Recipes of the Week–July 11th

Sweet & Savory Kale from: http://allrecipes.com/recipe/sweet-and-savory-kale/detail.aspx

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 teaspoons white sugar
1 tablespoon cider vinegar
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
salt and pepper to taste
1/4 cup sliced almonds

Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.

Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

Pistachio-Honey-glazed-Carrots from: https://secure.dinnertool.com/recipe/view/34353/Pistachio-Honey-glazed-Carrots

4 cups sliced carrots
1-1/2 tbsp oil or butter
1/3 cup shelled, chopped pistachios
2 tbsp honey
2 tbsp lemon juice
1 or 2 tbsp water
salt to taste
pepper to taste
dash of cinnamon

Steam carrots in a steamer over boiling water, covered, for 15 minutes or until just tender.

In a small skillet, heat oil and sauté pistachios for 3 to 5 minutes until lightly browned. Add honey, lemon juice, water and seasonings. Stir well to heat throughout. Toss steamed carrots with sautéed nuts until thoroughly coated. Serve hot.

Orange-Rosemary Mayonnaise from: http://homecooking.about.com/od/condimentrecipes/r/blcon97.htm

1 cup fresh orange juice
1/4 cup mayonnaise
1/4 cup sour cream
3/4 teaspoon finely chopped fresh rosemary or 1/4 teaspoon crumbled dried
Salt, to taste

Place the orange juice in a small saucepan over medium heat. Cook, swirling the pan, until the juice is reduced to a thick syrup, 10 to 12 minutes. You should have about 1-1/2 tablespoons.
Combine the mayonnaise and sour cream in a small bowl. Add the orange syrup, rosemary, and salt and stir well. Cover and refrigerate for 1 hour before serving.

Orange-Rosemary Vinaigrette  f/http://homecooking.about.com/od/condimentrecipes/r/blcon96.htm
The flavor of rosemary pairs beautifully with orange juice in this easy vinaigrette salad dressing. Recipe may be easily doubled.

1/4 cup mild olive oil
2 Tablespoons chicken broth, preferably homemade
2 Tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/4 cup thawed frozen orange juice concentrate
2 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 Tablespoon minced fresh rosemary leaves

Whisk olive oil, chicken broth, red wine vinegar, Dijon mustard, orange juice concentrate, garlic, salt, paprika, cayenne, pepper, and rosemary together in a small bowl, and set aside. Cover and refrigerate until needed.

 

Fried Zucchini Coins from: http://southernfood.about.com/od/zucchinirecipes/r/r80910c.htm
Serve these tasty zucchini coins with the easy sweet pepper dip or your own favorite dip. These make a good side dish or snack.

1 1/2 cups panko bread crumbs (Japanese-style bread crumbs)
1 cup fine dry bread crumbs, unseasoned
1 teaspoon dried leaf basil
1 cup fresh shredded Parmesan cheese, about 4 ozs
1 scant teaspoon salt
2 large eggs

***Sweet Pepper Dip***
1/3 cup mayonnaise
2 to 3 tablespoons sweet pepper relish

Slice the zucchini into 1/4-inch thick rounds.

Combine the panko and fine bread crumbs in a food processor or blender with the basil, cheese, and salt. Pulse 6 to 8 times to combine; pour into a large plate. Beat eggs in a small bowl. Add about 1/3 of the zucchini slices to the beaten eggs, then coat, one at a time, in the bread crumb mixture. Put on a plate and repeat with remaining zucchini slices.

Meanwhile heat oil in a deep fryer to 360°. Fry zucchini in small batches until golden brown. This will take about 1 to 2 minutes for each batch. Using a slotted metal spoon, remove the cooked zucchini to paper towels to drain. Repeat with remaining zucchini. Sprinkle lightly with salt and serve with Sweet Pepper Dip or your favorite.

Sweet Pepper Dip: Combine 1/3 cup mayonnaise with 2 to 3 tablespoons of sweet pepper relish. Serves 4.