Veggie Tales

Kale and Pepper Stir-Fry with Orange-Ginger Salmon
My book club is currently reading Michael Pollan's Cooked. Pollan, I will point out, is a very engaging writer and, so far, the book has been an enjoyable read. His central thesis, lamenting the apparently dying kitchen arts, however, is absolutely preaching to the choir of our food-obsessed club. I have very little interest in consuming bad food, and I find so much "fast food" is simply "bad food." I like to take the time and care to cook a good meal I know will taste good. I want to eat good food, and honestly, what I cook at home usually tastes better (and is less expensive and healthier) than I would typically get eating out. So why bother? There's a great line from one of my favorite movies, Ratatouille, uttered by the menacing food critic, Anton Ego to Linguini: "I don't like food - I love it! And if I don't love it, I don't swallow." So rarely does a fictional character capture my feelings so precisely. I absolutely LOVE food, but I am not going to bother ingesting crap just because it's there when there are so many delicious and nourishing options I can easily make myself. Does this way of life come with challenges? Sure. It takes planning each week and a willingness to give oneself over to the delightful rhythms, sights, smells, and textures of the time in the kitchen. I have come to find food-planning and preparation relaxing, a welcomed stress-relief at the end of a day. I look forward to it. Preparing dinner for me and my husband while sipping a glass of wine and listening to music is bliss. I see this "work" or "chore" as a expression of creativity and love for my family. But I am realistic - I get it. Really. I work a more-than full-time job, my schedule can be erratic and demanding (especially when I'm directing), there are always meetings, chores, laundry, animals to take care of, and errands to run. Spending hours each evening simmering complicated sauces or slow-roasting a juicy cut of meat would be lovely . . . but that simply isn't an option for "everyday" cooking. Many evenings things need to be fast and easy. But that doesn't mean defrosting a microwavable lasagne or ordering a pizza. Enter . . . the stir-fry. Packed with veggies and quality protein, versatile, and FAST. Stir-fry is so easily tailored to one's taste and dietary needs - a little lime juice and fish sauce and it's Thai-style or heavier on the ginger and more soy sauce, it's got a Chinese flair. It's whatever you want it to be! Tonight's Orange Salmon with Sesame Kale came together simply because those were the fresh ingredients I happened to have in my fridge. As far as creating a go-to stir-fry arsenal, check out the Asian section of your supermarket and do a little experimenting. Swapping one ingredient for another is a perfect way to keep your pallet engaged - just keep elements within the same flavor-realm - acid for acid or aromatic for aromatic. Prefer rice to buckwheat noodles? Go there! Don't like salmon? Try chicken instead, you crazy maverick! The point is to have fun and to satisfy your appetite! Yum.

Ingredients
- 2 6-7 oz. salmon fillets
- salt and pepper
- juice from one orange
- 3 Tbsp. soy sauce, divided
- 1 Tbsp. grated garlic
- 1 Tbsp. grated ginger
- 1 tsp. hot Chinese mustard
- 1/2 tsp. Sriracha hot sauce
- 2 tsp. olive oil
- 2 Tbsp. cooking sherry
- 2 cloves garlic, peeled and minced
- 1 tsp. red pepper flakes
- 2 tsp. toasted sesame oil
- 6 c. chopped fresh kale
- 1 red bell pepper, seeded and sliced
- 1 jalapeno pepper, seeded and diced
- 1 bunch green onions, trimmed and roughly chopped
- 3 oz. soba noodles, cooked and drained, lightly rinsed in cold water
- 2 Tbsp. vegetable oil
- 1/2 avocado, peeled and sliced
- 1 Tbsp. toasted sesame seeds

In a small bowl, whisk together orange juice, 1 Tbsp. soy sauce, grated ginger, grated garlic, mustard, Sriracha, and olive oil. Season salmon filets on both sides with a sprinkle of salt and pepper. Lay fillets side-by-side in a shallow dish and cover with orange juice mixture. Cover with plastic wrap and marinate in refrigerator for 20 minutes - 2 hours.

While the fillets marinate, chop remaining veggies and cook noodles. Rinse noodles in cold water and set aside. Whisk together 1 Tbsp. cooking sherry and remaining soy sauce and set aside.

After fillets have marinated adequately heat 1 Tbsp. of vegetable oil over medium-high heat in two separate, heavy pans. (This takes a little coordination, but it is possible to cook two things at once.)

