Kale Chips
1
bunch kale (Tuscan or curly)
1
tablespoon olive oil
1. Preheat oven to 250 degrees.
2. Clean kale and dry very well. Cut
leaves lengthwise and remove stem.
3. Toss kale with olive oil and
sprinkle with sea salt and freshly ground pepper.
4. Spread kale out in a single layer
on two baking sheets and bake for 30 to 34 minutes (curly kale may take a
little longer than the Tuscan).
5. Cool on baking sheets. Enjoy!
*Kale
may also be sprinkled with cayenne, curry powder, sesame seeds, vinegar (salt
and vinegar chips!), or smoked paprika before baking.
Gingered Daikon, Radish, and Carrot Pickles
½
pound daikon radish, peeled
1 small carrot, peeled
5 red radishes, cleaned, trimmed and thinly sliced
½ tablespoon kosher salt
5 tablespoons rice vinegar
1 tablespoon ginger, peeled and cut into thin strips
Halve daikon and carrot lengthwise then cut crosswise
into ¼ inch thick slices. Place in bowl and toss with radishes and kosher salt.
Let stand at room temperature, stirring occasionally, for 1 hour.
Stir vinegar, sugar, and ginger in small cup until
sugar dissolves. Drain vegetables without rinsing and return to bowl. Add
vinegar mixture to vegetables and transfer to an airtight container and chill
for at least 12 hours, shaking a few times to distribute flavors. Pickles will
keep up to a month in the refrigerator.
Swiss Chard & Feta Frittata
1 bunch Swiss chard (about a pound)
2 tablespoons olive oil
1 small onion, finely chopped
8 eggs
¼ cup heavy cream
Salt and pepper
1 cup crumbled feta
¼ cup chopped parsley
Preheat oven to 325 degrees. Oil 8 x 8 inch baking dish.
Bring large pot of salted water to boil, add chard, and cook
until just wilted, about 2 minutes. Drain and squeeze dry in dish towel, then
finely chop.
Heat 1 tablespoon olive oil in medium skillet and sauté
onion until soft, about 10 minutes. Set aside.
In large bowl, whisk eggs, cream, salt and pepper to blend.
Add cooled chard and onions to bowl, then feta. Pour mixture into oiled baking
dish.
Bake frittata until firm in center, 45 to 55 minutes.
Transfer baking dish to rack and cool for 15 to 20 minutes. To unmold, place a
platter on top of frittata baking dish. Using oven mitts (be careful!), hold
baking dish and platter together and invert frittata onto platter. Then place
another plate on top of frittata and flip again so frittata is right side up.
Cut frittata into 24 bite size pieces to serve as hors
d’oeuvres or cut into 8 pieces to serve as a main course for brunch or lunch
with a side salad.
Frittata can be made 1 day ahead and chilled. Rewarm in a
325 degree oven for about 10 minutes or until heated through.
*This recipe is very adaptable. Add chopped sausage, use
spinach instead of chard, or crumble in goat cheese in place of feta.
Asparagus & Ricotta Crostini with Pistachio Relish
¾ cup fresh peas, blanched (frozen will work too)
2 pounds asparagus, blanched for 3 minutes
Salt
¾ cup extra virgin olive oil
Freshly ground pepper
1/3 cup shelled, toasted, and chopped pistachios
3 tablespoons thinly sliced scallions
1 teaspoon freshly grated lemon zest
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh basil
2 tablespoons rinsed and dried capers
8 ounces fresh ricotta or thinly sliced fresh mozz
20 toasted bread slices from a baguette (crostini)
First, make relish.
In a small bowl, stir together the peas with the pistachios, scallions, lemon
zest, mint, basil, capers, and ¼ cup of the olive oil and season with salt and
pepper.
Then, asparagus:
Toss asparagus with a few tablespoons of olive oil, salt, and pepper, and roast
in a 400 degree oven for about 5 minutes (until heated through). Cut each spear
into 2 inch pieces.
Finally, assemble.
Spread a small spoonful of ricotta (or a few thin slices of mozzarella) on each
crostini. Put a few (2 to 3) pieces of asparagus on each crostini and spoon
some pistachio-herb relish on top. Serve! Makes
20 hors d-oeuvres.
*This recipe can also be served as a salad (gluten-free
without crostini). Place slices of mozzarella or a small scoop of ricotta on
each of four salad plates. Top the cheese with the roasted asparagus (uncut),
and spoon pistachio relish over. Serve at room temperature.
