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Crispy Grill-Roasted Kale

This crispy grill-roasted kale is the coolest, most interesting fun vegetable trick I’ve discovered all summer. Vitamin-rich kale becomes a crispy surprise nibble with just a rub of olive oil, a sprinkle of salt and pepper, and a quick roast on the grill.

Crispy Grill-Roasted Kale

Grill-roasted kale is a fun appetizer at to barbecue potlucks. The only prep is wash, then lightly coat the kale leaves with olive oil, and season with salt and pepper. Grab a beer or margarita and hang out at the grill, turning the leaves over after a minute, as they become crisp. When someone wanders over, offer conversation along with a crispy kale leaf right off the grill. People are blown away with grill-roasted kale’s texture and flavor. Even a professed kale-hater can’t believe what they are tasting.

It doesn’t matter if the kale is curly, red Russian or Lacinato, they all can be roasted directly on a hot grill.

With curly kale, you want to remove the stems and large inner ribs. If you are roasting the flatter Lacinato, aka Tuscan kale, leave the ribs intact, so the leaves keep their long shape. Lacinato kale ribs are tender enough to eat. If your Lacinato leaves are large, just eat around the ribs that might not get tender in the roasting.

Curly or flat, you’re going to go love crispy grill-roasted kale!

Note: If it’s not grilling season–toast your kale in the oven, just until it’s crispy.

Make it a fabulous week–get outside and grill something delicious!

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Crispy Grill-Roasted Kale

This is a clever way to serve kale, as an appetizer. People are always surprised how delicious it is. Be generous with the oil. One bunch of kale serves about 4 people.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer
Cuisine: Vegan, Vegetarian
Servings: 4 servings.

Ingredients

  • 1 bunch kale , stems removed (remove inner ribs from curly kale)
  • About 3 tablespoons extra virgin olive oil
  • sea salt, or garlic or onion salt
  • Freshly ground black pepper

Instructions

  • Preheat a grill to medium flame or the oven to 375° degrees. Wash the kale and dry it thoroughly. Toss it in a bowl with the olive oil, gently rubbing the leaves so they are lightly coated with oil on both sides.
  • Arrange as many leaves as you can on the grill. Sprinkle with salt and pepper. Using tongs, turn the leaves over as needed until you see golden brown spots. Remove the from the grill as they become slightly crisp--done.
  • Alternatively arrange the kale on baking sheets in a single layer and sprinkle with salt and pepper.
  • Roast in the oven 10 to 15 minutes, turning over the leaves after about 6 minutes. When the kale is crisp, it is ready. Season with more salt and pepper if you wish.

Notes

Monitor the roasting kale closely; it can quickly turn from perfectly crispy to over-toasted.

Here are a couple of old photos of oven-roasted kale.

Crispy Oven-Roasted Kale

Lacinato kale ready for the oven

Crispy oven-Roasted Kale

Roasted Lacinato Kale

Family Memories, See’s Candies and Chocolate Penuche Cake

My mother in Orange County, California used to send her sister Aunt Jan in Seattle, Washington a huge See’s Candies solid chocolate Easter egg every year. Aunt Jan recalls that she bit off a piece at a time but that the candy didn’t last very long. When I was a girl, I don’t think I ever tasted one of those eggs, because Mom didn’t buy them for us–just for her chocoholic sister. I remember savoring chocolate assortments from See’s during the holidays, but I don’t remember going to the shop and buying them–I think they were gifts to our family.

If you know See’s Candies, it’s likely that you’ve lived in the western United States, or as they say these days, the left coast. You’ll find a See’s Candies shop with its familiar black and white storefront in malls and thriving city centers. There are even See’s kiosks in many western airports–for those last minute impulse gifts, I suppose. When I pass one of those kiosks I have a Pavlovian reaction–my mouth waters in memory. It’s a good thing they only sell packaged chocolate in the airport, because if there was an old-fashioned service counter, I’d have to stop to sample just the one.

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Potato and Eggplant Curry

About this time of September someone in Park City will ask me if the weekly Farmer’s Market is still going.  Yeah–this is peak harvest time and time to enjoy vegetable abundance! The farm stands are full of ripe huge tomatoes, peaches, pears, plums, butternut and spaghetti squash, bell peppers, the list goes on. Eggplants are gorgeous purple shiny globes, and potatoes–choose your variety. Both were inspiration for this recipe for delicious potato eggplant curry. Continue Reading…

Mole Enchiladas with Spinach, Potatoes and Carrots

Give your enchiladas some extra special love–instead of red or green enchilada sauce, give them mole! Here’s a casserole of corn tortillas stacked with vegetables and cheese, all coated with rich dark reddish-brown chocolate chile sauce–mole enchiladas with spinach, potatoes and carrots. 