In one pan combine garlic, jalapeno, and pepper flakes and cook for about 1 minute until the garlic becomes fragrant. Add chopped red bell pepper and stir over heat until pepper begins to soften slightly. Add kale and soy sauce-sherry mixture to the pan and cover with a lid. Cook over medium heat for 1-2 minutes until the kale is bright green and slightly tender. Remove from heat, toss with cooked noodles and sesame oil. Set aside.

Meanwhile, place salmon fillets in second pan, reserving marinade. Sear until a slight crust appears on outside of fish, about 2-3 minutes per side. Remove fillets to a plate, turn up heat and add remaining sherry to the pan. Deglaze pan by scraping up bits with a wooden spoon. Splash reserved marinade into the hot pan and mix together to make a very quick pan sauce. Remove from heat.

Divide veggies and noodles between two plates and lay a piece of salmon over each. Pour pan sauce over fillets and garnish plate with avocado slices and a sprinkle of sesame seeds. So, so good!

Going Deep

Veggie Loaded Pasta e Fagioli Soup

With Easter three days away, the end of my Lenten vegetarianism is in sight! But there are still a few meatless meals in my path. After thirty-seven days of flesh-free soups, salads, and pastas, I'll admit I've been missing the illusive and simple depth of flavor that even just a little animal fat supplies. Suddenly lacking my go-to ingredients, I am marveling at how much richness a few ounces of bacon or a thin cut of steak can supply to an entire meal. Not that I want to dismiss veggies! I love them - the crunch, the unexpected texture, and necessary light notes are invaluable guests at the dinner table. With this soup, I was in search of ways to add that savory depth meat so easily provides and came up with spice and smoke. (One of my favorite additions to my vegan chili, for example, are chilis in adobo sauce.) This rich vegetarian twist on a Pasta e Fagioli Soup (literally "pasta and beans") is packed with protein and a variety of delicious veggies with a subtly spicy kick. I topped it with homemade toasted garlic croutons, but any good quality bread is the perfect finish for this richly satisfying soup.

Ingredients

- 2 Tbsp. olive oil

- 1 large yellow onion, peeled and finely diced

- 2 carrots, peeled and diced

- 2 cloves garlic, peeled and minced

- 2 tsp. smoked paprika

- 1 tsp. dried red pepper flakes

- 2 stalked celery, trimmed and diced

- 1 14.5 oz. can diced tomatoes

- 1 Tbsp. tomato paste

- 1/2 c. dry red wine

- 6 c. vegetable broth

- 1 14.5 oz. can cannellini beans, rinsed and drained

- 2 bay leaves

- 1 sprig fresh basil with leaves

- 1 Parmesan rind

- 1 small bunch kale, stems removed, leaves torn into small pieces

- 3/4 c. dried ditalini (or similar) pasta

- 2 Tbsp. Italian parsley, minced

- salt and pepper to taste

- croutons, bread, and grated Parmesan for serving

Heat olive oil in a large heavy soup pot over medium. Add diced onion, sprinkle with salt and pepper, and cook until it becomes soft and translucent, about five minutes. Add chopped carrot, celery, and garlic. Cook for an additional 5-7 minutes until all the vegetables soften. Increase heat to medium-high and add paprika and pepper flakes. Cook, stirring constantly, for 1-2 minutes. Add red wine and tomato paste. Cook for one minute. Add diced tomatoes, bay leaves, Parmesan rind, vegetable broth, beans, and basil leaves. Increase heat to high and bring to a boil. Once soup reaches a boil, cover tightly, and decrease heat to low. Simmer for 20 minutes.

Remove lid from soup pot and discard bay leaves and basil leaves. Add dried pasta, fresh parsley, and kale to the soup. Bring soup to a boil and cook until the pasta becomes tender and kale is bright green, about 8-10 minutes. Remove soup from heat and season to taste with salt and pepper. Ladle soup into bowls, topping with grated Parmesan, croutons, and slices of crusty bread. Yummy!

Curry on Home

Curry and Kale Soup with Potatoes and Lamb Meatballs
Soup is one of my favorite meals, not just because of its simplicity and versatility, but practically speaking, it's just a great way to put a twist on leftovers and use whatever is sitting in the crisper or pantry the day before I'm due for a grocery trip. The veggies in this yummy and spicy soup were what I happened to have, but it would be great with any number of produce choices (zucchini, leeks, or arugula certainly come to mind). Try it tonight for a quick and satisfying dinner.

