RECIPES
April 10, 2009
	Whole-Wheat Pasta with Kale Ingredients Serves 4 to 6 · 4 slices bacon (2 ounces), cut into 1/2-inch strips · 3 garlic · 1 bunch kale (1 pound), thick stems trimmed, leaves coarsely chopped · Coarse salt and freshly ground pepper · 2 cups reduced-sodium canned chicken broth · 1 pound whole-wheat spaghetti · 1/2 cup coarsely grated fontina cheese, plus more for serving Directions 1. Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain, reserving fat in skillet. 2. Cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. Add half the kale; cook, tossing until just wilted, 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing until all the kale has wilted, 2 minutes. Add chicken broth, and simmer until kale is tender, about 10 minutes. 3. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup cooking water. Return pasta to pot. Add kale and fontina; toss to combine. Season with salt and pepper. Add reserved cooking water as desired. Divide pasta among plates; top with more cheese and reserved bacon. Kale, White Bean, and Sweet Potato Soup Ingredients Serves 6 · 1/2 cup dried cannellini beans · 2 sprigs fresh rosemary · 1 small onion, cut into quarters · 1 head garlic · Salt · 1/2 cup tubetti, (small tube-shaped pasta) · 1 tablespoons olive oil · 2 small leeks, rinsed, white and light-green parts cut in half lengthwise and thinly sliced · 1 sweet potato, peeled and cut into 1/2-inch cubes · 1 bunch kale, (3/4 pound) · 6 cups or canned low-sodium chicken broth, · 1/2 teaspoon freshly ground black pepper Directions 1. Place beans in a large bowl, and cover with water. Let soak overnight, and drain. 2. Cut a 7-inch square of cheesecloth. Place 1 rosemary sprig at one end, and roll, enclosing sprig; secure with kitchen twine. Place beans, wrapped rosemary, onion, and 6 cups water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until beans are just tender, about 25 minutes. Drain beans in a colander. Discard onion and rosemary; set beans aside. 3. Heat oven to 425 degrees. Wrap garlic in aluminum foil. Cook until soft, about 40 minutes. Remove garlic from oven, and allow to cool. Slice garlic in half crosswise, and squeeze, removing cloves; set cloves aside. 4. Bring a large stockpot of salted water to a boil over high heat. Add tubetti, and cook until al dente, about 8 minutes. Transfer to a colander, drain, and set aside. 5. Place a 6-quart low-sided saucepan over medium heat. Add olive oil; heat until oil is hot but not smoking. Add leeks, remaining sprig rosemary, and roasted garlic cloves. Cook until leeks become translucent. Add sweet potato; cook, stirring until the potato pieces just begin to soften, about 8 minutes. 6. Add kale; cook until kale begins to wilt, about 4 minutes. Add stock; cook until potato pieces are tender, about 10 minutes. Add reserved beans, pasta, 1/2 teaspoon salt, and pepper. Cook until heated through, about 5 minutes. Divide among six plates; serve. Creamed Swiss Chard Ingredients Serves 12 · 6 tablespoons unsalted butter · 1 medium onion, finely chopped · 1 large garlic clove, finely chopped · 3 to 4 large bunches Swiss chard, stems cut into 1/4-inch pieces (2 cups), and leaves cut into 3/4-inch strips, then halved (18 cups) · 6 tablespoons all-purpose flour · 2 3/4 cups whole milk · 1/4 teaspoon freshly grated nutmeg · 1 3/4 teaspoons coarse salt · Freshly ground pepper · 3/4 cup heavy cream Directions 1. Melt 2 tablespoons butter in a large saute; pan over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes. Add chard stems; cook, stirring occasionally, until stems begin to soften, about 7 minutes. Stir in half of the chard leaves and 2 tablespoons water; cook, stirring occasionally, until very tender, about 15 minutes. Transfer to a large bowl; cover. Add remaining chard leaves and 2 tablespoons water to pan; cook, stirring occasionally, until very tender, about 15 minutes. Stir into bowl. 2. Melt remaining 4 tablespoons butter in a small saucepan over medium-low heat. Add flour, stirring to avoid forming lumps. Gradually whisk in milk and nutmeg; season with salt and pepper. Raise heat to medium; bring to just below a boil, stirring occasionally; cook 2 minutes more, whisking constantly. Whisk in cream. Pour into chard mixture; stir to combine. Serve immediately. Swiss Chard with Toasted Breadcrumbs Ingredients Serves 4o 6 · 2 1/2 tablespoons butter · 1/2 cup fresh breadcrumbs · Coarse salt and ground pepper · 2 pounds Swiss chard Directions 1. In a 5-quart saucepan, melt 1/2 tablespoon butter over medium heat. Add fresh breadcrumbs and a pinch each of coarse salt and ground pepper. Cook, tossing, until golden brown, 2 to 3 minutes. Set aside; wipe pan with a paper towel. 