This Week’s Tips:
*Everything can go directly into the fridge, except for those low-acidity, ultra-sweet, Campari Tomatoes (sweetest tomatoes we’ve tasted this year!). Good idea to give your kale and lettuce a hydrating rinse before wrapping in a dish towel and placing in crisper.
*8-BALL “COINS”- slice squash into 1/4 in s”coins” and toss w/ olive oil salt and pepper. Pan sauté until golden brown. Tomatoes are also good to sautee with the squash (just be sure to puncture with a fork before putting into pan to avoid explosions).
*STUFFED 8 BALLS- (see recipes below) You can pretty much stuff these guys with anything you like! A simple favorite: bread crumbs, quartered tomatoes & parm!
*PICKLING CUCUMBER HYDRATION & HEALTH -→ perfect pickled or raw:
*Hydration…add slices of cucumber to your water bottle for hot weather hydration.
*As a “cracker”…use thick slices of cucumber in place of toasts or crackers when serving dips or spreads such as hummus or tzatziki.
*Slice thinly and toss with rice vinegar, salt, sesame seeds and pepper to taste.
*Add thick slices of cucs on sandwiches or chopped into salads.
*Relax & Revitalize: slice cucs put on ‘em on your eyes.
This Week’s Recipes:
1-STEP PROSCIUTTO WRAPPED MELON
*anytime of day!
1 melon, cut into wedges
paper-thin prosciutto slices
Wrap prosciutto slices on the melon and enjoy.
*adapted from hharchives
SUMMER (GREEK-ISH) SALAD
feta or parmesaen cheese
chopped sweet onions (optional)
Combine all ingredients and lightly toss.
*adapted from 101cookbooks
SESAME CUCUMBER SALAD
• 2 cucumber
• 1 teaspoon salt
• 2 tablespoons distilled vinegar
• 1 tablespoon sesame oil
• salt, pepper
• 1 tablespoons toasted sesame seeds
1. Rinse, peel (if desired) and thinly slice cucumbers . In a bowl, mix cucumber with 1 teaspoon salt. Let stand until cucumber is wilted, about 45 minutes. Rinse and drain; squeeze excess liquid from cucumber and return to rinsed bowl.
2. Add 2 tablespoons white distilled vinegar, 1 tablespoon Asian sesame oil and salt and pepper to taste. Serve at room temperature or cold.
3. Shortly before serving, sprinkle salad with about 1 tablespoon toasted sesame seeds.
*adapted from smittenkitchen
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
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
8 BALLS STUFFED w/ RICE, TOMATO & CHEESE
- 2-3 8-ball squash
- 2 cloves garlic
- 1/3 cup tomatoes
- 1 1/4 cup cooked brown rice
- shredded cheese
- Cut tops off squash about 3/4 inch from the top. Scoop out the insides, being careful to leave a wall about 1/4 inch thick on all sides. Steam zucchini and tops for about 8 minutes, until slightly softened.
- Chop the squash pulp. Spray a non-stick skillet lightly with olive oil. Over medium-high heat, sauté the garlic for about 1 minute. Add the pulp and sauté for 2 more minutes. Add the tomatoes, brown rice and, and if the mixture seems dry, add a splash of the tomato liquid. Add whatever else you like, black pepper to taste. Cook until warm, about 3 minutes.
- Preheat the oven to 400 F. Using a spoon, carefully stuff the rice mixture into the 8 Balls, mounding slightly on top. Place in an uncovered baking dish and bake for 20 minutes. Serve hot, covered with tops if desired.
*adapted from epicurious.com
KALE CAESAR SALAD (alt)
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)
GARLICKY (and/or GINGERY) GREENS
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