Posts Tagged by yeast-free
Brie Pear Walnut Honey Flatbread
| April 18, 2013 | Filled under Sides, Snacks & Appetizers, Soup & Sandwiches |
Sweet, salty, gooey, and crunchy. This flatbread has a combination of ingredients that are delicious on their own, but when combined, are pure heaven.
This recipe is an adaptation of a popular menu item from a little brunch place in Little Italy/Portugal in Toronto called Saving Grace. It’s been years since I dined there, way before I realized I was gluten-intolerant, but I still remember the brie, pear, walnut and honey on toasted baguette. The blend of flavours were so perfect and I wanted to recreate a gluten-free version to enjoy at home. I’ve made this a flatbread here but this would be great on your favourite gluten-free bread too. Bonus, it’s super fast to whip up and fancy enough to be an appetizer, especially when served with a chilled sparkling wine. A sweet way to start summer.
Pear Brie Walnut and Honey Flatbread (makes 1 flatbread)
Ingredients
- 1 brown rice tortilla from Food for Life
- 6 pear slices
- 6 slices Brie cheese
- 12 walnut halves
- 2 teaspoons honey, plus extra for drizzling
- Arugula leaves for garnish
Directions
Preheat oven to 375. Lay brie and pear on flatbread in a circular pattern, alternating the brie and pear pieces. In a small bowl, toss walnuts and 2 teaspoons of honey until walnuts are coated. Sprinkle walnuts on top of brie and pear. Bake for 10 to 12 minutes or until edges are light golden brown and brie is melted. Garnish with arugula leaves and additional drizzle of honey.
Guacamole with Pomegranates
| April 10, 2013 | Filled under Fruits, Sauces & Dips, Snacks & Appetizers, Vegetables |
Are you thinking ‘What the what?! Pomegranates in guacamole? This Chinese girl from Canada is crazy.’ Seriously, I don’t blame you but I swear this is the real deal. I’ll always remember my first authentic Mexican meal after moving to Arizona at Barrio Cafe in Phoenix, where they made fresh guacamole right at our table. The waiter wheeled out a little cart with cut up limes, cilantro, jalapeno, and fresh avocados and smashed them together in a stone mortar and pestle. And just when I thought he was done, he mixed in some fresh pomegranate seeds. That, my friends, was when my mind was officially blown away.
Once I fully comprehended what had just happened, I tried the fresher than fresh guacamole on warm just-fried corn tortilla chips and died. Died and went to taste heaven. In fact, my taste buds did the Three Amigos Salute as the sweet pomegranates blended perfectly with the sour lime juice, sharp red onion, creamy avocado, and salty chips for the ultimate bite. I don’t remember what I had for my main as the rest of the night became a blur of tequila shots, but I do recall our friends losing their minds over the churros and goat’s milk caramel. At least I’ll have the memories of the guacamole for the rest of my days.
Barrio Queen is the sister restaurant located in Old Town Scottsdale. They add dried apricots to the guacamole there.
This guacamole is great for dipping tortilla chips into, or topping onto some yummy fish tacos, or even on top of a corn and black bean salad. Besides being delicious, avocados are full of healthy things like good fats, fiber, and have more potassium than bananas. Pomegranates are full of anti-oxidents and other good stuff. Plus they’re pretty. Whenever I make this guacamole, it feels like I’m in Arizona all over again. Hope you enjoy.
Guacamole with Pomegranates (serves 2)
- 1 medium ripe Hass avocado, cubed
- 1 Tbsp Spanish onion, finely diced
- 1 Tbsp finely minced coriander/cilantro
- 1 tsp fresh lime juice
- Pinch of cayenne or chili powder (optional)
- 1 jalapeno pepper, finely diced (optional)
- Salt to taste
- 2 Tablespoons fresh pomegranate seeds
Combine all the all the ingredients except for pomegranates into a bowl and mash with a fork. Serve chunky or smooth. Stir in pomegranate seeds and serve immediately with tortilla chips.
If serving later, place the pit of the avocado in with guacamole and cover to prevent avocado from turning brown.
Sausage and Kale Pasta
| April 7, 2013 | Filled under Italian, Main Dishes, Pasta, Rice, & Grains, Poultry, Vegetables |
Kale’s so hot right now. Right? Or are we over it? I mean it is kind of a winter green, but technically it’s spring now. Kidding. Regardless of what’s hot or not, or how unseasonably cold it still is outside (spring, where are you?!?), kale is tasty, full of nutrients and available year round. I’m always on the lookout for new ways to enjoy kale, whether it’s baked kale chips or a Tuscan salad with currants and Parmesan in lemon vinaigrette. And now it’s pasta turn to get kale’d.