Ingredients
- 1/2 lb. ground lamb
- 1 egg
- 2 Tbsp. dried bread crumbs
- 2 tsp. red pepper flakes, divided
- 2 tsp. Worcestershire sauce
- 1 tsp. ground cumin
- 2 Tbsp. grated Parmesan cheese 
- fresh Italian parsley
- 2 shallots, one grated, and one minced
- garlic powder
- olive oil for frying
- 1Tbsp. dry cooking sherry
- 2 carrots, grated and diced
- 2 pieces celery, grated and diced
- 1 tomato, seeded and diced
- 4 c. chopped kale
- salt and pepper
- 1 Tbsp. curry powder
- 1 tsp. smoked paprika
- 1 qt. chicken broth
- Parmesan cheese rind
- crumbled feta cheese

In a small bowl, combine ground lamb, bread crumbs, egg, grated Parmesan cheese, grated shallot, Worcestershire sauce, 1 tsp. red pepper flakes, 1 tsp. garlic powder, ground cumin, and 2 Tbsp. minced Italian parsley. Sprinkle with salt and pepper. Using fingers, combine mixture until ingredients are thoroughly integrated, but not over-worked. Carefully roll portions of the lamb mixture into 1 1/2" balls in the palm of your hand, set aside. The mixture will make about 12 small lamb meatballs.


In a medium, heavy-bottomed sauce pan heat olive oil, about 1 Tbsp. per batch over medium high heat. Add 6-7 meatballs to the hot oil. Carefully brown the meatballs, turning the meat carefully with a pair of tongs. When all sides have a nice brown crust, remove from heat. Cook the rest of the meatballs, adding more oil when necessary. The meatballs only need to be browned, they will cook through completely in the hot broth.

After you have removed the meatballs from the pan, add minced shallot and cook over medium, using a wooden spoon to scrape the brown bits from the bottom of the pan. After 2-3 minutes when the shallot has begun to soften, add carrots and celery. Sprinkle with salt and pepper and cook, stirring frequently, for about 5 minutes until vegetables have softened. Add cooking sherry to pan with diced tomato, curry powder, paprika, 1 tsp. pepper flakes, and 1 tsp. garlic powder. Stir frequently until most of the liquid has cooked off. Add chicken broth, Parmesan rind, and potatoes and bring heat to high. Bring mixture to a boil, cover, lower heat, and simmer for 10 minutes. 

Remove cover and add browned meatballs to mixture. Re-cover pot and simmer and additional 5 minutes. Remove cover and add chopped kale and 2 Tbsp. minced Italian parsley, stirring with a wooden spoon to combine. Cook with kale over medium for about 5 minutes, until it becomes bright green. Remove soup from heat and season to taste with additional salt and pepper. Serve soup with a crumble of fresh feta on top. Yummy stuff!

Griller Flavors!

Grilled Pesto Pork Loin with Balsamic Onion Jam and Kale Potato Cakes
The grilling season is in full-swing and my sweetie and I have been taking full advantage of our awesome new grill (which may just be one of the greatest Craigslist scores of all time). With our friends Spencer and Hillary coming over for a little weeknight dinner, I wanted to make something that could be mostly prepared ahead of time and then finished when the guests arrive. Don't let the multiple steps intimidate you. This is actually a very fast and easy meal to put together. I really suggest trying the Kale Potato Cakes as a side for other means or the Onion Jam as a topping on any number of proteins. I served the dinner with a simple cucumber and tomato salad dressed with fresh lemon juice, olive oil, and salt and pepper. Dessert was provided by Spencer. Apple pie. It was delicious. 

