pan and add the chopped garlic and ginger. Fry them for 30 seconds, or until they are just starting to crisp. Lower the heat slightly and add the garam masala or curry powder and the chile powder (if using). Mix well using a wooden spoon or spatula. Stir the spinach into the garlic and spice mixture and cook for 30 seconds more, until the spinach is just starting to wilt. Plate the spinach and top with the halloumi. Add salt and pepper to taste before serving.

Kale and Quinoa Salad with Black Beans

Kale and Quinoa Salad with Black Beans

Kale and Quinoa Salad with Black Beans

 

1 cup quinoa I used a combo of red and white quinoa, rinsed very well

2 cups vegetable broth

2 cloves garlic minced

1/4 cup freshly squeezed lemon or lime juice

3 tablespoons vegetable broth

1 teaspoon chia seeds or ground flaxseed

1 teaspoon ancho chile powder or other pure chile powder, not a blend

1/2 teaspoon cumin

1/4 teaspoon chipotle chile powder or to taste

1/2 tsp salt optional, or to taste

4-6 cups chopped kale leaves about 4-5 ounces

1 15-ounce can black beans about 1 1/2 cups, rinsed and drained

1/2 cup grated carrot

1/2 red bell pepper chopped

1 avocado optional, sliced or cubed

additional lemon juice and seasonings to taste

 

Heat a saucepan. Add the rinsed and drained quinoa and the garlic and toast it until almost dry. Add the vegetable broth, bring to a boil, reduce heat, and cover. Simmer until all the water is absorbed, about 20 minutes. Remove from heat and allow to cool. While the quinoa is cooking, make the dressing in a small bowl or measuring cup: whisk together the lemon juice, 3 tablespoons broth, chia/flax seeds, chile powders, cumin, and salt. Allow to stand until the chia seeds start to thicken the dressing. Place the kale in a large serving bowl. Add half of the dressing and massage it into the kale using a wringing motion until the kale is very tender. Two minutes of massaging should do it, but the longer, the better. Add the quinoa, black beans, carrot, and bell pepper, along with the remaining dressing. Mix well and refrigerate until ready to serve. Just before serving, check the seasoning and add more lemon juice, chile powder, cumin, and salt, as needed. Stir in chopped avocado, if desired, or serve with slices of avocado on the side.

Beer-Braised Chicken Thighs with Kale and Polenta

Beer-Braised Chicken Thighs with Kale and Polenta

Beer-Braised Chicken Thighs with Kale and Polenta

 

4 bone-in, skin-on chicken thighs

Kosher or sea salt

Freshly ground black pepper

4 T. unsalted butter, divided

1 T. olive oil

1 medium shallot, peeled, trimmed, finely chopped

2 tsp. fresh thyme leaves, divided

1 (12-ounce) can beer, such as Narragansett Lager

2½ cups water

1 cup corn meal, such as Kenyon’s stone-ground corn meal

2 T. grated Pecorino Romano

1 bunch kale, washed, stemmed and coarsely chopped

 

Rinse the chicken thighs in cold water, pat them dry and season with salt and pepper. In a large sauté pan with a lid or a Dutch oven, melt 2 T. of butter over medium heat then add the oil. Place chicken into the pan, skin side down, and cook until the skin is brown, 6 to 8 minutes. Remove the chicken from the pan. Reduce the heat to medium-low, add the shallots and sauté until they’re translucent, 1 to 2 minutes, then add the thyme and beer, scraping up any browned bits from the bottom of the pan. Return the chicken thighs to the pot, skin side up, increase the heat slightly to bring the beer to a gentle simmer, then cover and cook for 35 to 40 minutes. While the chicken cooks, bring the water to a boil in a large saucepan. Gradually stir in the corn meal, stirring frequently for 15 to 20 minutes until it begins to pull away from the sides of the pan. Remove from the heat, then stir in 1 T. of butter, 1 tsp. fresh thyme and 2 T. of grated Pecorino Romano. Add the kale to the chicken, using a spoon to gently submerge it into the liquid. Once the kale has wilted and is bright green (5 to 10 minutes), remove the pan from the heat, stir in 1 T. butter and season with salt and pepper. Serve the chicken and kale over the polenta, adding some of the delicious pan sauce over each serving.

