Sunset 2015 serves 4

  • ²⁄³ C red quinoa, cooked to package directions (about 20 min)
  • 2 small carrots thinly sliced on diagonal (mixed colors)
  • ½ very thinly sliced fennel bulb
  • ¹⁄³ C olive oil
  • 3 TBs sherry vinegar
  • ½ tsp each salt & pepper
  • 8 Cups baby kale or mixed green, roughly tear large pieces
  • ¹⁄³ C crumbled goat cheese
  • ¼ C toasted sliced almonds
  • pomegranate molasses or balsamic vinegar
  • flake salt for finishing

Whisk oil, sherry vinegar, kosher salt & pepper in small bowl.

Then toss kale, carrots, fennel with ²⁄³ of dressing in large bowl.

Drain cooked quinoa,stir in remaining dressing & add to kale mixture.

Divide salad among 4 salad plates, scatter cheese, almonds and drizzle with pomegranate or balsamic, sprinkle with salt flakes.

 

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Sunset 2015 serves 4-6, pre heat oven to 425°

  • 7 TBS olive oil – divided
  • 1 arbol or small dried hot red chili
  • 1 large celery stick diced
  • 2 small carrots diced
  • 1 large onion, half finely chopped, half into 1 ” chunks
  • 4 ½ tsp Garam Masala -divided
  • 1 tsp diced fresh thyme leaves
  • 2 tsp Dijon mustard divided
  • 1 C black beluga or French green lentils
  • 3 C vegetable/chicken broth
  • 1 tsp salt
  • 1 TBS honey
  • 1 butternut squash (2 lbs) cut into 1″ chunks
  • ½ LB small whole brussels sprouts
  • ¼ C orange juice
  • Crème frâiche
  1. in 5-6 Qt pot, heat 3 TBS oil in pot med-hi heat. Add chili, celery, carrots, finely chopped onion. Stir & cook until softened (5 mins). Add 2 tsp Garam Masala, cook 30 seconds. Add thyme and 1 tsp mustard, cook 1 minute.
  2. Add lentils, 3 Cups broth,  ½ tsp salt. Cover and boil, then reduce heat simmer covered until lentils tender (40 minutes). Check to add more broth if needed.
  3. Use 9 x 13 baking dish. Whisk together: honey, ½ tsp salt, 4 TBS olive oil, 2½ tsp garam masala, 1 tsp mustard. Add squash, toss until coated. Roast 15 minutes, stir in onion chunks, brussels sprouts and cook until vegetables tender (15-20 mins)
  4. Drain excess liquid from lentil pot, discard chile, Stir in orange juice. Transfer lentils to shallow serving bowl. Spoon oven cooked vegetables on top, serve with creme frâiche

Caldo Verde Portuguese soup

October 27, 2015

From Williams Sonoma 1998 , 6 servings.

  • ½ LB chorizo, linguiça or kielbasa sausage (ore mix half chorizo/linguiça). Boil in water about 5 min, prick skins, save water (you can add to soup base). Remove sausage and slice on cutting board.
  • ¾ LB Kale or collard greens (or dark green cabbage leaves from Portugal), removed from stems, stack and roll like a cigar, cut into  thin strips.
  • ¼ C olive oil
  • 2 large yellow onions chopped.
  • 3 or 4 dutch gold potatoes (1¼LB) peeled -optional- thinly sliced.
  • 3 or 4 garlic cloves minced
  • 6 to 7 C water or chicken broth

In large soup pot, warm olive oil, sauté onions until translucent about 10 mins.

Increase heat to med-hi, add potatoes and garlic until slightly softened. (5 mins)

Add water, reduce heat to low, cover & simmer about 20 minutes until potatoes are soft.

Scoop out 2 C potatoes and mash, return to pot.

Add sliced sausages, simmer until sausages cooked through (about 5 mins)

Add greens, simmer uncovered 3 to 5 mins. Greens should be bright, slightly crunchy.

Ladle soup into bowls, drizzle each with extra virgin olive oil.