Posts Tagged ‘red pepper’

Cannellini Bean Spread

admin | May 30th, 2010

White Bean and Rosemary Spread

This simple spread makes a delicious lunch or tasty appetizer when served with some cherry tomatoes, radishes, black olives, pita chips, thin slices of fennel, cukes, celery pieces or to fill a ripe summer tomato resting on a bed of salad greens. Any peasant bread would be wonderful.

Makes about 2 cups

2 cups cannellini beans rinsed and drained
1/3 cup finely diced celery or sliced fennel
1/3 cup red bell pepper
2 T olive oil
2 t. balsamic vinegar
2 cloves garlic minced (this is strong-you could lightly sauté it)
1 t fresh minced rosemary
¼ cup chopped fresh parsley
salt and pepper
few pinches of dried red pepper flakes or a few drops of tabasco sauce

Put ½ of beans in food processor along with everything else except celery and red pepper.
Put remaining beans in a large bowl to the side.
Pulse beans in food processor till chunky then pour into bowl with remaining beans and celery.
Let stand covered for 30 minutes before serving to mingle flavors. Taste for seasonings.
If you refrigerate this let it come to room temp before serving.

Kale, the king of health

admin | February 25th, 2010

Kale, the king of health

Kale Tarragon

This is one of my favorite dishes to turn people on to Kale with. This nutritional giant is plentiful in the spring as well as fall. Besides being a beautiful dish it has everything you need for a satisfying, yet healthy meal and is spectacular to see all of the great colors. (Remember: Color signals nutrition) The lemony sauce is distinctively delicious with the tarragon and makes the dish so full of flavor. Make sure that you pour the sauce over the mixture of potatoes and kale while they are hot.

6 servings.

* 2 # small yellow potatoes peeled
* 2 T white wine or champagne vinegar
* 2 T fresh lemon juice
* 1 T fresh tarragon (dried doesn’t have the flavor that fresh does in this dish)
* 7 T olive oil divided
* 1 medium onion or leek diced
* 1 bunch Kale, large stems removed, leaves chopped into 1 inch dice
* 1 large clove garlic minced
* ½ cup diced red pepper
* 2 green onions chopped as a garnish

1-Steam or boil whole potatoes till just tender. While you are waiting for potatoes to finish cooking prepare sauce.
2-Combine vinegar, lemon juice, ½ t. tarragon, 6 T olive oil, salt and pepper to your taste. Set close by.
3-Drain potatoes and slightly cool. Cut into smaller pieces and place in large bowl. Cover to keep warm.
4-Next heat a skillet over medium heat and quickly add 1 T olive oil and onions sautéing until translucent.
5-Add kale, red pepper and garlic. Cook until kale is tender-5 minutes or so. Cover pan to speed this up. 6-Add potatoes then pour sauce over everything. (Important! toss the dressing while the mixture is hot, to incorporate the flavors). Taste and season as necessary with salt, pepper and rest of tarragon. Sprinkle green onions over the top and serve warm or at room temperature. -To your good health, Lee