Tuscan Kale Salad

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Dr. Andrew Weil

This traditional Tuscan salad is made with strips of Italian black kale, fresh lemon juice, extra virgin olive oil, crushed garlic, red pep- per flakes, grated pecorino Tuscano cheese and bread crumbs. These bright, refreshing flavors combine to bring the sunny taste of Italy to your table.
Ingredient List:
– 4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, “dinosaur,” cavolo nero) midribs removed
– Juice of 1 lemon
-3-4 tablespoons extra-virgin olive oil
– 2 cloves garlic, mashed
– salt & pepper, to taste
– hot red pepper flakes, to taste
– 2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
– 1/2 cup freshly made bread crumbs from lightly toasted bread

Directions:
1. Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
2. Pour over kale in serving bowl and toss well.
3. Add 2/3 of the cheese and toss again.
4. Let kale sit for at least 5 minutes.
5. Add bread crumbs, toss again, and top with remaining cheese.

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Eggplant Parmesan Boats w/ Chicken Sausage

SkinnyTaste.com

Ingredients
– 2 medium eggplants, stems trimmed & halved lengthwise
– 3 links Italian Chicken Sausage, casings removed
– 1/2 small onion, finely diced
– 2 cloves garlic, crushed
– 1 1/3 cups crushed tomates
– 5 basil leaves, chopped (plus more for garnish)
– S&P to taste
-1/2 cup of shredded mozzarella (available at the farm)
-4 tsp grated Pecorino Romano

Directions
1. Preheat the oven to 400 degrees.
2. Bring a large pot of water to a boil.
3.Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, leaving a 1/2 inch of the skin all around to create a shell.
4. Roughly chop the scooped out egg- plant flesh.
5. Drop the eggplant into the boiling
water and cook 3 minutes (poking it with a spoon so they stay submerged). Remove with a slotted spoon and set
them on paper towels on the counter.
6. Meanwhile, brown the sausage in a large skillet over medium-high heat,
breaking the meat up while it cooks into smaller pieces. Add the onions and
garlic and cook on a med-low heat for about 2-3 minutes, until onions are translucent. Add 1 cup chopped egg- plant and cook about 2-3 minutes. Add 1 cup crushed tomatoes, season with salt and pepper and cook 2 to 3 minutes. Remove from heat and stir in fresh basil.
7. Pour 1/3 cup of crushed tomatoes on the bottom of a 9 X 12 baking dish and place the eggplant boats on top. Season
the eggplant with the salt and divide the sausage and sauce evenly among the 4 eggplant boats.
8. Top each with 2 tablespoons of shredded mozzarella cheese and 1 teaspoon of Pecorino Romano cheese. Cover with foil and bake 30 minutes until cheese is melted and eggplant is cooked through.

Then enjoy this delicious and healthy dinner!

Beet & Walnut Salad w/ Dill

William Sonoma.com

Ingredient List:

  • 8 small beets (2.5lb total)
  • 2 TB chopped dill
  • 1 1/2 TB red wine vinegar
  • 1 TB EVOO
  • 1 garlic clove, minced
  • Sea salt to taste
  • 1/3 cup Coarsely chopped walnuts

Directions:

1. Preheat an oven to 375°F.
2. Remove the beet greens, if attached, leaving about 1 inch of stem attached to the beets; reserve the greens for another use. Place the beets in a baking dish and cover with water by about 1/4 inch. Cover the dish tightly and bake until the beets can be easily pierced with a knife, about 45 minutes or more, depending on the size of the beets.

3. When the beets are cool enough to handle, peel and cut into thin slices. Place the beets in a medium bowl, add the 1 1/2 Tbs. vinegar and toss together gently. Let stand for 30 minutes.

4. Add the olive oil, dill, garlic and salt, stirring gently so the slices don’t break. Taste and add more vinegar, if needed. Stir in the walnuts and serve. Serves 4. 

Cold Radiatorre with Arugula, NJ Tomato Sauce, and Mozz

Week 1 sample by Chef Michele

Ingredient List:

  • 1 lb Radiatorre pasta cooked to packaged directions and cooled
  • 1/2 can of jersey fresh tomatoes
  • 2 cloves of garlic minced
  • 1 shallot minced
  • 1/4 cup EVOO
  • 1 bunch of asparagus cut on a diagonal into half inch pieces
  • 12 small cherry tomatoes cut in half
  • 1 1/2 cups Mozzarella use cubed-log pre-sliced is ideal makes cubing easier
  • 1/2 bunch basil chopped

Directions:

    1. Sauté shallots and garlic in 1/4 cup of EVOO for 2 minutes.
    2. Add 1/2 can of tomatoes.
    3. Salt and Pepper to taste.
    4. Cook for 1/2 hour, then allow to cool.
    5. Sauté asparagus into EVOO. S&P to taste. Cook for five minutes.
    6. Remove from heat and cool. Combine all ingredients including pasta into a large bowl.
    7. Add more S&P and EVOO to taste.
    8. Refrigerate for at least an hour to over-night. Serve at room temp. and sprinkle with grated cheese & fresh chopped basil.

