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.
– 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
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.
– 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
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!
Today I gave a tour of the farm to 2 camps of children and it was great! It’s crazy to realize how much you learn from working here for 5 years! What a great day!
Try some snap peas for a delicious raw snack or add them to a stir fry!
Week 1 sample by Chef Michele
- 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
- Sauté shallots and garlic in 1/4 cup of EVOO for 2 minutes.
- Add 1/2 can of tomatoes.
- Salt and Pepper to taste.
- Cook for 1/2 hour, then allow to cool.
- Sauté asparagus into EVOO. S&P to taste. Cook for five minutes.
- Remove from heat and cool. Combine all ingredients including pasta into a large bowl.
- Add more S&P and EVOO to taste.
- Refrigerate for at least an hour to over-night. Serve at room temp. and sprinkle with grated cheese & fresh chopped basil.