Great Northern Beans, Sauteed Spinach, Cornbread

Great Northern Beans, Sauteed Spinach, Cornbread

Great Northern Beans, Sauteed Spinach, Cornbread

 

2 pounds dried Great Northern beans, soaked overnight

1 ham hock

2 T. chicken or ham base/concentrate or 1 packet Goya ham concentrate

2 bay leaves

2 tsp. onion powder

2 tsp. garlic powder

2 celery stalks, sliced thin

Dash of cayenne pepper (optional, if you like a bit of heat)

1 tsp. table salt, plus more to taste

1 tsp. ground black pepper, plus more to taste

1/2 of a ham steak (for more meat in the beans), optional

 

Drain the water from the soaked beans and remove any funky-looking beans or rocks. Return the beans to the slow cooker and add fresh water to cover the beans by 1 or 2 inches. Add the ham hock, chicken or ham base, bay leaves, onion powder, garlic powder, celery, cayenne (if using), salt, and pepper. Most newfangled slow cookers will thoroughly cook soaked beans in 4 to 6 hours on low or 2 to 4 hours on high. I apparently need a new slow cooker, because it took my old geezer 8 hours on low to cook these until tender. Bottom line: your mileage may vary if you have an older model. If at any time you think they are taking too long on low, just switch it over to a higher setting for a while. If you are using the ham steak, add it to the slow cooker about 15 minutes before serving to heat it through. Remove the ham hock before serving. Feel free to remove the meat from the bone and add it back to the beans. Adjust the seasoning with salt and pepper and discard the bay leaves.

 

Sauteed Spinach

 

1 pound baby spinach (more if you have a larger family or want leftovers)

2 T. olive oil

3 or 4 garlic cloves, minced (or more or less, to taste)

Pinch of cayenne pepper (or skip it if you don’t like the heat!)

Table salt, to taste

2 to 3 T. heavy cream (more or less, optional but yummy)

 

Rinse the spinach, even if it is prerinsed, because this will help wilt it. Working in batches, toss the spinach into a dry pan over medium-high heat. Stir and toss to keep it from sticking and remove it when very wilted. Add the next batch and repeat the process until it is all finished. Set all the wilted spinach aside. In the same pan, heat the oil over medium heat. Add the garlic and cook for a minute until fragrant. Add the spinach back into the pan and toss to coat with the garlicky, oily goodness. Stir in the cayenne and salt. If feeling decadent, add a bit of heavy cream and heat until just warm.

 

Skillet Cornbread

 

1 ¼ C. Cornmeal

¾ C. Flour

1/4 cup granulated sugar

1 tsp. kosher salt

2 tsp. baking powder

1/2 tsp. baking soda

1/3 cup whole milk

1 cup buttermilk

2 eggs, lightly whisked

8 T. (1 stick) unsalted butter, melted, plus 1 T.

 

Preheat the oven to 425°F and place a 9-inch cast-iron skillet inside to heat while making the batter. In a large bowl, whisk the cornmeal, flour, sugar, salt, baking powder, and baking soda. Add the milk and buttermilk and stir to combine. Add the eggs and stir to combine. Whisk in the melted butter. Carefully remove the hot skillet from the oven. Reduce the oven temperature to 3 75 °F. Add the remaining T. of butter and swirl it around the pan to melt. Pour the batter evenly into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 to 15 minutes before serving.

Cheesy Spinach Pancakes

Cheesy Spinach Pancakes

Cheesy Spinach Pancakes

 

14.1 ounces (400 g) frozen spinach, drained

8 large eggs

1 cup (90 g/3.2 oz) finely grated Parmesan

1/4 cup (37 g/1.3 oz) chopped sun-dried tomatoes

2 T. (16 g/0.6 oz) coconut flour

1 T. (5 g/0.2 oz) dried Italian herbs

1/2 tsp. sea salt

1/4 tsp. black pepper

2 T. (30 g/1.1 oz) ghee or duck fat

Optional: sliced avocado, cooked bacon, and Sriracha sauce for serving

 

Defrost the spinach (in a microwave oven or in the fridge overnight). Squeeze out as much moisture as possible (you will end up with about half of the original weight). Crack the eggs into a large bowl and whisk to combine. Add the drained spinach, Parmesan, sun-dried tomatoes, coconut flour, Italian herbs, salt, and pepper. Mix until well combined. Heat a large skillet greased with the ghee over medium heat. Once the skillet is hot, use a 1/3-cup measure to make 3 to 4 pancakes at a time. Shape them into small pancakes in the pan using a spatula. Cook for 2 to 3 minutes, or until lightly browned and firm enough to flip onto the other side, and then cook for another 1 to 2 minutes. Repeat for the remaining pancakes. Serve warm or let cool and store in an airtight container in the fridge for 4 to 5 days. Optionally, serve with avocado, cooked bacon, and Sriracha sauce.

