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Kale Chips

Fri, 15 Jul 2011 02:30:32 +0100

Ingredients:

1 bunch kale

1 tablespoon olive oil

1 teaspoon seasoned salt

Any other seasonings such as red hot pepper or garlic!

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.

3. Wash and thoroughly dry kale with a salad spinner.

4. Drizzle kale with olive oil and sprinkle with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

Amazing Grilled Kale Pizza!

Mon, 27 Jun 2011 01:36:34 +0100

Recipe given by Christine Scherb

This is not going to be exact, but that's really when cooking gets fun, right? *This recipe looks long and hard, but it is really super easy once you start making it! One pretty large oval pizza fed about 4 1/2 people, and it took about 30-40 minutes in total to make*

The first time I made this, I bought pre-made uncooked pizza dough in the store's refrigerated section near the cheeses. There are many pizza dough recipes available online, though, so this can really be easy or you can make it more of a challenge if you prefer.

Rinse and roughly chop a bunch of kale (The amount depends on how much dough you have) Mix it with a enough olive oil to coat, minced garlic, and one minced shallot. Set aside. Slice a tomato into thin slices, then cut those into fourths. Get some cheese prepared (your preference, I like a minimal amount of Mozzarella, but you can definitely leave this out if you don't want it).

Take the dough (see above) and form it into a pizza shape. You don't have to be perfect for this part, but you do have to dock the dough, which is poking holes in the top so it doesn't have huge air pockets all over.

Once everything is prepared, place the dough (JUST THE DOUGH!) on the grill. Cook it for a few minutes, to firm up the bottom. Flip it, so the side that was just cooking is now on top. Quickly place the tomatoes on top, then the kale (pile it on!), then the cheese (if you wish, this keeps everything together nicely when it melts. If not using cheese, put half of the tomatoes on top). Close the cover and cook for about 25 minutes. (mine took less, but it was doughey!) Be careful not to burn the pizza. If it is starting to burn, but isn't cooked all the way, put the heat to the back, and put the pizza in front. The Kale doesn't cook down as much as spinach, but that is why there is cheese/tomato on top.

I made this recipe up after being bombarded by recipes online, and it is very flexible. You can change amounts, add extra toppings, remove toppings, etc. (Especially the garlic and shallot! I will warn you that the shallot smells much worse than it really is in the end product!) This is also great for breakfast or lunch the day after, maybe even a little better than the night before!

Arugula salad with watermelon, feta cheese, and pine nuts with strawberry mint vinaigrette

Mon, 27 Jun 2011 00:45:37 +0100

Recipe given by Mr.Opderbeck

For the salad, combine a handful of arugula, some feta cheese and toasted pine nuts (you can toast them in a pan over medium heat for 5 - 10 minutes). Top with a few chunks of fresh watermelon. For the vinaigrette: Combine 1 cup of chopped strawberries, a half cup of fresh mint, 1/3 cup of red wine vinegar, and a tablespoon of sugar in a food processor. Begin to pulse and gradually add about 1/2 cup to 34 cup of canola oil. Puree until smooth. Adjust sugar and vinegar to taste and add oil if necessary for consistency. Drizzle over salad.

**Use less sugar if you prefer and less oil if you desire a thicker dressing.

Grilled Gruyère-and-Zucchini Sandwiches with Smoky Pesto

Mon, 27 Jun 2011 00:42:57 +0100

Recipe given by Halena Dischino

©Kana Okada

1 packed cup basil leaves
1 large garlic clove, coarsely chopped
1/2 teaspoon hot smoked paprika
3 tablespoons extra-virgin olive oil, plus more for brushing
Salt
One 8-ounce zucchini, cut into 4 lengthwise slices
4 English muffins, preferably Bays, split
4 ounces Gruyère or Appenzeller cheese, cut into 8 thin slices

In a mini food processor, combine the basil, garlic and paprika and process until finely chopped. With the machine on, gradually pour in the 3 tablespoons of olive oil until blended. Season the pesto with salt.
Light a grill. Brush the zucchini slices with olive oil and season with salt. Grill over high heat until nicely charred and just tender, about 2 minutes per side. Cut each zucchini slice in half crosswise.
Grill the English muffins, cut side down, over low heat, until just soft, about 30 seconds. Turn and grill until the muffins start to brown, about 1 minute. Spread the cut sides of the muffins with the pesto. Layer 1 slice of cheese, 2 zucchini pieces and 1 more slice of cheese on the bottom halves of each muffin. Close the sandwiches and brush the tops and bottoms with olive oil. Grill the sandwiches over low heat, turning, until they're crisp on the outside and the cheese is melted, about 4 minutes total. Cut the sandwiches in half and serve right away.

Sauteed Shrimp with Arugula and Tomatoes

Mon, 27 Jun 2011 00:43:11 +0100

Recipe from marthastewart.com

(click here to visit the marthastewart.com page)

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You can serve this quick saute over rice, or toss it with your favorite pasta.

Prep Time15 minutes
Total Time15 minutes
YieldServes 4

Ingredients
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 cup cherry or grape tomatoes
1 garlic clove, minced
1 pound large shrimp, peeled and deveined
4 ounces wild or baby arugula (4 cups)
Coarse salt and ground pepper
1 tablespoon fresh lemon juice

Directions

In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.
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