Kale or Swiss Chard Fries

Kale Fries

 

 

Kale what? Kale fries. Yes, I battered and fried up some kale stems, and they were delicious. So yes, Kale Fries!

I usually relegate the stems from all my greens to the compost bin, but in this instance I went for something a little bit different. The stem of greens such as chard, kale and collard greens are edible, but they do take a little longer than the leaves to get tender. Which is why we often discard the stems.

Kale Fries

Look how beautifully gorgeous and colorful the stems of chard and kale are? Yes, they will add lots of nutrients to your compost, but they can also add lots of nutrients to your dinner!

I developed this recipe for Cut ‘N’ Clean Greens, so please head over to their website for the full recipe for Kale Fries.

It will be so worth it. If you are serving kale or chard with dinner, consider these Kale Fries your appetizer. Nothing goes to waste, and your guests think you are a genius for serving those lovely tempura vegetables!

Kale Fries

 

Kale and Bacon Baked Risotto

Kale and Bacon Baked Risotto

 

 

I really enjoy risotto. But I do not make it because I just do not have the time and patience needed to stand and stir for 45 minutes while the arborio rice absorbs the stock. Nope, not this gal.

But luckily, you can make a baked risotto that tastes really, really good. I admit, a baked risotto will never be as creamy as a properly made stove top risotto, but I can let go of some of that creaminess for not having to stir and stir and stir. And then stir some more.

Kale and Bacon Baked Risotto

 

 

I do admit you do have to stir a bit while making this recipe, but I promise it will not be 45 minutes. Unless something goes terribly wrong. Seriously.

Be sure to use arborio rice, or a rice that is labeled specifically for risotto.

I used a bag of Tuscan Kale from Cut ‘N’ Clean Greens, but you can substitute with a large bunch of kale. Just remove the stems and cut it into strips.

Kale and Bacon Baked Risotto

 

Kale and Bacon Risotto

Servings 8 servings

Ingredients

  • 3 slices bacon, chopped
  • 1 small onion, small dice
  • 1 teaspoon fine sea salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • 1 bag (10 ounce) Tuscan Kale
  • 2 cups arborio rice
  • 4 cups hot chicken or vegetable stock
  • 3-4 tablespoons cold butter, cut into pieces

Instructions

  1. Heat the oven to 350° F.

  2. In a large oven proof pot over medium heat, cook the bacon until the fat is rendered. 

  3. Add the onion, stirring occasionally,  cook 4-5 minutes, or until the onion is translucent.

  4. Add the salt, thyme, red pepper and kale. Cook for about 5 minutes, stirring occasionally, until the kale is wilted.

  5. Add the rice, stirring to mix it into the vegetable mixture.

  6. Add the hot stock, stir to mix well, cover and place in the hot oven.

  7. Bake the risotto for 30, then remove from the oven.

  8. Carefully, stir in the cold butter, a few pieces at a time, until all the butter is incorporated.

  9. Serve immediately.

Recipe Notes

I used a bag of Tuscan Kale from Cut 'N' Clean Greens, which was already prepped for me. You can substitute with a large bunch of kale, stems removed and cut into strips.

Spiced Chestnut Soup

Spiced Chestnut Soup

 

 

Fall is here and certain flavors are starting to be used in everything from coffee to dish soap. Yes, I am speaking about the omnipresent Pumpkin Spice. It is everywhere.

But it is not here. Nope. Not happening on this blog.

But I know Fall is about so many other flavors.

Like chestnuts.

I love chestnuts. When I lived in NYC and the chestnut roasters would set up on the street corner, the smell would entice me like no other. Except the smell of those sugared cashews and almonds, which would bring me to my knees. But, I digress.

Chestnuts are available now already steamed and peeled, packed in jars and vacuum sealed bags. It could not be easier to use chestnuts in your everyday life, not just for that Thanksgiving stuffing. I buy them all the time, but you haven’t seen a lot of recipes using chestnuts because I tend to eat them straight out of the container. By the time I come up with a recipe to try, I have already eaten them all! sigh. . .

Chestnuts are generally a seasonal item. but if you buy the jarred or vacuum sealed bags they will last for many months. Stock up when you see them. That way, when you want to make this soup in the Spring, you are ready!

 

Spiced Chestnut Soup

 

Spiced Chestnut Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 cups

Ingredients

  • 3 tablespoons butter
  • 1 small onion, chopped
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 13 ounces steamed and peeled chestnuts roughly chopped
  • 4 cups chicken stock preferably homemade or low sodium
  • 2 cups water

Instructions

  1. In a soup pot over low heat, melt the butter.

  2. Add the onion, salt, thyme, paprika, ginger, cinnamon and allspice. Cook 4-5 minutes, stirring occasionally, until the onion has softened.