This is a comforting supper with some healthy ingredients. Chicken sausage replaces fatty pork and really helps cut down on the calories. Before I went on a kale kick, spinach was my go-to green. I still like spinach a lot (makes me feel like Popeye) but kale is just a wee bit healthier - see why here in this food face-off. Organic brown rice pasta is great gluten-free option too.
In our house, we’re big fans of spicy food so lot of crushed red pepper flakes make their way into most pasta dishes, but I’ve only added a touch in the recipe for a bit of kick. For a kid-friendly version, the chili flakes can be omitted completely. For a dairy-free version, use Toffuti’s Better than Cream Cheese instead of grated fresh Parmesan.
Kale and Sausage Pasta (serves 4)
Ingredients:
- 4 turkey or chicken sausages, removed from casings (about 1.25 lbs)
- 1 bunch kale, about 12 ounces, washed, stems removed and chopped
- 1 shallot, minced
- 3 teaspoons extra virgin olive oil
- 2 cloves garlic, minced
- ½ tsp crushed red chili flakes (optional)
- 12 ounces gluten-free pasta
- 1 teaspoon anchovy paste (optional)
- 2 Tablespoons dairy-free cream cheese or grated parmesan cheese
- Salt and pepper to taste
Directions:
- Bring a large pot of salted water to boil and add pasta and cook according to package directions. Reserve 1 cup of pasta water.
- Meanwhile, heat a large skillet to medium-high heat and add 1 teaspoon olive oil. Add sausage and break up with wooden spoon. Cook until golden brown, about 8 to 10 minutes. Remove with slotted spoon and set aside.
- Add remaining 2 teaspoons of olive oil to pan and add shallots and cook for 2 minutes. Add garlic, anchovy paste, kale, chili flakes, and 2 tablespoons of water. Stir with a wooden spoon, scraping up any brown bits stuck to the bottom of the pan.
- Add cooked pasta to kale mixture. Add ¼ cup of reserved pasta water and cream cheese (or parmesan cheese) and stir until pasta is evenly coated. Add salt and pepper to taste. Add more pasta water if needed. Garnish with parmesan cheese (if using), additional chili flakes and truffle oil.
Baked Salmon with Turmeric and Onions
| April 3, 2013 | Filled under Fish & Seafood, Indian, Main Dishes |
This recipe is full of flavour thanks to the tasty blend of turmeric, hot mustard powder, and rice wine vinegar. I have my mother-in-law to thank for introducing me to this delicious dish. Her version involves pickling the onions, which really enhances the tastiness of this dish. However, it’s a little time-consuming for weeknight cooking so I’ve simplified her recipe to create a throw-together weeknight version.
I try to marinate the fish for at least 30 minutes while I prep my side dishes or putter around, but in a pinch, you can totally throw it in the oven right away. The sauteed onions add some serious kick in the flavour department. We have this with rice and simple sauteed vegetables to round out a simple home-cooked weeknight meal that’s light and healthy. Bonus, turmeric has been link to health benefits like liver detoxification and Alzheimers prevention. Read more about it here. Thanks to my mom-in-law for all her yummy home cooked meals. She’s super thoughtful and always makes our favourite meals when we are in town, and goes to great lengths to make sure I have lots of gluten-free options. I’m pretty lucky.
Indian Spiced Baked Salmon (Serves 2)
Ingredients:
- ½ teaspoon hot mustard powder
- 1 teaspoon turmeric
- 1 ½ teaspoon rice vinegar or white vinegar
- 2 salmon filets
- Salt and pepper
- Non-stick cooking spray
- 2 teaspoons canola oil
- ½ white onion, thinly sliced
- 2 garlic cloves, minced
Directions:
- In a small bowl, combine mustard powder, turmeric and vinegar. Whisk together to create a paste. Place the salmon filets on a small tray or plate and spread a thin layer onto each salmon filet, about ¼ teaspoon each. Season with a sprinkle of salt and pepper. Cover with plastic wrap and chill for 30 minutes up to 4 hours.
