THE RECIPE CORNER
Shone Strawberry Salad
Aprox. 1 head of lettuce
2 tablespoons basil leaves (optional)
1/2 cup flat-leaf parsley leaves (optional)
Thinly sliced radishes and carrots (optional)
Sea salt and freshly cracked pepper
½ pint strawberries, sliced
Sunflower seeds or sliced almonds
1/4 cup olive oil
1/8 cup fresh lemon juice
½ young garlic, finely minced
2 tablespoons Dijon mustard
1 tablespoon honey
3 tablespoons chopped fresh sage
Tear the lettuce into bite-sized pieces, rinse and spin dry. If using herbs, mince them finely.
Mix together lettuce, herbs, radishes and/ or carrots and season with salt and pepper.
For the dressing, whisk ingredients together until well blended, or place in a food processor and pulse well to combine.
Gently fold the dressing into the salad, tossing to lightly coat the vegetables.
Last, add the sliced strawberries, seeds or almonds, and top with cheese.
Sautéed Kale with Kohlrabi
A splash of citrus and a handful of pistachios transforms this into a bright, fresh, and lively dish.
1 - 2 kohlrabi, peeled
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil, divided
1 bunch Red Russian kale, stems and center ribs discarded
1 green garlic, finely chopped
1/3 cup salted roasted pistachios, chopped
Very thinly slice the peeled kohlrabi with a mandolin or the side of a grater.
Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
Tear kale leaves into bite sized pieces. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.
Sage & Bean Bruschetta
½ lb dried beans
1 green or young garlic
¼ bunch sage
1 tablespoon salt
3 tablespoons olive oil
Place beans in large bowl. Add enough cold water to cover by 3 inches and let soak 8 hours or longer. You can soak them on the counter as long as your house is semi-cool. Change the water after 8 hours if you are not cooking them right away, adding more water if it's absorbed.
When ready to cook them, rinse beans very well and add to a large pot. Cover with fresh water and add sage, olive oil and sliced green garlic. Treat the green garlic like a green onion. Slice the garlic part and then the green part that is tender and slices easily.
Bring water to a boil. Then reduce to a simmer, cover, and cook about 30 minutes, or until the beans are tender. When they are cooked, drain and rinse them again. Remove the sage. Then add some salt, fresh black pepper and a little more olive oil. You can also add a little more sage, lemon juice or rind, and parmesan cheese if desired.
Serve over toasted baguette for a twist on bruschetta, or stir into pasta.