 

Makes 12

Serving Size: 2 Pancakes

Calories: 244

Fat: 17g

Fiber: 3g

Green & Whole Grains Scramble

Green & Whole Grains Scramble

Green & Whole Grains Scramble

 

2 tsp. EVOO

2 Scallions, thinly sliced, white and light green parts only

1 ½ C. packed roughly chopped chard, kale, or collards with tough stems removed

6 lightly beaten eggs

¼-1/2 tsp. Salt

2 T. Sour Cream

2/3 C. cooked Brown Rice, Farro, Barley or other whole grain

 

In a medium skillet, heat the olive oil over medium heat. Add the scallions and sauté until slightly tender, about 1 minute. Add the Swiss chard and continue to sauté until wilted and tender. Add the eggs and V4 tsp. salt, and scramble until nearly cooked, with some raw-egg appearance remaining. Remove the pan from heat and gently stir in the sour cream and rice until combined. The heat of the pan will warm the grains and finish cooking the eggs. Add another ‘A tsp. salt to taste, if desired.

One Pan Spinach Artichoke Baked Pasta

One Pan Spinach Artichoke Baked Pasta

One Pan Spinach Artichoke Baked Pasta

 

12 oz gemelli, fusilli, or rotini pasta

3 cups whole milk

8 oz cream cheese

1 can artichoke hearts, drained and roughly chopped

3 cloves garlic, minced

8 oz fresh baby spinach leaves

1/2 tsp. dried oregano

1/2 tsp. dried parsley

1/2 tsp. dried basil

Zest of 1 lemon

1 1/2 cups mozzarella cheese, freshly grated

1/2 cup parmesan cheese, freshly grated

Kosher salt and freshly ground black pepper, to taste

 

Preheat oven to 350°F. To the center of a baking dish, add cream cheese. Arrange pasta around the cheese, then pour milk over the pasta. Add artichoke, garlic, oregano, parsley, basil, and lemon zest. Season with salt and pepper and stir to combine, leaving the cream cheese in the center. Add mozzarella and parmesan and cover tightly with foil. Bake 45 minutes. Uncover, add spinach, and stir. If needed, you can add more milk for a thinner consistency. Adjust seasoning as needed and top with shaved parmesan cheese. Enjoy!

Kuku Sabzi (Persian Frittata)

Kuku Sabzi (Persian Frittata)

Kuku Sabzi (Persian Frittata)

 

4 T. olive oil

1 bunch of spring onions, trimmed and thinly sliced

150g fresh herbs (use any combination of parsley, coriander, dill, chives, mint, tarragon), leaves only, finely chopped

100g spinach, very thinly sliced

½ tsp ground turmeric

6 medium eggs, beaten

1 T. plain flour

½ tsp sea salt

freshly ground black pepper

To serve (optional):

 

2 T. walnuts, chopped

1 fresh green chilli, thinly sliced

Method

 

Preheat the grill to medium. Heat half the olive oil in a large frying pan and cook the spring onions for 2–3 minutes until softened, then tip the oil and onions into a large bowl. Add all the remaining ingredients to the bowl and stir to combine. Add the remaining oil to the frying pan and place over a medium heat. Pour in the mixture, cover the pan and cook for 5 minutes over a low heat until almost set, then place under the grill for 1–2 minutes to set the top. Serve topped with more freshly ground black pepper, a pinch of sea salt and the walnuts and chilli (if using).

Spaghetti with Garlic, Lemon, Kale and Parmesan

Spaghetti with Garlic, Lemon, Kale and Parmesan

Spaghetti with Garlic, Lemon, Kale and Parmesan

 

1 pound kale, well washed, tough stems removed, leaves thinly sliced

2 T. grated lemon zest (from about 4 lemons)

1 pound spaghetti

Kosher salt and coarsely ground black pepper

3/4 cup extra-virgin olive oil

2 T. fresh lemon juice

6 cloves garlic, finely chopped

3 ounces Parmesan cheese, shaved or freshly grated

 

Bring a large pot of salted water to a boil over high heat. Add the kale and cook for about 5 minutes, stirring occasionally, or until tender. Using a mesh spoon or sieve, scoop the kale out of the water, draining it well, and transfer to a bowl. Return the water to a boil. Add the spaghetti and cook, stirring often to ensure it doesn’t stick together, for about 8 minutes, or until tender but still firm to the bite. Scoop out and reserve 1/2 cup of the pasta cooking water. Drain the spaghetti. Heat a large heavy skillet over medium heat. Add 1/2 cup of the olive oil and the garlic and cook for about 30 seconds, or just until fragrant. Stir in the kale, add the lemon zest, and season with salt and pepper. Add the spaghetti and the remaining 1/4 cup olive oil and toss to coat. Stir in the lemon juice, followed by half of the Parmesan cheese. Season to taste with salt and pepper. Stir in enough of the reserved cooking water to moisten the pasta as necessary. Divide the pasta among four pasta bowls, top with the remaining Parmesan cheese, and serve.