Ingredients
- 2 1-1/2 lb. pork loins
- 4 cloves garlic
- a small handful of chopped fresh Italian parsley leaves, divided
- 8 large fresh basil leaves
- juice from one lemon
- 1/4 c. sun dried tomatoes packed in oil
- about 1/4 c. olive oil
- salt and pepper
- 3 large yellow onions, peeled, sliced in half lengthwise and then cut into strips
- 2 Tbsp. butter
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. cooking sherry
- 3 medium sized russet potatoes, peeled
- 1 bunch of kale, leaves pulled from thick stems and roughly chopped
- 6 large green onions, trimmed and white and green parts finely minced
- 1 bunch fresh chives, minced
- 2 tsp. garlic powder
- 2 eggs, beaten
- 1/2 c. flour
- vegetable oil for frying

PESTO PORK LOIN
In the bowl of a food processor combine peeled garlic cloves, fresh basil leaves, about half the Italian parsley, and lemon juice. Pulse until the garlic and herbs are nicely minced and combined, scrape down the sides of the bowl and add sun dried tomatoes with their oil and run the food processor. While the mixture is blending, slowly add more olive oil until the pesto begins to have a smooth, creamy texture. It might take between 2 Tbsp. and 1/4 c. to get it right. Season pesto with a few grinds of pepper and about 1 tsp. of salt. Set aside. Prepare pork loins by patting them dry with a paper towel then sprinkle all sides with salt and pepper. Place loins in a resealable plastic bag or glass container and cover all sides with pesto mixture. Cover tightly and allow to marinate at room temperature for about twenty minutes if you are intending to grill immediately. Otherwise, cover and marinate in refrigerator overnight.

When you are ready to grill, remove pork from refrigerator for about 20 minutes before cooking. Heat the grill while waiting for the meat to warm up a bit. Place on a hot grill and cook for about 15 minutes, turning frequently, to cook thoroughly on all sides. A thermometer inserted into the thickest part of the meat should register about 145˚F to have the meat at medium rare. Remove from heat, tent with foil, and allow loins to rest for about 10 minutes before slicing and serving with Balsamic Onion Jam.

BALSAMIC ONION JAM
Good things come to those who wait. People rush the caramelizing process too much. It takes at least a good 45 minutes of low heat to get a good, sweet brown on the onions. Be patient. Cook the jam the night before. Just set the onions on a low stove and go about your business. They only need to be stirred occasionally.

Begin by melting butter in a large heavy pan (I like using my cast-iron skillet for this) over a medium heat. Add sliced onions and sprinkle with a little salt and pepper. Let them soften in the butter over medium for about 5 minutes until they begin to turn translucent. Then, turn the heat down to low, give them a good stir, and walk away.

Feel free to check back on the onions every 15-20 minutes for a good stir. They will begin to brown and then turn really soft at about 45 minutes. At that time, turn up the heat to medium-high. Add balsamic vinegar and cooking sherry to the pan. Stir mixture together and allow liquid to cook off and infuse into the onions. Once all the liquid has simmered away, about 5-8 minutes, remove onions from heat. Store in refrigerator if you're making them ahead of time. Allow to come to room temperature before topping pork loin with such a delicious concoction.

KALE POTATO CAKES
This is my newest adventure in kale. I LOVED it. I served them with "Sri-rancha" - basically Sriracha hot sauce mixed with ranch dressing, but sour cream or ketchup will do just fine.

Begin by bringing a pot of salted water to a boil. Blanch kale leaves for about 1 minute until they are softened slightly and bright green. Drain the hot water and rinse leaves with cold water to stop cooking process. Squeeze out any excess water with your hands and place leaves into a large bowl.

Peel potatoes and then grate them into bowl with kale using the large side of a box grater. Add chopped chives, green onions, and remaining Italian parsley to the mixture. Sprinkle with salt, pepper, and garlic powder. Add beaten egg and flour to the mixture and combine thoroughly. It's really easiest to do with your hands to make sure that everything is properly distributed. Heat enough oil in a large, heavy skillet to cover the bottom of the pan over medium-high heat. When the oil is very hot, add the kale-potato mixture in 1/4 c. mounds.

Fry each cake on both sides for about 2 minute per side until they are hot and golden-brown. Remove from hot oil with a spatula and drain on a paper towel-lined cookie sheet. Blot out excess oil from top with a paper towel. Continue working in batches, adding more oil as needed until all the cakes are cooked. Serve immediately. Or, if you are preparing ahead store in an airtight container until you are ready to finish up. To serve, heat up in a 400˚ F oven for about 10-12 minutes. They will crisp up perfectly.
 

All Stir (Fried) Up!

