Kale with Black Olive and Pine Nuts

Since living in Chicago, I have discovered and enjoyed a wide variety of cabbages. My influence from the south of France infuses ingredients commonly used in provençal cuisine, so here I have paired kale with black olives and pine nuts. This recipe is quick, simple and only requires a few ingredients one typically has in the kitchen, and….delicious! I hope you savor the results.

20130908-063304.jpgKale is an excellent vegetable with great health benefits. It is rich in vitamins, minerals and antioxidants. Choose kale that is deep in color and firm. I prefer to use it either raw or briefly sautéed, as in this recipe, to preserve the maximum benefits.

20130908-063352.jpgIngredients:
1/2 lb organic kale
1/2 organic white onion
1/4 cup pine nuts
8-10 olive oil cured black olives from Provence
1 Tbsp grape seed oil
Freshly ground sea salt and black pepper

20130908-063456.jpgPeel, slice and chop the onion finely.

20130908-063629.jpgHeat the oil in a large pot and add the onion. Cook until translucent.

20130908-063708.jpgMeanwhile, mince the kale finely.

20130908-065845.jpgAdd the to the pot and simmer a few minutes. Add salt and pepper.

20130908-065935.jpgChop the black olives. Peel, crush and chop the garlic.

20130908-070137.jpgAdd olives and garlic to the kale. Stir and simmer a few minutes longer.

20130908-071124.jpgDry roast the pine nuts in a pan.

20130908-071156.jpgAdd them to the kale, mix well, serve as an accompaniment, and enjoy!

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Spicy Chickpea Herb Salad

The simplest and fastest to way to make a last minute picnic to go, quick meal for impromptu lunch guests, or side dish/salad to accompany a main dish.

20130705-212427.jpg This recipe includes a variety of herbs as we would use in the south of France for a flavorful meal and also some jalapeño in addition to the garlic for an additional kick the American way.

20130705-212511.jpgingredients:
2lbs cooked chickpeas (if dried, soak them the day before and cook them in salted boiling water)
1 orange pepper (I typically like using red but the red peppers at the market were not organic so I picked an organic one over the color)
1/4 jalapeño pepper
2 garlic cloves
A handful of each herbs: parsley, basil, chives, thyme
1 Tbsp Dijon mustard
1 Tbsp white balsamic vinegar
4 Tbsp grape seed oil
Freshly ground salt and pepper, about 1/4 tsp each
4-5 oz arugula

20130705-213407.jpgStart by mixing the salt, pepper and mustard.

20130705-215259.jpgAdd vinegar and mix well to dissolve mustard.

20130705-215341.jpgPrepare two garlic cloves and 1/4 jjalapeño pepper.

20130705-215428.jpgRemove the white lining and seeds from the jalapeño.

20130706-065736.jpgPeel garlic, slice in half and remove the inner part.

20130707-151744.jpgCrush the garlic and cut the jalapeño in thin stripes.

20130707-151835.jpgChop both finely.

20130707-151937.jpgAdd to the mustard and vinegar.

20130707-152034.jpgMix well and seaside.

20130707-152111.jpgGently remove the thyme leaves from the stems. set aside.

20130707-152153.jpgPrepare parsley leaves and basil leaves by removing the stems and clustering them together, stacking the basil leaves on top of one another.

20130707-152239.jpgChop all the herbs finely, including the chives, parsley and julienne the basil leaves. Set aside

20130707-152320.jpgPrepare the orange pepper by cutting it in half, remove the stem, further cut into quarters and remove the inner white skin and seeds.

20130707-152541.jpgSlice each quarter into strips and dice.

20130707-152647.jpgAdd the grape seed oil to the vinaigrette.

20130707-152741.jpgMix in the orange pepper and let marinate a few minutes.

20130707-152823.jpgAdd the chickpeas and herbs.

20130707-152907.jpgMix thoroughly. The salad can be prepared ahead at this time and refrigerated.

20130707-153007.jpgBefore serving, add arugula. If taking on a picnic pack arugula separately and add at last minute.

20130707-153156.jpgMix the arugula with the other ingredients to ensure it is well coated with the vinaigrette.

20130707-153245.jpgTo serve as a lunch meal, you might add some avocado

20130707-153345.jpgor heirloom tomatoes. Enjoy!

Lemon Basil Broccoli Soup | Vegan

A fragrant and light soup, very simple and quick to make.

20130424-175325.jpg
This soup is a favorite for the simplicity of its ingredients and of making it. It is best eaten immediately, to preserve the freshness of its taste.

20130427-213330.jpg Ingredients:
2 heads broccoli
1/2 yellow onion
4 cups water
3 cloves garlic
1 1/2 once fresh basil leaves
3 Tbsp olive oil
Salt to taste

20130428-154941.jpg Cut the broccoli in small pieces and roughly chop the half onion.

20130428-155216.jpgPlace the olive oil in the bottom of the pot on medium heat. When the oil is hot, add the onions and gently cook over medium-low heat for a few minutes.

20130428-155253.jpgAdd the broccoli, water, salt and cover.

20130428-155630.jpgBring to a boil and simmer for about 8-10 minutes, with the cover on.

20130428-155943.jpgMeanwhile, prepare the garlic. Peel the cloves, cut in half and remove the inner stems.

20130428-160101.jpgPlace the basil leaves and garlic in a food processor fitted with a steel blade. Reserve a few of the smaller leaves for decoration.

20130428-161021.jpgProcess until the garlic and basil form a rough paste.

Add the cooked soup and continue to process in batches.

20130428-161405.jpgAdd the lemon juice at this time.

20130428-161514.jpgThe soup should have a slightly rough consistency. Adjust seasoning by adding salt if needed.

20130428-170602.jpgServe in bowls, decorating with lemon zests and a few basil leaves. Enjoy!