Here in the Northeast, local farmers have had a lot of difficulty bringing greens to market throughout this prolonged drought. So when I scored some kale at this week’s market, I wasn’t too particular whether or not it was Tuscan, Lacinto, or any other tasty variety; I was just happy to be able to purchase some locally grown greens!
This tasty salad comes from Melissa Clark, a contributor to the New York Times Cooking Column. The original recipe can be found here and downloaded from the Times on the web. The only change I would make is a personal one: both of us found the lemon juice a bit overpowering. Our adjustment would be to use the juice of half a lemon, but keep all the other proportions the same.
- 1 bunch Tuscan kale (or any other variety you enjoy)
- 1 slice country bread OR 1/4 cup homemade bread crumbs (coarse)
- 1/2 garlic clove, finely chopped
- 1/4 cup finely grated pecorino cheese, more for garnish
- 3 TBSP extra virgin olive oil (more for garnish if desired)
- Freshly squeezed juice of 1 lemon (see above suggestion to halve this amount)
- 1/4 tsp kosher salt
- 1/8 tsp red pepper flakes
- Freshly ground black pepper, to taste
- Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
- If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
- Using a mortar and pestle OR with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 TBSP oil, lemon juice, salt, pepper flacks and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
- Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Adapted from Mayo Clinic Diet.
I love the combination of spices in this carrot soup – and with just 80 calories per 1 1/2 cups it is a perfect way to counteract the food treats I experienced at the Lowell Folk Festival this past weekend. This tasty soup comes from the Mayo Clinic recipe resources. Most of the spices I already had in my stash, so it was one tasty meal that came together quickly and with minimal shopping.
- 1 TBSP Olive Oil (substituted coconut oil)
- 1 tsp mustard seeds
- 1/2 medium yellow onion, chopped
- 1 pound carrots peeled and cut in 1/2-inch pieces
- 1 TBSP fresh ginger + 1 tsp (peeled and chopped)
- 1/2 medium jalepeno pepper, seeded
- 2 tsp curry powder
- 5 cups chick stock or vegetable stock/broth
- 1/4 cup fresh cilantro, chopped (save some leaves for garnish if desired)
- 2 TBSP fresh lime juice
- 1/2 tsp salt (omitted)
- 3 TBSP sour cream, light or fat-free (I used fat-free plain Greek yogurt)
- 1 lime (grate the zest + use the juice in last steps)
- In large saucepan, heat the olive oil over medium heat. Add the mustard seed. When the seeds just start to pop (after about 1 minute), add the onion and saute until soft and translucent (about 4 minutes). Add the carrots, ginger, jalepeno and curry powder and saute until the seasonings are fragrant (about 3 minutes).
- Add 3 cups of the stock, raise the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the carrots are tender (about 6 minutes).
- In a blender or food processor, puree the soup in batches until smooth and return to saucepan. Here’s where I make use of my immersion blender. Stir in the remaining 2 cups of stock. Return the soup to medium heat and reheat gently. Just before serving, stir in the chopped cilantro and lime juice. Season with salt if desired.
- Ladle into warmed individual bowls. Garnish with a drizzle of yogurt, a sprinkle of the lime zest and additional cilantro leaves.
Adapted from Real Simple.
We find ourselves making use of the diverse and fresh locally grown produce available in our local farmers’ markets throughout the summer. Here’s a way to take advantage of parsley, mint, and an abundance of cucumbers.
I first learned how to combine bulgur wheat with veggies back in 1980 through a course at Cambridge Center for Adult Education. This recipe, from Real Simple, was the base for simply roasted salmon combined with bulgur salad with a few modifications, of course.
- 1 TBSP plus 1 tsp olive oil (in place of the oil in the salad, I used 2 TBSP of Tahini)
- 1 pound piece skinless salmon fillet
- kosher salt and black pepper
- 1 cup bulgur
- 2 Kirby cucumbers, halved lengthwise and thinly sliced
- 1 cut flat-leaf parsley leaves
- 1/4 cup torn fresh mint leaves
- 1/2 small red onion (I used a sweet onion)
- 3 TBSP fresh lemon juice
- Here’s where I deviate from the recipe: I line a flat sheet pan with foil and spray with coconut oil). Salt and pepper the salmon fillet – I use skin on and skin-side DOWN), cook in preheated 400 degree oven for about 15 minutes or until salmon is fully cooked. Continue by cooling the salmon fillet. When ready to use, simply take a spatula between skin and underside of the salmon and lift off the sheet.
- FROM Real Simple: heat 1 tsp oil in large nonstick skillet over medium heat. Season the salmon with 1/4 tsp each salt and pepper. Cook the salmon until opaque throughout, 4 to 6 minutes per side. Transfer to a plate and refrigerate until cool, about 15 minutes.
- Meanwhile, in a large bowl, combine the bulgur with 2 cups boiling water. Let stand until tender (about 25 minutes). Drain and return to the bowl.
- Toss the bulgur with the cucumbers, mint, parsley, onion, lemon juice and remaining tablespoon of oil (here’s where I substitute 2 TBSP of Tahini). Season with salt and pepper to taste.
- Using a fork, flake the salmon into large pieces. Gently fold into bulgur salad or serve on top.
