Recipes of the Week–June 24, 2013

Escarole & Apple Salad: from: http://www.winespectator.com/webfeature/show/id/48471  

1 cup pecans
1 head escarole, cored and coarsely chopped
1 Granny Smith apple, halved, cored and thinly sliced
1 red onion, halved and thinly sliced

For the dressing:
1/2 cup plain yogurt
1 1/2 tablespoons pure maple syrup
1/2 teaspoon Sherry vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/3 cup finely chopped fresh mint

1. Spread the pecans in a large dry skillet and toast over medium heat for 5 to 7 minutes, stirring and watching carefully so they do not burn. Transfer to a plate to cool.
2. Combine the escarole, apple, pecans and onion in a large serving bowl.
3. To make the dressing, combine all ingredients except the mint in a small bowl and mix well.
4. Toss the salad with the dressing, sprinkle with the mint, and serve.

Kale & Onion Egg Bake from: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=622712 

1 bunch Kale, chopped
1/2 red onion, chopped
2 cloves garlic, minced (1/2 tsp. teaspoon minced garlic)
1/2 tsp. olive oil
1 tsp. Tamari or other soy sauce
1 C grated cheese
1/4 cup 100% whole wheat bread crumbs (optional)
6 eggs, beaten well
salt & pepper

Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.

Heat olive oil in large heavy frying pan, then add onions and sauté 3 minutes. Add garlic and sauté about 2 more minutes, then add kale, turning over as it wilts and sautéing about 5 minutes, or until kale is significantly wilted and softened.

Put sautéed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and Spike seasoning. Stir gently until ingredients are well distributed. Spray pen with olive oil or nonstick spray and pour in egg mixture. Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with low-fat sour cream or salsa.

Sauteed Kale from: http://www.foodnetwork.com/recipes/bobby-flay/sauteed-kale-recipe/index.html 

1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

7 Things To Do with Garlic Scapes from: http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html
•    Scape Pesto
•    Grilled Scapes
•    Scape Hummus
•    Scape Compound Butter
•    Scapes as aromatic
•    Scapes as vegetable
•    Scape Soup