Menu for week 4-24-11

So the weather this April has been quite crazy...days of 80 degrees and beautiful blue skies, to rainy afternoons full of thunder and lightening...we have even had localized flooding up around where we live. Mother Nature is certainly not wanting to make up her mind on what she is throwing our way!

I found a few new recipes that I am excited to try this week (out of my new "Cooking Light" Magazine...I hope you will like them too!

Raw Tuscan Kale Salad

1 bunch Tuscan kale (for ex: black or lacinato)
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste

Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.


Pea Shoot Salad with Radishes and Pickled Onion

1 cup cider vinegar
1/2 cup water
1/2 teaspoon sugar
3/4 cup thinly vertically sliced red onion
1 cup shelled fresh English peas
1 teaspoon salt
6 cups pea shoots
10 radishes, thinly sliced
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves. Add onion; let stand 30 minutes. Drain. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain; rinse peas with cold water. Combine onion, peas, pea shoots, and sliced radishes in a large bowl. Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper. Drizzle oil mixture over pea mixture; toss gently.

Gemelli Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette


8 ounces uncooked gemelli (short twisted tube pasta)
1 cup (1 1/2-inch) cut Green Beans (about 4 ounces)
1/2 cup chopped shelled pistachios
2 tablespoons fresh thyme leaves, divided
2 tablespoons grated lemon rind, divided
1 tablespoon minced shallots
2 tablespoons Champagne or white wine vinegar
3 garlic cloves, crushed
5 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 ounce shaved fresh Parmesan cheese (about 1/3 cup)

1. Cook the pasta according to package directions, omitting salt and fat. Add green beans during the final 2 minutes of cooking. Drain and rinse pasta mixture under cold water; drain well.
2. Place the pasta mixture, pistachios, 1 tablespoon thyme, and 1 tablespoon lemon rind in a large bowl; toss gently to combine.
3. Combine remaining 1 tablespoon thyme, remaining 1 tablespoon lemon rind, shallots, Champagne or white wine vinegar, and garlic in a small bowl, stirring well with a whisk. Gradually add olive oil, stirring constantly with a whisk. Add salt and black pepper; stir with a whisk. Drizzle over pasta mixture, and toss gently to coat. Top each serving with Parmesan cheese.

So at our house these days we are all about being more healthy, wealthy, and wise! We are becoming more "absorbed" in the fruits and veggies we are handling on a daily basis, I find myself watching more cooking shows that feature new a unique ways to eat more vegetables and fruits it is just I find myself feeling better with more energy when my diet consists of more green leafy veggies and fresh vibrant fruits!

Our children, Gabriel 9, and Sophia 6, are even taking more interest in what they are eating...after all we are what we eat, right? Why not start in their childhood, instilling in them good eating habits? Even though we think we are doing everything right, our Gabriel has been very sick over the past week and if we thought we could change his diet to help his stomach pain I certainly would in a heartbeat...but I feel like we are already doing the right thing...


On the Cooking Channel the "Veg Edge" journeys the country unearthing a new breed of vegetarians. From a punk rock vegan in L.A. to vegetable-loving firemen deep in the heart of Texas, to a kick boxing chef who serves up meatless Mondays at his high-end NYC restaurant. Did anyone else see this show?? My family totally LOVED it!

Sauteed Cabbage with Bacon (serve over boiled potatoes)

1 head of green cabbage, sliced
1 lb bacon, chopped
1 medium onion, sliced
salt and pepper to taste

Directions:
Heat skillet over medium high heat and add bacon to pan, cook until almost crispy (8-10 minutes), remove from pan and add onion, cook until starting to soften, add cabbage and cook until warmed thru BUT cabbage is NOT soggy! Put bacon back in pan with cabbage and onions...serve over boiled potatoes...YUM!

We tried this recipe the last time we had cabbage in our bags and it was a HIT!


Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini (courtesy of foodtv.com)
1/4 cup extra-virgin olive oil, plus more for the bruschetta
6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
2 teaspoons dried oregano
1 (6-ounce) can tomato paste
2 tablespoons red wine vinegar
2 (15-ounce) cans cannellini beans, drained and rinsed
2 quarts chicken stock, water, or a combination
Salt and freshly ground black pepper
1 large bunch kale, large ribs removed, chopped
1 baguette

DirectionsHeat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.

Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.

I thought this recipe sounded perfect because of the fact we are introducing our new line of breads this week! There is a par baked french bread loaf you can order and heat briefly in the oven and it would be delicious in this soul warming soup...ENJOY!