- Preheat oven to 375 degree. Place salmon on a foil-lined pan with coated with non-stick cooking spray (or thin layer of canola oil). Bake for 12 to 15 minutes, depending on thickness and size of salmon.
- Meanwhile, heat a non-stick wok or frying pan to medium-high heat. Add 2 teaspoons of canola oil to pan and add onions and garlic. Turn heat down to medium and sauté for 5 minutes or until onions are softened and golden brown and fragrant. Add remaining mustard paste to onions until onions are evenly coated, about 30 seconds (no longer as the spices will become bitter). Remove from heat. Divide onions and place on top of cooked salmon before serving.
Fruit and Coconut Water Smoothie
| March 31, 2013 | Filled under Breakfast, Drinks, Fruits |
It’s officially spring and I’m feeling the urge to lighten up, especially after a weekend of epic Easter eating. It’s time to bust out the blender and get my shake on.
My go-to version is mixed berry and mango, but just about anything you like would probably work too. To give my fruit smoothies an extra boost, I use Blue Monkey 100% natural coconut water which doesn’t have any added sugar or preservatives. Coconut water has natural electrolytes and other good stuff. Learn more about the benefits of coconut water here. Perfect as a snack or a breakfast on the go. Happy Spring!
Fruit and Coconut Water Smoothie (serves 2)
- 1 cup frozen mixed berries
- 1 mango, peeled and sliced
- 1 cup Blue Monkey Coconut water
Combine frozen berries, mango, and coconut water in a blender and blend. Add more coconut water if too thick. Pour and serve.
Blueberry Buckwheat Waffles
| March 4, 2013 | Filled under Breakfast, Desserts, Fruits, Kid-Friendly |
I live for my weekends. For me, nothing could be more wonderful than sleeping in, snuggling under my pile of blankets. If I could be a fairy tale character, I would be cross between Sleeping Beauty who slept for 100 years and the Princess and the Pea, where I sleep under a million blankets instead of on a million mattresses. I was not born a morning-person by any means – I get up fairly early during the week and cherish every minute of extra sleep I can afford on the weekends. And as much as I enjoy heading out for brunch, I really prefer lazily waking up to make a delicious breakfast while still in PJs. So much so, that I invested in a waffle maker.
While pre-made frozen gluten-free waffles are convenient weekday breakfast solutions, weekends are for busting out that waffle maker. Since going gluten-free, I have experimented with numerous GF pancake and waffle baking mix and most have been pretty good and some great. However, being able to create golden crispy waffles from scratch feels so much more satisfying.
My waffle maker is by VillaWare and I scooped it up on Amazon a few years ago (mine’s an older model). It has plates that are dishwasher safe and removable so you have the option to make traditional Belgian round waffles or the heart-shaped ones (PS I am a sucker for all heart-shaped foods). It also has browning controls, on/off ready to bake lights, and beeps when the waffles are done. The generous spill troughs also mean I haven’t ever had overflow. Although I invested in a fancy-ish waffle maker, you don’t need to spend a lot to have homemade waffles.
Also, you can totally transform this into a dessert by adding some ice cream, chocolate sauce, and all the fixings for a sundae. Or put a scoop of ice cream between two pieces of waffle hearts for a waffle ice cream sandwich. Playing around with the fillings also transforms this into a breakfast/dessert type of meal. A world of waffle-y goodness awaits.
This recipe was adapted from the fabulous BabyCakes Covers the Classics cookbook - Erin McKenna’s second book (highly recommended if you are looking for gluten-free vegan versions of retro 50′s desserts like snickerdoodles, whoopie pies and sticky honey buns). I’ve always been a fan of buckwheat waffles and pancakes so I adapted her waffle recipe and added some blueberries. This recipe yields a pretty big batch of 10 to 12 waffles, which in our house is enough for a substantial breakfast and more to reheat during the week. A sprinkling of powdered sugar and some pure maple syrup is my preferred way of enjoying these waffles, ideally with some Motown playing in the background.
What’s your weekend breakfast like?
Blueberry Buckwheat Waffles adapted from BabyCakes Covers the Classics
Makes 10 to 12 waffles
Ingredients:
- 1 1/2 cups Bob’s Gluten Free All Purpose Flour
- 1 cup buckwheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 2 1/2 cup soy milk (or other non-dairy milk)
- 3 Tablespoons agave nectar
- 1 Tablespoon pure vanilla extract
- 1 cup fresh blueberries
- Powdered sugar and pure maple syrup to serve
Special Equipment: Waffle maker
Directions:
- Preheat waffle maker according to manufacturer’s instructions. Spray with canola oil.
