Kale, Fennel, and Apple Salad
1 bundle of lacinato (or other) kale
1 large fennel bulb
1 Granny Smith apple
1 1/2 cups of walnuts
about 1/4 cup of freshly grated Parmigiano Reggiano
1 small shallot or cipollini onion, minced
extra virgin olive oil
apple cider vinegar
fresh ground black pepper
Remove the kale stems by running a knife along each side of the stem so you're left with just the leafy part. Stack the leaves and slice into thin strips. Next, cut the apple into match sticks. Halve and core the apple and slice into 1/4 inch slices. Stack the apple slices and cut into thin match sticks.
Remove the stems of the fennel (save the fronds for garnish!). Cut the bulb down the center and remove the center core. Slice into paper thin slices with a mandoline or a sharp knife.
Toast the walnuts in a pan until they start to become fragrant. Put the kale, fennel, and apple into a large salad bowl and crumble the toasted walnuts over the salad. Then add the grated parmesan cheese over the salad.
In a small bowl, whisk about 1/3 cup of extra virgin olive oil with about 3 tablespoons of apple cider vinegar. Add a small drizzle of sesame oil- a little goes a long way. Add the minced shallots and add a couple large pinches of salt and fresh ground black pepper or season to taste. Give the dressing a taste and add adjust ingredients if needed (don't forget the parmesan will add additional saltiness). Dress the salad and garnish with some fennel fronds. Toss and enjoy!
Polenta with Mushrooms, Kale, Caramelized Onion and Poached Egg
Perfect for any meal of the day!
For the polenta:
4½ cups water
1½ tsp. kosher salt
1½ cups polenta/coarse ground cornmeal
2½ oz. creamy garlic herb cheese, such as Boursin
4 tsp. extra virgin olive oil
1 large yellow onion, sliced
Salt and pepper
16 oz. baby bella mushrooms, sliced
1 clove garlic, minced
1 bunch kale, ribs removed and coarsely chopped
4 large eggs, poached
In a large skillet, heat 2 teaspoons of the olive oil over medium heat. Add the sliced onion to the pan and season lightly with salt and pepper. Cook, stirring occasionally, until the onions are evenly browned and caramelized. Transfer the onions to a medium bowl.
Once the onions have caramelized, make the polenta while the rest of the veggies and eggs cook. To make the polenta, bring the water to boil in a medium saucepan. While the water heats, start caramelizing the onions. When the water is ready, stir in the salt and then gradually whisk in the polenta. Reduce the heat to low and cook, stirring occasionally, until the polenta is thickened and creamy, about 15 minutes. Stir in the boursin until completely melted.
While the water heats and the polenta cooks, return the skillet to medium high heat and add 2 more teaspoons of the oil. Stir in the mushrooms and sauté until they have softened and most of the liquid has evaporated, about 5-7 minutes. Stir in the garlic and sauté just briefly until fragrant, about 30 seconds. Add in the kale and cook, stirring occasionally, until it is just wilted and tender. Return the caramelized onions to the pan, stir all of the veggies together, taste and adjust seasoning as needed. Remove from the heat.
Divide the warmed polenta between serving bowls. Top each with a quarter of the vegetable mixture and a poached egg. Serve immediately.
Raspberry Mozzarella Salad with Raspberry Basil Garlic Vinaigrette
5 oz mixed greens
½ cup fresh mozzarella pearls
¼ cup slivered fresh basil leaves
1 cup fresh raspberries
2 Tbsp. Raspberry Basil Garlic Vinaigrette
For the Vinaigrette:
3 Tbsp. extra-virgin olive oil
1 Tbsp. raspberry vinegar (or add a few raspberries to apple cider vinegar and blend)
1 Tbsp. chopped fresh basil
2 tsp. brown sugar
½ tsp. Dijon mustard
1 large garlic clove, minced
salt and pepper
Whisk all of the vinaigrette ingredients until well blended. In a large bowl, toss salad ingredients with the vinaigrette, and serve immediately.
Cipollini Onion Hummus
Gently browned cipollini onions add an unexpected hint of caramel sweetness to hummus, deepening its earthy flavors.
1/3 cup plus 2 Tbs olive oil, divided
3 small cipollini onions (about half a pound), thinly sliced or chopped
1 15-oz can chickpeas, rinsed and drained
juice of 1 lemon (approx 1/4 cup)
1 clove garlic, roughly chopped
4 tbsp. tahini
1/2 tsp. salt
Heat 2 tablespoons olive oil in a skillet set over medium heat. Add the onions and cook, stirring occasionally, until browned, 12-15 minutes. Remove onions from heat.
In the bowl of a food processor, combine chickpeas, lemon juice, garlic, tahini, salt, remaining 1/3 cup olive oil, and 2/3 of the browned onions. Process until smooth and creamy. (If the hummus seems dry, add additional tahini one teaspoon at a time, reprocessing between teaspoons.) Taste and season with additional salt, if desired. Serve topped with remaining browned onions and drizzled with additional olive oil.
Raspberry Cheesecake Crumb Bars
1/4 cup water
1 teaspoon lemon juice
1/4 cup granulated sugar
1 tablespoon cornstarch
12 ounces (roughly 3 1/2 cups) Driscoll's Raspberries
1/2 cup granulated sugar
1 1/2 cups all purpose flour
1 teaspoon lemon zest
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) cold butter, cut into 12 tablespoons
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
Preheat the oven to 375F. Line an 8x8 pan with parchment paper.
Make the raspberry filling: In a large saucepan, combine water, juice, sugar, and cornstarch. Stir over medium heat until thickened and bubbly, about 2-3 minutes. Once it bubbles, cook for another 2 minutes, constantly stirring. Remove from heat and gently stir in the raspberries. Cool while making the base and cheesecake.
Make the base: In a large bowl, whisk together the sugar, flour, lemon zest, baking powder, and salt. With a pastry cutter or two knives, cut in the butter until the pieces look like pebbles then cut in the egg. Dough will be crumbly. Reserve 1/2 cup for the topping and pat the rest into the bottom of the pan.
Make the cheesecake: In a large mixing bowl, beat together the cream cheese and sugar until smooth. Beat in the egg, vanilla, and lemon juice. Pour over the base layer. Top with the raspberry filling then top with the reserved 1/2 cup of topping.
Bake 38-40 minutes or until the top is golden brown, the edges pull away from the pan sides,and the center slightly wiggles when given a gentle shake. Cool completely before cutting into 12 bars. Refrigerate leftovers in an airtight container for up to one week.