There are as many versions of the bowl of deliciousness as there are cooks in Hawai’i. And honestly, nothing beats enjoying a bowl of Poke on Waikiki Beach, unless of course, you happen in to Ono Seafood on O’ahu. Even so, I was able to find some of the more common additions to Poke and decided that, since it wasn’t likely I’d be able to get back to O’ahu in time for dinner, I’d give it a run here at home.
A suggestion: if you’re looking for a recipe, look for ones that originate with Hawai’ian chefs. Here’s one I found from J. Kenji Lopez-Alt on Serious Eats.
- 3 teaspons (about 1g) dried wakame (I found this at Wegmans)
- 1 teaspoon (about 0.5g) dried hijiki (also at Wegmans)
- 12 ounces (340g) raw sashimi-grade tuna, cut into 1/2-inch cubes
- 3 ounces (85g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice
- 1 scallion, thinly sliced
- 1 teaspoon (about 3g) white or black sesame seeds, or a mix
- 4 teaspoons (20ml) soy sauce, more or less to taste
- 2 teaspoons (10ml) toasted sesame oil, more or less to taste
- 1 teaspoon (5ml) honey, more or less to taste
- Crushed red pepper, to taste (optional)
- Kosher salt
- Steamed rice (if eating as a meal)
Place wakame and hijiki in separate small bowls. Cover with boiling water and let rest until rehydrated and tender, about 5 minutes. Drain and press with paper towels. Roughly chop wakame. Add wakame and hijiki to a large bowl.
Add tuna, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and optional crushed red pepper to bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired. Let sit 5 minutes at room temperature, then serve on its own or on top of steamed rice.
I garnished ours with seaweed salad (purchased at the sushi bar of Wegmans), ginger, sesame seeds and a bit of chopped macadamia nuts.
Recipe downloaded from Everyday Health.
This is definitely not vegan or vegetarian, but every so often as a treat, I like to do something different, yet not involve red meat. When I made the recipe I doubled up on the scallions and red peppers, and used one can (4 oz.) of crab. That adjustment still made 4 quesadillas.
- 1 cup sharp cheddar (reduced fat), shredded
- 2 oz. reduced fat cream cheese (Neufchâtel), softened
- 4 medium scallions, chopped
- 1/2 medium red bell pepper, finely chopped
- 1 tsp orange zest
- 1 TBSP orange juice
- 8 oz. crabmeat (I used 4 oz., canned and drained)
- 4 medium whole wheat tortilla (8-inch)
- 2 tsp oil
- 1/3 cup fresh cilantro
- 2 TBSP pickled jalepeno pepper, chopped
- Combine cheddar, cream cheese, scallions, bell pepper, cilantro, jalepenos (if using), orange zest and orange juice in a medium bowl. Gently stir in crab.
- Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla, Fold tortilla in half, pressing gently to flatten.
- Heat 1 tsp oil in a large (nonstick) skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides. 3-4 minutes total.
- Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 tsp oil and quesadillas. Cut each into 4 wedges. (Serving suggestion: serve along with black bean soup).
This recipe comes to us courtesy of Meatless Monday. Since everyone seems to have a lot of zucchini these days, this seemed like a delicious way to make use of them. Serves 4 – and it was just a delicious warmed up the next day for lunch.
Zucchini & Feta Cheese Bake
- 3 zucchini, diced
Zucchini mix, ready for the eggs.
- 1 cup frozen peas
- 3 celery stalks, chopped
- 7 oz. feta cheese
- 2 garlic cloves, crushed
- 1 cup yogurt (I used Greek yogurt, non fat)
- 2 eggs
- a handful of fresh parsley, chopped
- 1 TBSP olive oil
- Preheat oven to 390 degrees F.
- Sweat the garlic, zucchini and celery in olive oil for about 5 minutes.
- Add the peas and parsley and seas with salt*. Cook for another 5 minutes.
- Grease a casserole dish and transfer the zucchini mixture in. Mix in the feta cheese.
- Bake in the oven for about 20 minutes.
- Remove. Add the yogurt and eggs (mix these in advance).
- Bake another 10 minutes of so (I found this step needed at least 20 minutes to firm up the eggs).
Recipe downloaded from Mollie Katzen’s website; originally published in Vegetable Heaven.
We’re in for a string of 90-plus degree days here in New England. A chilled soup seemed like something that might be light and tasty in the heat and humidity of early September. Be sure to clean the leeks thoroughly!
- 2 fist-sized russet potatoes (about 1 lb), peeled and cut into cubes
- 5 cups water or broth (I used water)
- 1 1/2 tsp salt
- 2 cups chopped leeks, well cleaned
- 1 TBSP minced garlic
- 2 pounds fresh spinach, cleaned, stemmed, and chopped
- 1/2 cup minced fresh dill
- small handful fresh basil leaves
- small handful fresh mint leaves
- 1 1/2 cups buttermilk
- white pepper to taste
- minced fresh mint for garnish (optional)
- Place the potatoes, water or broth, and salt in a soup pot or Dutch oven. Bring to a boil, then cover and simmer very slowly for about 20 minutes. Add the leeks, garlic, and spinach during the last 5 minutes or so.
- Use a food processor or hand blender to puree the soup with all its solids, adding fresh herbs along the way. You will need to do this in several batches if using a food processor or countertop blender. Puree until very smooth.
- Transfer to a container, cover tightly and chill.
- Stir in the buttermilk just before serving, and add white pepper to taste. Top each serving with some minced fresh mint, if desired.
Yield: 6 servings