Beans and Greens Gratin

Beans and Greens Gratin

Beans and Greens Gratin

 

Extra virgin olive oil

½ stick unsalted butter

2 onions, sliced

3 cloves garlic, minced

1 fat leek, cleaned and sliced into rounds

kosher salt and freshly ground black pepper

pinch chili flakes

1 large bunch white-stemmed Swiss chard

2 T. fresh thyme leaves

1 T. chopped fresh rosemary

1 tsp. white wine vinegar

2 cups cooked white or brown beans with some of the cooking broth

1 cup grated hard sheep’s milk cheese, like Pecorino

2 cups fresh breadcrumbs (pulse a couple of slices of good bread in the food processor to make coarse crumbs)

 

Preheat oven to 400°F. In a heavy-bottomed pan heat 2 T. olive oil and 2 T. butter, then add the onions, garlic and leeks. Season with salt and pepper and add the chili flakes. Sauté slowly until onions are softened and caramelized, about 15-20 minutes but as long as 30; you want them to turn a deep golden brown. While the onions cook, strip the leaves of the Swiss chard; chop the stems and slice the leaves, keeping them separate. When the onions are about halfway to brown, add the Swiss chard stems to the pan, stirring to combine. Once everything is a nice golden brown, add the sliced chard leaves, the herbs, and the vinegar, tossing to wilt. Butter the bottom of a ceramic oval baker or casserole dish and spread the onion and chard mixture at the bottom. Layer on the cooked beans and pour in enough liquid to come about halfway up the casserole (this helps the beans not to dry out in the oven). Sprinkle the grated cheese over the beans and then spread the breadcrumbs on top. Dot with the remaining butter, season again with salt and pepper, and bake in the oven for 45-50 minutes, or until bubbly and golden brown on top.

Creamy Salmon Pasta with Mixed Greens

Creamy Salmon Pasta with Mixed Greens

Creamy Salmon Pasta with Mixed Greens

 

1 lb. pasta such as tagliatelle, fettuccine or linguine

1 shallot

1 clove garlic

1 T. butter

8oz salmon fillet, skin removed

1/2cup dry white wine

1 cup double/heavy cream

2 cups mixed greens such as spinach, arugula, watercress

½ lemon, zest and 1 T. juice

¼ tsp salt or to taste

1 T. fresh parsley, chopped

 

Cook the pasta in a large pot of salted boiling water according to package instructions. While the pasta is cooking remove the skin from salmon fillet, check for residual bones, remove if any found and cut into bite-sized pieces. Season with salt and pepper and sear on all sides in 1 T. of butter in a large pan until cooked all the way through. It won’t take longer than 2-3 minutes. Remove to a separate plate. To the same pan add 1 T. olive oil, chopped shallots and minced garlic and sauté over low heat for 1-2 minutes, turn the heat to medium and add white wine and let it reduce for 5-7 minutes, then add the heavy cream and mixed greens with salt, lemon zest and lemon juice. Mix to combine, then add the drained pasta to the sauce and toss to combine, top with seared salmon, chopped parsley and serve.

Roasted Sausage and Apples with Apple Cider Reduction, Polenta and Sautéed Greens

Roasted Sausage and Apples with Apple Cider Reduction, Polenta and Sautéed Greens

Roasted Sausage and Apples with Apple Cider Reduction, Polenta and Sautéed Greens

 

2 medium-size locally grown apples (5 to 6 ounces each), such as Cortland, Honeycrisp, Rhode Island Greening or Mutsu, washed, cored and quartered

2 T. extra-virgin olive oil, divided

Kosher or sea salt

Freshly ground black pepper

4 sweet Italian pork sausage links (3 to 4 ounces each)

