Recipe of the Week - Kale with Garlicky-Lime Tahini Dressing

Kale with Garlicky-Lime Tahini Dressing Serves 1 (main course) Serves 2 (side dish)

Prep. time – 15 minutes

1/2 head of kale ¼ c. tahini ¼ c. EVOO Juice from 1 lime 3-4 large cloves garlic, minced/pressed ¼ t. coarse ground black pepper ½ t. anchovy paste

This recipe is to taste. Add more tahini, add less garlic, etc. to make it your own.

Rip kale leaves from stem, rinse and tear into bite size pieces. Place in serving bowl.

Place remaining ingredients in small mixing bowl and whisk for approximately one minute or until well blended and thick. Pour over kale.

Massage dressing WELL into kale with hands. Paying attention to the color and texture of the leaves. They should be bright green and soft.

Serve immediately as a side, or as a main with your choice of protein.

Refrigerate for up to a week.

Recipe of the Week - Carmelized Brussels Sprouts

First of all - did you know that it's Brussels sprouts, not Brussel sprouts?  Because I didn't until I started typing up this recipe. Oh, I know what you're thinking.

" Really, Erica, Brussels sprouts? Of all the recipes you could share? Really?"

Friends, please, give this one a try.  I saw it in a Better Homes and Gardens Magazine awhile back.  The picture looked good - really good.  I asked my husband if he was game to try them and he agreed...reluctantly.  My first attempt was a great success and now this recipe is in our regular "vegetable rotation".

So, here it is.  They are super simple, super fast and I promise, super delicious.

Ingredients: 1/4 cup extra-virgin olive oil 4 cups Brussels sprouts, rinsed, trimmed, and halved lengthwise Salt and freshly ground black pepper 2 tablespoons water Juice of half a lemon, about 1 Tbsp.  (Sometimes I use balsamic vinegar instead of lemon juice.  It's also tasty.)

Directions: 1. In a pan, heat 3 tablespoons of the oil over medium heat. Arrange sprouts in a single layer, cut sides down. (That's what BHG says to do.  Honestly, I just dump the sprouts in the pan.  They aren't quite as pretty in the end, but it doesn't affect the taste.)  Drizzle with remaining olive oil and sprinkle generously with salt and pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook for 2 minutes more. Sprouts should just be beginning to caramelize.  Stick them with a fork - they should be slightly tender.

2. Remove the pan lid and increase your heat a bit.  When the cut sides are well-caramelized, toss Brussels sprouts in the pan and drizzle with lemon juice.  Use a bit more salt and pepper to taste.

So that's it.  It's a delicious veggie in about 6 minutes of cooking.  Give this unpopular food a try.  You may be surprised at how yummy Brussels sprouts can be!

Original recipe can be found here: http://www.bhg.com/recipe/vegetables/caramelized-brussels-sprouts-with-lemon/

Recipe of the Week - Kale Salad

I'll admit it. When my mother told me about this recipe a few years ago, I dismissed it as a "she's going through a health kick" kind of a thing. I mean really. Raw kale? Isn't that the stuff they use as a garnish beside real food? Then I tried it. Not only is it good, but it has great immune boosting ingredients. There's a reason that they say, "Don't knock it 'til you try it!"  

Kale Salad

2 bunches of kale - Cut off end of stems and chop fine.  Set aside.

Blend the following ingredients until smooth (using blender or food processor): 5 cloves of garlic 1 1/2 Tablespoons curry 1/2 Tablespoon cumin 3/4 cup oilve oil 1/4 cup lemon juice 4 dates 1 Tablespoon sea salt (or table salt :)

Massage dressing into kale.  Refrigerate for 2 hours.  Enjoy!

*image source http://www.kalynskitchen.com/2010/09/recipe-for-raw-kale-salad-with-pecorino.html

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