CRISPY BAKED POTATO CHIPS w/ LEEKS & PARMESEAN
2 or 3 potatoes
1 tablespoon + 1 teaspoon olive oil, divided
¼ teaspoon salt
5 garlic cloves, minced
1 minced leek
¼ cup parmesan cheese
With a knife, or a mandolin, slice potatoes very thinly (about 1/16 inch thick). Soak sliced potatoes in water for 1-2 hours. Drain, and pat dry with paper towels.
Preheat oven to 400 degrees.
Toss potatoes with tablespoons of olive oil. Sprinkle salt over, toss to combine.
Line two baking sheets with a cookie cooling rack. Place the potatoes in an even layer on the rack.
Bake in oven until golden brown and crisp, turning pan every five minutes. Because some will brown faster than others, keep a close on them and remove chips as they brown. Be sure to not let them get too brown, some white is fine, once they cool, they will crisp up. The whole process should take 15-25 minutes. Once the potato chips come out of the oven, sprinkle with salt. Let cool.
While the potatoes are in the oven, heat the remaining olive oil in a small skillet or saucepan over a low heat. Add garlic, and leeks and sweat until garlic is cooked and softened, about 3 minutes. Be careful to not brown the garlic.
Sprinkle the garlic, leeks and parmesean over chips. Serve.
*adapted from cookingforkeeps
CLASSIC LEEKS VINAIGRETTE
2 tablespoons olive oil
1 tablespoon grainy mustard
1 teaspoon Dijon mustard
2 teaspoons white-wine vinegar
Salt and pepper
Trim tough, dark greens from leeks; discard. Halve leeks lengthwise, and cut off root ends, leaving as much of bulb intact as possible. Rinse each half under running water, carefully separating layers to loosen dirt.
Place a steamer basket over a saucepan filled with water; simmer. Prepare a large bowl of ice water.
Place leeks in steamer basket, cover and steam, until very tender, 10 to 12 minutes. Transfer to bowl of ice water to cool; drain. Dry on paper towels, cut side down, patting gently.
In a small bowl, whisk oil, mustards, and vinegar; season with salt and pepper. Arrange leeks on a platter; spoon vinaigrette over top.
*adapted from sunset
SMASHED POTATOES w SAUTÉED LEEKS
1 1/2 lbs. potatoes, cut into 1-inch pieces
1-2 leeks, rinsed thoroughly and thinly sliced
1 tbsp. olive oil
1/3 c. milk, soy or moo
salt + pepper to taste
In a medium saucepan, cover potatoes with water. Bring to a boil and then reduce heat to low; simmer for 15 minutes or until easily pierced with fork.
While potatoes are cooking, heat oil in a medium skillet over medium-low heat. Add leeks and sauté until softened and just beginning to brown, about 10 minutes.
Combine potatoes and soymilk in a large bowl. Using a potato masher, mash until potatoes reach desired consistency (I like mine chunky!). Stir in leeks and season with salt and pepper.
*adapted from typeahouse
POTATO LEEK SOUP
3 tablespoons butter
1 large leek (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
2-3 potatoes (about 18 ounces total), peeled, diced
3.5 chicken stock or canned low-salt broth
chopped mint for garnish
Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes.
Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. Bring soup to simmer. Ladle into bowls and garnish with chopped mint
*adapted from: BonAppétit
POTATO LEEK SOUP
(dairy –free, gluten-free)
3 Tbsp olive oil
3-4 medium potatoes, peeled and chopped into 1″ cubes
2 leeks, sliced into rounds
2 carrots, peeled and sliced
3 cups veggie stock or 6 cups water + 1 veggie bouillon cube
1 tsp dried thyme, or 1-2 Tbsp chopped fresh thyme
1-2 tsp sea salt
½ tsp black pepper, and more to taste
mint for garnish
Heat olive oil in a large pot over medium heat.
Add leeks and potatoes, and sauté for about 5 mins, stirring constantly.
Add in carrots, thyme, salt, & pepper, and dill if using. Saute for another 5-10 minutes.