2 C. local apple cider

1 T. local maple syrup

3 C. chicken stock

1 C. coarse cornmeal (polenta or grits)

1 T. salted butter

¼ C. freshly grated Pecorino-Romano cheese

1 medium shallot, trimmed, peeled and finely chopped

1 pound winter greens (Lacinato kale, collard greens or Swiss chard) washed, stems and tough middle ribs removed, coarsely chopped into 2-inch pieces

 

Preheat oven to 375°. In a large mixing bowl, toss apple quarters with 1 T. olive oil and season with salt and pepper. Place the apple quarters and sausage links in a medium roasting pan or rimmed baking sheet in a single layer. Roast until the apples are soft and the sausage is lightly browned and cooked through, 35 to 40 minutes, turning the apples and sausage over midway through the roasting time to ensure even browning. While the sausage roasts, combine the apple cider and maple syrup in a medium nonreactive saucepan. Add ¼ tsp. salt and season with freshly ground black pepper. Bring the cider to a boil, then reduce heat and simmer gently until liquid is reduced by half, 30 to 35 minutes. The sauce will look slightly cloudy when done; this does not affect the flavor. While the apple cider reduces, prepare the polenta. In a large saucepan, bring chicken stock to a boil. In a steady stream, pour the cornmeal into the stock, whisking continuously to avoid clumping. Reduce heat to medium-low and stir the polenta frequently until the liquid has been absorbed, approximately 15 minutes. Remove the pan from the heat; stir in the butter and grated cheese. Season with salt and pepper. While cooking the polenta, also prepare the greens. Heat 1 T. olive oil to a medium sauté pan, add shallot and sauté until translucent, 1 to 2 minutes. Add the greens and sauté until wilted. Season with salt and pepper. Divide polenta among 4 warm dinner plates. Place greens, 2 apple quarters and 1 sausage on each plate and drizzle with apple cider reduction. Serves 4 as a main course.

Green Lentil Soup with Coconut Milk and Warm Spices

Green Lentil Soup with Coconut Milk and Warm Spices

Green Lentil Soup with Coconut Milk and Warm Spices

 

1 1/2 cups (275g) French green lentils (brown lentils work in a pinch)

6 cups (1.5l) vegetable or chicken stock

1 bushy sprig fresh thyme

1 1/2 teaspoons turmeric

3 tablespoons butter, vegetable or coconut oil

1 large onion, diced

2 cloves garlic, minced or pressed

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

a pinch of freshly-ground nutmeg

1 cup (250ml) coconut milk, or to taste

a few handfuls (~7oz/200g) fresh spinach, chard or kale, washed, tough stems discarded and cut into ribbons (optional)

salt and freshly-ground black pepper, to taste

 

Rinse the lentils and pick out any debris. Combine them in a pot with the stock, thyme and tumeric and bring to a gentle boil. Reduce the heat slightly and simmer until the lentils are soft, about 20 minutes. Fish out the thyme.  While the lentils are cooking, heat the butter or oil in a smallish skillet and sauté the onion over medium heat, stirring frequently, until browned and caramelized in places, about 12-15 minutes. Add the garlic and spices and fry just until deeply aromatic, about 30 seconds. Scrape the contents of the skillet into the pot with the lentils, and add the coconut milk and optional greens too. Bring everything back to a gentle boil and cook another 10 minutes, or until the flavors have blended and the greens are tender. Add salt and pepper to taste.

Instant Pot Creamy Bacon Pasta

Instant Pot Creamy Bacon Pasta

Instant Pot Creamy Bacon Pasta

 

2.5 cups (650ml) vegetable stock

2/3 cup (160ml) heavy whipping cream

8 oz (225g) spaghetti cut in half

1 tsp. garlic purée

4 T. butter cut into small cubes

1 tsp. dried oregano

1 lb (450g) bacon cooked and diced

sea salt flakes to taste

2/3 cup (80g) Parmesan cheese grated

2 cups spinach optional

 

Pour stock into the Instant Pot insert, then add the rest of the ingredients including the best ever sea salt flakes. (but don’t add the spinach or Parmesan yet!). Close the lid and turn the vent to sealing position. Set the Instant Pot to manual high pressure for 6 mins. Cook till done, then allow for a natural pressure release (NPR) of 6 mins before performing a quick release to let out remaining steam. Open the lid, stir in the Parmesan and baby spinach and let it wilt before serving.