- In a large mixing bowl, whisk together flours, baking powder, baking soda, salt, and xanthan gum. Add milk, agave nectar, vanilla, and stir until combined. Fold in blueberries.
- Pour 1/3 cup to 1/2 cup batter into waffle maker and bake to desired doneness. Repeat with remaining batter, spraying with oil between batches. Dust with powdered sugar and serve with maple syrup.
3 Ingredient Chocolate Mousse (Dairy & Egg Free)
| March 3, 2013 | Filled under Desserts |
Do you prefer going out to eat or staying in? I love both. Sure it’s nice to be waited on, and no clean up is always a good thing, but sometimes you just want something exactly the way you want it. And eating at home can definitely allow for that. You can make your favourite things, just the way you want, without worrying about what hidden allergens may sneak in.
One area that restaurants often trump home cooking is in the dessert department. Sometimes you just need an indulgent splurge, something sweet, decadent, and sinfully good at the end of your meal. For anyone who’s ever tried, finding a dairy/egg/gluten-free dessert (besides fruit) is tough, especially in restaurants. The other night, after we opted to stay in for dinner, I whipped up this decadent chocolate mousse and it was totally the best part of our meal.
I came across this recipe on Pinterest called ’3 ingredient chocolate mousse in 5 minutes’ and felt that it might be the right combination for me to tinker with, to create something dairy/egg/gluten-free yet still delicious. (PS follow me on Pinterest here - I am seriously addicted).
I’ve made traditional chocolate mousse many times before and have always found the step of whipping the egg whites to be so fussy. My version here is a combo of chocolate chips, coconut milk, and soy milk and was ready in about 8 minutes. Not bad right? The end result is a mousse with a texture that’s rich and creamy. While this version isn’t as airy and fluffy as a traditional mousse, it’s just as indulgent and satisfying. The canned coconut milk creates a rich creaminess and the soy milk helps lighten up the texture.
This recipe involves two steps: 1) melt chocolate, 2) mix in coconut and soy milk with a hand mixer. You can make just before serving or make ahead and chill in the fridge. A little shredded coconut on top makes for a pretty garnish, but is totally optional. If you’re a hardcore coconut lover, mix in some shredded coconut right into the mousse.
This was so delicious that I will be making it over and over again forever and ever. We served this to a couple of friends the other night and lets just say that one of our guests licked the bowl clean. Literally. What a sweet compliment.
3 Ingredient Chocolate Mousse (Dairy-Free) adapted from Drizzle and Dip
Serves 4
Ingredients:
- 1 10 oz bag of dairy-free mini chocolate chips from Enjoy Life
- 1/2 cup canned chilled full-fat coconut milk, solid part only
- 1/2 cup unsweetened soy milk or other dairy-free milk
- 1/4 cup grated coconut (optional)
Equipment: Hand mixer
Directions:
Place chocolate chips in a large heat-proof bowl over a pot with 1″ of simmering water, so that the bottom of the bowl is not touching the water. Stir with rubber spatula until chocolate is melted. Remove from heat and place bowl directly over a large bowl of ice. Add coconut milk and soy milk to chocolate. Using an electric hand mixer, beat ingrendients until blended together and mixture becomes light and creamy, about 3 to 5 minutes. Stir in grated coconut if using. Serve immediately or chill to serve later.
Emily’s Butternut Squash and Carrot Soup
| February 18, 2013 | Filled under Soup & Sandwiches, Vegetables |
It’s kind of cold out there these days with no signs of an early spring despite what the groundhogs predicted. You know the cold I mean right? The kind where your organs feel like they’re shutting down and liquids in your eyeballs feel like they’re freezing over. On days when there’s a wind chill factor, nothing but a hot soup will do - a comfort food to warm your belly and other internal organs.
This recipe is an old favourite that my fabulous sister-in-law kindly shared with me years ago and it’s now a part of my family’s recipe repertoire. Perfect for cozy nights at home yet fancy enough to serve on special occasions. Hope you enjoy as much as we do. Thanks Em!
PS – I realize that ‘turmeric’ is misspelled on my spice jar. Spelling is not my strong suit and there is no spell check on my label maker. Oh well.
