Recipes of the Week–July 5, 2017

For Kale – 10 Best Kale Salads from: https://www.plated.com/morsel/10-best-kale-salads-seriously/

Kale Caesar Salad with Roasted Garlic Dressing from: https://cupofjo.com/2013/05/the-best-kale-caesar-salad-youll-ever-have/

• 1 bunch kale
  1/4 cup coarse fresh breadcrumbs or croutons
  1 tbsp. olive oil
  1/4 cup finely grated Parmesan cheese, plus extra for sprinkling over salad
  1/2 cup roasted garlic Caesar dressing (recipe follows—this salad would also taste great with Bagna Cauda Vinaigrette or Lemon-Caper Vinaigrette)

Remove the thick stalks from the center of the kale. Pile the leaves on top of one another and roll together into a cigar. Cut the kale into thin ribbons.

Preheat the oven to 400F. Toss the breadcrumbs together with the olive oil in a small mixing bowl and spread in an even layer on a parchment-lined baking sheet. Toast in the oven until golden brown and crisp, about 5 minutes.

In a large mixing bowl, toss the kale together with the dressing. Add the Parmesan cheese and toss again. Divide among four plates, and top with the breadcrumbs, plus a bit more cheese, if you’d like.

For the Roasted Garlic Caesar Dressing (makes about 3/4 cup):

1 head garlic
Olive oil
Juice of 1 lemon (about 1/4 cup)
1 tbsp. capers
2 anchovy filets
2 tsp. Dijon mustard
1/2 tsp. salt

Preheat the oven to 400F.

Remove the outer layers from the head of garlic so the individual cloves are exposed. Chop off the top 1/4 inch of the head so you can see the raw cloves within their skins.

Place on a 9×13 sheet of foil, drizzle with olive oil, and wrap so the packet is tightly sealed. Roast in the oven for 30 minutes, until the cloves are soft to the touch. Remove from the foil packet and allow to cool.

When cool enough to touch, squeeze the cloves out of their skins and add to a food processor. Puree the garlic along with the lemon juice, mustard, salt, and 1/3 cup olive oil. Taste and add more oil as necessary to reach the consistency you like. (This should be a thick dressing, with a punch of acidity.) Store in an airtight container for up to 2 weeks.

Swiss Chard Cakes – go to: https://veenaazmanov.com/easy-swiss-chard-patties-aka-swiss-chard-cakes/ 

8 Chive Recipes Ideas & Cooking with Chives:
go to: http://www.sunset.com/food-wine/kitchen-assistant/chive-recipe

Scrambled Eggs with Garlic Chives:
from: https://www.thespruce.com/chinese-scrambled-eggs-with-chives-694150

1 bunch Chinese garlic chives
4 large eggs
1 1/2 teaspoons light soy sauce or up to 1/2 teaspoon salt
freshly ground black or white pepper, to taste
2 tablespoons vegetable or peanut oil

1. Wash and drain the garlic chives. Remove the hard ends and any wilted green leaves at the top and chop into 1-inch lengths until you have 1/3 cup (5 tablespoons).

2. Beat the eggs. Add the soy sauce or salt, 1 teaspoon vegetable oil and pepper.

3. Heat a heavy skillet on medium high heat. Add the remaining oil, lifting the frying pan so that the oil covers the bottom of the pan.

When the oil is hot, add the chives. Stir-fry briefly, then add the beaten egg mixture. Reduce the heat to medium and gently scramble the eggs. Remove them from the heat when they are just done but still moist. Serve hot.