SEASONAL RECIPES FROM OUR KITCHEN
Massaged kale salad
1 bunch kale, stalks removed & discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra virgin olive oil, plus extra for drizzling
Freshly ground black pepper
2 tsp honey
1 mango, diced small (about 1 cup)
Handful of toasted pumpkin seeds, about 2 tbsp
In large serving bowl, add the kale, half of the lemon juice, a drizzle of oil & a little kosher salt. Massage until the kale starts to soften & wilt, 2 - 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey & lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms & you like how it tastes.
Pour the dressing over the kale. Add the mango & pumpkin seeds. Toss & serve.
Parmesan Roasted Broccoli
4 - 5 lbs broccoli
4 garlic cloves, peeled & thinly sliced
1 1/2 tsp salt
1/2 tsp ground black pepper
2 tsp grated lemon zest
2 tbsp. freshly squeezed lemon juice
3 tbsp. pine nuts, toasted
1/3 cup freshly grated parmesan cheese
2 tbsp. julienned fresh basil leaves (about 12)
Preheat oven to 425 degrees.
Cut the broccoli from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli & drizzle with 5 tbsp. of olive oil. Sprinkle with the salt & pepper. Roast for 20 - 25 minutes, until crisp-tender & the tips of some of the florets are browned.
Remove the broccoli from the oven & immediately toss with 1 1/2 tbsp. olive oil, the lemon zest, lemon juice, pine nuts, parmesan & basil. Serve hot.
1 can (28 oz) whole peeled tomatoes
6 tbsp. extra virgin olive oil
1 large eggplant (1 lb), cut into 1" pieces
Course ground salt & pepper
2 large yellow onions (1 lb), diced large
1 head garlic, cloves smashed & peeled
2 bell peppers (any color), seeded & diced large
2 large zucchini (1 lb), diced large
1 bay leaf
1 tbsp. fresh marjoram or oregano leaves
2 - 3 tbsp. red wine vinegar
Preheat oven to 350 degrees. Place tomatoes & juices on a rimmed baking sheet & use your hands to break tomatoes into 3/4" pieces. Drizzle with 2 tbsp. oil & bake until thickened, 30 minutes, stirring every 10 minutes.
Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tbsp. oil over medium heat. Add onion & cook, stirring occasionally, until translucent, about 5 minutes. Add garlic & cook until onions & garlic are soft, about 5 more minutes. Add peppers & cook, stirring until crisp-tender, 4 minutes. Season with salt & pepper.
Add tomatoes, eggplant, zucchini, bay leaf & marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover & cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt & pepper. Remove bay leaf before serving.