Another cold weather variations of kale awaits. These greens can be traced back 2,000 years to Austria/Hungary and they are a not-so-distant relative to broccoli and cauliflower. The villagers called it “capuzzo.” We call it kale.
Tonight, you’ll return to one of my favorite versions of kale preparation. It combines homemade Masala curry spice mix with pieces of sweet, fresh pineapple. It’s served over hearty bulgur with a scoop of savory lentils.
This Italian-style soup uses Cannelli Beans (you also can use Great Northern beans) with onion, garlic, fennel, cabbage and sweet peppers in a tomato base with basil and oregano.
Get ready for comfort-food to warm you on cold a winter night. If you like, pick up some artisan bread or rolls to go with tonight’s meal.
The recipe makes a big pot of soup. It’s a good meal to share with family or friends.
This kale dish is based on a favorite Hot n’ Sour Soup from a Seattle restaurant. Tonight we skip the soup part and add more vegetables, specifically kale. This cozy comfort-food version of stir-fry combines hot, savory, sweet and sour flavors with lots of texture.
As this is referred to as a Hot’n’ Sour dish, it uses cayenne pepper. The recipe calls for 1/8 tsp. to 1/4 tsp. cayenne. If you have a low tolerance for hot foods use 1/8 tsp!
This kale dish is based on a favorite Hot n’ Sour Soup from a Seattle restaurant. Tonight we skip the soup part and add more vegetables, specifically kale. This cozy comfort-food version of stir-fry combines hot, savory, sweet and sour flavors with lots of texture.
As this is referred to as a Hot’n’ Sour dish, it uses cayenne pepper. The recipe calls for 1/8 tsp. to 1/4 tsp. cayenne. If you have a low tolerance for hot foods use 1/8 tsp!
Slurpy good dining awaits you tonight. Japanese Udon noodles are on the menu! Brown miso and a touch of wasabi add the Japanese touch to broth that holds snow peas, browned mushrooms and red bell peppers.
You’ll gain a nice umami flavor by adding cooked shrimp to the mix. Finish the bowls with chopped green onions, chopped peanuts and fresh lime juice.
Mustard greens, the often overlooked dark leafy green, is the center of attention tonight! If you don’t care for the sharp flavor of mustard greens, just use some chard. The greens are served over a bed of slightly spicy, roasted potato rounds. Poached winter pear pieces accent the greens with a touch of sweetness and a sprinkle of aged gouda cheese adds just enough savory richness to finish the dish.