Pasta and greens are arguably the easiest way to dinner on the table in short notice. This spinach fettuccine with arugula and tomatoes is a textbook example; boil pasta, and while it cooks, prepare the rest of the dish. Garnish and serve.
Curly dark green garlic scapes in this week’s farm share box inspired this garlic scape and mess o’ greens pesto. This pesto’s spicy green garlicky flavor and vibrant emerald color is nothing short of outrageous!
With luscious roasted portobello mushrooms, slightly bitter leafy arugula, red pepper and melty fresh mozzarella cheese, all sandwiched in crisped-till-golden rustic bread, this grilled cheese sandwich is comfort food at its finest.
This bittersweet chocolate torte comes from heaven. Heaven at the time was a small café in Tuscany Italy where we ordered coffee and innocently picked up the menu. Torta di Cioccolato–we’d like to try that. One bite and, OMG–this is incredible, I think I’ve died and gone to heaven, I must have this recipe!
In heaven angels not only bring espresso and dessert, they bring you dessert recipes. When I asked what was in the divine chocolate torta, our server returned from the kitchen in 3 minutes bearing a handwritten recipe.
Ready for a new twist on coleslaw? Try this colorful kale sprout and kumquat slaw–tiny tart orange kumquat slices and shreds of purple-tinged kale sprouts with a sweet and sour vinaigrette.
As a pastry chef, I used to think of kumquats as cute citrusy dessert deco, or the makings of marmalade; it never occurred to me to feature the fruit’s tangy and sweet qualities in anything else. That is, until I savored kumquat’s bright color and flavor in Becky’s salad. Thanks Becky for showing me the greens and kumquat way.
Kale sprouts are a cross between red Russian kale and Brussels sprouts; they look like thumb-size cabbage heads branching miniature frilly kale leaves.
Shredded peppery kale sprouts massaged with lemon and salt, in a dressing of maple syrup and dates, tossed with crunchy roasted pistachios and sliced orange kumquats—ahhhhh—kale sprout and kumquat slaw.
Kale sprout and kumquat slaw notes:
If you don’t have kale sprouts, replace with thin chiffonade kale ribbons or finely chopped broccoli.
If kumquats are not available, substitute orange or grapefruit sections. Candied orange zest is nice too.
Instead of making slaw, toss kale sprouts with olive oil and salt and roast at 400°F 10 to 15 minutes. The leaves crisp up like kale chips and the tougher stems become tender to the bite. Delicious!
Eat kumquats whole. Pop one into your mouth as a snack; the edible sweet outer rind balances the very tart fruit inside.
Look for kale sprouts at Trader Joe’s. Kale sprouts are sometimes sold as Kalettes–ask your produce vendor.
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Colorful bits of orange, green and light purple shine in this coleslaw dressed all sweet and tangy with maple syrup and lemon juice. Pistachios (or any lightly toasted nuts) add pleasant crunch.
Wash and trim the kale sprouts. Tear the leaves away from the stalks. Slice the leaves into thin ribbons (1/8-inch). Use the grating attachment of a food processor to chop the tougher stems into tiny pieces.
Mix the kale sprout leaves and stems in a bowl. Massage with lemon juice and salt using your hands. Set aside for 10 to 20 minutes. (see note)
Meanwhile, mix the olive oil with the maple syrup. Using a fork, mash in the chopped date until is evenly dispersed. Stir in the red onion. Set aside.
To serve, toss the sprouts with the olive oil and maple dressing, kumquats and pistachios. Season generously with freshly ground pepper. Taste and add salt if you think it's needed.
Notes
A short lemon and salt massage transforms kale from rough chew to a pliant tender bite. All kale salads like a good massage.
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I’m Letty.
Here you'll discover healthy meatless and plant-based recipes made with seasonal whole foods, all with the goal to inspire your cooking!
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