Stir-Fried Pork with Kale and Orange
Stir fry is one of the fastest, easiest, and tastiest ways to get a meal well balanced with protein and veggies. My recent kale obsession drove me to put together this leafy green into a Chinese-style stir fry dish with noodles and marinated pork. The sweet, orange citrus is a great compliment to kale's slightly bitter tones. Just throw the pork in the marinade the night before and then cook up this stir fry in about 20 minutes. It's fast to put together and really, really yummy.

Ingredients
- 2 1" thick cut pork chops, sliced across the grain to about 1/4" thick
- 6 oz. chow mien noodles, cooked according to package directions
- 1 bunch of kale, stems removed and discarded, and leaves torn into about 2" pieces
- 6 scallions, trimmed and cut into 1" pieces
- juice and zest from 1 orange
- 1 Tbsp. olive oil
- 1 Tbsp. sesame seeds
- 1 large clove garlic, grated
- 4 large coves garlic, minced
- 2 Tbsp. fresh ginger, grated
- 1/4 c. vegetable or chicken broth
- 2 Tbsp. cooking sherry
- salt and pepper
- 4 Tbsp. soy sauce, divided
- 1 Tbsp. chili hot sauce, such as Sriracha
- 1 Tbsp. honey
- 1 Tbsp. corn starch
- 1 tsp. red pepper flakes
- 3 Tbsp. vegetable oil

ORANGE AND GINGER MARINADE
Sprinkle sliced pork with salt and pepper and place in a shallow dish. Whisk together 1/2 the orange juice, 1 Tbsp. orange zest, 1 Tbsp. soy sauce, grated ginger, hot sauce, grated garlic clove, and olive oil. Pour over the sliced pork and toss to make sure the meat is covered completely with marinade. Cover marinating meat and refrigerate for 8 hours or overnight to infuse the flavor.


STIR FRY

When you are ready to stir fry, make the sauce by whisking together remaining soy sauce, orange juice, cooking sherry, honey, and corn starch. Set aside and cook the chow mien noodles according to package directions. Set aside when cooked (they usually cook very quickly, 4-5 minutes). Meanwhile, heat a wok or large non-stick pan over high and add vegetable oil. Fry the minced garlic and chili pepper flakes for 1 minutes, until the garlic becomes fragrant. Add pork with marinade and fry over high about about 3 minutes, until pork is cooked through. Remove pork from wok with a slotted spoon and set aside.

Add vegetable broth to hot wok and then add scallions and kale. Cover wok with lid and steam vegetables for about 1 minute until the kale is bright green. 

Return pork to wok with cooked noodles and prepared orange and soy sauce mixture. Toss ingredients together with tongs and allow mixture to warm through completely and sauce to thicken. Sprinkle with sesame seeds and serve. Yum!

 

All Wrapped Up

Prosciutto-Wrapped Maple Salmon with Roasted Kale and Potatoes
Ahh, bacon in its many (and delicious) forms! Thick-cut with eggs and toast for breakfast, crumbled over a spinach salad, or even on an apple pie . . . bacon truly makes everything better. In its paper-thin prosciutto form, bacon is the perfect partner for a salmon fillet brushed with a light maple glaze - you just can't beat the sweet and salty combination! Try this for dinner with an easy side of roasted potatoes and kale, it makes for an easy and memorable meal for two.

Ingredients
- 2 6-7 salmon fillets, sprinkled lightly with salt and pepper
- 4 slices prosciutto
- 4 Tbsp. olive oil, divided
- 1 bunch kale, stems removed and torn into large pieces
- 6 small soft-fleshed potatoes such an Yukon Gold, quartered
- salt and pepper
- 1 Tbsp. soy sauce
- 2 tsp. sesame seeds
- 2 Tbsp. good quality maple syrup

Preheat the oven to 400˚F. Line a rimmed baking sheet with foil and spritz lightly with cooking spray. Spread potatoes and kale evenly on the baking sheet and sprinkle very lightly with salt and pepper. Drizzle evenly with 2 Tbsp. of olive oil and soy sauce and toss together. Roast in oven for about 15-20 minutes until potatoes are softened and browned and the kale is wilted. Toss occasionally during roasting time so that potatoes brown evenly.

Remove from oven and place in a medium bowl. Sprinkle with sesame seeds. Cover with foil to keep warm while salmon cooks.

