Tag Archives: kale

Your My Thrill

You do something to me! It was so unexpected when it happened. Caught totally off guard, I find I just can’t get enough of my new love! There are so many ways to use these little gems, and this recipe is perfect for a breakfast or brunch. Full of cheese, eggs, kale, cream and bread cubes it is a meal by itself, or if you prefer, with something simple from the grill. Turnips have the added benefit of not being a carbohydrate. They have less than half the calories of potatoes or sweet potatoes; and can easily be swapped out in recipes. So you can literally eat them with abandon!

TURNIP AND KALE GRATIN

INGREDIENTS:

  • 5 cloves garlic, thinly sliced
  • 2 cups heavy cream
  • 1 teaspoon fresh thyme leaves (lemon thyme is wonderful)
  • 2 tablespoons unsalted butter, divided
  • 3 medium onions, thinly sliced
  • Kosher salt and freshly ground black pepper to taste
  • 3 bunches kale, ribs and stems removed, leaves torn (you can use any type of kale, I find Tuscan and Red Russian particularly good)
  • 6-8 medium turnips, trimmed, and cut into 1/2 inch cubes (I don’t peel mine, however if you do feel free)
  • 3 large farm-raised eggs, beaten
  • 1 cup Fontina cheese, grated (about 4 ounces)
  • 1 cup pecorino cheese, grated (about 1 ounce)
  • 2 cups day-old bread such as ciabatta, cut into 1/2 inch pieces

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INSTRUCTIONS:

  1. In a medium pan, bring garlic, cream and thyme to a simmer over medium heat. Reduce heat to low and continue to simmer for 30 minutes. Let cool.
  2. Meanwhile, heat 1 tablespoon butter in a large skillet over medium-low. Add onions, season with salt and cook, stirring occasionally until they turn a nice light amber color, about 20-30 minutes. Add a splash or two of water if they start to stick to the bottom of your pan. Transfer to a large bowl and let cool. Wipe out skillet.
  3. Heat remaining 1 tablespoon of butter in same skillet. Working in batches, add your kale, tossing and letting it wilt slightly before adding more; season with salt. Cook until kale is wilted and tender, about 5 minutes. Add to bowl with onions.
  4. While kale is cooking, cook turnips in a large pot on well-salted water until crisp tender, about 2 minutes; drain. Transfer to a bowl of ice water and let cool. Drain and pat dry. Transfer to the bowl with onions and kale.
  5. Preheat oven to 375 degrees F. Whisk eggs, Fontina cheese, pecorino cheese, and cooled cream mixture in a large bowl to combine. Add onion and kale mixture, along with bread; season with salt and pepper. Transfer to a 8 x 8 casserole dish and bake uncovered until well browned, 40-50 minutes. Let rest 10 minutes before serving. Gratin can be assembled 12 hours ahead. Cover and chill.

Serves 6

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“The best things happen unexpectedly.”

Opposites Attract

“I just don’t have the time!”  The lament of so many busy people.  Yet, what are we spending our time on?  The average American spends 4-6 hours per day in front of the television; not to mention, computers, games and phones.  Ok, I do like my techno gadgets, but I love good, wholesome food more.

Cooking has become a spectator sport.  We love to watch, but don’t participate.  But I’m here to tell you, cooking can be fun, entertaining and therapeutic.  Get everyone into the act.  I call my family and friends who want to help in the kitchen: “my sous.”  We laugh, we joke and above all we eat well.  We manage to find time for the things that are important to us.  There are so many meals that simply don’t take a lot of time.  Soups, stews, salads can all be eaten for multiple days, or frozen for future use.  In the time it takes to have a pizza delivered you can have a healthy meal on the table.

In the winter there is sometimes an absence of the type of salads that I enjoyed during the growing season.  I found that if you eat seasonally and try putting some unexpected ingredients together, you are often pleasantly surprised.  In my last post, I used roasted pears as a garnish on my butternut squash soup.  A few days later, I tried the same pairing in a different way in a salad and the results were yumbo-yummy!  Although the dressing is not strictly Paleo, I took creative license for the flavor I was looking for; see what you think…

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Roasted Winter Salad with Lime/Balsamic Vinaigrette:

  • 4 cups butternut squash, cubed in 3/4 inch dice
  • 3 Bosch pears, cored, seeded and sliced in 6ths
  • 3 Tbsp. extra virgin olive oil
  • 2 cups fresh kale, torn in bite-sized pieces
  • 2 cups fresh spinach, torn in bite-sized pieces
  • 1/3 cup sliced almonds, toasted
  • 1/4 cup dried tart cherries, coarsely chopped
  • 1/2 cup fresh local feta, crumbled
  • 1 recipe Lime/Balsamic Vinaigrette (recipe follows)
  1. Preheat oven to 450 F.  Position rack in center of oven.  In a large bowl, combine squash and pear slices with olive oil.  Toss well and transfer in a single layer to a jelly-roll pan lined with parchment paper.  Sprinkle with a little Kosher salt.  Roast, flipping with a spatula halfway through and rotating the pan until they are soft and caramelized; approximately 20-25 minutes. Set aside.
  2. Toss the greens with 2 Tbsp of the warm vinaigrette, salt and place on a platter or individual plates. Scatter the squash cubes and pear slices on top, then sprinkle with almonds, tart cherries and feta.  Pass extra dressing.

Lime/Balsamic Vinaigrette:

  • 1/4 cup grapeseed oil (non-Paleo)
  • 1/3 cup thinly sliced shallots
  • 1 tsp chopped fresh ginger
  • 2 Tbsp. white balsamic vinegar
  • 1 Tbsp. pure maple syrup
  • 2 Tbsp. fresh lime juice
  • 1 tsp. finely grated lime zest
  • 1 Tbsp finely chopped fresh flat-leaf parsley
  • 1 tsp. Dijon mustard
  • Freshly ground black pepper
  1. Heat the oil in a small skillet over medium heat.  Add the shallots and a little salt and saute, stirring occasionally, until softened and lightly browned.  Remove from heat.  Let cool for 5 minutes.
  2. Meanwhile, in a small heatproof bowl, whisk the vinegar, maple syrup, lime juice and zest, mustard, and a few grinds of fresh pepper.  Whisk the warm oil into the vinegar mixture until emulsified.  Season to taste with more juice, salt or pepper.

Serve 2 as a main, 4 as a side

Proof that salads can be fresh and roasted.  Opposites attract!

Proof that salads can be fresh and roasted. Opposites attract!

“Remember….even small changes can make a difference!”