2 Recipes Eating Clean And Special Walnuts For Fiesta Friday #33
Eating clean, I’ve heard the term but never really grasped what it means, it’s quite simple really, read about it here in an article on Cooking Light, in a nutshell you eat unprocessed whole foods, nothing new really we should all eat like that, the term is new but not the concept. I receive emails from Martha Stewart living and really love some of the recipes from her site, I always have admired Martha’s business acumen and respect how she has built her empire and she also has some amazing recipes. This particular email had recipes that focus on eating clean, the recipes are always simple and are prepared on video by Shira Bocar. The salad contains Tuscan Kale (use tuscan its more tender when eaten raw), apples, beets and walnuts with a dressing made from avocado, white wine vinegar, dijon mustard and oil. I don’t have a mandolin which is what you are supposed to use to cut the beets paper thin, so as a result my beets were a bit too thick and raw beets really need to be thin, next time I will roast my beets for a little while and then slice,or get over my mandolin phobia and get one of those.
In the same email there was a recipe (I guess you can call it that) for broiling broccoli rabe and chick peas. This was a revelation for me, I always steamed it and the florets become overcooked while the stems are still hard and stringy, I wanted to give this a try, the key is for the broccoli rabe and chickpeas to be dry so plan in advance and let your vegetables and chickpeas drain and dry completely. I must say I love Martha’s clean eating video’s here is the one with the broccoli rabe. Shira serves with some fresh ricotta drizzled with olive oil and a sprinkling of red pepper flakes.
The walnuts in the salad were a gift from Patty Nguyen, I love her blog, she is a photographer and a great cook, she also has the most adorable little dog. She came to NYC to visit her brother and we met at the Brooklyn Flea, These walnuts (Chandler walnuts) were hand cracked and are amazing, fresh and delicious. I told Patty I would use them in a recipe and post it, so Patty, here it is. Thank you for the delicious walnuts and I so enjoyed meeting you.
I am bringing both of these healthful vegetable dishes to the party, Angie@The Novice Gardener is hosting this gathering of friends and great cooks, imagine the line up with so many great and talented cooks preparing the food, The co hosts this week are Andrea @Cooking with a Wallflower and Sylvia @Superfoodista enjoy the clean food my dear friends.
Creamy Kale Salad
1 ripe avocado, halved, seed removed
2 tablespoons white wine vinegar (You could also use lemon juice) I added an extra tbs of vinegar
2 teaspoons Dijon mustard
3 tablespoons walnut oil or extra-virgin olive oil (I used walnut oil)
Kosher salt and freshly ground black pepper
1/2 bunch kale (8 oz.), stemmed and coarsely chopped
1 small red beet, peeled and thinly sliced (I used a golden beet also)
1 sweet, crisp apple, cored and cut into thin wedges
1/2 cup toasted walnuts, chopped
Combine avocado, vinegar, mustard, and oil in a food processor. Pulse until smooth. (It will be thick.) Season with salt and pepper.
Combine kale, beets, apple, and walnuts in a large bowl. Toss with avocado dressing. Season with salt and pepper. Serve immediately. Suggestion: Add Farro, freekeh or some whole grain to the salad, it will be filling and delicious.
Broccoli Rabe and chickpeas
1 bunch broccoli rabe cleaned and trimmed (Be sure to keep the leaves, they crisp beautifully in the broiler)
1 can chick peas drained and dried
6 tbs olive oil (If you use 2 small sheet pans 3 tbs per tray)
thinly sliced garlic 2 cloves
Really important to make sure your broccoli rabe and chick peas are dry, moisture is the enemy for this dish Place dry broccoli rabe on sheet pan, don’t over crowd. Add the chickpeas and garlic. Spoon or drizzle oil and massage into the broccoli rabe and chick peas, sprinkle with salt and place in heated broiler for 2 minutes, take out of the oven and turn the broccoli and place back in the oven for another 2 minutes. Remove from oven and serve.NOTE: I washed and dried my broccoli rabe and chickpeas the day before I made the dish, just bagged and refrigerated and they were perfectly dry. I think it depend on your oven how long you leave in to broil. I found that after the prescribed 4 minutes in the broiler the broccoli rabe was still quite raw a bit too crunchy, it is probably my oven, I’m sure in the Martha Stewart test kitchen they have commercial grade ovens that have more BTU’s than mine. So I put it in an extra 6 minutes. It was done perfectly, a little toothsome but still tender. So the cooking time will vary.