While the kale and potatoes are roasting, wrap the salmon fillets in two slices of prosciutto each and secure with toothpicks. Heat remaining olive oil in a heavy skillet and sear salmon about 2-3 minutes per side so that a golden brown crust begins to appear. Remove from pan and place in a glass baking dish sprayed lightly with cooking spray. Brush each fillet with 1 Tbsp. of maple syrup. Bake in 400˚F oven after the kale and potatoes have been removed. Cook about 10-12 minutes until salmon is cooked through. Serve with potatoes and kale! Yum!

Let's Sear it for Tuna!

Soy Marinated Tuna Steaks with Sesame Kale and Avocado Mango Salsa
I try to incorporate fish into my diet each week. While salmon is my first go-to seafood choice, tuna is a close second. Whether in its  fresh or canned form, tuna is an inexpensive and flavorful source of B-vitamins and those legendarily healthy omega-3s we hear so much about. I paired these quick, easy, and flavorful ahi tuna steaks with my other favorite super-food of late, kale, for a nutrient-rich dinner perfect for a quick weeknight nosh. Plate it up fancy and serve it to impress weekend guests. This meal for two is easily doubled for the family.

Ingredients
- 1 bunch fresh kale, leaves pulled from stems, stems discarded
- 1 ripe, but firm avocado, peeled, pitted, and diced into large chunks
- 6 scallions, trimmed and diced
- 1/2 fresh mango, peeled and diced into large chunks
- 1 jalapeño pepper, seeded and finely diced
- juice from 1 lime, divided
- 2 Tbsp. minced cilantro, divived
- 1 Tbsp. sesame seeds
- 3 Tbsp. soy sauce, divided
- 1 tsp. fresh ginger, grated
- 2 cloves garlic, grated
- 3 Tbsp. olive oil, divided
- 3 tsp. hot sesame oil. divided
- salt and pepper
- 2 6-7 oz. ahi tuna steaks 

In a small dish whisk together half the lime juice with 2 Tbsp. soy sauce, 1 Tbsp. olive oil, 1 tsp. sesame oil, half the cilantro, garlic, and ginger. Season tuna steaks on both sides with a sprinkle of salt and pepper. Place tuna in a shallow baking dish and pour soy marinade all over, coating tuna steaks completely. Cover with plastic and allow tuna to marinate in refrigerator for at least 20 minutes and up to 2 hours.

While the tuna steaks marinate, make the salsa by combining avocado, mango, jalapeño, half the scallions, and the remaining cilantro and lime juice. Toss ingredients together gently to combine and season to taste with salt and pepper. Set aside.

Once tuna is marinated, heat a grill pan to high. Sear steaks, about 2-3 minutes per side, so that grill marks appear but tuna is still rare in the middle. Remove from heat and slice diagonally across the grain to about 1/4" thick.

While tuna is searing, heat remaining olive oil in a pan over medium-high, add remaining scallions, and cook for about 2 minutes. Add kale, remaining soy sauce, and remaining sesame oil. Sprinkle with salt and pepper and stir constantly as the kale begins to wither and turn bright green.

Plate kale at the center of the plate. Top with sliced ahi tuna and mango avocado salsa. Sprinkle 1/2 of the sesame seeds over each plate. Enjoy!

A Blessed Occasion! For Soup!

Italian Wedding Soup with Kale
Typical of Oregon spring weather . . . the sky can't decide on a blisteringly hot sunny day or wind and grey overcast. After a week of being able to embrace flip flops and sleeveless shirts, things are right back to layers and extra blankets. It's not all bad, of course, because cooler evenings mean soup nights! The heavy cream soups of mid-winter have definitely given way to something a bit lighter but equally as soul-warming. I came up with this version of Italian Wedding Soup to include spring's bounty of kale with flavorful turkey meatballs and fresh herbs. Enjoy!

Ingredients
- 1 lb. ground turkey 
- 1/2 c. dried breadcrumbs
- 1 egg
- 6 fresh basil leaves, diced
- 4 Tbsp. chopped Italian parsley, divided
- 1 onion, half grated and half diced
- salt and pepper
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 qts. chicken broth
- 1 bunch of kale, stems removed and leaves roughly chopped
- 3/4 c. dried ditalini, orzo, or other small shaped pasta
-  1 Parmesan rind plus extra grated Parmesan cheese for sprinkling
- olive oil for frying

In a medium mixing bowl, combine ground turkey, egg, breadcrumbs, basil, 2 Tbsp. Italian parsley, grated onion, 1 tsp. salt, and 1/2 tsp. ground pepper. Use hands to knead mixture together until thoroughly combined. Form about 16 or so 2" meatballs with hands and set aside on a plate. Meanwhile, heat 4 Tbsp. of olive oil in a medium skillet over medium high. Add the meatballs in batches and brown on all sides. Do not overcrowd the pan and add more oil as needed to keep meatballs from sticking. 