Collard Greens in Coconut Milk

Collard Greens in Coconut Milk

Collard Greens in Coconut Milk

 

1 14-ounce can coconut milk

1 medium onion, peeled and chopped

6 garlic cloves, minced

2 T. peeled, minced fresh ginger

½ tsp. crushed red pepper

2 bunches collard greens, washed, stems removed, and torn

½ tsp. salt, or to taste

½ tsp. freshly ground pepper, or to taste

 

Pour a quarter cup of the coconut milk into a large, heavy skillet, and place over medium heat until it simmers. Add the onion, garlic, ginger, and crushed red pepper; sauté for 3 minutes. Add the greens and pour in the remaining coconut milk, stirring to coat the greens. Cover and simmer until the greens are tender, about 10 minutes. Stir in salt and pepper.

Garlic Fried Eggs with Kale Pesto, Toast Points, and Lemon Bacon Vinaigrette

Garlic Fried Eggs with Kale Pesto, Toast Points, and Lemon Bacon Vinaigrette

Garlic Fried Eggs with Kale Pesto, Toast Points, and Lemon Bacon Vinaigrette

 

2 cloves garlic, minced

2 cups kale, roughly chopped and packed

¼ cup pine nuts

¼ cup olive oil

¼ tsp. kosher salt

4 strips bacon, fried and cut in half

 

1 lemon, juiced (about 1 ½ to 2 oz.)

3 T. bacon fat, reserved from frying bacon

⅛ tsp. kosher salt

⅛ tsp. ground black pepper

 

2 T. unsalted butter

2 slices of thick cut white bread, sliced into 6 “sticks” (see photos)

1 T. olive oil

 

3 T. butter

1 tsp. garlic, minced

4 eggs

 

Combine garlic, kale and pine nuts, and salt in a food processor. Pulse until roughly combined. With food processor running, stream in olive oil. Whisk together lemon juice, bacon fat, kosher salt, and black pepper until combined. In the pan used to fry bacon, melt butter over medium heat. Add bread and toast on all sides until golden brown and crispy.  In a small frying pan, melt butter over medium heat. Fry garlic until it starts to turn golden brown, for about 4-5 minutes. Crack two of the eggs into the pan and use a small spoon to baste the eggs with the melted butter and garlic mixture. Cook until whites are firm, about 2-3 minutes. Remove eggs from pan and cook the remaining two eggs in the same method. Serve eggs with bacon and kale pesto and a drizzle of vinaigrette on top. Enjoy!

Shredded Kale Salad with Pine Nuts, Currants, and Parmesan

Shredded Kale Salad with Pine Nuts, Currants, and Parmesan

Shredded Kale Salad with Pine Nuts, Currants, and Parmesan

2 tablespoons currants

2 tablespoons golden or white balsamic vinegar

1 tablespoon honey

5 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper

1 bunch kale, thick stems discarded, leaves cut into 1/2-inch ribbons (about 2 quarts loosely packed ribbons)

3 tablespoons pine nuts, toasted

2 ounces Parmesan cheese shaved with a vegetable peeler

 

Place currants and balsamic vinegar in medium microwave-safe bowl and cook in the microwave for 30 seconds to plump up the currants. Whisk in the honey. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. In a large bowl, toss the kale and pine nuts. Add the dressing with the currants to the shredded kale, little by little, until adequately dressed. Spoon out the currants if you have dressing left over. Return salad to refrigerator for at least 20 minutes and up to overnight to soften kale leaves. Serve, topped with grated parmesan.

Stir-fried Dandelion Greens with Duck Fat and Garlic

Stir-fried Dandelion Greens with Duck Fat and Garlic

Stir-fried Dandelion Greens with Duck Fat and Garlic

If you’ve cooked with duck fat before, you can jump into this simple recipe with gusto because you’ve experienced duck fat as the culinary gem that it is. Its unctuous and rich flavor is worth going that little bit out of your way for. Believe it or not, it’s close to olive oil on the health meter. You can buy containers of duck fat at fine grocers, or you can buy a duck, render the trimmed fat, and have a lovely duck ready to roast another night.

 

For the Duck-Fat-Roasted Garlic

1 cup rendered duck fat

12 garlic cloves, tough stem ends removed

Place the duck fat and garlic in a small heavy-bottomed sauté pan over low heat. Slowly bring the mixture to a simmer. The garlic will burn quickly, so keep an eye on it. If it cooks too much, it will taste bitter and unpleasant. Cook until the garlic is just turning light golden brown. Turn off the heat and let the garlic cool in the duck fat, about 30 minutes. The cloves will continue to brown as they sit in the fat. Remove the garlic cloves from the duck fat. Store the garlic and duck fat separately in the refrigerator in covered containers for up to 1 week. Let stand at room temperature about 1 hour before using.

