Late Spring Session Week 3 Recipes

Rozanne Gold’s Perciatelli with French Breakfast Radishes, Bacon & Greens

6 ounces dried perciatelli, bucatini, or spaghetti
Several large large French breakfast radishes, greens included
4 strips bacon
2 tablespoons olive oil
1/3 cup freshly grated Pecorino Romano

Bring a large pot of salted water to a boil. Cook the pasta 12 minutes, until just tender. Separate the radishes from the greens and slice radishes 1/8-inch thick. Coarsely chop radish greens. Cut the bacon into 1/3-inch strips. Cook in a very large sauté pan over high heat for 3 minutes, until the fat is rendered and the bacon is soft, not crispy. Add the oil, chopped radish leaves, and sliced radishes. Cook over high heat until the greens wilt and the radishes soften, 5 minutes.

Drain the pasta; add to the pan and cook 2 minutes. Toss with half the cheese, lots of coarsely cracked black pepper, and salt. Sprinkle with the remaining cheese.

 

Recipe found at: http://www.thekitchn.com/recipe-rozanne-golds-bucatini-with-french-breakfast-radishes-bacon-amp-greens-recipes-from-the-kitchn-218914

 

Rosy Coleslaw with Apple and Spring Onion

4 cups shredded cabbage
½ cup shredded carrot
4 Tbsp finely chopped spring onion
2 Tbsp fresh lemon juice
1 Tbsp maple syrup
1 Tbsp olive oil
1 apple peeled and finely chopped
salt & pepper

Toss all ingredients except salt and pepper. Chill 30 min. To serve, season with salt and pepper to taste.

Recipe found in “From Asparagus to Zucchini, 3rd Ed.”

 

Kale Latkes

Ingredients

For the latkes:
3 cups kale (stripped from stalk & chopped)
2 teaspoons olive oil
Salt
1.5 lbs Huckleberry potatoes
1/2 cup finely minced onion (about 1/2 onion)
1/4 cup all-purpose flour
2 large eggs
Olive oil, peanut oil or butter, for cooking

For the dill sour cream:
1/2 cup sour cream or yogurt
1 tablespoon chopped fresh dill
2 teaspoons prepared horseradish (optional)
Salt and freshly ground black pepper

Cooking Directions

Place the kale in a large bowl and add the 2 teaspoons olive oil and two pinches of salt. Massage the kale for 2 to 3 minutes. If it seems moist, use a few paper towels to absorb any excess moisture.

Either grate the potatoes with a box grater, or quarter them lengthwise and use the shredder attachment on a food processor. You should have about 5 cups. Place the grated potatoes in a bowl of water for 10 minutes or so. Line a second bowl with a clean kitchen towel or two layers of paper towels. Lift the potatoes out of the water a handful at a time, squeezing out the water with your hands over the soaking bowl as you go, and place in the clean towel or paper towels. Save the bowl with the soaking water and potato starch, and let the starch settle to the bottom (this might take a few minutes). Squeeze the towel to soak up any excess moisture from potatoes, getting them as dry as possible. Add the potatoes to the kale, along with the onion.

Pour off the water in the soaking bowl, leaving the starch at the bottom of the bowl (there will be up to 4 tablespoons). Add the eggs and flour to the starch and mix with a fork. Add this mixture to the latkes. Season with salt. (Sometimes I cook a test latke to help find the right level of salt.)

Heat one or two large skillets (nonstick work nicely) over medium-high heat and coat the bottom with about a tablespoon of olive oil or a combination of olive oil and a little butter. Pack a 1/4-cup measuring cup with the potato mixture. Unmold into the skillet and place another few scoops of the mixture in the pan, without crowding, gently flattening each with a spatula. Panfry until each latke is golden, then gently flip and cook the other side, 10 to 14 minutes in total. Repeat with the remaining latke mixture. Place the latkes on a paper towel–lined baking sheet in a 200 degree F oven to keep warm, until ready to serve.

Serve with sour cream mixed with the chopped dill and horseradish, with salt and pepper to taste.

Modified from recipe found at: http://abcnews.go.com/GMA/recipe/kale-latkes-recipe-catherine-walthers-27636210

 

Tips and Hints for this week’s box contents:

Cabbage- while low in calories (15 per cup), and comprised mostly of water (90%), cabbage is high in Vitamins K and C, and holds a significant amount of calcium, potassium, and magnesium (From Asparagus to Zucchini, 3rd ed).  This brassica, like many others, is a digestive aid, helps lower cholesterol, and acts as a cancer preventer.  One of the most popular ways to enjoy this veggie is in a coleslaw. Be creative with your slaw – You can make it an Asian slaw by using sesame oil, rice vinegar, and soy sauce in your dressing; a German slaw by sticking with canola oil, sugar, and vinegar; or a creamy coleslaw by adding some mayo and sour cream in!  Another fun method is cabbage “steaks”. Cut off the bottom and set head on cutting board, then cut into 1-inch thick slices. Drizzle in olive oil, sprinkle with salt, pepper, and freshly crushed garlic.  Roast in preheated oven at 400 degrees F for 35-45 min.

Purple Kale– I am not going to be able to fit all the nutritional advantages kale provides into this small space, but I will start with – iron, calcium (prevent osteoporosis), fiber (create a healthy digestive tract and prevent heart disease), anti-inflammatory effects (prevent and help reverse arthritis, heart disease, autoimmune diseases), omega fatty acids, immunity boosting properties, 2.2g protein per cup, vitamin A, B, C, K . . . And MANY MORE!  Kale truly is a super food that is superior to most all other veggies when it comes to the nutrition benefits it provides!  (organicauthority.com)  Add chopped kale to every meal!  Sautee it in addition to your morning eggs or toss raw into a smoothie.  Layer it in your sandwich or use in a salad or soup at lunchtime.  Prepare it in a stir fry or finely dice, add some butter and cheese, and stuff it in your chicken!


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