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Recipes 7/22 & 7/24
Kale & Cucumber Salad w/ Lemon Tahini Dressing
2 tablespoons tahini
2 tablespoons soybean oil (often labeled
3 tablespoons lemon juice
2 tablespoons water
1 tablespoon minced garlic
1 tablespoon soy sauce
2 teaspoons sugar
8 cups thinly sliced kale, packed
1 cucumber, peeled and sliced
1/2 cup chopped smoked almonds
1/2 cup golden raisins
Combine tahini, soybean oil, lemon juice, water, garlic, soy sauce and sugar in small bowl. Stir until smooth.
Place kale and cucumbers in large bowl. Pour dressing over kale; toss until combined. Marinate for a minimum of 20 minutes, tossing occasionally. Sprinkle with almonds and golden raisins. (From www.allrecipes.com)
Kalamata Olive & Parsley Potato Salad
1 pounds new or fingerling potatoes, scrubbed
4 ounce jar pitted Kalamata olives
1 large shallots, peeled and thinly sliced
1 1/2 Tbls olive oil
Zest and juice of 1 lemon
2/3 teaspoons coarse salt
Freshly ground black pepper
Small handful flat parsley, finely chopped
Bring a 4-quart (or larger) pot of water to boil over high heat. Stir in at least 1 tablespoon salt. Add the potatoes and bring back to a boil. Turn the heat down and simmer the potatoes for 12 to 15 minutes, or until they can be easily pierced with a fork. Drain the potatoes and set aside to cool for a few minutes while you make the dressing.
Cut the olives in half lengthwise (make sure to reserve their brine) and mix with the shallots in a large bowl. Whisk together the olive oil, lemon juice, and about 1/4 cup of the olive brine.
Quickly cut the potatoes into quarters. They should still be hot, so work carefully and quickly! Toss the potato quarters with the shallots and olives. Pour the dressing over, and toss with the lemon zest, salt, pepper, and parsley until well-combined.
Cover and refrigerate for several hours before serving. (From www.thekitchn.com)
Pizza w/ Black Olive Tapenade, Roasted Cipollini Onions, Grilled Kale, & Aged Goat Cheese
1 bunch Tuscan kale (or substitute regular kale or
3 tbsp. extra virgin olive oil
Kosher salt and freshly ground black pepper
4 cipollini onions or shallots, quartered
1 (6-oz.) ball Pizza Dough
All-purpose flour for dusting
1/4 lb. fresh mozzarella, cut into small cubes
1/4 pound aged goat cheese, shredded
2 tbsp. Black Olive Tapenade (recipe follows)
Preheat oven to 500°F. Put a pizza stone or a baking sheet on the middle rack and preheat it along with the oven for at least 20 min.
Preheat grill or grill pan to med.-high (alternatively, you can use the broiler). Drizzle kale with 1 tbsp. olive oil and season with salt and pepper. Place kale on grill (or in a baking dish under broiler). Grill, turning with tongs, until kale is lightly charred, about 2 to 3 min. Transfer kale to cutting board and cut into 1-in. pieces; set aside.
In med. skillet over med. heat, heat 1 tbsp. olive oil. Add onions to hot oil; pan roast, stirring often, for 6 to 8 min. or until browned but still firm. Season with salt and pepper; remove from heat.
To prepare pizza, dip ball of dough into a little flour, shake off excess and set on a clean, lightly floured surface. Stretch dough with hands, turning the ball as you press down center. Continue spreading dough into a 10-in. circle with either your hands or a rolling pin.
Dust a pizza paddle with flour and slide it under dough.
(It’s easiest to top pizza with the dough already on the paddle.) Lightly brush outer edge of dough with olive oil to create a sheen on surface of crust. (Take care not to get any oil on the pizza paddle; that will cause sticking.)
With back of spoon, spread tapenade evenly over pizza, leaving a 1/4-inch border. Next spread both cheeses evenly. Distribute kale and onions evenly over cheese.
Slide prepared pizza onto hot baking stone and bake until crust is nicely browned, about 10 min. Transfer to cutting board. Drizzle with a little olive oil and some cracked black pepper. Cut into slices with a pizza cutter and serve.
Black Olive Tapenade
2 cups pitted black olives, such as kalamata
4 salted anchovy fillets, rinsed
2 cloves garlic, coarsely chopped
1 tsp. finely ground black pepper
1/2 cup extra virgin olive oil
In food processor, combine all ingredients; pulse 3 to 4 times. Scrape down sides; process about 30 sec. longer until tapenade is finely chopped. Tapenade will keep, covered, up to weeks in the refrigerator. (From www.restaruantbusinessonline.com)