 

 

2 bunches dandelion greens (about 1 pound)

2 T. rendered duck fat

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

12 cloves duck-fat-roasted garlic (above)

Trim the tough ends from the dandelion greens and discard. Wash the greens thoroughly and drain.

 

Bring a large pot of salted water to a boil. Drop the greens into the boiling water and cook for 1 minute. Drain in a colander. When the greens are cool enough to handle, place them on a cutting board and cut into 2-inch ribbons. (young tender greens need not be blanched). Heat the duck fat in a large sauté pan or cast iron skillet over medium-high heat. When the fat is hot, add the greens, stirring to coat with the fat. Add the salt, pepper, and garlic cloves. Cook, stirring frequently, until the greens are just tender, 2 to 3 minutes. Serve immediately.

Garden Skillet with Sausage and Eggs

Garden Skillet with Sausage and Eggs

Garden Skillet with Sausage and Eggs

 

½ pound sausage,  bulk or removed from casings

Olive oil

1 medium (about 8 ounces) zucchini or summer squash, thickly grated or julienned

1 small bell pepper, julienned (color of choice or a mix)

1 large (~10-12 ounces) bunch kale, tough stems stripped away and sliced into thin strips or chopped (may mix and match dark leafy greens of choice)

Kosher or sea salt and freshly ground pepper, to taste

1-2 eggs per person, according to appetite

Optional for serving: Chopped avocado; cooked quinoa, rice, or grain of choice; freshly grated Parmesan, crumbled feta, or your favorite cheese; chopped nuts and/or seeds; crusty bread or roll

 

In a large, lightly oiled skillet (I use my 12-inch cast iron skillet), sauté the sausage over medium-high heat until beginning to brown, crumbling as you go. (Look for some nice golden color, but it doesn’t have to be cooked through yet.) Drizzle in a T. of olive oil (and a sprinkling of spice, if using – see notes), and add the zucchini and bell pepper. Spread into an even layer along with the sausage, and sear the mixture for approximately 5 minutes, stirring occasionally and spreading back out, or until cooked to your liking. (If your skillet becomes dry, add another drizzle of olive oil.) Season with a little salt and pepper, and then add the kale in batches, tossing gently to rotate the top layer down. As the kale wilts, add more until you have added it all to the pan. At this point I drizzle in another T. or so of olive oil and add another sprinkle of salt and pepper. Cook, tossing the mixture as you go, until the kale is wilted. Once the kale is tender, make an indentation for each egg, and crack an egg into each one. Cook until the eggs are set to your liking. If you prefer a firmer top, cover the pan for a minute or two or run briefly under the broiler, watching closely to avoid burning. Optionally, you could scramble the eggs into the vegetable mixture, if preferred. Remove the pan from the heat and serve as is or over optional cooked grain of choice. We often serve over quinoa and top with chopped avocado and salted pumpkin seeds. YUM!

Tuscan Steak with Escarole and Beans

Tuscan Steak with Escarole and Beans

Tuscan Steak with Escarole and Beans

 

1 1/2 lb. of flank steak

1/3 cup olive oil

1/4 cup sherry vinegar

1 T. tomato paste

2 garlic cloves, chopped

1 tsp. ground sage

2 tsp. dried oregano

1 tsp. salt

1/2 tsp. pepper

 

olive oil

1 head escarole, washed, drained and chopped in bite-sized pieces

1 cup kidney beans

1 cup pinto beans

salt

pepper

chopped parsley for garnish

 

In a small mixing bowl, combine olive oil, sherry vinegar, tomato paste, garlic, sage, oregano, salt and pepper. Place steak in a resealable bag and add marinade. Let marinate for about an hour or up to 24 hours. Preheat oven to 450 degrees. Remove steak from marinade and place on a baking sheet. Roast in oven for about 8 – 9 minutes. Turn steak over and continue cooking for an additional 4 – 5 minutes. The internal temperature of the steak should be between 120 and 125 degrees. Remove steak from oven and cover with foil. Let steak rest for 10 – 15 minutes. Meanwhile, heat a large sauté pan to medium high and add about 1 T. of olive oil. Add the escarole and sauté for about 4 – 5 minutes. Add the beans and heat through. Season with salt and pepper. To serve, thinly slice steak against the grain. Place escarole and beans on a platter and top with steak. Pour any accumulated pan juices over the top and sprinkle with parsley.

