|This Week’s Recipes:
CLASSIC FRISEE SALAD w/. MEYER LEMON VINAIGRETTE & BACON
2 meyer lemons
12 ounces frisee, torn into pieces
Coarse salt and ground pepper
4 ounces slab bacon, cut into 1-by-1/4-inch strips
optional poached egg on there!
In a medium skillet, cook bacon over medium, tossing occasionally, until browned, 6 to 8 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain. Set bacon aside.
Pour off all but 2 tablespoons of the oil from skillet; return skillet to heat. Add desired lemon juice; stir, scraping up browned bits until dressing is combined.
In a large bowl, toss frisee with warm dressing. Add bacon, and season with salt and pepper. Serve immediately.
*adapted from marthastewart
SAUTEED MUSHROOMS & ONIONS
2 onions, chopped
2 cloves Garlic, minced
1 tsp Olive Oil
1 tsp Salt and Pepper, to taste
Heat oil in a cast iron skillet on medium heat.
Add garlic and onions to the butter and saute until the butter is infused with the garlic.
Add the mushrooms to the skillet and saute for 2 minutes.
Continue to saute until the mushrooms are tender.
If they release a lot of liquid, turn the heat up to high until the liquid evaporates.
Sprinkle with salt and pepper, and cook for another minute or so.
Remove from heat and serve.
*adapted from primalpalate
SAUTEED KALE w/ CARMELIZED ONIONS
2-3 tablespoons olive oil
1 onion, halved and sliced thinly
1 head kale, washed, and thinly sliced
salt to taste
1 tablespoon apple cider vinegar (optional)
1 teaspoon red pepper flakes (optional)
Preheat a skillet over low heat.
Add the oil and heat gently.
Add the onion, stir to coat with oil, then saute for 10-15 minutes, stirring occasionally. This slow cooking over low heat sweetens the onions. You know they’re ready when you taste one…..no pungent onion flavor, just luscious sweetness! This can take longer if your onions are thicker.
Add the kale on top along w/ 1-2 tablespoons water.
Increase the heat to medium and cover.
Steam the kale for about 5-10 minutes until the kale is wilted and tender. Remove the lid and stir to incorporate the onions.
Add some salt to taste. Sprinkle in the vinegar and pepper flakes and saute another minute or two to evaporate any leftover moisture.
Taste and adjust seasonings. Try not to eat the whole batch all to yourself!
*adapted from tessadomesticdiva
KALE & MUSHROOM FRITATTA
(sounds fancy, but super simple!)
• 1 tbsp. olive oil
• 2 tsp. sea salt
• 2 tsp. ground pepper
• 1 tsp. red pepper flakes
• 1 yellow onion chopped
• 4 cloves garlic, chopped
• 1 bunch kale, chopped
• 8 oz. mushrooms, quartered
• 6 eggs
• ¾ cup milk
• 1 tsp. sea salt
• 1 tsp. ground pepper
• 4 tbsp. goat cheese
Heat olive oil in a large, oven-proof saute pan
Saute the garlic and shallots for a few minutes
Add in the chopped chard and cook for a few minutes.
Add in the mushrooms and cook another 2 minutes.
Mix up the eggs with the milk in a small bowl. Add in the spices.
Pour the egg mixture in to the kale mixture and let set a bit.
Spoon in the goat cheese around the frittata.
Transfer the pan to the oven and broil for about 4-5 minutes, until completely set and the edges have browned a bit.
Slice in to wedges and serve. Enjoy!
*adapted from confidentcookhesitantbaker
• 1 pound crimini mushrooms
• 2 onion, sliced paper thin
• 1 tablespoon butter or olive oil
• 1 clove garlic, minced
• Sea salt and pepper to taste
Place your trusty cast-iron skillet in the middle of your oven and preheat to 500 degrees. This will take thirty minutes.
Prepare the mushrooms. With a damp towel wipe off any dirt. If you must rinse them, do so gently and pat dry.
Create various shroom shapes.
Remove the pan and add all the mushrooms. Return it to the oven for five minutes. Then remove again, and stir the shrooms so that any sides unexposed to the hot iron can’t help getting a good sear. Cook for an additional five minutes.
Remove the pan and add the onions, butter, and toss. Return to the oven for another five minutes.
Final removal: add the garlic. Let sizzle in front of your drooling friends for three to five minutes. Salt generously, pepper profusely, and signal the attack.
*adapted from bonappetit
• 1 onion, thinly sliced vertically
• 2 tbsp. olive oil, divided
• 1/2 pound crimini mushrooms, sliced
• 1 cup short-grain brown rice
• 1/4 cup dry white wine
• 2 cups low-sodium vegetable or chicken broth
• 3 cups water
• 1/4 cup Fontina or Parmesan cheese
Heat 1 tbsp oil in a 10-inch skillet over medium heat. (Do not use non-stick skillet.) Add onions and stir to coat with the oil. Stirring occasionally, let cook until brown.
Remove onions from pan, and set aside. Wipe pan clean. Heat remaining olive oil in pan and brownmushrooms (about 15 minutes).
While mushrooms and onions are browning, cook risotto as follows. Heat wine and rice in pot, stir until rice is absorbed. Mix broth and water together. Increase heat to medium-high; stir in 1 cup of water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and add remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Add peas to rice with last cup of liquid. Cook until rice is tender and mixture has a creamy consistency, approximately 1 hour.
Gently stir in caramelized onions, mushrooms, and cheese. Let sit about five minutes and serve.
*adapted from 101cookbooks
PAN WILTED KALE
2 teaspoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1 bunch kale, tough stems removed and leaves coarsely chopped
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
In a large frying pan, heat the olive oil over medium heat. Add the garlic and saute until lightly golden, 1 to 2 minutes. Stir in the kale and cook on high, constantly tossing the greens.
Cook uncovered until the greens are wilted. Remove from the heat and stir in the lemon juice, salt and pepper.
Season to taste and enjoy. Goes well in pastas, or with couscous, rice, or quinoa or also as a side dish for meat or fish
*adapted from MayoClinic
I love this tangy and colorful side dish. It’s delicious on top of some grains, alongside fish, or even as a burger topping. Lemon and ginger help boost digestion, and the fiber in the greens is good for your belly.
1 tablespoon olive oil
1 tablespoon finely chopped ginger (or more, can’t have too much)
1 bunch kale, trimmed, washed, and chopped into 1-inch strips
Juice and zest of 1/2 lemon
Add the oil to a medium-hot pan and sauté the ginger for 1 minute. Then add the kale. Keep heat on high and let the kale wilt down before adding the lemon. Sizzling and popping is a good sound to hear. Be active tossing the pan in your hand. Do a taste test and add a little salt if needed.
Toss together and serve hot.
*adapted from splendidtable
1 large bunch of kale or chard
2 tablespoons extra-virgin olive oil
fine grain sea salt
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (opt)
crushed red pepper flakes
1. To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.
2. Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan.
3. Stir continuously until their color gets bright green, and they just barely start to collapse – two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.
*adapted from 101cookbooks