Kale Chips 01/24/2011 0 Comments   Ah, kale. You are so delicious. Why wouldn't I sprinkle oil and salt on you and put you in the oven? Seriously, I've been wanting to try these for awhile and I was amazed at just how easy it was. I made them for my birthday party the other night and they were a great complement to the White Bean Dip and pita chips I set out. (Though they are kind of messy--I picked up a lot of little green kale-ness off the floor the next day.) This one comes from the Smitten Kitchen. Delish! 1 bunch Lacinato Kale 1-2 tbsp Olive Oil Salt and pepper, to taste Preheat oven to 300*. Rinse kale and pat dry. Remove thickest stems and chop into chip-size pieces. Spread on a cookie sheet (or two) and sprinkle with olive oil, salt and pepper. Bake for 20 minutes, or until crisp.   Roasted Brussels Sprouts 01/04/2010 0 Comments   They're all the rage this year, right? I've never loved brussels sprouts, but I guess it's all in the cooking. My friend Carolyn raved about this recipe, especially the smoked paprika, which I went out and bought specifically for this dish. Man oh man is it good! I even put some in with some tomato sauce and pasta. 1 pound Brussels Sprouts, washed and cut in halves   1 tbsp Butter  1 Onion, cut into big wedges 1/2 clove Garlic, chopped into big pieces Salt Pepper Smoked Paprika Preheat oven to 425*.   Sweat the onion and garlic in butter, about 4-5 minutes. Add brussels sprouts and saute for a minute more, adding salt, pepper, and paprika. Transfer to a large cookie sheet, and roast, uncovered, for 35 to 40 minutes. Serves 4-6.   Snap Pea, Walnut and Feta Salad 09/30/2009 0 Comments   We bought a huge bag of those sugar snap peas at Costco the other day. It's true you can just eat them raw and they're delicious, but they're also very tasty in this just-steamed format. The warmth of the peas help melt the feta a bit, combining to make one delicious salad. Salad 3 cups Sugar Snap Peas 1 cup Feta, crumbled 1 cup Walnuts, crumbled Dressing 1 tbsp. Olive Oil 1 tbsp. Red Wine Vinegar 1 tbsp. Brown Mustard Salt and Pepper Trim the ends off the snap peas if desired. Place them in a saute pan with a half cup of water, and cover. Steam for 5-7 minutes over medium heat, until tender but not mushy. Meanwhile, mix dressing ingredients together. Drain water from peas, mix with feta and walnuts, and top with dressing. Serve with a light pasta.   Sauteed Zucchini 09/16/2009 0 Comments   This one isn't fancy but it's an easy and delicious way to cook up some quick veggies. Especially when you have a lot of them in your garden. Like we do. 2 medium Zucchinis, sliced 1 tsp Olive Oil 1 tbsp Brown Mustard 1 tbsp Parmesan, grated Salt and Pepper Toss sliced zucchinis in a pan with all ingredients, sauteeing over medium heat until slightly translucent and soft.   Tomatoes Provencale 09/11/2009 0 Comments   I began looking through my recipes to see what we should do with all the tomatoes that are about to burst out of our garden...we've had a bunch of red cherry tomatoes, but it's the huge black heirlooms and beefsteaks that we'll soon be inundated with. I'm thinking this little recipe might be perfect for the heirlooms, alongside a fresh salad and a hearty pasta. 4 large Tomatoes Olive Oil for brushing tomatoes1/4 cup fresh Bread Crumbs 3 tbsp fresh Parmesan, grated2 tbsp fresh Parsley, minced 1 small garlic clove, minced Salt and pepper Halve the tomatoes horizontally and trim the ends so that they will stand level, cut side up. Scoop out a small amount of the tomato pulp to make room for the filling. Brush them all over with the oil and bake them, cut side up, on a baking sheet in the middle of a preheated 325* oven for 20 minutes. In a small bowl combine the remaining ingredients, with salt and pepper to taste, and divide the mixture among the tomatoes. Drizzle oil over the tomatoes and broil them under a preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until the topping is golden brown.   Baked Sweet Potatoes 06/30/2009 0 Comments   I made these for Thanskgiving years ago and since then it’s the only way I eat sweet potatoes. Actually, I can’t think of ever having made them any other way. The onions and cilantro offer the perfect savory balance to the sweetness of the potatoes, and you know how I heart cilantro. Healthy, easy, and oh so tasty! 4 small Sweet Potatoes 3 tbsp soft, unsalted Butter 2 Scallions, finely chopped 2 tbsp Cilantro, finely chopped 1/2 tsp Salt 1/4 tsp Black Pepper Preheat oven to 450*. Prick potatoes several times and place directly on center oven rack. Place a sheet of foil on the lower rack to catch any sweet potato juice drippings. Bake for 35-40 minutes, until soft when squeezed. Mash together butter, scallions, cilantro, salt and pepper. Slit potatoes lengthwise and place mixture in center of each.   Green Beans with Almonds 06/30/2009 0 Comments   Okay, so I stole this one directly from Everyday Food, but I tried it tonight and it’s delish! Preheat oven to 350°. Bring a large pot of salted water to a boil. Add green beans; cook until bright green and tender, 6 to 8 minutes. Drain in a colander; rinse under cold water, and pat dry. Meanwhile, spread nuts in a single layer on a baking sheet; toast in oven until golden brown and fragrant, about 7 minutes. Transfer to a plate to cool. In a large bowl, toss green beans with oil; season with salt and pepper. Transfer to a serving dish. Garnish with toasted almonds.

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