Sweet Apple Chicken Sausage Pasta

Sweet Apple Chicken Sausage Pasta

Sweet Apple Chicken Sausage Pasta

 

1 lb. gemelli or other short cut pasta

4 T. extra virgin olive oil

1 large shallot or 1 small onion, chopped

12oz Sweet-Apple Chicken Sausage, sliced

1 apple, peeled then chopped

4 cloves garlic, minced

pinch red chili pepper flakes

salt and pepper

15oz can Great Northern Beans, drained and rinsed

6oz baby spinach

1 cup chicken broth

1/3 cup freshly grated parmesan cheese

 

Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta cooking water then drain and set aside. Meanwhile, heat extra virgin olive oil in a very large skillet over medium-high heat. Add shallots and sausage then sauté until sausage is golden brown, about 3 minutes. Add apple, garlic, and red chili pepper flakes, season with salt and pepper, and then sauté until apple is tender, about 5 minutes. Add chicken broth, beans, and spinach then toss with tongs until spinach is wilted, about 1 minute. Pour sausage and apple mixture into pot with pasta then add parmesan cheese. Stir until combined, adding reserved pasta cooking water to reach desired consistency.

Queen’s Puffs

Queen’s Puffs

Queen’s Puffs

 

About 2 T. vegetable oil, divided

About 3 C. mashed potatoes

12 ounces breakfast sausage links

5 ounces baby spinach leaves

12 large eggs

1/3 C. flour

1 tsp. baking powder

¾ tsp. kosher salt

2 tsp. chopped fresh thyme leaves

¼ C. chopped green onions

1 C. shredded cheddar cheese

 

Heat oven to 375° with a rack in the upper third of the oven. Oil a 9- by 13-in. baking dish with 1 T. oil. Drop 1/2-C. scoops of mashed potatoes into dish, spaced about 2 in. apart. Heat remaining 1 T. oil in a large frying pan over high heat. Cook sausage, turning often, until golden brown, about 5 minutes. Scatter cooked sausage in pan, laying over and between potato mounds. Add spinach to frying pan and wilt, stirring occasionally, about 1 minute. Sprinkle spinach over sausage. Whisk eggs together in a large bowl until broken up. Whisk in flour, baking powder, salt, thyme, and onions. Pour mixture over sausage and potatoes. Sprinkle cheese on top. Bake until potatoes are bubbling, 20 to 25 minutes.

 

8 servings, 373 calories; fat 28g; fiber 1.4g

Sheet-Pan Pasta Bake with (leftover) Chicken and Kale

Sheet-Pan Pasta Bake with (leftover) Chicken and Kale

Sheet-Pan Pasta Bake with (leftover) Chicken and Kale

 

Kosher salt

12 ounces penne pasta

1 cup panko breadcrumbs

1 cup grated Parmesan cheese divided

4 T. olive oil divided

1/2 tsp. garlic powder

1/4 tsp. Italian seasoning

3/4 tsp. freshly ground black pepper divided

1 bunch curly kale ribs and stems removed, leaves torn into bite-size pieces

1 pint cherry tomatoes halved

1 cup sour cream or crème fraiche

1 T. Dijon mustard

4 cups shredded rotisserie chicken

1 1/2 cups shredded mozzarella cheese divided

 

Set a rack in the top third of the oven and preheat to 450 degrees F. Bring a pot of salty water to a boil and add the pasta. Cook the pasta until al dente. Meanwhile, mix the panko, ¼ cup of the Parmesan cheese, 2 T. of the olive oil, garlic powder, Italian seasoning, ¼ tsp. black pepper, and ¼ tsp. salt in a medium bowl and set aside. Toss the kale and tomatoes with ½ tsp. salt and the remaining 2 T. olive oil on a rimmed baking sheet. Reserve ½ cup of the pasta cooking water, then drain the pasta. Return the pasta to the pot along with the sour cream, Dijon mustard, 1 tsp. salt, ¼ cup pasta water, and the remaining ¾ cup Parmesan cheese and ½ tsp. black pepper; stir until smooth. Stir in the shredded chicken and 1 cup of the mozzarella, adding more pasta water to keep everything mixable if needed, until well combined. (You can add additional aromatics and seasoning at this point to pump up the flavor.  Garlic powder, roasted red bell peppers, red pepper flakes, scallions or chives, etc.).  Transfer the mixture to the baking sheet with the kale and tomatoes. Toss to combine and spread everything in an even layer on the baking sheet. Top with the panko mixture and the remaining ½ cup mozzarella cheese. Place the pan in the oven and roast the pasta until the cheese is melted and the top is lightly browned, about 5 to 7 minutes. Serve warm.