  3. Add the chestnuts, stirring to coat them with the spice mixture.

  4. Add the stock and water, raise the heat to high.

  5. Bring to a boil, then reduce to a simmer.

  6. Simmer the soup for 30 minutes.

  7. Using an immersion blender, puree the soup until smooth. If you do not have an immersion blender, carefully transfer the hot soup to a blender or food processor, and puree until smooth. 

  8. Adjust the seasoning as needed and serve immediately.

Summer Heirloom Tomato and Cucumber Salad with Tangerine Hatch Chile Vinaigrette

Summer Heirloom Tomato and Cucumber Salad with Tangerine Hatch Chile Vinaigrette

This has got to be one of my favorite times of the year. Why? Its certainly not because of the triple digit heat or the annual brush fires burning out of control in Southern California.

It is because Hatch Chile season is just around the corner!

Yes, I love Hatch Chile season, because I love chile peppers in all forms. I grow three different kinds of chiles in my little organic garden: Poblano, Shishito and Habanero. I can’t grow Hatch chiles, because they are unique to New Mexico, where they get their one of a kind flavor.

But it is OK that I can’t grow my own, because every year, thanks to Melissa’s Produce, I can go to a local supermarket and get freshly roasted Hatch Chiles by the case! Then all I have to do is clean, pack and freeze them for a years worth of deliciousness.

In fact, you can probably find a Hatch Chile roasting near you! Click here for a listing of chile roasting events all over the country.

Recently, my friend and fellow food blogger Erika Kerekes introduced another flavor in her line of sauces Not Ketchup. With no added sugar, Tangerine Hatch Chile Not Ketchup is a great sauce to have in your pantry. Sweetened with only fruit, the addition of Hatch Chile powder adds a lovely and balanced kick to this sauce.

Tangerine Hatch Chile Not Ketchup

Tomato season is in full swing, and you can find sweet and juicy tomatoes at your local farmer’s markets, or even your own garden. The minute I tasted Tangerine Hatch Chile Not Ketchup I knew the spicy sweetness would compliment summer tomatoes. So I made a fat free vinaigrette, and added a little extra zing with some ground Hatch chile powder.

I suggest serving this Summer Heirloom Tomato and Cucumber Salad with Tangerine Hatch Chile Vinaigrette with the dressing and seasoning salt on the side. I used Hawaiian black sea salt, but any sea salt will be delicious. I recommend sea salt because of its clean flavor, which will enhance the flavor of the vegetables.

Summer Heirloom Tomato and Cucumber Salad with Tangerine Hatch Chile Vinaigrette

Don’t hesitate to use this dressing on other vegetables, salad greens or to dress chicken or tuna salad. It is a wonderful way to add flavor without adding extra fat.

 

Summer Heirloom Tomato Salad with Tangerine Hatch Chile Vinaigrette
 
Prep time
Total time
 
Author:
Serves: ½ cup
Ingredients
  • ¼ cup Tangerine Hatch Chile Not Ketchup
  • 3 tablespoons apple cider vinegar
  • ½ teaspoon raw sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon lightly chopped fresh oregano leaves
  • ⅛ teaspoon mild Hatch chile powder
Instructions
  1. In a small bowl, whisk together all the ingredients.
  2. Refrigerate until ready to use.

 

 

I may receive compensation in either monetary or product form for my recipe development. I take pride in working with products that fit my brand and will be beneficial to my readers.  All opinions are my own.

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Simple Salsa Verde

Simple Salsa Verde

Salsa verde = green sauce. The name is as simple as this recipe. The name may be simple but the complexity of the flavor is not.

Roast. Puree. Pour. Eat.

Roasting tomatillos, onion, garlic and jalapeno changes and deepens the flavors of these vegetables and aromatics. It softens the harsh edges of the jalapeno and brings out the sweetness of the garlic and onion.

Whether food processor, blender or mortar and pestle are used, the end result is the same. A smoothly textured salsa that works as a dipping sauce, layering sauce and cooking sauce.

Simple Salsa Verde
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 pound tomatillos, papery skins removed
  • 5 garlic cloves
  • 1 red onion, peeled and quartered
  • 1 jalapeno pepper, stem removed
  • 1 bunch cilantro
  • 1 teaspoon sea salt
  • juice of 1 lime
Instructions
  1. Heat oven to 400° F.
  2. Place tomatillos, garlic, onion and jalapeno onto a sheet pan or into a roasting pan.
  3. Roast the vegetables for 30 minutes, remove from oven and cool.
  4. Place the roasted vegetables, cilantro, salt and lime juice into a food processor.
  5. Puree until smooth.
  6. Place into an airtight container until ready to use.

 

Simple Salsa Verde