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Sauteed Brussel Sprout, bean and kale Salad

Jan 24, 2024 Beans,  Brussel Sprouts,  kale
Sauteed Brussel Sprout, bean and kale Salad

8 Servings | prep Time 25 min | Cook time 20 minutes

Ingredients 

Brussel Sprouts

  • 8 tablespoons extra-virgin olive oil, divided
  • 2pounds brussels sprouts, trimmed, cut in half lengthwise
  • 6 garlic cloves, chopped
  • 1 cup low-salt chicken broth or veggie broth
  • 1 15-ounce can cannellini (white kidney beans), drained
  • 2 tablespoons (1/4 stick) butter

 

Kale

  • 1 bunch kale
  • 2 teaspoons olive oil
  • 2 garlic cloves, chopped
  • Lemon wedge
  • Sea salt and freshly ground black pepper
  • Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Transfer to large bowl. Heat 3 tablespoons oil in same skillet. Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes. Transfer brussels sprouts to same bowl.
  • Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; sauté until brown, stirring constantly, about 1 minute. Add broth and brussels sprouts. Cook until brussels sprouts are crisp-tender, stirring frequently, about 5. Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.

-Cook the kale and brussels sprouts at the same time or use the same skillet once you are finished with the brussels sprouts.

Kale

  • Remove the coarse parts of the kale stems and tear or thinly slice the leaves. In a large skillet, heat the oil over medium heat. Add the kale, garlic, pinches of salt, and several grinds of pepper. Sauté for 2 to 4 minutes, tossing until the kale has wilted down .

Combine kale and the beans and brussels together and enjoy!

Garlic and Lemon Roasted Romanesco Cauliflower

Jan 17, 2024 Garlic,  Lemon,  Romanesco
Garlic and Lemon Roasted Romanesco Cauliflower
    Ingredients
    Prep time 5 minutes Cook time 20 minutes 
  • 2 cups romanesco florets - approximately 1 head
  • 2 tablespoon extra virgin olive oil
  • 6 cloves garlic - minced
  • 2 teaspoon lemon zest - plus a little more, to taste
  • Sea salt and ground black pepper - to taste

 

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or foil

Place florets on the parchment paper and drizzle with olive oil and crushed garlic. Mix everything around with a spatula.

Grate the lemon zest over these cruciferous beauties and sprinkle with sea salt and pepper.

Bake for ~20 minutes, or until tender and browned.

Serve warm, topped with more lemon zest to taste.

Sautéed Cabbage and Roasted Potatoes with Mustard Seeds and Red Pepper Flakes

Jan 10, 2024 Bodega Red Potato,  Green Cabbage,  Mustard Seeds
Sautéed Cabbage and Roasted Potatoes with Mustard Seeds and Red Pepper Flakes

 Ingredients

  • 2 pounds red potatoes, cut into ½-inch cubes 
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons coarse sea salt, plus more as needed
  • Freshly ground pepper
  • 2 teaspoons brown mustard seeds
  • ¼ to ½ teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 8 ounces green cabbage, cored and thinly sliced
  • 6 tablespoons vegetable stock or water
  • hot sauce of choice
  • ½ cup loosely packed fresh flat-leaf parsley leaves, for garnish

 

  • Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  • In a large bowl, combine the potatoes, 1 tablespoon of the olive oil, 1 teaspoon of the salt, and a few turns of pepper and toss well with clean hands to combine. Spread the potatoes over the prepared baking sheet in one layer and roast until tender and starting to turn golden on the edges, 35 to 40 minutes.
  • Cabbage - Heat a large sauté pan over medium heat. Add 2 tablespoons olive oil, the mustard seeds, red pepper flakes, sugar, and ½ teaspoon salt. Simmer, stirring frequently to prevent the spices from burning, until the mustard seeds start to pop, about 2 minutes. Quickly add the cabbage and sauté, stirring often, until completely wilted, about 3 minutes. Add the stock and the roasted potatoes and gently toss to combine. Cover and cook until most of the liquid has evaporated, about 4 minutes. Season with salt and pepper to taste. Add hot sauce and serve with a fried egg or protein of choice for breakfast or eat as a side dish to accompany a meal. Garnish with the parsley leaves and serve