2. Swiss chard; slice crosswise 3/4 inch thick, keeping stems separate from greens. 3. In pan, melt 2 tablespoons butter over medium-high. Cook stems, stirring, until tender, 4 to 6 minutes. Add greens; cover and cook over medium-low until wilted, 5 minutes. Uncover; cook, stirring, over medium-high until pan is dry, 6 to 8 minutes. 4. Season with salt and pepper; add a pinch of sugar, if desired. Top with breadcrumbs. Swiss Chard Bundles With Sun Dried Tomato and Ricotta Filling Ingredients Serves 4 · 1 1/2 ounces sun-dried tomatoes · 1/2 cup pine nuts, toasted · 2 large bunches Swiss chard · 1/4 cup extra-virgin olive oil, plus more for drizzling and brushing · 1 large yellow onion, finely chopped · Coarse salt and freshly ground pepper · 2 cups whole-milk ricotta cheese Directions 1. Bring a small saucepan of water to a boil. Add sun-dried tomatoes. Remove from heat, and allow to sit 1 hour. Drain, discarding water. Coarsely chop drained tomatoes (there should be about 1/4 cup packed). Set aside. 2. Heat oven to 350 degrees. Spread pine nuts on a small baking sheet, and bake until light golden brown, about 7 minutes. Set aside. 3. Prepare an ice bath, and set aside. Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Choose the twelve largest Swiss chard leaves. Add one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cool. Transfer to prepared baking sheet to drain. Roughly chop remaining chard (there should be 4 to 5 cups). Set aside. 4. In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 5 minutes. Season with coarse salt and freshly ground pepper. Add chopped chard and sun-dried tomatoes. Cook until chard is wilted, about 5 minutes more. Transfer to medium bowl. Set aside to cool. 5. Add pine nuts and ricotta to chard mixture. Season with coarse salt and freshly ground pepper. Stir to combine. 6. Place a blanched leaf facedown on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a scant 1/2 cup of cheese mixture slightly off center toward bottom of leaf. Fold bottom of leaf over mixture. Fold in sides. Fold leaf over, to completely enclose contents. Repeat with remaining leaves and filling. 7. Heat a grill pan or an outdoor grill over medium heat. Brush lightly with oil. Grill packets until lightly charred and heated through, about 2 minutes per side. Drizzle with olive oil. Serve immediately Chickpea, Cherry Tomato, and Feta Salad Ingredients Serves 1 · 1/4 cup canned chickpeas · 1/2 cup quartered cherry tomatoes · 1/4 cup crumbled feta · 1 tablespoon fresh lemon juice · 2 teaspoons olive oil · 1 teaspoon dried oregano · 1/8 teaspoon salt · Ground pepper Directions 1. Rinse and drain chickpeas. 2. In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper. Baby Salad Mix with Apples and Pecans Ingredients · 1 tablespoon olive oil · 1 tablespoon white-wine vinegar · 2 teaspoons Dijon mustard · Coarse salt and ground pepper · Baby Salad Mix · 1 apple, halved, cored, and thinly sliced · 1/2 cup pecans, toasted Directions 1. In a large bowl, whisk together oil, vinegar, Dijon, and 1 tablespoon water; season with salt and pepper. Add lettuce mix, apple, and pecans. Toss, and serve immediately. Cucumber, Tomato, Feta Salad Ingredients · 1 large Cucumber · 2 large Tomatoes or 1 package cherry tomato · 1 Package of Feta Cheese · Olive Oil · Salt & Pepper to taste Directions 1. Cut Cucumber and Tomato into bite size pieces 2. Place in bowl and add 3 tablespoons olive oil, salt & pepper 3. Crumble Feta cheese over veggies 4. Toss and serve cold Baked Dino Kale with Parmesan Cheese Ingredients · 1 Bundle of Dino Kale · ½ cup Parmesan Cheese · ½ cup butter or oil · 2 cloves garlic minced · salt & pepper to taste Directions 1. Rinse and Cut Kale into medium strips 2. Melt butter, pour over kale 3. add salt, pepper, garlic, cheese 4. Toss and bake in preheated over for 45 minutes until crispy at 375 5. Serve as a side or snack