Sweet & Savory Kale from: http://m.allrecipes.com/recipe/159199/sweet-and-savory-kale/?mxt=t06rda
"This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish."
Ingredients
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 teaspoons white sugar
1 tablespoon cider vinegar
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
salt and pepper to taste
1/4 cup sliced almonds
Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
Five Ingredient Escarole & Chicken Sausage
from: http://www.kraftcanada.com/recipes/5-ingredient-sausage-escarole-pasta-183793
3 cups orecchiette pasta, uncooked
1/2 lb. (225 g) fully cooked chicken Italian sausage links, cut into 1/2-inch-thick slices
2 cloves garlic, minced
4 cups coarsely chopped escarole
1/2 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
Cook pasta as directed on package, omitting salt. Drain, reserving 1/2 cup cooking water.
Cook sausage in large nonstick skillet on medium heat 5 to 7 min. or until heated through and evenly browned, stirring frequently and adding garlic for the last minute.
Add pasta, reserved cooking water, escarole and dressing; cook and stir 1 to 2 min. or just until escarole begins to wilt and pasta mixture is heated through.
Heirloom Tomato Pie from: http://www.siftingfocus.com/2012/08/heirloom-tomato-pie-baking-recipe/
Crust
1 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 teaspoon fine sea salt or table salt
1 stick (8 tablespoons) cold butter, cut into 1/2-inch pieces
3 tablespoons grated manchego cheese *See Note
4 to 5 tablespoons of ice water
Pulse the flour, cornmeal, and salt in a food processor to combine. Add the butter and manchego cheese and pulse until the mixture resembles coarse meal with pea-size bits of butter. Drizzle in 4 tablespoons of ice water and pulse until the dough comes together. Slowly add more of the remaining tablespoon of water if necessary. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes.
Roll the chilled dough between two sheets of parchment paper to a 13-inch round. Transfer the dough to a 9 1/2-inch deep dish pie plate. Fold the overhang under and crimp the edges. Prick the bottom of the crust with a fork and refrigerate for 20 minutes. Preheat the oven to 350˚F.
Line the crust with foil and fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until golden all over, about 10 to 15 more minutes. Transfer to a rack to cool. Pie crust can be prepared up to 8 hours ahead.
Filling
2 tablespoons, plus 1 tablespoon olive oil
4 small or 3 large shallots, thinly sliced
2 1/4 pounds mixed heirloom tomatoes
1 1/2 teaspoons kosher salt
3/4 cup grated mozzarella cheese
3/4 cup grated manchego cheese *See Note
1/4 cup regular or reduced fat mayonnaise
3 tablespoons breadcrumbs
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh flat leaf parsley
1 teaspoon chopped fresh thyme
1/4 teaspoon ground pepper, plus additional for sprinkling on top of pie
Heat 2 tablespoons olive oil in a skillet over medium heat. Add the shallots and cook, stirring until golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes. Gently toss with the kosher salt in a colander. Let drain, tossing occasionally for 30 minutes.
Increase the oven temperature to 375˚. (If making the crust ahead of time, make sure to preheat the oven to 375˚ before beginning the filling.) Combine the manchego, mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each chives and parsley, the thyme, black pepper, and the sautéed shallots in a bowl. Spread in the crust. Arrange the tomatoes on top. Drizzle with remaining 1 tablespoon olive oil and season with additional ground pepper. Bake until the tomatoes are browned, about 50 minutes. Top with the remaining 1 tablespoon each of chives and parsley.
Note: Freshly shredded (not pre-ground from the market) parmesan can be used in place of the Manchego cheese.
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