|
Ingredients
1. Prepare the kale by washing and then cutting the kale in half. In a Dutch oven on medium heat, add olive oil and wait until shimmering. Stir in the garlic until fragrant, about 1 and a half minutes. 2. Add the cherry tomatoes and juice from the whole lemon. Stir occasionally until the cherry tomatoes begin to break down slightly about 3 to 5 minutes. Add salt and pepper. 3. Once the cherry tomatoes have begun to break down, add in the kale and ¼ cup of water. Save a ¼ cup for later. Cover the pot and let the kale braise for 15 minutes, stirring once at the halfway point. If when you open the pot at the halfway point, there is no liquid, add the rest of the water. 3. Open the Dutch oven and add the pat of butter. Stir until it is completely melted throughout the sauce. 4. Remove the kale from the Dutch oven and serve.
0 Comments
Ingredients
1.5 pounds sugar snap peas 2 bunches radishes 8 oz crumbled feta cheese 3 tbsp fresh mint (roughly chopped) 1 tbsp fresh dill 1/4 cup olive oil 1 garlic clove (pressed or grated) 1 tsp red wine vinegar 1/4 tsp kosher salt 1/2 tsp fresh ground black pepper Instructions
Ingredients
3 tablespoons white wine vinegar Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 6 ears fresh corn, shucked 2 cups grape tomatoes, halved 8 ounces mozzarella pearls or shredded mozzarella 1 bunch scallions, thinly sliced 1 1/2 cups fresh basil leaves Preparation 1. Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. 2. Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. 3. Before serving, tear the basil over the salad and stir. Ingredients
2 large cucumbers 1 cup plain Greek yogurt - fat content of your choice Handful fresh mint leaves 1 lb. baby spinach 1/4 cup cold water 1 teaspoon garlic powder Pinch salt Squeeze lemon - optional Instructions 1. Remove the seeds from the cucumbers and roughly chop. 2.Place in a blender with the Greek yogurt, fresh mint leaves, baby spinach, cold water, garlic powder and a pinch of salt. 3. Blend until smooth. Add more water if you want a thinner soup. 4. Place in a bowl in the fridge for a couple of hours. 5. Serve straight out of the fridge, stirring in a little lemon juice (optional). |
Archives
January 2026
|