Add veggie stock and bring soup to a near boil. Reduce to low heat, cover pot, and simmer for about 45 minutes.
At the end of simmering, use a stainless steel immersion blender to puree of the soup in the pot until you reach the desired level of smoothness.
Taste and add more salt and pepper if necessary.
Garnish with fresh mint or pumpkin seeds, and serve.
*adapted by naturopathicbynature
SIMPLE ROASTED CAULI w/ LEMON & GARLIC
1 cauliflower, separated into florets
2 teaspoons extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon lemon juice
salt & pepper to taste
Preheat the oven to 400 degrees.
In a large bowl, toss caulilflower florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the cauli out in an even layer on a baking sheet.
Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the cauli before serving for a refreshing, tangy finish.
*adapted from saveur
BEST CAULIFLOWER & PARM
1 head cauliflower, cut into florets of even size
3-4 Tbsp olive oil
Juice from half a lemon, about 1 Tbsp
2-3 garlic cloves, minced
Freshly ground black pepper
1/4 cup grated Parmesan cheese, or to taste
The measurements are just a guideline….add more or less olive oil, lemon juice, salt, pepper, or cheese to taste.
Preheat oven to 425°
Toss cauliflower and garlic with olive oil, lemon juice, salt: In a large bowl toss the cauli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the caiuli and toss to coat.
Arrange florets in a single layer on baking sheet: Arrange the cauli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminum foil.
Roast for 16-20 minutes: Roast at 425°Ffor 16-20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned.
Toss with Parmesan and black pepper: Put the roasted cauli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Be generous with the black pepper and serve.
*adapted from hharchives
PARMASEAN BROTH w./ LEMON, CHICKEN & KALE
Prep Time: 20 minutes Cook Time: 40 minutes Servings: 6
This simple recipe can be made even easier by using shredded rotisserie or grilled chicken. Adding the rind from a piece of Parmigiano-Reggiano cheese during cooking lends depth of flavor to the soup.
2 small boneless, skinless chicken breast halves, about 3/4 lb.
2 Tbs. olive oil
1 shallot, chopped
3 garlic cloves, minced
1-inch piece of Parmigiano-Reggiano cheese rind,
plus cheese shavings for garnish
6 cups chicken broth
Juice of 1 lemon
1 small bunch kale, tough stems removed
Salt and freshly ground pepper, to taste
In a small saucepan, combine the chicken breasts with cold water to cover by 1 inch (2.5 cm). Set over medium-high heat and bring to a boil. Reduce the heat to low and simmer until the chicken is opaque throughout, 15 to 18 minutes, skimming off any foam on the surface. Transfer to a plate and let cool. Shred the chicken.
In a large, heavy pot over medium-high heat, warm the olive oil. Add the shallot and garlic and cook until translucent, about 5 minutes. Add the cheese rind, broth and lemon juice and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
Add the kale and chicken and simmer, stirring constantly, just until the kale is wilted. Remove and discard the cheese rind, and season the soup with salt and pepper.
Ladle the soup into warmed bowls and serve immediately, garnished with cheese shavings. Serves 4 to 6.
Adapted from Williams-Sonoma Soup of the Day
KALE SALAD w/ TOASTED COCONUT
Something magical happens when you put dry kale in the oven. As the moisture leaves the tough raw kale, the leaves are transformed into dark green potato chip-crisp bites. Health food aficionados call them kale chips and virtuously sub them in for starchier snacks.
Swanson’s Kale Salad with Toasted Coconut takes the basic kale chip-making method and dresses it up by adding unsweetened large-flake coconut to the kale and seasoning with soy and sesame oil. In a matter of just about 15 minutes, the kale dehydrates and the coconut caramelizes and soaks in all of that deep sesame-soy flavor. Once you’ve got your crunchy, umami-ified coconut and kale you can mix it with any cooked grain that you’d like. I chose farro, thinking that its rich nuttiness would sync with the crisp, soy glazed crunchies, and it worked beautifully; but quinoa, wild rice, or any other whole grain would also do the trick.
