Recipes of the Week–June 21, 2016

Crispy Kale with Lemon-Yogurt Dip from: http://www.foodandwine.com/recipes/crispy-kale-lemon-yogurt-dip

 

1 pound curly kale, stems and large inner ribs removed

1/4 cup extra-virgin olive oil

2 garlic cloves, minced

Salt and freshly ground pepper

1 cup fat-free plain Greek yogurt

1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

Preheat the oven to 375°. In a bowl, toss the kale with all but 1 tablespoon of the olive oil and half of the garlic. Spread the kale on 2 baking sheets and roast in the upper and lower thirds of the oven for about 15 minutes, until crisp; shift the pans from top to bottom halfway through. Season the kale with salt and pepper and transfer to a large platter.

In a small bowl, whisk the yogurt with the lemon zest and juice and the remaining garlic and 1 tablespoon of oil. Season with salt and pepper. Serve with the roasted kale.

Easy Kale Lasagna from: http://www.foodandwine.com/recipes/easy-kale-lasagna

1 cup ricotta cheese

1 egg

1/4 cup grated Parmigiano-Reggiano

Zest of 1 fresh lemon

1/2 teaspoon kosher or sea salt, or to taste

Fresh cracked black pepper, to taste

24 ounces tomato sauce

1 bunch kale, destemmed and chopped

16 ounces grated mozzarella cheese

 

Preheat oven to 375°. Lightly coat a 2-quart baking dish with olive oil and set aside.

Cook lasagna noodles until al dente according to package instructions. Rinse under cold water until cool. Lay the cooked pasta flat and set aside.

In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt and pepper. Set aside.

Spread a light layer of tomato sauce on the bottom of the baking dish. Lay 3 to 4 lasagna noodles lengthwise over the sauce.

Layer one-third of the remaining tomato sauce over the lasagna noodles and then layer half of the ricotta mixture. Layer half of the kale over the ricotta and then spread one-third of the mozzarella cheese. Repeat this pattern: noodles, sauce, ricotta cheese, kale and mozzarella cheese. Add a final layer of lasagna noodles and then add the remaining tomato sauce and remaining mozzarella cheese.

Bake lasagna for about 45 minutes or until the top cheese is melted and golden.

Remove from oven; let for about 10 to 15 minutes before serving.

 

Sugar Snap Pea Salad from: http://www.eatingwell.com/recipes/sugar_snap_pea_salad.html

4 cups sugar snap peas (about 1 pound), trimmed

1 bunch radishes, trimmed

1/4 cup torn fresh mint

1/2 cup soft sheep’s-milk cheese, such as MitiCrema, or soft goat cheese

1/2 teaspoon salt

Ground pepper to taste

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

Aleppo pepper for garnish (see Tip)

Edible flowers for garnish

Cut snap peas in half lengthwise. Very thinly slice radishes into coin shapes or half-moons. Toss the peas, radishes, mint and cheese in a large bowl. Season with salt and pepper, then toss with lemon juice and oil. Serve garnished with a sprinkle of Aleppo pepper and flowers, if desired.

 

 

7 Things To Do with Garlic Curls (Scapes) from: http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html

 

·       Scape Pesto

·       Grilled Scapes

·       Scape Hummus

·       Scape Compound Butter

·       Scapes as aromatic

·       Scapes as vegetable

·        Scape Soup