Recipes of the Week–September 16, 2013

Spelt Focaccia with Kale, Squash, and Pecorino
from: http://www.delish.com/recipefinder/spelt-focaccia-kale-squash-pecorino-recipe

 

    2 cup(s) spelt flour (see Tips & Techniques)

    1 envelope(s) dry active yeast

    1 cup(s) warm water

    1 tablespoon(s) honey

    2 tablespoon(s) extra-virgin olive oil

    Kosher salt

    1 teaspoon(s) chopped rosemary

    Sea salt, for sprinkling

2 cup(s) finely shredded stemmed kale, preferably Lacinato

1 tablespoon(s) fresh lemon juice

1 pinch(s) crushed red pepper

1 small (about 8 ounces) Delicata squash, halved lengthwise, seeded, and sliced crosswise 1/2 inch thick

1 clove(s) garlic, thinly sliced

1 ounce(s) (about 1/2 cup) shaved fresh pecorino cheese

In a large bowl, combine the spelt flour with the yeast, water, honey, 1 tablespoon of the olive oil, and 3/4 teaspoon of Kosher salt, and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead just until smooth, no more than 1 minute. Oil the bowl and return the dough to it. Let the dough rise, covered, in a warm, draft-free place until doubled in bulk, about 1 hour.

Line a baking sheet with parchment paper. Punch down the dough, then transfer it to the baking sheet and press it into a 12- by 8-inch oval. Brush with 1 teaspoon of the olive oil. Press small indentations all over the dough and sprinkle with the rosemary and sea salt. Let the dough stand uncovered for 45 minutes, until slightly risen. Preheat the oven to 375 degrees F. Bake the focaccia for about 30 minutes, until lightly browned all over.

Meanwhile, in a bowl, toss the kale with the lemon juice, crushed red pepper, and 1 teaspoon of oil. Squeeze the kale gently to soften it, then let it stand for 20 minutes.

In a large nonstick skillet, heat the remaining 1 teaspoon of oil. Add the squash, season with Kosher salt, and cook over moderately high heat until golden, 2 minutes. Turn the squash, add the garlic, and cook over moderately low heat until the squash is tender, 5 minutes.

Top the focaccia with the kale and squash and bake for 1 minute longer, to heat the vegetables. Scatter the Pecorino on top, cut into wedges, and serve.
Tips & Techniques Spelt is a type of wheat with a nutty, sweet flavor. Look for spelt flour in health-food stores.

 

Lemony Kale Salad from: http://www.delish.com/recipefinder/lemony-kale-salad-recipe-opr0911

 

1 bunch(es) (about 1 pound) fresh kale, washed and dried, tough stems removed

1 small shallot, minced

1 red bell pepper, seeded and minced

4 tablespoon(s) olive oil

    Juice of 1 lemon

    1/4 teaspoon(s) dried thyme

    1/3 cup(s) hemp seeds, shelled

    1/4 teaspoon(s) Kosher salt

    1/4 teaspoon(s) ground black pepper

Chop kale into bite-size pieces. Toss together with shallot, red bell pepper, olive oil, lemon juice, thyme, and hemp seeds. Season with salt and pepper, plus more to taste.
Briefly rub the dressing into the kale with your hands until kale softens, then serve.

 

Muffin Meatloaves from: http://tinyurl.com/km8xu26

 

    1/2 lb ground sirloin

    1 lb ground turkey

    1 1/2 cups shredded zucchini

    1 cup bread crumbs

    1 egg slightly beaten

    1 tsp Italian seasoning

    Ketchup

Heat oven to 400 and grease a muffin tin.

In a large bowl combine everything but the ketchup and mix together until combined. Place approximately 1/3 cup meat mixture into each muffin tin. Press lightly and spread ketchup over the top. Bake for 20 minutes or until no longer pink in the middle.

Tip: You can also bake these and freeze them for future meals. Once they are baked and cooled, pop them in a large ziploc baggie or freezer container. They'll keep for about two months. When you're ready to use them, defrost in the fridge overnight and reheat in the microwave for about 3 minutes or until heated through. If you didn't plan ahead, defrost in the microwave and then reheat.