Monday 18 March 2013

KALE & HEARTY




So; kale is now sexy. It’s cool. It’s the cruciferous kid with the swagger; the one all the other plants can only dream of being. Who could have seen this coming? I mean, kale has always been so green and geeky.

We shouldn’t be that surprised.  Other vibrant greens brimming with unlocked personality have had their time with the in-crowd. (Think of George H. Bush proclaiming he HATED broccoli. Love it or hate it, suddenly broccoli was HIP!) Why shouldn’t kale, this power-plant, be prom king for a day?



KALE, CAESAR!

(My adaptation inspired by Bon Appetit. So you know it’s gotta be good.)


1/4 cup lemon juice
2 tablespoons white wine vinegar
8 anchovy fillets
2 large garlic cloves
2 teaspoons dijon mustard
1 scant cup good quality, extra-virgin olive oil
1/2 cup grated Pecorino-Romano, divided
Dash of sea salt and freshly ground pepper
1 large bunch kale, thinly sliced (about 9-10 cups) 
1 hard-boiled egg, peeled and finely chopped

(A note about anchovies: Even if you’re a die-hard “never touch the stuff” anchovy hater, I strongly encourage you to try them here. Their briny umami blends in so completely with the dressing, that it takes this dish over the top. If you truly can’t stomach the thought of anchovies, add a tablespoon of Worcestershire and a another couple tablespoons of the Pecorino-Romano.)

Combine first 5 ingredients in a blender or food processor (I love my mini-processor for this). Blend until smooth. Add the olive oil, a bit at a time, and blend until emulsified. Season with a bit of salt and pepper and stir in the remaining 1/4 cup of cheese. Chill. (This will keep for a couple of days.)

Toss the kale and dressing together, top with remaining cheese and the chopped egg. 

ALL HAIL THE KALE!

Tuesday 5 March 2013

HOME, SWEET HEALTHY HOME


This a a great post-vacation boost. (You know that lethargic, bloated, more-fatigued-than ever feeling? Even though you’re back from your get-a-way and supposed to feel rested!) So, here to nourish overstuffed, under exercised bodies is this nutrient dense, meal-in-a-bowl salad!  And best of all, it doesn’t seem like a punishment! It’s absolutely scrumptious. Even more so the following day. So rest up and eat up.
 
It will be like you never said good-bye.






WHEAT BERRY SALAD


  • 21/2 cups wheat berries
  • 6 cups water
  • 1 cup marinated artichoke hearts, quartered
  • 1 cup sun dried tomatoes, julienned
  • 1 can chickpeas, drained
  • 1/2 cup finely diced onion
  • 2 tablespoons dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon dried chili flakes
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/2 cup toasted pine nuts
  • Sea Salt
  • Fresh Ground Pepper



DRESSING:

  • 1/3 cup balsamic or red wine vinegar (I used a combination)
  • 2 garlic cloves, minced 
  • 1/4 cup caper berries, rough chop
  • 1/2 cup olive oil ( I happened to have a blood orange flavoured olive oil, which worked perfectly. But a touch of citrus zest would do the trick.)
  • Dash of sea salt
  • Hit of freshly ground pepper



Cover wheat berries with water and add a little salt. Bring to a boil and then reduce to a simmer. It will take the wheat berries about 11/2 or 2 hours to soften. Drain any water that may remain. (You could soak the wheat berries overnight to reduce cooking time.)
 Cool the wheat berries slightly, place in a salad bowl with remaining ingredients (up to the dressing) and toss together gently until the wheat berries have “de-clumped”.

Add the salad dressing, toss again. Let the salad hang out for a few hours or overnight to let the flavours get to know each other. Take the salad out of the fridge in plenty of time to come to room temperature. Much better than refrigerator cold.