I'll share my recipe, if you'll share yours, March 17, 2011

15 years ago

Aarti is the second chef I've seen recently, who massages the kale salad. I might just have to try it.

MASSAGED KALE SALAD

Recipe courtesy Aarti Sequeira

Ingredients

1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced

1 lemon, juiced

1/4 cup extra-virgin olive oil, plus extra for drizzling

Kosher salt

2 teaspoons honey

Freshly ground black pepper

1 mango, diced small (about 1 cup)

Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

Directions

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

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Comments (3)

Jasdip
15 years ago
Honey-Mustard Grilled Pork Tenderloin (FaveDiets)

Honey, mustard and rosemary is a great sauce for meat, so top your pork tenderloin with this great combination. Make a gourmet meal with these simple ingredients.

2 tablespoons honey
2 tablespoons mustard
2 4-inch sprigs fresh rosemary, stems removed, crushed slightly
1 teaspoon salt
1 tablespoon black pepper, crushed
1 tablespoon black mustard seeds (optional)
2 tablespoons olive oil
16 ounces pork tenderloin, trimmed, silverskin removed, and butterflied

Combine the honey, mustard, rosemary, salt, pepper, black mustard seeds and olive oil in a shallow dish large enough to hold the pork tenderloin.
Add the tenderloin, turn to coat, and marinate it for at least 1 hour.
Heat the grill or broiler. Cook the pork until golden brown on all sides and firm to the touch, about 12 to 15 minutes total cooking time.
Let the tenderloin rest on a cutting board for a few minutes, cut it on the diagonal into thin slices and serve.
patti43
15 years ago
Happy St. Patrick's Day! The corned beef's in the crockpot and potatoes and carrots in a pot of water ready for cooking later. I love corned beef and got a huge 4 lb. one so there will be a lot of leftovers. I'm not good at corned beef hash, but I'm going to try again with this recipe.

CORNED BEEF HASH

2-3 tablespoons butter
1medium onion, finely chopped (about 1 cup)
2-3 cups finely chopped leftover corned beef
2-3 cups chopped cooked potatoes
Salt and pepper
Chopped fresh parsley

Heat butter in a large, heavy skillet over medium heat. Add the onion and cook a few minutes, until translucent.
Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.

Do not stir the potatoes and corned beef, just let them brown. If you hear them sizzling, this is good. Use the metal spatula to lift to see if they are browning. When browned, flip sections over in the pan so that they brown on the other side. Press down again with the spatula.
If the mixture is sticking, add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.

Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.
Serve with fried or poached eggs. if desired. Serves 4-6.
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ravencajun Zone 8b TX
15 years ago
I could not wait I did my corned beef on Sunday! we do not even have left overs for today we love it so much it disappears fast.

I do however have some cole slaw to go with the grilled pork chops I am cooking.

Asparagus and beef pasta

1 pound ground beef
3 cups uncooked bow tie pasta
1 pound fresh asparagus, cut into 1-inch pieces
3 tablespoons olive oil
1/4 cup minced shallots
3 cloves garlic, minced
Salt
pepper

Cook pasta in boiling salted water 10 minutes or until almost tender. Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.

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Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper as desired.

Combine beef mixture with pasta and asparagus in large bowl; toss well.

I'll share my recipe, if you'll share yours, March 17, 2011

Comments (3)

Jasdip

patti43

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