Currently viewing the tag: "scotch kale"
Modern American cuisine smacks into traditional Mediterranean. This salad was inspired by a Salade Niçoise, but is much, much simpler. You want to use good quality tuna for this-at least use albacore if you can’t find any European tuna packed in olive oil. Also, If you have beans you have cooked yourself the dish will be better for them, but the recipe simply calls for pantry staple canned white beans. Rinse them really well.
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This salad uses two quickles (the carrots were a spin-off of the cauliflower) that, with a little study of the recipe, could be made all together, and you could reduce the volume of final product. Both the quickles are quite good, and last a long while in the refrigerator, so doing them both is a nice way to set yourself up for a couple weeks of crunchy sweet-tart vegetables that are easy to deploy. If lavender is not your thing, use the recipe for Cauliflower, Romanesco, and Carrot Quickles on site (which makes this simpler in that you do the carrots and cauliflower together, and the flavor is a more “traditional” pickle flavor), skipping the romanesco and celery and switching the dressing to a white wine vinaigrette with a very little rosemary in it along with some thyme and a hint of garlic.
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A favorite breakfast of mine is sautéed greens served on thick toast with poached or fried eggs on top. The yolk coating the greens and the crisp chewy toast makes for a great combination. There is a myriad variations on this theme, but the eggs and greens are the baseline. This is often made with leftover greens or potatoes. If you are not a fan of poached eggs, you could skip the potatoes, or simply cut the potatoes into small enough cubes that they will cook through while you fry them. Although it looks like a long recipe, it goes quickly.
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This is a dish with lots of flavor, and while filling, it will not weigh you down. The apple adds an unexpected lightness and sweetness that plays well with the squash and makes an excellent foil for the earthiness of the other ingredients. Feel free to leave it out if it seems discordant to you. This basic recipe is a good starting point for playing with your food. Try different types of squash. Experiment with whatever leftover grains you might have. Switch the greens around as well as the mushrooms.
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Braising mix is a variety of baby cooking greens. One of our favorite mixes includes mizuna mustard greens, tatsoi, red russian kale, and green kale. The tender baby greens can be sauteed quickly for a delicious side dish.
Here’s a riff on a favorite from the 2012 Harvest Fair. Here I use Chioggia beets, but golden beets would work as well. The red beet beets would do okay, but are “earthier” tasting. The dressing has a very little cream in it to offset the acid of the apple and the tannins of the greens.
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This is something that was inspired by a bag of frozen black-eyed peas I bought on an impulse one time. I have since made it using dried beans and canned beans as well. I have varied it using various beans and different pork products, changing the seasonings as well. I have even substituted mushrooms for the meat. This version goes great with cornbread. Pass the Tabasco, please.
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INGREDIENTS:
1 bunch kale 1 tablespoon olive oil 1 teaspoon seasoned saltContinue reading »