KALE SALAD WITH CROUTONS

Recipe n. 36

New York city has always been and will always remain a fascinating place to live from many points of view. One thing I never thought would be possible is ‘food trends’ for health conscious people, unless of course you live in a city like this. I remember many years ago the increasing consumption of agave syrup until all of a sudden it literally took over the market as ‘the healthy alternative to sugar’. (Not so many health experts would agree today,  as it has been shown to cause more harm than good. Agave syrup contains even more fructose than any other common sweetener, including the evil high-fructose corn syrup). Then the time of juicing raw vegetables arrived and now we literally have a juice store on almost every corner. The increased consumption of Kale, used as a base for many green juices has grown exponentially and because this vegetable is so versatile, another idea came up and had it’s moment- dehydrated kale chips in different flavors! The list of food trends is endless. Each has its moment- stevia, coconut oil, kombucha, home-made sprouting seeds and beans and the recent addition to the trend of bone broth sold in plastic containers and ready to eat (or drink). Wondering what’s next? Stay tuned. I’m guessing Xylitol could be a good candidate for the next food trend…

Back to my blog, after experimenting myself with homemade kale chips and juices, I started to make a special kale salad that everybody loves. Today I want to share this recipe with you.

Reference: http://blog.doctoroz.com/dr-oz-blog/agave-why-we-were-wrong

 

© 2016 Field of Flavors – All Rights ReservedIMG_7495

 

Ingredients:

  • 1 bunch lacinato Kale

  • 1 head white cauliflower

  •  About 2 dozen Shiitake mushrooms

  • Croutons (home made or store bought)

  • Olive oil

  • Salt and pepper (or Gomasio)

 

© 2016 Field of Flavors – All Rights ReservedIMG_7496

 

Preheat the oven and roast the cauliflower florets for about 25 minutes at 350 F.

Wash, dry and remove the stalk from the kale leaves. Set aside.

In the meantime slice the mushrooms and sautée in a pan with 2 tablespoons of olive oil, salt and pepper for 10 to 15 minutes.

Slice the kale leaves thinly and transfer them to a large bowl. Add some olive oil, salt and pepper (or some gomasio) and using your hands coat evenly each leaf. Once the roasted cauliflower and mushrooms cool down transfer them to the bowl and mix gently all the ingredients together. Finish up with adding some croutons on top!

 

© 2016 Field of Flavors – All Rights ReservedIMG_7508

 

 

 

 

 

 

 

INSALATA DI POLLO AL PESTO E VERDURE ARROSTITE – CHICKEN PESTO SALAD WITH ROASTED VEGETABLES

Recipe n. 17

In one of our recent trips to Ireland we went to visit some friends of ours who live in a lovely little village in the middle of the countryside. They have two great kids and their mum Lynn besides being a beautiful mom, is also a great cook. She cooked lunch for us and I totally fell in love with this dish. It was so tasty, fresh and different from the Irish cuisine, that I am prepared for when in Ireland. I almost felt at home, in Sicily. The way all these ingredients and colors complement each other is absolutely great! As soon as I came back to the States I started to make this dish over and over again. Unfortunately I never wrote down the recipe and the ingredients, so it might not be exactly the same. This version is what is left in my mind from the memory of the flavors, which inspired me so much.

As I said in my last post, I made pesto and cooked extra roasted vegetables to be added to this dish, which looks elaborate but if you  roast your vegetables  as well as making pesto a day in advance,  at the end it’s all  about ‘assembling’  and it’s all well worth while!

Ingredients

  • 1 fresh bunch of basil (about 2 cups)
  • 1 clove of garlic
  • 1/4 cup pine nuts
  • grated Parmesan cheese
  • 1 lb chicken breast cubed
  • 10 shallots roasted
  • 1 yellow or red roasted bell pepper
  • Mesclun salad
  • Edible flowers for garnish or thyme flowers  (optional)
  • Good quality extra virgin olive oil
  • Balsamic vinegar
  • Salt and pepper

Roast the pepper and shallots according to my previous post ‘ROASTED VEGETABLES – Recipe n.16 ‘. In a food processor place 1 garlic clove and pulse until chopped. Add the basil, pine nuts, salt and pepper and pulse a few more times. Add the olive oil slowly until you obtain a creamy pesto. Transfer to a bowl and mix with Parmesan cheese.  Heat 2 tbsp of olive oil in a medium skillet and cook the chicken through until crispy brown on the outside.  Transfer the chicken to a dish with kitchen paper to absorb the excess oil. In a large salad bowl place the mesclun salad, chopped roasted shallots and bell peeper and dress with 1 tbsp of balsamic vinegar, salt and pepper.  Mix the chicken with a ¼ cup of pesto sauce and transfer to the salad bowl. Add the flowers for garnish and you can enjoy your salad!

ZUCCHINE,  CIPOLLINE E PEPERONI ARROSTITI  – ROASTED ZUCCHINI, SHALLOTS  AND  BELL PEPPERS

Recipe n. 16

Yesterday I went for a nice walk to the Farmers market. It’s such a pleasure walking around the market, especially this time of the year. The weather is perfect and the farmers have started to bring fresh and colorful fruit and vegetables to the market for the new season. I bought my first bunch of fresh organic basil, which I used later that day to make a delicious pesto sauce. I ‘m also going to use it for my next recipe. The smell was so strong it kept me happy all the way home. I also bought zucchini, shallots and bell peppers to roast and pour over a great dressing from ‘la cucina di mia madre’.



Ingredients

  • 3 medium sized zucchini
  • 3 bell peppers
  • 10 shallots peeled
  • 1 clove of garlic finely chopped
  • ¼ cup fresh mint chopped
  • Good quality extra virgin olive oil
  • Balsamic vinegar
  • Salt and pepper

Preheat the oven to 350 F. In a medium sized pot bring water to a boil and blanch the shallots for about 3 minutes. Place the bell peppers and the shallots on 2 different baking dishes.  Season with salt and pepper and drizzle the onions with some olive oil.  Roast the peppers and the onions for about 30 minutes. Remove from the oven and let the peppers cool down before peeling.  Slice the zucchini lengthwise to half an inch thick or less.  Preheat the grill (I use a cast iron roasting pan on my stove top) and place the zucchini and grill each side for about 4 minutes. Prepare the dressing in a large mixing bowl with olive oil, balsamic vinegar, garlic, mint, salt and pepper. Mix all the ingredients and dip the zucchini slices one at a time ensuring each piece absorbs the dressing well. Transfer the zucchini into a serving dish and pour the remaining dressing and garnish with mint on top.

Serve the vegetables with grilled rustic bread sprinkled with olive oil.

%d bloggers like this: