Recipe File: Recipes of the Week-July 16, 2012

GREEN BEANS WITH POPPY SEED DRESSING from: http://www.delish.com/recipefinder/green-beans-poppy-seed-dressing-recipe-9965

1 teaspoon(s) poppy seeds
2 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) white-wine vinegar, or rice-wine vinegar
1 teaspoon(s) Dijon mustard
1/2 teaspoon(s) honey
1 tablespoon(s) minced shallot
1/8 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
1 pound(s) green beans, stem ends trimmed

To prepare dressing: Heat a small dry skillet over medium-low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl (or jar) and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended.
To prepare beans: Cook beans in a large pot of boiling water until just tender, 5 to 7 minutes. Drain. Warm the dressing in a large skillet over medium heat. Add beans and toss to coat.

KALE, APPLE, ALMOND AND PECORINO SALAD from:
http://whippedtheblog.com/2012/07/07/kale-apple-almond-and-pecorino-salad/

1 bunch curly kale
1/3 cup toasted, slivered or chopped almonds
1/2 cup Pecorino cheese cut in 1/4 inch squares
1 apple, sliced thin – pink lady, gala or fuji is good.
Juice of 1/2 lemon (about 3 Tbsp)
1/3 cup olive oil
salt and pepper

Wash and dry kale leaves. Fold them in half and pull stem out removing it all the way up, even through the bottom part of the leaves where it is thick. Tear the leaves into bite sized pieces or chop the leaves crosswise in 1/2 inch ribbons. Place them in a bowl.

Toast almonds in a skillet over medium heat until light brown. Remove from heat and cool.
Cut cheese into 1/4 inch dice. Cut apple right before tossing in the dressing to avoid browning.

To make the dressing, whisk lemon with olive oil until combined. I like to shake them together in a jar. Add a pinch of salt and black ground pepper. Drizzle dressing on kale little by little, massaging into the the leaves with your hands. You may have more dressing than desired, depending on how much kale you have. When it is all coated, add the cheese, almonds and apples and toss together.

Let sit about 15 minutes before serving. It lasts in the refrigerator one day.

PERUVIAN POTATO SALAD
FROM: HTTP://RECIPELAND.COM/RECIPE/V/PERUVIAN-POTATO-SALAD-934

2 pounds new potatoes
3 large eggs hard-cooked
16 ounces cottage cheese
1/4 teaspoon red pepper flakes
red hot pepper sauce (eg. Tabasco) few drops
1/8 teaspoon black pepper
1 1/2 teaspoon seasoned salt
1 teaspoon salt
2 tablespoons heavy whipping cream
1/3 cup olive oil
1/4 cup onion minced
1/4 cup parsley leaves snipped
lettuce    leaves
8 each olives
parsley sprigs

EARLY IN THE DAY: Wash then cook potatoes in boiling water about 30 minutes, or just until tender. Drain peel, then cut into 1/4 inch thick slivers, cool, refrigerate.

ABOUT 1/2 HOUR BEFORE SERVING: Shell eggs, cut in half, then remove yolks, chop whites and set aside. In small bowl, mash egg yolks, then add cottage cheese, red pepper, tabasco, pepper, seasoned salt, salt, and cream. Beat with electric mixer at medium speed, until smooth.

Gradually add olive oil while continuing to beat. Blend in onion and parsley. Around sides of large chop plate or platter, arrange lettuce leaves, heap potato slices in center, spread with cheese salad dressing, covering potatoes completely. Garnish with chopped egg whites, olives, and parsley sprigs.