Handle the meatballs carefully with a pair of tongs. Remove from oil when they are nicely browned and drain on a paper towel-lined plate. The meatballs don't need to be cooked through as they will finish cooking in the boiling soup. When the meatballs are finished browning, add the chopped onions to the remaining oil in the pan and cook over medium heat until they begin to soften and turn translucent, about 5 minutes. Add carrots and celery to the onions and cook an additional 5 minutes. Scrape any browned bits of turkey from the bottom of the pan and sprinkle cooking vegetables with salt and pepper.

Meanwhile, bring chicken broth to a boil over high heat in a large soup pot or Dutch oven. When the onions, carrots, and celery are softened and fragrant add to boiling broth with any remaining oil or brown bits from pan. Add kale, Parmesan rind, remaining Italian parsley, and browned meatballs to the broth. Bring to a boil, reduce heat to medium-low, cover, and simmer for 15 minutes. Remove cover and add pasta to the soup, stir ingredients to combine. Continue boiling soup for an additional 8-9 minutes until the pasta is al dente. Season soup to taste with salt and pepper. Remove from heat and serve with grated Parmesan cheese. Yummy!
 

Happy New Year's Brunch

Matt Bradley Loves Brunch Vegetarian Strata
Happy 2011 to everyone! After a classy cocktail party including tasty appetizers, champagne, and even fireworks we all knew we would want a leisurely New Year's brunch to usher in the new year. On the menu? Well, homemade cinnamon rolls were a must. But I also needed something savory and vegetarian for Matt Bradley- a hardcore brunch lover. I threw together this cheesy egg dish as the center of the meal. By the way, I also made a ton of bacon for the more carnivorous types in attendance.

Ingredients
- 8 eggs
- 4 oz. of day-old baguette, torn into pieces
- 2 1/2 c. half and half
- 2 c. grated sharp white cheddar cheese
- 2 Tbsp. butter
- 2 bunches Italian kale, stems removed and torn into pieces
- 2 Tbsp. dry sherry
- 1 large onion, peeled and diced
- 3 cloves garlic, minced
- 2 Tbsp. olive oil
- 1 tsp. sugar
- 8 oz. frozen vegetarian breakfast sausage patties, cooked and torn into bite-sized pieces
- salt and pepper to taste

Caramelize onion in 2 Tbsp. butter over medium-low heat, about 20 minutes. Season with salt and pepper and sprinkle with sugar to help caramelize while cooking. Set aside. Meanwhile whisk together eggs, half and half, bread pieces, "sausage" pieces, and half the grated cheese. When onions have cooked and cooled slightly, add to egg mixture.

Heat olive oil in a large skillet and saute garlic for about one minute. Add kale pieces and stir in sherry and sprinkle with salt and pepper. Cook until kale begins to wilt and turns bright green. Remove from heat and allow to cool slightly before adding to egg mixture. Season with salt and pepper. Spray a 9x13" baking pan with cooking spray and pour in mixture. Top evenly with remaining grated cheese. Cover with plastic wrap and store overnight in refrigerator.

When ready to cook. Preheat oven to 350˚F. Bake strata for about 30-40 minutes until cheese is melted and begins to brown. Serve!

This Little Piggy . . .

Fast and Fancy Onion Smothered Pork Cutlets with Sautéed Kale and Peas

This is an extremely fast, yet surprisingly elegant, meal. I got home tonight at 5:50 . . . by 6:20 I sat down to a great dinner! Pork is a fantastically versatile protein to include in your regular dinner rotation. I find that it lends itself particularly well to hints of sweetness- caramelized onions, for example, are the perfect compliment to this marvelous meat. A generous helping of hearty greens adds a healthy dose of fiber and antioxidants to the meal. This is a very fast meal (the thin sliced pork cutlets brown up in no time at all) for weeknight family dinners, but it also makes a very pretty plate for guests served with a big glass of white wine.

