Kale and Black Bean Tacos with Chimichurri
Adapted from www.thekitchn.com.
These tacos are so easy to make, they’re sure to become a weeknight staple. The chimichurri addsa bright, tangy, and garlicky flavor that complements the black beans and kale nicely.
- 3 cloves garlic, peeled
- 1 medium shallot, peeled
- 1 cup firmly-packed flat-leaf parsley, large stems discarded
- 2 Tbs. fresh oregano leaves, or 2 tsp. dried
- 1/4 cup extra-virgin olive oil plus 2 tablespoons
- 2 Tbs. red wine vinegar
- 1 Tbs. lemon juice, fresh
- 1/2 tsp. kosher salt
- black pepper
- crushed red pepper flakes
- 8 cups kale, stemmed and chopped
- 2 Tbs. water
- 15 oz. black beans, canned, drained, or 1 1/2 cups cooked
- 8 corn tortillas
- 2 avocados
- pumpkin seeds
Directions: Place the garlic and shallot in a food processor and pulse to roughly chop. Add the parsley and oregano, and pulse until finely chopped, but not puréed (see note). Transfer to a medium bowl, and add the olive oil, red wine vinegar, lemon juice, salt, black pepper, and crushed red pepper flakes to taste. Allow to sit at room temperature for at least 20 minutes, or covered and refrigerated for up to 3 days. Lightly press the chimichurri with a tablespoon to skim off two tablespoons of the oil. Heat oil in a large skillet over medium-high heat. Add the kale and water and stir. Cover and cook for 1 minute. Add the black beans and cook, stirring, until the kale is tender but still bright green, and the beans are heated through. Stir in 1/3 cup of the chimichurri. Warm the corn tortillas, then fill with kale and black beans. Top with cubed avocado and a sprinkle of pumpkin seeds. Serve with more chimichurri if you’d like. Serves 4.
Note: You can also do this by hand. Place on a cutting board and finely chop with your sharpest knife.
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Steak and Purple Potato Salad
Adapted from www.eatingwell.com.
Substitute small new potatoes or quartered golden potatoes for the purple ones, and this hearty salad will be just as good. It’s easily doubled.
- 1 tsp. lime juice
- 1 tsp. chili powder
- 1/2 tsp. salt, divided
- 1 clove garlic, mashed into a paste
- 8 oz. sirloin steak, trimmed
- 3/4 lb. small purple potatoes, scrubbed
- 2 Tbs. sherry vinegar
- 1 Tbs. extra-virgin olive oil
- 1/2 tsp. ground cumin
- 1/4 tsp. black pepper
- 4 large radishes, trimmed and sliced
- 3 scallions, trimmed and thinly sliced
- 1/4 cup chopped fresh cilantro
Directions: In a small bowl, combine the lime juice, chili powder, 1/4 teaspoon of salt, and garlic to form a paste. Rub onto both sides of the steak, then transfer to a plate and refrigerate.
Place the potatoes in a large pot covered with cold water. Bring to a boil over high heat, and cook until tender when pierced with a fork, 15-20 minutes, depending on how large your potatoes are. Drain and allow to cool for 10 minutes.
Slice into quarters.
Preheat a grill pan (or grill) over medium-high heat. Oil the pan, then grill the steak, flipping once, for 8-10 minutes on each side (if using a grill, you’ll only need about 5 minutes per side), until a meat thermometer inserted into the thickest part of the steak reads 140˚F. Transfer to a cutting board and let rest for 5 minutes before slicing into 1/4-inch slices.
In a large bowl, whisk together the vinegar, oil, cumin, black pepper, and remaining salt. Add the steak and any juices, the potatoes, radishes, scallions, and cilantro. Gently toss to combine. Serves 2.
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Meyer Lemon Loaf
Adapted from www.sproutedkitchen.com.
Perfectly lemony and lightly sweet, this bread is great with hot coffee for breakfast. A bonus is that it’s gluten-free!
- 2 large eggs
- 1/2 c. olive oil
- 1/4 c. whole milk yogurt
- 2 1/2 Tbs. Meyer lemon zest
- 1/3 c. Meyer lemon juice plus 2 Tbs., divided
- 2 tsp. lemon extract
- 1/3 c. turbinado sugar
- 1/2 c. natural cane sugar plus 2 Tbs., divided
- 1 c.almond flour
- 1/2 c. rice flour
- 1/3 c. oat flour
- 1 Tbs. flaxseed meal
- 1/2 tsp. sea salt
- 1/4 tsp. baking soda
- 1 tsp. baking powder
Directions: Preheat oven to 350˚F. Grease a 9-inch loaf pan. In a large bowl, whisk together the eggs, olive oil, yogurt (or buttermilk or coconut milk), lemon zest, 2 tablespoons of the lemon juice, and lemon extract. In a separate mixing bowl, stir together turbinado and 1/2 cup cane sugar, almond flour, rice flour, oat flour, flaxseed meal, salt, baking soda, and baking powder. Add half of the dry mixture to the wet mixture and stir to combine. Add the remaining dry mixture to the wet mixture and fold to combine. Don’t overmix. Pour into the prepared loaf pan. Bake for 40-50 minutes, or until a cake tester comes out clean. Let cool in the pan for 10 minutes on a wire rack. In a small saucepan over low heat, whisk together the remaining 1/3 cup of lemon juice and 2 tablespoons of sugar. Cook, stirring, until the sugar dissolves. Poke holes in the top of the still warm cake, and pour the lemon glaze on top. Allow to cool completely while the cake absorbs the glaze. Enjoy. 1 9-inch loaf.