Emily’s Butternut Squash and Carrot Soup
- 2 tablespoons olive oil
- 1 large yellow onion chopped (about 2 cups)
- 1 butternut squash (about 1 1/4 lb) peeled, halved, seeded, and coarsely chopped (about 6 cups)
- 3 large carrots peeled and coarsely chopped (about 2 cups)
-
1 teaspoon paprika
- 1 1/4 teaspoon ground cumin
- 3/4 teaspoon ground turmeric
- 3/4 teaspoon ground coriander
- 1/3 cup unsweetened apple sauce (optional)
- 6 cups vegetable stock or water
- salt and pepper to taste
- 1 teaspoon water
-
1/2 cup plain yogurt (for vegan, use dairy-free)
- 1/3 cup chopped fresh cilantro
- 3 Tbsp fresh chives, diced
- 1 Lime cut into wedges
Equipment: Blender, or handheld immersion blender
Directions:
- In a large soup pot over medium-low heat, warm the olive oil. Add onion and saute until soft, about 3 minutes. Add squash, carrots and saute for 10 min. Add the paprika, cumin, turmeric and coriander and continue to saute for 10 min.
- Add the stock or water and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered for 30 to 40 minutes, or until the squash and carrots are soft. Remove from heat and let cool slightly.
- Working with 2 cups at a time, place soup in a blender and puree on high until smooth and light. As each batch is pureed transfer it to a large saucepan. If using immersion blender, puree soup directly in pot. If soup is too thick, thin with a little water. Should have the consistency of heavy cream.
- To serve, place soup over medium-high heat and warm to serving temperature. Season to taste with salt and pepper. In a small bowl whisk the water and the yogurt until smooth. Garnish with a dollop of yogurt, fresh cilantro, chives and fresh lime wedges.
Roasted Fingerling Potatoes
| February 11, 2013 | Filled under Breakfast, Sides, Vegetables |
Ever since the new year started, I’ve sort of been on a lucky cooking streak. New recipes attempts and even old favourites were turning out yummy. However as of late, I have entered into a bit of a slump. Friday, my sticky rice came out bland, and well, not really sticky. Yesterday, I attempted a mini cheesecake recipe which yielded some tragic little hockey pucks. They looked as deflated as I felt. Today, my homemade brownies ended up a blobby coagulated mess that went straight into the trash.
Just as I was feeling down in the dumps and considered living off take-out and cut fruit for the remainder of the week, I came across an article on The Kitchn, entitled ‘My Time of Endless Failures.’ The article beautifully captures that feeling of how it’s no fun to suck at something, but with cooking, it’s okay to dust yourself off and keep on going. At the end of the day you’ve got to keep eating and no failed recipe attempt goes without learning something new.
D is the one who often reminds me that I shouldn’t dwell on the failed outcome, and instead, should focus on the fearlessness it took to try something new. It’s a great reminder because I admit that sometimes I’m just too hard on myself, and you probably are too. Instead of getting discouraged, I will try to remember to shake it off and high five myself for simply giving it a go.
After the botched brownie attempt, I was going through my archives and I found this little recipe that has always served me well. It’s a classic/ foolproof/everyone loves it/make it with your eyes closed/no recipe needed recipe. Whenever I’ve needed a steady side to accompany a new dish or even an old favourite, these tasty taters have always ended up crispy and golden brown outside and deliciously soft on the inside.
These potatoes are as perfect for breakfast as they are for lunch or dinner, and are a great vehicle for your favourite sauces, herbs, and spices. Every time I make them, I’m reminded that yes, new recipes are great, but sometimes, you can’t forget the old favourites. So as I dust myself off, literally, I’m still covered in cocoa powder, I will keep on trying new ideas and sharing them with you. And high-five to you, for every new recipe adventure you go on.
Roasted Fingerling Potatoes
- Fingerling potatoes, washed and dried
- Extra virgin olive oil
- Salt
Preheat oven to 425 degrees. Cut fingerling potatoes in half length-wise and toss in just enough olive oil to coat. Place potatoes cut-side down on lightly oiled baking sheet. Roast in oven for 25 minutes or until cut-side down is golden brown. Season with salt to taste and serve.
