- 8 oz peeled and chopped carrots (4 medium)
- 2 large apples, peeled and chopped
- 3 stalks celery, peeled and chopped
- 1 lb potatoes, chopped
- 1 1/2 teaspoon Indian curry powder
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 (14 ounce) can lite coconut milk
- 2 cups chicken stock
- 1/3 cup half and half
- 2 tablespoons lime juice
- 1/4 cup plain yogurt
- chopped dill, optional
- 4 Biscuits or Bread Rolls
Method
- Heat 3-quart saucepan over medium heat, add olive oil then add carrots, apples, celery and the potatoes. Cook, stirring occasionally, 5 to 8 minutes or until vegetables and apples begin to sweat.
- Stir in curry powder, red pepper flakes and the salt. Cook 2 minutes, and then add coconut milk and chicken stock. Simmer soup for 15 minutes.
- Use an immersion blender to blend the soup until creamy. Remove from heat then add half-and-half and lime juice. Taste for seasoning and adjust as necessary.
- Divide soup among 4 bowls then top with 1 tablespoon of yogurt and a sprinkle of fresh chopped dill. Serve with warm biscuits or bread rolls.
Carrot Apple Ginger Juice
Ingredients
- 3 organic carrots
- 2 organic apples
- 1 small piece of ginger (about 1 inch)
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Juice, pour over ice and enjoy!
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Pasta with Garlicky Broccoli Rabe
1 pound pasta, whatever shape you like (but chunky ones will match up better with the rabe)
1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections (I attempt to match my pasta in length)
1/2 cup olive oil
5 garlic cloves, peeled and minced or pressed
1/2 teaspoon red pepper flakes, or more or less to taste
About 1 heaping teaspoon Kosher salt (or more to taste)
To serve: Grated Parmesan or Romano cheese
Bring a huge pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. Drain rabe and pasta together and pour into serving bowl. In the same pot or a tiny one, heat the olive oil with the garlic, pepper flakes and Kosher salt over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. Pour mixture over pasta and toss to evenly coat. Shower with freshly grated cheese and eat at once.
Classic Vinaigrette Dressing
Whisk 2 tablespoons red wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.
Bistro Bacon Dressing
Make Classic Vinaigrette (above); add 1/3 cup crumbled blue cheese, 3 slices crumbled cooked bacon and 2 tablespoons chopped chives.
Lemony Kale Caesar Salad
Ingredients
- 1 medium bunch dino or lacinato kale (about 10 ounces) (see Note)
- 2 medium cloves garlic
- Kosher salt
- 2 anchovy fillets, minced (about 1 teaspoon)
- 1 large egg yolk
- 2 tablespoons freshly squeezed lemon juice,more to taste
- 1/2 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/3 cup grated Parmigiano-Reggiano cheese, more for garnish
- Freshly ground black pepper
Procedures
Strip off and discard any thick stalks from the kale. If the leaves are very tender, you can tear them into bite-size pieces. Otherwise, cut them by stacking 6 or 8 of the leaves, rolling into a tight cigar, and slicing crosswise into 1/4-inch strips. Repeat with the remaining kale; pile any particularly wide strips on the cutting board and cut across the pile once or twice. Put in a large bowl and set aside.
Coarsely chop the garlic and sprinkle with a generous pinch of salt. Use the flat side of a chef's knife to smash and press the garlic into a paste (you should have about 3/4 teaspoon).
Transfer to a small bowl and add the anchovy, egg yolk, lemon juice, and Dijon. Whisking constantly, slowly drizzle in the oil until completely incorporated. Dip a leaf of kale into the dressing and taste. Add more lemon juice or salt as needed.
Put the kale into a large bowl and drizzle about 1 1/2 tablespoons of the dressing over the kale. With your hands, gently toss until the leaves are evenly coated, adding just enough dressing to coat the leaves lightly. Sprinkle the cheese over and toss again to blend. Taste and add more dressing or salt as needed.
Garnish with an extra sprinkling of cheese and a grind or two of pepper. You can serve the salad right away, but you can also let it sit for a few minutes before serving (in this time, the acid in the dressing will tenderize the leaves a bit).
