Baby Greens & Roasted Beet Salad

  
The busier I get, the more simply I find myself eating. I keep certain staples on hand, and, these days (and with the abundance of fresh organic produce Asheville and western NC has to offer) it’s lots of roasted veggies. Beets are one of my favorites, and they star in this super healthy salad. 
Ingredients:

  • organic baby greens (they’re all good, so take your pick)
  • thinly sliced onion
  • roasted beets, chilled and cut in bite sized pieces
  • raw pecans, chopped
  • balsamic vinaigrette (see below)
  • drizzle of sriracha (optional)

Method:

Add all ingredients to the bowl, and use your judgment for how much of each you want. My only recommendation is to make sure you have plenty of greens to balance out the other things. Oh, and don’t overdress the salad! Go slowly and mix gently as to not badly bruise the greens. 

Balsamic Vinaigrette:

  • 1 cup good olive oil
  • 1/2 cup balsamic vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon honey or agave (for vegan option)
  • 2 cloves minced garlic

Method:

Combine all ingredients in a mason jar or other tightly lidded vessel and shake, shake, shake. Refrigerate leftovers. (By the way, this dressing is a super marinade.)

See how easy that was? Now you’ll know what to do with those leftover beets. Happy and healthy eating!

Angel Hair with Lemony Kale, Caramelized Onions, & Ricotta Salata

Kale is the new little black dress. Sautéed, baked, raw, braised, or fried, it all works. And I’m so fortunate to have oodles of the stuff from my favorite local farm. We’re always coming up with new ways to infuse the leafy lovelies into our meals, and this pasta dish may be my new favorite.

For this dish, you’ll need…

  • approximately 50 leaves of curly kale, stripped from the spines, washed and dried (use your salad spinner)
  • four tablespoons of EVOO
  • two yellow onions, thinly sliced
  • five cloves of garlic, minced
  • half fresh lemon, juice and zest
  • Sea Salt & Pepper to taste
  • 12 ounces Angel hair cooked al dente

Optional:

  • Balsamic vinegar reduction
  • Ricotta Salata cheese, crumbled

To begin, heat two tablespoons of EVOO in your favorite, very large, skillet over medium heat.

Add the sliced onions to the pan and a small pinch of sea salt.

photo 2-1

Keep the onions moving so they don’t burn until they start to soften. Reduce the heat to low-medium and let them caramelize. This should take about five minutes. Once they’re done, transfer them to a separate vessel.

Add one more tablespoon of EVOO to the pan and add the kale.

photo 1-1

Using tongs, toss the kale a lot as this will help it wilt. You’ll want it all in the pan, but it takes patience. Cooked kale, like any other green, cooks down to a minuscule portion of its original size once the water content is gone. The result is concentrated, amazing flavor.

photo 1

Add the lemon juice and a large pinch of sea salt. Give it another good toss. Put the lid on the pan. The kale will really start to break down because of the steam. After about a minute, remove the lid and check the progress. If it’s not soft, put the lid back on and wait another minute.

Remove the lid and make a well in the center of the kale. Add the minced garlic and give it a good stir. Add a bit of olive oil to help the sautéing if you desire.

photo 4-2

Add the lemon zest and stir again. Have cute boy help in the kitchen.

photo 3

Add the caramelized onions back to the pan and toss.

photo 2

Add the cooked pasta, drizzle in the remaining tablespoon of EVOO, and add salt and pepper to taste. There, you’re done!

photo 4But, if you’re like me, you’ll want to garnish this dish with crumbled ricotta salata cheese and a hefty balsamic reduction drizzle (yes, we always have this on hand). If you don’t have ricotta salata, feta cheese would be a great substitute.

photo-1

Until next time, my friends, happy eating!

 

Spicy Indian Cabbage with Mustard Seeds and Turmeric

20140324-183640.jpg

This is the long overdue part two of the nobody-knows-what-to-do with-this-cabbage post. If you have the memory of an elephant, you may remember the Pretty Purple Vegan Cabbage Slaw recipe that I posted in February. This, friends, is what I did with the other half of that gorgeous head of crunchy purple leaves.

Inspired by this Girl Cooks World recipe, I made a little spicy sautéed cabbage of my own.

Ingredients:

  • Half head of purple cabbage, cut in chunks and leaves separated
  • 1/4 cup canola oil
  • 1 1/2 teaspoons yellow mustard seeds
  • 6 cloves garlic, thinly sliced
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper
  • Tablespoon balsamic vinegar

Method:

Heat the oil over medium-high in your favorite heavy-bottomed non-stick skillet and add the mustard seeds. They should start popping in just a few seconds. HINT: a splatter guard is your best friend in times like these.

20140324-183127.jpg

Once the seeds stop popping, remove the pan from the heat and add the garlic, turmeric, and cayenne.

20140324-183321.jpg

Add the pan back to the burner, add the cabbage and salt, and toss to coat with the oil and spice mixture.

20140324-183430.jpgSauté for two to three minutes if you like the cabbage to still have a considerable crunch. I like mine cooked a bit longer, so I go for about four minutes. After it’s cooked to the texture you prefer, add the balsamic vinegar, toss to coat, cook for another 30 seconds, and that’s it! Serve at any temperature you like.

20140324-183539.jpg

Happy healthy eating, everyone!

 

Garlicky and Lemony No-Fail Kale

This stuff isn’t just a garnish, people. (…although I admittedly used to think so.) If Popeye only knew about this super veggie, he’d be singing a different song…one that rhymes with kale. I understand why kale recipes are everywhere. This leafy relative of broccoli and cauliflower is easy to prepare, can be eaten raw or cooked, is very versatile, and is loaded with oodles of vitamins and minerals. And did I mention it’s delicious?

Last night, I was tuckered out. I spent five hours gardening (not the casual, flower-picking, clean fingernail kind of gardening either). I hauled bags of soil, turned compost, pulled impossible weeds, planted flowers, sewed seeds, potted up, and then had to put all the stuff away. Dinner was the last thing I wanted to do, but we gotta eat, right?

I ended up making seared tiger prawns with Israeli couscous and (drumroll, please) kale. But ignore the first two parts of this meal; the kale stole the show. Fresh lemon, garlic, extra virgin olive oil, red pepper flakes, and sea salt turned this sturdy green veggie into a robust, bright, melt-in-your-mouth, amazing side dish. What’s more is that it took less than five minutes to make.

Ingredients:

  • 1 pound organic kale, roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced (click here for a time saving tip)
  • juice from half a lemon
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/4 cup water

Method:

Place olive oil and garlic in a large skillet. Bring heat to medium.

20140210-170600.jpg

Add the chopped kale to pan and give a good stir.

20140210-170716.jpg

Add the water and place the lid on the pan. This will help steam and soften the kale.

20140210-170751.jpg

Cut a fresh lemon and enjoy the smell.

20140210-170836.jpg

Remove the lid after about a minute and squeeze the lemon juice into the pan (avoiding the seeds). Also add the red pepper flakes and sea salt. Stir again.

20140210-171116.jpg

Once the majority of the water has evaporated, the kale is done. Magical, isn’t it?

20140210-171204.jpg

Taste and adjust the seasonings as necessary.

That’s it. That’s really all. I promise.

Happy and healthful eating, everyone!