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Crunchy Thai Kale Salad
Adapted from www.minimalistbaker.com.
- 1/4 lb. firm tofu, drained
- 2 Tbs. sesame seeds
- 1/4 cup peanut butter, salted natural
- 1 Tbs. soy sauce
- 2 Tbs. brown sugar (or agave or maple syrup)
- 1 1/2 Tbs. lime juice, plus 1 teaspoon
- 1/2 tsp. chili garlic sauce
- 4 1/2 cups packed green (curly) or lacinato kale, stems removed, leaves sliced into ribbons
- 2 tsp. sesame oil
- 2 tsp. agave (or maple syrup)
- 1/2 cup thinly sliced radishes
- 1/2 cup thinly sliced carrots
Directions: Wrap the tofu in a towel and gently press out moisture. Let sit 5 minutes. Slice into cubes, then toss in the sesame seeds to coat. Set aside.
In a small bowl, whisk together the peanut butter, soy sauce, brown sugar, 1 1/2 tablespoon of lime juice, and chili garlic sauce. Whisk in very hot water, a tablespoon at a time, until the sauce is pourable. Taste and adjust seasoning if needed. Set aside. Place the kale in a large bowl and add remaining teaspoon of lime juice, sesame oil, and agave. Massage the kale with your hands for 1 minute to incorporate the ingredients and soften the leaves. Transfer to a plate or bowl, and top with sliced radishes, carrot, and sesame-tofu cubes. Serve with peanut sauce. Leftover peanut sauce will keep covered and refrigerated for 2 days. 1 serving.
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Sautéed Chicken with Meyer Lemon
Adapted from www. cooking.nytimes.com.
- 1 1/2 lbs. boneless, skinless chicken thighs, cut into 1/2 –inch strips
- 3 Tbs. olive oil, divided
- 2 tsp. minced fresh rosemary
- coarse salt
- 1/2 tsp. black pepper
- 1 1/2 Meyer lemons, divided
- 2 Tbs. sugar
- 2 leeks, thinly sliced
- 2 garlic cloves, minced
Directions: Place the chicken in a mixing bowl and toss with 1 tablespoon of the olive oil, rosemary, 1 teaspoon of salt, and pepper. Set aside. Slice the ends off 1 lemon. Quarter lengthwise, then remove the seeds. Slice the quarters crosswise into 1/8-inch slices. Bring a small pot of water to a boil over high heat. Add the sliced lemon, then lower the heat and simmer for 5 minutes. Drain under cool running water. Refill the pot with 1 cup of water, the sugar, and 1 tablespoon of salt. Bring to a boil, then add the blanched lemon slices and simmer for 3 minutes. Drain under cool running water, and gently pat dry. Set aside. Heat a skillet over high heat for 5 minutes. Add the remaining 2 tablespoons olive oil and the lemon slices. Stir-fry until golden. Add the leeks, reduce heat to medium-high, and cook, stirring occasionally, until the leeks are soft and golden, about 3 minutes. Stir in the garlic and cook 1 more minute. Use the spoon to push the leek mixture off to one side of the skillet. Add the chicken mixture to the empty part of the pan and sear, undisturbed, for 4 minutes. Fold chicken and leek mixture together, and continue to cook until the chicken is no longer pink, 3-6 more minutes. Serve hot, with the remaining lemon half squeezed on top. 4 generous servings.
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Twice-Baked Potatoes with Kale
- 3 Russet potatoes, scrubbed, pierced all over with a fork
- 1 bunch lacinato kale, stems removed, leaves washed and torn, still damp
- coarse salt
- 1 Tbs. olive oil
- 1 Tbs. butter
- 1 large leek, trimmed, white and pale green part only, sliced lengthwise and rinsed well
- 1 cup coarsely grated sharp cheddar
- 2/3 cup finely grated Parmesan or Pecorino
- 2/3 cup cream cheese or goat cheese, softened
- 3/4 cup sour cream
- black pepper
Directions: Preheat oven to 400˚F. Bake potatoes for 1 hour to 1 hour 15 minutes until tender, and can easily be pierced with a paring knife. Heat a skillet over medium-high, and add the kale with a pinch of salt. Cook, stirring, until the leaves are wilted. Transfer to a colander, and when cool enough to handle, squeeze out excess water. Transfer to a cutting board and finely chop. Slice leeks in half lengthwise (so you have quarter-stalks), and thinly slice. Melt the butter and oil in skillet over medium heat. Add the leeks and reduce heat to medium-low. Cook until tender, 10-15 minutes, stirring frequently to avoid browning. Transfer the chopped kale back into the skillet and stir to combine. Transfer the mixture to a bowl. Combine the grated cheddar and Parmesan in a small bowl. Set aside. When potatoes are cool enough to handle, halve lengthwise and scoop out much of the potato, leaving a shell about 1/4-inch thick, placing the potato in the bowl with the kale-leek mixture. Transfer the potato shells to a baking sheet. Mash the potatoes, kale, and leeks together until smooth, then fold in the sour cream, 3/4 of the grated cheese mixture, cream cheese or goat cheese and plenty of salt and pepper. Scoop the filling into the potato skins and sprinkle with remaining grated cheese. Bake 20-30 minutes, until crispy and golden on top.
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