Recipes of the Week–August 6, 2012

6 Ways to Love Kale: http://www.care2.com/greenliving/6-ways-to-really-love-kale-recipes.html 

Kale-Apple Smoothie
From: http://www.realsimple.com/food-recipes/browse-all-recipes/kale-apple-smoothie-00000000050666/index.html
    3/4  cup  chopped kale, ribs and thick stems removed
    1  small stalk celery, chopped
    1/2  banana    1/2  cup  apple juice
    1/2  cup  ice
    1  tablespoon  fresh lemon juice
 
Place the kale, celery, banana, apple juice, ice, and lemon juice in a blender.   Blend until smooth and frothy.

Kale with Pancetta, Cream and Toasted Rosemary Walnuts
from: http://www.food52.com/recipes/14246_kale_with_pancetta_cream_and_toasted_rosemary_walnuts
Kale
4 ounces pancetta, finely chopped
4 large shallots, minced
2 cloves garlic, minced
1 large bunch kale, roughly torn
1/4 cup white wine
salt and freshly ground pepper, to taste
pinch red pepper flakes
2-3 tablespoons heavy cream (let's just say a healthy splash)    Toasted Walnuts with Rosemary and Fleur de Sel:
3/4 cups walnuts
1 tablespoon extra virgin olive oil
1 tablespoon fresh chopped rosemary
generous sprinkling of fleur de sel

Heat a large sauté pan over medium heat. Add the pancetta and cook until the fat renders and the pancetta is crisp. Remove with a slotted spoon and set aside.
Add the shallots and garlic to the pan and cook until fragrant, about 1 minute.
Add the kale (in batches, if necessary), and toss to evenly heat. When the kale is mostly wilted, add the wine. Lower the heat and simmer until the wine is almost entirely evaporated 4-5. Toss the kale occasionally as it cooks.
Season the kale with salt, pepper, and pepper flakes. Add the cream and stir well to combine. Add some more cream, if desired  Keep warm. In a large bowl, toss the walnuts with the olive oil well to coat. Add the rosemary and fleur de sel and toss well to combine. Transfer the walnuts to a baking sheet and toast until fragrant, about 8-10 minutes. Cool slightly, and roughly chop.
Fold the pancetta into the kale, transfer to a serving dish and top with the walnuts.

Crispy eggplant fries
from: http://poptartsfordinner.com/2012/08/03/barbecue-chicken-and-crispy-eggplant-fries/ 
    1 baby eggplant
    1 egg white
    salt and pepper to taste
    1 cup panko breadcrumbs
    2 tablespoons olive oil
 
Cut the eggplant in half and then into sticks. Coat in the egg white and cover with the panko breadcrumbs. Place in a hot skillet with the olive oil. These cook very fast!
Turn them after a few seconds until they are lightly brown on all sides. Add salt and pepper. Place in a baking pan and bake at 350 degrees for 15 minutes. Serve warm.

Pan-Grilled Tomato Salad With Lemon Dressing
From: http://www.realsimple.com/food-recipes/browse-all-recipes/pan-grilled-tomato-feta-salad-lemon-caper-dressing-10000000671402/index.html
 
5  tablespoons  olive oil
3  tablespoons  fresh lemon juice
1  tablespoon  capers
1  tablespoon  chopped fresh parsley
1  pound  green beans, trimmed
1  8-ounce piece of Feta cheese (not crumbled)
2  large beefsteak tomatoes, sliced 1/2-inch thick
1  tablespoon  fresh thyme leaves, or 1 teaspoon dried thyme
kosher salt and black pepper
1/4  cup  dry bread crumbs
6  cups  arugula 
1. In a small bowl, combine 4 tablespoons of the oil, the lemon juice, capers, and parsley. Set aside.
2. Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4 to 6 minutes. Drain and run under cold water.
3. Cut the Feta into 4 slices. Set aside to drain on paper towels.
4. Heat a large nonstick skillet over medium heat. Season the tomato slices with thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until lightly browned, about 1 minute per side. 
5. Wipe out the skillet and heat the remaining tablespoon of oil over medium heat. Coat the Feta in bread crumbs and cook until browned, about 2 minutes per side. 
6. Arrange the arugula, tomatoes, beans, and Feta on plates and drizzle with the vinaigrette.
Tip To get more juice from a lemon, roll it on the counter a few times before squeezing.

Rosemary Peach Lemonade http://tinyurl.com/cnsocew
6 small sprigs fresh rosemary, plus more for garnish
3/4 cup sugar
1 cup water
1 1/2 cups good-quality peach nectar
3 ripe peaches, pitted & sliced into thin half-moons (about 18 slices each)
1 ice cube tray frozen lemon juice (12 cubes equals 1 cup of juice)
1 to 1 1/2 cups water
In a medium saucepan, combine the rosemary sprigs, sugar, and water, and bring to a simmer. Let cook for about 10 minutes until slightly thickened and well-infused.
Remove from heat and strain. Discard rosemary sprigs. Let cool before using.
In a large pitcher, combine cooled syrup, peach nectar, peach slices, and lemon juice ice cubes. Add enough water (about 1 to 1 1/2 cups) to top off, leaving room for additional ice cubes to serve. Add more ice right before serving. Serve a fresh rosemary sprig in each glass.