Kale walnut cranberry

August 17, 2015

Simple kale:

remove Kale from stems, tear, heat in pan (with oil) until bright green

Add roasted walnuts

top with cranberries or pomegranate  seeds

White carrot soup

August 17, 2015

 

  1. 1 TB butter, 1 Tb olive oil
  2. 1 onion thin sliced
  3. 1 LB white carrots, thin sliced
  4. salt
  5. ½ tsp sugar (optional)
  6. 1 sprig thyme
  7. 4 C chicken broth
  8. 3 TBs diced colored carrot
  9. fresh ground pepper
  10. 1 TB minced carrot tops

Directions

  • Warm oil& butter, add carrots, onion, salt, pepper, thyme. Cook on med heat a few minutes.
  • Add 1 C broth, boil.
  • Heat the remaining 3 C, when hot, add to pot with carrots, simmer 20 min.
  • Cool, remove thyme sprig & puree.
  • Separately cooked diced carrot in salted water 3 min, drain.

Serve: top bowls with chopped carrots & minced tops.

Purple kale salad

August 17, 2015

Purple or tuscan kale will do.

  1. 8 kale leaves (8oz) slice leaves off stem, stack & roll, slice thinly crosswise into narrow ribbons.
  2. 2½ TB olive oil plus extra, sea salt
  3. 1 clove crushed garlic
  4. 1 TB apple cider vinegar
  5. 1 tsp mustard
  6. 2 pinches red pepper flakes
  7. 2 oz feta
  8. handful golden tomatoes, halved
  9. 2 green onions thinly sliced
  10. 2 tb fresh mint sliced thin

Directions

  • Mix 1 tsp oil and ¼ tsp salt and sliced Kale together.
  • Mix dressing: mix crushed garlic, ¼ tsp salt until smooth, stir in 1 TB vinegar, 1 tsp mustard, 2½TB olive oil.
  • Toss greens with dressing, crumble feta, add green onions, tomatoes, mint.

Kale and Goat Cheese

August 17, 2015

Ingredients

  1. 1LB or bunch of kale, leaves pulled from stems
  2. sea salt, smoked salt, pepper
  3. 2 TB olive oil
  4. small onion diced
  5. 2 cloves garlic crushed
  6. goat cheese
  7. apple cider vinegar

Directions

  • cook kale in salted water 8 min, drain. coarsely chop leaves.
  • Heat 2 TB olive oil in pan med hi, soften onions 7-10 min.
  • Add garlic & kale, toss until heated. season with smoked salt & pepper.
  • Plate kale on 2 plates, crumble goat cheese on top, drizzle with more oil. Serve with toasted wheat bread.

 

Cream Mushroom soup

August 17, 2015

From Alissar Chehab white wine

Ingredients

  • garlic clove
  • shallot
  • 8 cups chopped white mushrooms
  • ½ C white wine
  • 1 C water
  • fresh ginger grated – to taste
  • cream or half&half

cooking

  • saute garlic & shallots until golden, add 8 cups chopped mushrooms, sauté  5 min.
  • Add white wine, reduce.
  • Add 1 cup water , better to be thick, can thin soup later. Boil 10 min.
  • Add salt & pepper, cover, cook 5-10 min.
  • Cool, liquify with processor.
  • Add cream to taste.
  • garnish with fresh gingeror cilantro