This Week’s Recipes:
CRISPY KALE CHIPS
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
*adapted from *melissadarabian
CRUSTED BRUSSEL SPROUTS
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain salt and freshly ground black pepper
1/4 cup grated cheese or lemon (optional)
Preheat oven to 425. Wash Brussels Sprouts by letting set in a bowl of cool water for 5 or so minutes.
Cut sprouts in half and place cut sprouts (cut side down) on baking sheet that has been coated well in olive oil. Season lightly with salt.
Roast for approx. 15-20 minutes, remove from oven and turn sprouts over. Return to oven and roast for approx. 10 – 15 minutes more or until golden brown on bottom and the outer leaves darken.
*adapted from 101cookbooks
SMART ROASTED BEET & GOAT CHEESE SALAD
A vibrant salad that is responsible for many newly-converted beet lovers. An easy and elegant recipe, but make sure to allow enough time to roast beets.
red oak lettuce
goat cheese OR feta
salt & pepper
1. Preheat oven to 425°F
2. Roast beets…lightly wrap beets (leave roots & 1 inch of stem on) in a
double layer of foil and roast directly on rack until tender, 1 to 1 1/4
hours. Cool to warm in foil package, about 20 minutes. Trim off root, rub
3. Make lemon dressing: whisk ¼ c olive oil w/ 2-3 Tbsp of lemon juice
and a grind of pepper & salt.
4. Drizzle lemon dressing over lettuce, warm beets and crumbled goat
cheese and toss lightly
*Roast all your beets in one batch; they keep well for a few days and are
great tossed in salads and pasta, or eaten as a snack.
**HH Recipe Archives*
ROASTED BRUSSEL SPROUTS w/ LEMON VINAIGRETTE
1 lb Brussels sprouts
1-2 tbsp coconut oil, melted (or other fat/oil)
1 tbsp balsamic vinegar
salt and pepper to taste
lemon vinaigrette (recipe follows)
Preheat oven to 400 degrees. Wash Brussels sprouts, cut off the bottom ends and remove loose leaves. (Save leaves for chips.) Cut sprouts in half or quarters (ifsprouts are large) and place in roasting pan, baking sheet, or cast iron skillet. Add coconut oil (enough to lightly coat them) and vinegar. Toss the sprouts to evenly coat them. Add salt and pepper to taste, but salt generously (about 1/4 tsp pepper and 1/4 – 1/2 tsp salt). Roast for 15-30 minutes, stirring them after about 10 minutes.
Remove from oven when sprouts are tender and crispy and golden on the outside. Serve as is or dump sprouts in a bowl and add 1/4 cup (or to taste) of the lemon vinaigrette (recipe below). Toss to evenly coat with vinaigrette. Serve warm or refrigerate and serve cold.
*adapted from bonappetit
CARMELIZED BRUSSEL SPROUT LEAVES
1 lb. brussels sprouts
1 large shallot/onion, minced
3 tbsp butter, divided
1 tbsp brown caramelized
1 tsp extra virgin olive oil
1/4 cup pecans, roughly chopped
1/4 cup walnuts, roughly chopped
1/4 cup sunflower seeds
1/3 cup dried cranberries
First, prepare candied nuts. Mix nuts, seeds and cranberries. Toast in a saute pan over medium-low heat until nuts are fragrant and lightly toasted. Watch carefully! Do not allow to burn. Add 1 sugar butter, brown sugar, and pinches of salt tossing to coat nuts and cranberries. Continue to toast until mixture is slightly tablespoon. Remove from heat and spread out on a plate to cool. Set Aside.
Using a paring knife, cut off the sprouts’ stem ends. Then using the knife, peel leaves from the stems end working in a circular motion around the sprout, a few at a time. There will be a small piece of stem left at the center that you can discard. Rinse the brussels sprouts if necessary.
Next, heat a large saute pan over medium high heat. Add remaining butter and oil. Saute shallots for about 30 seconds, then add brussels sprout leaves. Saute leaves until they are slightly caramelized and cooked through. Do not overcook. Season with salt and pepper to taste. The leaves should be sweet and softened.
*adapted from sunset
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 until the kale is wilted and some of the liquid has evaporated, about 5 minutes. Lots of frequent tossing action.
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.
*adapted from hh archives
WARM QUINOA & BRUSSELS SPROUTS SALAD
1 tablespoon olive oil
1/2 teaspoon sea salt, divided
1/8 teaspoon cracked pepper
1/2 cup uncooked red quinoa (or white)
1 cup water
3 cups brussels sprouts, shredded
1 can chickpeas, drained and rinsed (optional)
1/3 cup walnuts, toasted and coarsely chopped
1 pluot and segmented
Honey Dijon Dressing:
1/4 cup raw honey
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1/4 cup olive oil
salt and pepper to taste
Place the quinoa in a small saucepan, add water and 1/4 teaspoon of sea salt. Bring it to a boil over medium-high heat. Reduce heat to medium-low and simmer for about 15 minutes, or until the water is absorbed and quinoa is tender.
Wash the Brussels sprouts thoroughly. Cut them in half, and then cut out the tough core and discard. Then slice them as thinly as you can. (Alternatively, you can keep them whole and use a mandoline to thinly slice them — just watch your fingers!).
Make the dressing: Whisk together the honey, vinegar and Dijon. Slowly pour in the olive oil and whisk until emulsified. Season to taste with salt and pepper.
Once the quinoa is cooked, add the shaved Brussels sprouts to the top of the quinoa, cover and let it sit for 5 minutes to soften the Brussels sprouts. Add the quinoa/Brussels sprouts mixture to a large bowl and combine with the chickpeas and walnuts. Toss with Honey Dijon Dressing and serve warm with the plum segments sprinkled on top.
*adapted from epicurious
SAUTEÉD BEET GREENS w/ GARLIC and OLIVE OIL
1 bunch beet greens
1 to 2 tablespoons extra virgin olive oil, to taste
2 garlic cloves, minced
1/4 teaspoon dried red pepper flakes (optional)
Freshly ground pepper, Salt
1. Bring a large pot of water to a boil while you stem the greens and wash
the leaves in 2 rinses of water. When the water comes to a boil, add 1
tablespoon of salt and the greens. Blanch for two minutes, until tender.
Transfer immediately to a bowl of ice water, then drain and squeeze the
water out from its leaves. Chop coarsely.
2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add
the garlic and hot red pepper flakes (if using) and cook, stirring, until
the garlic is fragrant and translucent, 30 to 60 seconds. Stir in
the greens. Stir for a couple of minutes, until the greens are nicely
seasoned with garlic and oil. Season with salt and pepper, remove from the
heat, and serve.
Note: Some people enjoy a few drops of lemon juice with their
cooked greens, so you might want to pass a plate of lemon wedges.
**adapted from nytimes recipes for health