Kale Salad with Peaches, Roasted Onions, and Goat Cheese

Ingredients

Salad:

1 bunch red Russian kale, washed, ribs removed, and torn into bite sized pieces

1 medium red onion, sliced in 1/4-inch slices

3-4 medium peaches, sliced

4 oz goat cheese

3 slices good quality bacon

Vinaigrette:

2 teaspoons whole grain mustard

2 tablespoons maple syrup

1 tablespoon reserved bacon fat

1/4 cup red wine vinegar

6 tablespoons extra virgin olive oil

kosher salt

fresh ground pepper

Method

Serves 4 as a meal, 8 as a side

Salad:

Pre-heat oven to 375 degrees.

Place bacon and onion on a large baking sheet. Place in the oven and bake for 20 minutes or until the bacon is crisp and the onions are starting to brown around the edges. Remove from the oven, and set aside the bacon for another use. Reserve the bacon drippings for the dressing.

Place the kale in a large serving bowl. Arrange the peaches, goat cheese, and roasted onions on top. Drizzle with maple bacon vinaigrette and serve.

Viniagrette:

Place all ingredients in a mason jar, or any other jar with an air-tight, secure lid. Place the lid on the jar and shake vigorously until all the ingredients are emulsified. Dressing will keep in the fridge for up to 7 days. Makes about 3/4 cup.

Kohlrabi Puree

This flavorful puree is a great base for a variety of protein and vegetable combinations. I served it with wilted kale and pan seared flat-iron steak.

Recipe adapted from Hugh Acheson's The Broad Fork.

Serves 6.

Ingredients:

3 tablespoons butter

1 cup diced onion

2 pound kohlrabi, peeled and diced

2 cups chicken stock

4 sprigs fresh thyme

Kosher salt

Method:

In a medium sauté pan over low heat, melt 1.5 tablespoons of the butter. Add the onion and then the kohlrabi. Cook for 2 minutes, stirring to coat the vegetables in the butter. Add the chicken stock and the thyme. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 15 minutes or until the kohlrabi is tender. Remove from heat and let cool slightly.

Transfer the mixture to a blender, and the remaining 1.5 tablespoons of butter, and puree until smooth. Season to taste with kosher salt. Serve warm.

Roasted Napa Cabbage with Bacon and Blue Cheese

This quick and easy dish is a super flavorful light meal or a great accompaniment to a simple roast chicken. 

Ingredients:

1 large head napa cabbage

1/2 cup whole buttermilk (I used Cruze Farm buttermilk)

2 oz Sequatchie Cove Shakerag Blue Cheese

1 tablespoon white wine vinegar

1/4 pound high quality bacon (I used Main St. Meats Belly Bacon)

Olive Oil

Salt

Fresh ground pepper

Method:

Serves 4 as a side, 2 as a meal.

Pre-heat oven to 350 degrees.

Place the bacon on a sheet pan and cook for 12-18 minutes or until crisp. Remove from pan and place on paper towels to drain. Crumble or chop bacon into 1/2 inch pieces. Set aside.

Raise oven temp to 450 degrees.

Cut cabbage in quarters and rinse well under cold water. Pat dry with paper towels or a clean dish towel. Place the cabbage on a sheet tray and drizzle with olive oil. Season to taste with salt and pepper. Place in the oven for 10-12 minutes or until the cabbage is soft and the outer leaves are slightly charred.

While the cabbage is roasting, make the blue cheese dressing. Place the buttermilk, blue cheese, vinegar, and a pinch of salt and pepper in a blender. Pulse a few times until the mixture is largely smooth and only a few pieces of blue cheese remain visible.

Remove the cabbage from the oven, drizzle with the blue cheese dressing and top with the crumbled bacon. Serve warm.

Kale and Cumberland Tartine

Ingredients:

4 cups red Russian kale, torn in medium-sized pieces

1 tablespoon olive oil

4 ounces Sequatchie Cove Cumberland cheese, shredded

2 teaspoons whole milk

4 teaspoons whole grain mustard

4 slices high quality sour dough bread

4 eggs

1 tablespoon unsalted butter

kosher salt

freshly ground black pepper

Method:

Serves 4

Preheat oven to 425 degrees.

In a medium sauté pan, heat the olive oil over medium high heat. Add the kale and sauté just until wilted, 2-3 minutes. Remove from heat. Place the kale in a mesh strainer or colander and allow to drain while you prep the rest of the ingredients.

Place the bread on a sheet pan and toast 5-7 minutes or until it is starting to get crispy but not brown. Remove from oven and set aside.

While the bread is toasting, place the cheese, milk, and kale in a medium bowl. Season to taste with salt and pepper and mix to combine.

Coat each slice of toast with 1 tsp. mustard and top with 1/4 of the kale mixture. Return to the oven for 10 minutes or until the cheese is melted and slightly brown.

Heat the butter in a medium skillet over medium-low heat. Crack the eggs into the pan, add a few drops of water and cover. Cook for 1-2 minutes depending on how set you want the yolk. Remove from pan immediately and place one egg on top of each tartine.

Linguine with Spicy Broccoli Rabe

Need a quick and easy dinner for these busy early summer days? This pasta dish is hardy, super flavorful, and ready from start to finish in less than 20 minutes.

Ingredients:

1/2 pound linguine (dry or fresh), cooked al dente

6 cups broccoli rabe, stems and leaves roughly chopped, flowers reserved

3 large garlic cloves, minced

1/2 teaspoon red pepper flakes

zest of 1 lemon

1/3 cup + 1 tablespoon extra virgin olive oil

kosher salt, to taste

1/3 cup freshly grated parmesan

Method:

In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the minced garlic and sweat until fragrant but not brown at all. Increase the heat to medium-high and add the broccoli rabe, lemon zest, and red pepper flakes.  Sauté until the leaves are wilted and the stems are tender, about 10 minutes.

Add the cooked pasta and remaining 1/3 cup of olive oil. Toss to coat and adjust salt as needed.

To serve, top with grated parmesan and reserved broccoli rabe flowers.

Serves 4.