Bobby Flay (from the Food Network’s website.)
1 ½ lbs. young kale, stems and leaves coarsely chopped
3 Tbs. olive oil
2 cloves garlic, finely sliced
½ cup vegetable stock, chicken stock, or water
Kosher Salt and freshly ground pepper
2 Tbs. red wine vinegar
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt & pepper to taste, and add vinegar.
This recipe has really high ratings and I agree completely. I have made it several times and also recommend using sherry vinegar or white balsamic vinegar, if you want to change it up a little.
Spuma di Tonno
From : Michael Chiarello’s Casual Cooking Wine Country Recipes for Family and Friends
“This smooth tuna spread is incredibly simple, yet has a great depth of flavor. Everybody who tastes it asks for the recipe worked. I usually serve it with grissini (bread sticks) or crostini to spread it on, and I love it with Champagne. You can double the recipe easily and believe me, it will disappear fast. “
1 can or jar (7 oz. or 200 grams) imported olive oil-packed tuna, drained.
2 tsp. fresh lemon juice
2 tsp. soy sauce
2 tsp. balsamic vinegar
1 Tbs. + 1 tsp. unsalted butter, at room temperature
Sea salt, preferably grey sea salt, and freshly ground pepper
1 Tbs. heavy cream
Put the tuna in the food processor and pulse to break up the fish. With the machine running, add the lemon juice, soy sauce, and balsamic vinegar. Add the butter and blend until smooth, then stop the machine and scrape down the sides of the processor bowl. Season to taste with salt and pepper and blend again. Check the seasoning, then add the heavy cream and pulse to blend. Be careful not to overblend once the cream is added or the mixture may break.
Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.
Makes about ¾ Cup.
Other notes–I think this would make a great filling for tea sandwiches. Also, I think that simple white crackers, grissini, or rustic bread are a good match with this dip. The crackers in the photo, which are Trader Joe’s Whole Grain Pita Crackers have too strong a flavor for this recipe. I usually use a jar of Italian tuna packed in olive oil tuna in a glass jar.
Salsa di Parmigiano
From: Michael Chiarello’s Casual Cooking- Wine Country Recipes for Family and Friends
Michael Chiarello is one of my favorite chefs. I’ve had the pleasure of dining in two of his restaurants in the Napa Valley—TraVigne and Bottega. At TraVigne, we had his freshly made buffalo mozzarella on grilled rustic olive-oil -soaked bread and sea salt, which was truly one of the most delicious things I’ve ever had. He served this salsa at Bottega.
This is ½ the recipe and it makes plenty unless you are having a big party.
¼ lb. Parmesan cheese, not too dry
¼ lb. Asiago cheese, not too dry
1 Tablespoon chopped green onion
1 tsp. minced garlic
1 tsp. dried oregano
1 tsp. freshly ground black pepper
1 tsp. red pepper flakes
¾ cup extra-virgin olive oil
Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Pulse the cheeses in a food processor until reduced to the size of fin pea gravel. Transfer the cheese to a bowl and stir in the green onion and garlic. Add the oregano, rubbing it between your fingers to release its fragrance. Add the black pepper, red pepper flakes, and olive oil. Stir well. Cover and let stand at room temperature for at least 4 hours before using.
Makes 1 ¾ cups, to serve 8
This keeps for days in the refrigerator, but bring it to room temperature before serving. It is good with Trader Joe’s Pita Crackers and with foccaccia warm from the oven.
This is delicious, fresh, and healthy! As you have realized by now, I have my favorite ingredients that I put together in different combinations. This is a recipe adapted from the Southwest Quinoa Salad from the book Quinoa 365 by Patricia Green and Carolyn Hemming. Great book by the way. I don’t think I can get tired of quinoa so this is the perfect cookbook for me. I hope you enjoy this salad.
2 cups water
1 cup quinoa
1/3 cup olive oil ( I used Extra Virgin Olive Oil)
1/3 cup fresh lime juice
4 tsp apple cider vinegar
2 and 1/2 tsp ground cumin
1 tsp minced jalapeno
1 and 1/4 cup frozen corn kernels warmed
1 cup diced red pepper ( I didn’t have any of these on hand so I subbed Roma tomatoes)
1 14 oz can black beans, drained nd rinsed ( I like Eden Organic)
1/3 cup chopped fresh cilantro (from my garden)
1/4 tsp salt
Bring the water and quinoa to boil. Cover, reduce to a simmer and cook for 10 minutes. (Or follow directions on the package). After 4 minutes, fluff with a fork and allow to cool slightly.
(My salad was slightly warm when I served it and it was delicious! But I brought the leftovers to have for lunch at work after being in the refrigerator and it was good served cold as well.)
Place the quinoa in a large bowl. In a separate bowl, whisk together oil, lime juice, apple cider vinegar, cumin and jalapeno in a small bowl. Stir the dressing into the quinoa. Toss with corn, red pepper, black beans, cilantro and salt. Serve immediately or cover and refrigerate in the sealed container for up to 3 days.