Recipes of the Week - July 9, 2012

KALE SALAD WITH PECORINO AND LEMON
from: http://www.thekitchn.com/recipe-kale-salad-with-pecorin-58862

• 1 large bunch kale, washed and trimmed of stems
  4 ounces Pecorino Romano, grated
  2 lemons, juiced
  1/2 cup olive oil
  Kosher salt and fresh black pepper, to taste

Roll several kale leaves lengthwise and using the point of a chef's knife, cut away the thick center stem. Discard. Roll the remaining stack of de-veined leaves into a tight cigar shape and slice into thin ribbons.

Toss the shaved kale with the cheese. Whisk the lemon juice and olive oil and pour over the salad. Taste and season with salt and pepper. Let the salad sit at room temperature for an hour before serving.

TRIPLE BERRY KALE SALAD
from: http://www.howsweeteats.com/2012/06/omg-its-another-way-i-can-eat-kale/ 

• 1 head of curly kale, leaves removed from stem and torn
  1 cup fresh tart cherries, pitted and sliced
  1 cup fresh blueberries
  1 cup fresh blackberries
  1 cup sliced fresh strawberries
  1 avocado, chopped
  2/3 cup chopped toasted almonds
  1/4 teaspoon salt
  1/4 teaspoon pepper

Place kale in a large bowl, and add about 1/4 cup of the strawberry vinaigrette. Massage and rub dressing into kale with your hands, then let the kale sit for 5-10 minutes.
Add in salt, pepper, cherries, berries and avocado, then add a few more tablespoons of dressing and toss. Finish by topping with chopped almonds.

FRESH STRAWBERRY VINAIGRETTE FOR TRIPLE BERRY KALE SALAD

• 3/4 cup sliced fresh strawberries
  3 tablespoons olive oil
  2 tablespoons apple cider vinegar
  1 teaspoon honey
  1 pinch salt
  1 pinch pepper
  1 pinch cinnamon

Combine all ingredients together in a blender or food processor and blend until smooth.

SQUASH AND ONIONS WITH BROWN SUGAR
from: http://www.thekitchn.com/recipe-squash-and-onions-with-58603

• 1 large yellow squash (or 2 medium)
  2 small onions (or one medium)
  2 tablespoons unsalted butter
  1 teaspoon salt
  1/2 teaspoon pepper
  1 1/2 tablespoons brown sugar

Slice the squash into 1/2-inch rounds, cutting large ones in half. You should end up with roughly 2 cups of cut squash. Cut the onions into similar-sized slices.

Add the butter to a wide sauce pan that has a lid and heat over medium heat. When the butter has melted, add the onions and cook until soft, about 4-5 minutes. Add squash, salt, pepper, and brown sugar. Stir, then cover and cook for about 20 minutes, until squash is very soft.

Remove the cover and continue to cook for about 8 minutes, just to give the juices a chance to evaporate slightly. There will be some liquid in the pan, but it should be thicker than water, almost like a glaze. Season with more salt and pepper, if needed, and serve immediately.

Macaroni with Mustard Greens, Lemon, and Parmesan
from: http://kalynsprintablerecipes.blogspot.com/2009/10/macaroni-with-mustard-greens-lemon-and.html

• 2 cups (hole wheat macaroni
  1 bunch mustard greens
  1 tsp. minced garlic
  zest from 2 lemons
  3 T olive oil
  1/3 cup grated Parmesan cheese, plus more for serving

Cook pasta in a large pot of salted water 9-10 minutes, or until barely al dente. Reserve 1/4 cup cooking water before draining.While pasta cooks, wash greens several times, then slice crosswise into 1 inch wide ribbons, discarding stems. Heat olive oil in large frying pan, add garlic and lemon zest and saute 1 minute. Add greens and saute about 5 minutes.

Add drained pasta to greens/garlic/lemon mixture, mix in, and heat 1 minute. If mixture seems dry, add pasta cooking water. Stir in Parmesan cheese and serve hot, with additional cheese to be added at the table if desired.