Ingredients
- 8 pork cutlets, sliced thin (about 1/2"), seasoned with salt and pepper on both sides
- 3 Tbsp. olive oil, divided
- 3 large sweet yellow onions, peeled and sliced crosswise into disks
- 2 Tbsp. butter
- 1 tsp. sugar
- 2 Tbsp. dry vermouth
- salt and pepper
- 1 shallot, peeled and diced
- 3 bunches kale, rinsed, stems removed, and torn into pieces
- 1/4 c. dry white wine
- 1 c. frozen peas, defrosted

Preheat oven to 350˚ F. While oven is heating, melt butter in a medium skillet over medium heat. Add onions, season with salt and pepper, and sprinkle with sugar. Cook over medium heat, stirring occasionally, for about 15 minutes until onions soften and are turning brown, lower heat. Just before serving, add vermouth to onions and simmer for about 2-3 minutes until liquid soaks into onions. Remove from heat.

While onions are cooking, heat 2 Tbsp. olive oil in a medium skillet over medium heat. Working in batches, sear pork cutlets (about 1 minute per side). Transfer cutlets to an oven proof baking dish and finish cooking in oven for about 10 minutes. Remove cutlets from oven and tent with foil until serving.

While cutlets are in the oven, add remaining olive oil to pork cutlet skillet and heat over medium. Add white wine and shallots, stir over heat and scrape brown bits from bottom of the pan with a wooden spoon. Add peas to pan. Working in three batches, cook kale in skillet, covered, for about 2 minutes per batch, allowing kale to soften before adding new batch. Season with salt and pepper and stir to combine.

Remove kale and cooked onions from heat. Plate the meal by portioning out kale, then top with 2 pork cutlets. Top with caramelized onions. Enjoy! It's really good and delicious. Pork cutlets are thin, so two per serving will do it for a filling meal for four.

Home Cookin'

Roast Chicken with Potatoes and Creamy Kale

Few things are more comforting that the smell of a chicken roasting in the oven. This is definitely not a meal I make on one of my commuting days- but it is cheap, easy, and a great way to plan ahead for other meals. The leftovers are perfect for enchiladas, chicken salads, pizzas, and anything else your imagination can concoct. The dinner itself provides a juicy and flavorful chicken with two fantastic and tasty sides. So great!

Ingredients
- 1 whole chicken (5-6 lbs.), rinsed, butterflied, and seasoned with salt and pepper
- 2 crushed garlic cloves
- 1/2 tsp. salt
- 2 Tbsp. Dijon mustard
- 1 Tbsp. soy sauce
- 2 Tbsp. lemon juice
- 1/4 c. plus 3 Tbsp. olive oil, divided
- 1 1/2 tsp. dried herbs (oregano, thyme, rosemary, whatever you like!)
- 1 lb. of mixed small potatoes (red, purple, Yukon Gold, whatever you like!)
- 1 small bag of baby carrots
- 2 bunches of fresh kale, stems removed and torn into small pieces
- 1 large shallot, minced
- a handful of Italian parsley, chopped
- 2 Tbsp. butter
- 3 Tbsp. dry vermouth
- 2 Tbsp. heavy cream
- salt and pepper to taste

Preheat oven to 350˚ F. Cut whole chicken down the back bone, clean out innards, rinse, and spread out flat in a large roasting pan. Sprinkle with salt and pepper.

In a small bowl, whisk together garlic, mustard, soy sauce, lemon juice, olive oil, 1/2 tsp. salt, dried herbs, and 1/4 c. olive oil. Brush chicken inside and out with half the sauce. Arrange potatoes and carrots around the chicken in roasting pan. Sprinkle vegetables with salt and pepper and drizzle with 3 Tbsp. olive oil. Roast chicken in oven for 1 hour and 20 minutes. About half way through cooking, remove chicken with oven, brush with remaining sauce, and stir potatoes and carrots. Return to oven. When chicken is cooked through, remove from oven and cover with foil to rest for about 10 minutes before carving.

While chicken is resting, heat butter in large skillet over medium heat. Add shallots and cook until softened, about 2 minutes. Add vermouth, parsley, and kale. Cover and cook until kale begins to soften, about 3-4 minutes, stirring occasionally. Uncover and add cream. Cook for 1-2 minutes until cream is heated through and reduced slightly. Season with salt and pepper.

Carve chicken and serve with veggies. You'll love it! So good!