When I first began making kale, my brother-in-law rightfully noted with furrowed brow, "Isn't this the stuff I used to decorate the salad bars with when I was working in the food halls in college?" Yes, Mike, it was. But like any good underdog story, Kale gets the last laugh. Once a salad bar adornment, now the star attraction for hipsters and high end farm-to-table patrons alike. Kale and I hang out a lot. And not just because she's the popular kid now. It's versatile and delicious, it lasts a long time because it is so sturdy, it can be added to any dish & will hang out in the fridge all marinated until you're ready to add it. And as per all my "recipes" it's easy and makes me look good. Like that popular girl.
Kale torn/chopped into pieces. There are many types of kale. All work.
Grated Parmesan Cheese
Optional: olives, nuts, fruit, avocado
Drizzle kale with olive oil, salt & lemon juice. Massage the kale with your hands (so that olive, salt and juice break down the kale a bit and make it less tough). Divide the kale 2/3 and 1/3 and put 2/3rd in a serving bowl. Meanwhile put the last 1/3 kale on a pan in toaster/oven for 5 minutes to brown it slightly. Throw roasted kale over the raw kale and sprinkle all with fresh parmesan cheese. Add any nuts, avocado, fruit to this. I keep it simple and then add it to any grain dish I make or tuck under a protein. No guilt. All good. And 3 kids under this roof will eat it. Cha Ching.
A staple. We make this hummus & keep it in the fridge forever. Serve as a dip, spread it on fresh focaccia bread with olives or tomatoes layered on top. Or spoon it straight into la boca. I made this post dance class this morn because the sun was out and I needed to press CTR/ALT/DELETE on my body post-weekend indulgence.
*No tahini/sesame here so great to bring to the host's house and not worry about allergies.
Can of garbanzos (chic peas). Organic tend to be harder so I do not use. If you use fresh from bag, soak as per instructions.
1 Large garlic clove
Juice & zest of one lemon (organic preferred because you use peel)
Approx 1/4 cup olive oil
1/2 teaspoon Kosher salt
Rinse & drain garbanzos. Throw garbanzos & garlic into food processor to blend and garlic and beans. Stop blending. Add olive oil, juice and zest of lemon and salt. Continue blending until consistency looks familiar like hummus. Add more olive oil, lemon juice and salt and pepper to your taste. Stays great for several days.
Lil' bit of egg goes a long way with me. Too much egg and I can't look at eggs for weeks. So this here satisfies the need for a heavier breakfast and protein boost but doesn't load you down so you can't take my dance or yoga class within the hour. It's bright and beautiful. Like you. Bright and beautiful.
2 eggs - Go organic for pete's sake
Handful baby spinach
Handful tiny tomatoes
Dab of Butter
Salt & pepper
Optional: Parmesan, Toast
Throw dab of butter into medium hot pan. Add eggs and let them thinly coat pan bottom. This lets them become thin like a well beaten chicken paillard. Turn eggs over to cook on other side. Use spatula to slice into thin long lines. Slice baby spinach, tomatoes & scallions into thin pieces. Slide eggs into shallow bowl and add veggies. Salt & pepper to taste. Perhaps serve with crunchy whole grain wafers or baguette. Perhaps sprinkle fresh grated parmesan on top? I shoulda done that.
All the credit goes to Ina Garten--aka The Barefoot Contessa That I Stalk Never But If I Had The Time & Interest Would Definitely Stalk In a Not Weird Way Because She Exudes Calm and Makes Lovely Food. Because I saw her make this one morning long ago when I was home with one of my newborns. And though I cannot follow a recipe to save my life, I got the gist and made my version. And now I make it often and Ina and I have sealed our fates, tied with a ribbon of tasty Roasted Tomato Soup. Here, shown sharing plate with baguette of my hummus spread & julienned baby spinach.
8 Large Tomatoes
1 Large Onion
3/4 Cloves Garlic
Portuguese Roll/ Ciabatta Roll
1 Carton Chicken Stock
Kosher Salt Pepper
Coarse cut 8 large ish tomatoes and spread on baking dish. It gets liquid-y so use dish not flat pan. Throw a bunch of garlic cloves (4ish) towards bottom under the tomatoes so they don't burn. Heavy drizzle olive oil and Kosher salt. Roast at 400 degrees till the tomatoes brown slightly (approx 40 min). In large soup pot sautée a whole chopped onion w olive oil. Carefully dump roasted veges into pot. Add water or broth for desired consistency (about 2 cups). Throw a half of a Portuguese roll (or any similar bread product. Fresh better) into pot as thickener or not. I do. Stir and cook for 3 minutes. Let cool a bit. Purée all w immersion blender. Salt/pepper to taste. Voila. Use the same recipe for ANY vegetable: cauliflower, zucchini, broccoli etc. Sprinkle with fresh grated Parmesan if that's your thing. It's my thing. Serve often. You'll make more friends.