1/3 cup extra-virgin olive oil
1 teaspoon toasted sesame oil
2 tablespoons shoyu, tamari, or soy sauce
3 1/2 lightly packed cups chopped kale, stems trimmed, large ribs removed
1 1/2 cups unsweetened large-flake coconut
2 cups cooked farro or other whole grain (optional)
Preheat the oven to 350°F with two racks in the top third of the oven.
In a small bowl or jar, whisk or shake together the olive oil, sesame oil, and shoyu. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.
Spread the kale evenly across two baking sheets. Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.
Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you feel it needs a bit more dressing, add some and toss. Place the farro on a serving platter and top with the tossed kale. Serve warm.
*adapted from heidiswanson
KALE CAESAR SALAD
1 bunch kale, washed and patted dry with a towel
1 clove of garlic, the fresher the better
Freshly ground black pepper
About a tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
About a half cup of freshly grated Parmesan or other hard, flavorful cheese
Stack the dry kale leaves on top of each other and roll them lengthwise into a cylinder. Slice them crosswise into thin strips, stems and all, down to where the leaves end. (This last bit is controversial; I bet fancy restaurants remove the stems. I find that if you cut the kale finely enough, the stems are just fine.) Now rotate your cutting board 90 degrees and slice the kale strips again, as thinly as you can. You should have a pile of kale confetti. Don’t worry if the pieces aren’t particularly uniform. Place the chopped kale into a salad bowl.
Now make the dressing. If you have a good mortar and pestle, add the anchovies (optional) and garlic to the mortar, topping them with a pinch of salt and a grind of pepper. Crush them into a paste. (If you don’t have a mortar and pestle, mince the garlic and anchovies into a paste on a cutting board, topping them with a bit of salt halfway through the process and adding the paste to a small bowl.) Add the lemon juice to the paste, and whisk with a fork to incorporate. Now do the same with the olive oil. (Don’t fuss over achieving a perfect emulsion.)
Give the dressing a final stir and immediately pour half of it onto the kale in the salad bowl. Using your hands, massage it briskly into the chopped greens. If the salad seems too dry, add a bit more dressing, taking care not to over do it. (You may have leftover dressing, which will keep well overnight.) When the kale is evenly dressed and well massaged, add the cheese and a good grind of pepper, and taste for seasoning adding more salt (or dressing) if necessary. Toss, and serve. Or let it marinate a while while you cook the rest of dinner.
*adapted from Tom Philpott (awesome food writer)
EAZY PEEZY CARMELIZED CAULI
1 head cauliflower,cored and cut into florets about 1 inch in diameter
2 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt
Preheat an oven to 400°F.
Arrange the cauliflower florets in a single layer on a rimmed baking sheet. Drizzle the olive oil evenly over the florets, then sprinkle with the salt. Toss to coat the cauliflower evenly, then spread the florets out evenly.
Roast the cauliflower, stirring 1 or 2 times, until golden brown and crisp-tender, 25 to 35 minutes. Transfer thecauliflower to a warmed serving bowl. Serve immediately.
*Variation: To make caramelized curried cauliflower, in a small bowl, stir together 2 Tbs. extra-virgin olive oil, 1/2 tsp. kosher salt, 1 tsp. curry powder and 1/4 tsp. cayenne pepper. Drizzle over the cauliflower, toss to coat evenly and roast as directed above. When the cauliflower is done, in a small bowl, stir together 1/2 cup plain yogurt and 1 Tbs. Dijon mustard. Pour over the hot cauliflower and serve immediately.
*adapted from vegetablesfromanitaliangarden
ROASTED CAULI w/ TAHINI SAUCE
1 large cauliflower, broken into florets
Salt to taste
Freshly ground pepper to taste
2 tablespoons extra virgin olive oil
2 to 3 garlic cloves, to taste, cut in half, green shoots removed
1 cup sesame tahini
¼ to ¾ cup fresh lemon juice, to taste
1 cup finely chopped parsley *optional
Preheat the oven to 400 degrees. Meanwhile, bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the cauliflower. Blanch for two minutes, and transfer to the ice water. Drain and blot dry. Transfer to a baking dish.