Tuscan Kale Salad with Currants and Parmesan
| January 7, 2013 | Filled under Italian, Salads, Sauces & Dips, Sides, Snacks & Appetizers, Vegetables |
Have you ever ordered something in a restaurant and swooned with every delicious mouthful? And then wondered how they made it so delicious, even long after the meal was over. I bet that you have experienced this feeling, but I’m pretty sure it wasn’t over a salad. Now I like salad just fine, but I’m not one to get excited about them, normally that is. But then I ordered the ‘Cavolo Nero’ salad at Gusto 101 and lost it. I ate that salad so hard, with the gusto (sorry couldn’t resist) that I typically reserve for cupcakes or french fries.
The texture of the dark green bumpy leaves of raw lacinate kale (aka cavolo nero, Tuscan kale, or lacinato kale) becomes silky and velvety after marinating in the lemon vingarette, which softens the leaves. The currants add a lovely sweetness that goes perfectly with the saltiness of the parmesan shavings. Gusto 101 served the salad with pine nuts, but I’ve swapped them for sunflower seeds, perfect for those with nut allergies. I knew I nailed the recipe when D and I had this salad for dinner and it got gobbled up way before the perfectly juicy pan-roasted chicken and fingerling potatoes sharing the same plate. Buon appetito.
Tuscan Kale Salad with Currents and Parmesan (adapted from Epicurious)
Serves 4 as a starter or side
Ingredients:
- 2 Tablespoons dried currants
- 2 Tablespoons plus 1 teaspoon white wine vinegar
- 3 teaspoons fresh lemon juice
- 1 Tablespoon honey
- 1 teaspoon finely grated lemon rind
- 1 Tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1 bunch lacinate kale, centre ribs and stems removed, washed and dried (about 1 pound)
- 2 Tablespoons sunflower seeds
- Parmesan cheese shavings
Directions:
- Place currants in small bowl and cover with two tablespoons white wine vinegar. Set aside.
- Lay several leaves of kale on top of each other and cut thinly crosswise. Add to a large bowl.
- Make vinaigrette: In a small bowl, combine one teaspoon white wine vinegar, lemon rind, lemon juice, honey, olive oil and salt, and whisk. Add vinaigrette, sunflower seeds, and currents, including any additional vinegar left over from soaking, to the kale and toss to combine. Let marinate for 20 minutes at room temperature, tossing occasionally. Sprinkle with cheese shavings and serve.
Have you ever ordered something in a restaurant and swooned with every delicious mouthful? And then wondered how they made it so delicious, even long after the meal was over. I bet that you have experienced this feeling, but I’m pretty sure it wasn’t over a salad. Now I like salad just fine, but I’m not one to get excited about them, normally that is. But then I ordered the ‘Cavolo Nero’ salad at Gusto 101 and lost it. I ate that salad so hard, with the gusto (sorry couldn’t resist) that I typically reserve for cupcakes or french fries.
The texture of the dark green bumpy leaves of raw lacinate kale (aka cavolo nero, Tuscan kale, or lacinato kale) becomes silky and velvety after marinating in the lemon vingarette, which softens the leaves. The currants add a lovely sweetness that goes perfectly with the saltiness of the parmesan shavings. Gusto 101 served the salad with pine nuts, but I’ve swapped them for sunflower seeds, perfect for those with nut allergies. I knew I nailed the recipe when D and I had this salad for dinner and it got gobbled up way before the perfectly juicy pan-roasted chicken and fingerling potatoes sharing the same plate. Buon appetito.
Tuscan Kale Salad with Currents and Parmesan (adapted from Epicurious)
Serves 4 as a starter or side
Ingredients:
- 2 Tablespoons dried currants
- 2 Tablespoons plus 1 teaspoon white wine vinegar
- 3 teaspoons fresh lemon juice
- 1 Tablespoon honey
- 1 teaspoon finely grated lemon rind
- 1 Tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1 bunch lacinate kale, centre ribs and stems removed, washed and dried (about 1 pound)
- 2 Tablespoons sunflower seeds
- Parmesan cheese shavings
Directions:
- Place currants in small bowl and cover with two tablespoons white wine vinegar. Set aside.
- Lay several leaves of kale on top of each other and cut thinly crosswise. Add to a large bowl.
- Make vinaigrette: In a small bowl, combine one teaspoon white wine vinegar, lemon rind, lemon juice, honey, olive oil and salt, and whisk. Add vinaigrette, sunflower seeds, and currents, including any additional vinegar left over from soaking, to the kale and toss to combine. Let marinate for 20 minutes at room temperature, tossing occasionally. Sprinkle with cheese shavings and serve.
Recent Comments