Thursday, June 23, 2011

Alfresco Dip

I found this recipe in a pamphlet from Whole Foods market. So yummy.

1 cup pitted green olives (about 30), drained and chopped
3/4 cup flat-leaf parsley, finely chopped
1/4 cup basil, finely chopped
1 Tbsp lemon juice
1 tsp extra virgin olive oil
1/4 - 1/2 tsp crushed red chile pepper
3 ripe tomatoes (about 1.25 lbs), cored, chopped & drained
1/3 cup sour cream (or vegan sour cream)
crostini, toast, cucumber slices or other dippers

In a large bowl, stir together olives, parsley, basil, lemon juice, oil, chile pepper and tomatoes. Set aside to let flavors meld for 30 minutes, then transfer to a serving bowl. Spoon sour cream into the center and serve with crostini (or other things) for dipping.

Wednesday, June 22, 2011

Roasted Potatoes with Garlic Scapes

2 lb potatoes, cut into 1-1.5 inch chunks
8-10 garlic scapes
1/2 tsp salt, or to taste
2 Tbsp extra virgin olive oil
freshly ground black pepper, to taste

Heat oven to 375.
Toss all ingredients together in a bowl.
Spread on a foil-covered cookie sheet.
Bake potato mixture for 45-60 minutes (to your desired level of crispness), stirring every 15 minutes or so, to prevent sticking.

Tuesday, June 21, 2011

Marinated Kale with Radish and Pine Nuts

Here's another kale recipe inspired by my CSA share. This one involves BOTH kale and radishes, two thing you MAY not know what to do with. This one is from Dr. Alejandro Junger's book, "Clean."

2 cups shredded ale, ribs removed
4 radishes, quartered
2 Tbsp pine nuts
olive oil to taste
juice of 1/2 lemon
sea salt to taste

Combine all ingredients in a bowl and marinate for 20 minutes or so. Serve at room temperature.

Crispy Kale

Here's something yummy you can do with kale. You'll be surprised at how good this is. This is one of those foods that my family eats straight out of the pan, because we can't wait for it to be brought to the table. Really - we're this crazy for kale? Yup. Who woulda thunk it.

1 bunch kale
2 Tbsp (or so) extra virgin olive oil
salt to taste

1. Heat oven to 400.
2. Pull the kale off its (thick) stems, tearing it into large pieces, and clean it in a salad spinner.
3. Place the kale on a rimmed cookie sheet.
4. Pour the olive oil over the kale and massage it into the leaves a little bit, while tossing it around with your hands.
5. Add salt to taste (a little goes a long way).
6. Bake the kale for about 10 minutes, occasionally stirring it around on the pan.
7. Check for crispness. The kale probably needs another 5 minutes in the oven, but be careful not to burn it. You know it's done when it's crispy like a potato chip, but not burnt.
8. Serve immediately. It doesn't stay crispy if you let it sit around.

Tuesday, June 7, 2011

Spicy Thai Tofu Salad

An easy, quick, yummy & fresh-tasting summer dinner.

1 t black sesame seed
1 t toasted sesame oil
1/4 cup rice vinegar
1 T soy sauce
2 t honey
1 clove garlic, minced
1 T fresh cilantro, minced
1/4 t red pepper flakes
1 package Trader Joe's baked tofu (teriyaki)
1/2 cup fresh shiitake or white mushrooms, sliced
1 cup sugar snap peas or snow peas
1/4 to 1/2 cup scallions, clopped
1/2 lb fresh spinach

Combine ingredients for dressing: sesame seeds & oil, vinegar, soy sauce, honey, garlic, cilantro and red pepper flakes.

Add tofu, mushrooms, pepper, peas and scallions, and toss until coated. Let marinate in the fridge for 30 minutes.

Divide spinach between 4 plates. Top with tofu mixture and serve.