Best Potato Kale (or Spinach) Soup

Our Chef Michele Bovasso

Ingredient List:

  • 4 cups veggie or chicken stock
  • 6 medium Yukon or Russet potatoes-cubed
  • 2 cloves minced garlic
  • 1 small onion chopped
  • 1 bunch kale-stems removed, chopped
  • 3 TB Oil
  • S&P to taste

Directions:

1. Sauté onion & garlic until translucent- about 10 minutes

2. Add stock and cubed potatoes
3. S&P to taste
4. Reduce heat to med-low cover
5. Cook until potatoes are fork tender
6. Remove from heat and blend in blender or use an emersion blender

7. If using blender after the mixture is blended return to pot

8. Add chopped kale or spinach and cook

9. Spinach only needs a minute while Kale can cook for 10 minutes

10.  You can add cream about 1/4 warm cream to this dish to make it a real decadent treat if you don’t mind the added dairy.

 

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This lovely photo is brought to you by Eileen Nahaczewski! Glad you enjoyed the recipe!

Beet Crostini w/ Goat Cheese & Honey

Gimmesomeoven.com

Ingredient List:

  • 1 baguette, sliced thin
  • 4 med. Beets peeled & diced
  • 2 TB EVOO
  • 4 ozs goat cheese
  • 3 TB milk or cream
  • 2 cups arugula
  • Honey for drizzling

Directions:

1. Toss beets in oil. Roast in preheated 425 degree oven for 25-30 minutes or until tender when pierced w/ fork.

2. Lower oven to 350 spread bread on bak- ing sheet and toast 10-15 mins & cool.

3. Whisk goat cheese & milk,. Spread a dollop of this mixture on toast, then top with arugula 1st then beets then drizzle generously w/ honey and enjoy!!

Crockpot Stroganoff with Swiss Chard

Paleonadime.blogspot

Ingredient List:

  • 1 1/2lbs stew meat
  • 1 onion, diced
  • 10 oz package of sliced mushrooms
  • 2 TB Worcestershire sauce
  • 1 TB Ketchup
  • 1 1/2 cups beef broth
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/3 cup almond meal
  • 4 TB water
  • 3/4 cup plain yogurt (or sour cream)
  • 1 TB arrowroot powder to thicken sauce (optional)
  • 2 cups Swiss chard chopped

Directions:

1. Add the onion, meat, garlic powder, S&P to the crockpot. In a separate bowl mix together the Worcestershire, ketchup & beef broth & pour over the meat . Stir to combine. Cover & cook on low for 7-8 hours.

2. About 30 minutes before serving, mix to- gether the almond meal and water, and add to the crockpot. Add the mushrooms and chard, and 1/2 cup of yogurt. Right before serving, mix in the last 1/4 cup of yogurt. If your sauce needs some thickening, add up to 1 TB of arrowroot powder, and stir well to combine making sure not to leave any lumps!

3. Serve over spaghetti squash or grated cauliflower (go back to this recipe in the fall) for a Paleo diet for everyone else you can use the radiator or favorite cut of pasta…again Paleo’s would use a rice or quinoa pasta!

Arugula and Radish Pizza

Cooking Light & 2013’s favorite farm pizza

*For those of you who did NOT give this a whirl last year take my advice MAKE IT!!! We had posts on FB and people coming back for more dough and other ingredients to make it again!

Ingredient List:

Pizza Dough Rolled out into a 12” circle and prebaked

  •  2 TB EVOO
  •  1 1/2 cups shredded chicken breast
  • 1/3 cup ricotta cheese
  •  1.5 ounces crumbled goat cheese about 1/3 cup
  • 1/2 tsp of fresh ground black pepper
  • 1/4 tsp crushed red pepper
  • 2 TB white wine vinegar
  • 1 tsp Dijon mustard
  • 1 1/2 cups arugula
  • 1/2 cup VERY thinly sliced radish

Directions:

1. Place baking sheet in oven & preheat to 475 (keep baking sheet IN OVEN as it preheats)

2. Brush crust with 1 TB olive oil; top pizza evenly with shredded chicken & ricotta cheese. Sprinkle w/ goat cheese, black pepper & red pepper. Carefully place pizza on preheated baking sheet at 475 for 10 minutes.

3. Combine white wine vinegar, remaining 1 TB olive oil, and Dijon mustard in a medi- um bowl, stirring with a whisk. Add aru- gula & radish slices, toss to coat. Top pizza with arugula/radish mixture.

4. Slice into 8 wedges and DIG IN!!!