Season the cauliflower with salt and pepper, and toss with the olive oil. Place in the oven, and roast for 30 to 40 minutes, stirring from time to time, until tender and lightly browned.
Puree the garlic cloves with 1/4 teaspoon salt in a mortar and pestle. Transfer to a bowl, and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/2 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Stir in the parsley. Taste, and adjust salt and lemon juice. Serve with the cauliflower. You will have some sauce left over.
*adapted from nytimescooking
SIMPLE CAULIFLOWER SOUP
1 large head cauliflower, cut into florets
1⁄4 cup olive oil
4 garlic cloves, chopped
1⁄4 teaspoon red pepper flakes, crushed
4 cups low sodium vegetable broth
1⁄2 teaspoon salt
fresh ground black pepper, to taste
1⁄4 cup fresh parsley, minced
Bring a medium stockpot filled with salted water to a boil over high heat. Add the cauliflower and cook until just tender, 4-5 minutes. Drain well and set aside.
Place the oil in a stockpot and heat over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly, 1 minute.
Reduce the heat to medium-low and add the cauliflower; cook, stirring often until just beginning to brown, about 5 minutes.
Add the broth, salt and black pepper; bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, 10 minutes.
Transfer about 2/3 of the soup to a blender. Process until smooth and pureed. Return mixture to the pot and stir in the parsley.
Cook over low heat until heated through. Serve.
MEXICAN CAULIFLOWER RICE (Coliflor Arroz Rojo)
1 large head cauliflower shredded or finely ground
1/2 white onion shredded or diced
2 cloves garlic shredded or minced
1 T . olive oil optional
4 T . tomato paste
1 jalapeño or serrano chile halved (optional), or sub 1 small can of diced green chiles
1 tsp . salt or more to taste
Shred cauliflower, onion, and garlic using the shredding disc on a food processor. Alternatively, pulse in a food processor using the S-blade until finely ground into pieces slightly larger than cooked rice.
Heat a large sauté pan or skillet over medium heat and stir in the tomato paste, chile halves, and salt, and cook for a minute to flavor the oil.
Increase the heat to high, and add the cauliflower, onion, and garlic.
Cook for 6-8 minutes, stirring often, until the moisture is evaporated and the cauliflower is light and fluffy.
ASIAN ROASTED HONEY GARLIC CAULIFLOWER
TOTAL TIME: 30-35 MINS
1/2 head of cauliflower, cut into bite-sized florets
for the sauce:
6 tbsp honey
4 garlic cloves, minced
1 tsp onion powder
6 tbsp water + 2 tsp cornstarch
1 1/2 tbsp soy sauce
1/2 – 1 tbsp sriracha sauce (depending on your spice level preference)
1. Preheat oven to 400F. Line a large baking sheet with parchment paper. Place cauliflower florets on baking sheet. Roast for about 15-20 minutes or until cauliflower is cooked and tender but still a little crisp. Allow cauliflower to cool for a few minutes (about 10 minutes).
2. While the cauliflower is cooking, make sauce on the stove. Add all sauce ingredients except the cornstarch + water. Bring to a low boil and stir until blended. In a small bowl, completely dissolve cornstarch in water, then add to the mixture. Stir until sauce boils again and cook until sauce thickens (about 2 minutes). Set sauce aside and allow to cool for a few minutes (it should still be quite warm, but not so hot as to burn your skin if you were to touch it). Sauce will thicken even more when cooling down.
3. When cauliflower has cooled down enough that you can touch them without burning yourself, add them to a large bowl. Pour in sauce and toss cauliflower in sauce and coat. Please allow cauliflower to cool down slightly before tossing in sauce, otherwise if they are too hot, it will thin out your sauce considerably. Serve while still warm.