Mole Enchiladas with Spinach, Potatoes and Carrots in casserole dish with one slice on serving spatula

You could call stacked enchiladas Mexican lasagna.  Layering the tortillas and fillings for stacked enchiladas is much easier compared to rolling the fillings up inside the tortillas.

A little mole goes in the layering and then a generous ladle of sauce is poured on top before baking. You will love how the earthy chile-forward mole balances the spinach bitterness and potato and carrot sweetness.

Vegetarian Mole Enchiladas with Spinach, Potatoes and Carrots, baked in the casserole dish

Make your own chile chocolate mole sauce or purchase a good quality concentrated mole paste and dilute it. The ratio is usually 1 part mole paste to 4 parts water or broth.

photo of Day of the Dead Altar--Mole Enchiladas with Spinach, Potatoes and Carrots

Day of the Dead Altar

Oaxaca, Mexico is one of the best cities in Mexico to celebrate the Day of the Dead. Many Mexican families gather for the November 2 holiday, to honor their deceased ancestors, relatives and friends. Day of the Dead, Dia de Los Muertos, is not a morbid celebration, but an all-night party, with huge feasts of tamales and chocolate and mole and flowers and incense and tequila!

This Mexican holiday brings out the best mole sauces. Each family has their own recipe or they order a custom mole paste from the noisy-busy specialty market where “homemade” chocolate and/or mole are ground while you wait.

Mexican cooks usually drape turkey or chicken with mole, though on occasion the unique sauce will show up in enchiladas, like these.

Mole Enchiladas with Spinach, Potatoes and Carrots one slice plated with fork and one bite out

Make it a fabulous week–get in the kitchen and cook something uniquely delicious!

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Mole Enchiladas with Spinach, Potatoes and Carrots
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4.6 from 5 votes

Mole Enchiladas with Spinach, Potatoes and Carrots

You could call these stacked enchiladas Mexican lasagna--enchilada flavors and fillings layered with tortillas instead of pasta. Serves about 8 persons.
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Mexican, Vegetarian
Keyword: mole, enchiladas, stacked enchiladas
Servings: 8 servings.

Ingredients

  • 2 to 3 cups homemade chile chocolate mole, or good quality purchased mole
  • 3 cups chopped potatoes (1/2-inch dice)
  • 1 cup chopped carrots (1/2-inch dice)
  • 1 tablespoon extra virgin olive oil
  • 1 large onion , chopped
  • 2 cloves garlic , minced
  • 1 bunch spinach or arugula , stems removed and discarded, leaves coarsely chopped, about 10 ounces
  • 8 corn tortillas
  • 3/4 cup crumbled cotija or feta cheese
  • sea salt and freshly ground pepper

Instructions

  • Steam the potatoes and carrots separately until they are just tender to the bite, but not too soft, about 10 minutes.
  • Heat the oil in a large skillet. Cook and stir the onions until they are translucent, about 10 minutes. Add the garlic and cook and stir another minute or so. Stir in the potatoes and carrots and the spinach. Cover the pan and let the arugula wilt a few minutes. Season to taste with salt and pepper.
  • Preheat the oven to 350 degrees. Brush some oil in a deep casserole dish. Ladle about 1/2 cup of sauce in the bottom.
  • Lay a tortilla down, sprinkle a little about 1/3 cup of the vegetable mixture on top and then about a tablespoon of the cotija cheese. Spread with a few tablespoons of sauce. Lay down another tortilla, follow with vegetables and cheese and sauce, continuing this stacking and layering until you are out of filling. End with a tortilla dipped in the sauce. Sprinkle with more cheese.
  • If there are leftover vegetables, toss them with some of the mole, and spoon them around the sides of the stack.
  • Bake until the sauce begins to bubble around the edges, about 30 minutes.

Caramelized Three Onion and Thyme Pizza with Fontina Cheese

Summer means pizza on the grill. Even though it has cooled down a bit I’m not turning on the oven, especially to pizza baking temperatures. All in all, baked on a grill or in an oven, Caramelized Three Onion and Thyme Pizza with Fontina Cheese is a delicious not-your-usual pizza.

Caramelized Three Onion and Thyme Pizza with Fontina Cheese on the grill
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