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penthouse kitchen

Monthly Archives: July 2013

Kale Breakfast Bowl

17 Wednesday Jul 2013

Posted by penthouse kitchen in Breakfast, Healthy, Lunch, Summer, Vegetable Mains, Vegetables

≈ 2 Comments

Kale, breakfst bowl, kale breakfast bowl, vegetable breakfast bowlIf you need to be snapped out of your typical breakfast rut, you’ve come to the right place. Starting the day off with a meal full of fresh vegetables is just about as good as it gets. This summer I am fortunate enough to be living footsteps away from a plentiful vegetable garden, so I am taking full advantage of “farm to table” meals whenever possible. I’ve been making this vegetable bowl for breakfast or lunch almost everyday, as it is loaded with just the right proportion of nutritious and delicious.

Kale, breakfst bowl, kale breakfast bowl, vegetable breakfast bowlKale, breakfst bowl, kale breakfast bowl, vegetable breakfast bowl

 

Ingredients:

  • 2 cups roughly chopped kale
  • 1 small yellow summer squash, chopped
  • 1 garlic scape, chopped, or 1 small garlic clove, chopped
  • 1 tblsp grated Parmesan cheese
  • 2 eggs
  • 1 tbslp olive oil
  • salt, pepper
  • chopped herbs for garnish (parsley, chives)

 

 

Directions:

Pre-heat the oven to 400º. In a small cast iron pan, heat the olive oil and add the garlic scapes, cook one minute. Add the chopped kale, and cook until softened, about one minute. Add the summer squash, season with salt and pepper. When the vegetables are softened and almost completely cooked, sprinkle with Parmesan cheese and make two small wells in the mixture to crack the eggs into. Crack the eggs into the wells, season them with salt and pepper, and place the entire skillet into the oven for 5-7 minutes, or until the eggs are just barely set and the yolk is still runny. Remove from the oven and garnish with parsley and chives. Eat straight from the skillet or remove with a large spatula.

Kale, breakfst bowl, kale breakfast bowl, vegetable breakfast bowl

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Potato and Leek Flatbread

02 Tuesday Jul 2013

Posted by penthouse kitchen in Appetizers, Mains, Vegetable Mains

≈ 7 Comments

Potato and Leek Flatbread Pizza, flatbread pizza, pizza, potato pizza, potato flatbreadI love a simple, easy weeknight meal. Thanks to store-bought pizza dough, the options are endless. Topped with thinly sliced potatoes, leeks, thyme, and Jarlsberg cheese, this flatbread is bursting with flavor. The potatoes cook on top of the dough in the oven, and become creamy yet crispy on the edges. Potato and Leek Flatbread Pizza, flatbread pizza, pizza, potato pizza, potato flatbreadNutty Jarlsberg cheese adds an earthy, wholesome flavor to round out the sweetness from the leeks. This flatbread is great for dinner with a salad, but also would make an easy appetizer. It works well served at room temperature, but also re-heats nicely in a hot oven.

Potato and Leek Flatbread Pizza, flatbread pizza, pizza, potato pizza, potato flatbread

Ingredients:

(makes 2 large flatbread pizzas)
  • 1-lb store bought pizza doughPotato and Leek Flatbread Pizza, flatbread pizza, pizza, potato pizza, potato flatbread
  • 2 large Yukon Gold potatoes
  • 1 leek
  • 4 sprigs fresh thyme
  • 2 cups grated Jarlsberg cheese
  • olive oil
  • flour
  • salt, pepper

Pre-heat the oven to 500. Cut the pizza dough in half. On a lightly floured surface, roll the dough halves out to a large square. Place each half on a separate oiled baking sheet, or a baking sheet topped with parchment paper.

Peel the potatoes with a vegetable peeler, and slice as thinly as possible width-wise. Sprinkle with salt, and place in a bowl of very cold water for 30 minutes. Slice the leeks width-wise as well, and separate into rings with your fingers. Place in a bowl of water for a few minutes to let the dirt settle to the bottom. Heat one tablespoon of olive oil in a sauté pan, and cook the leeks for just one minute until they are bright green and slightly softened. Season them with a pinch of salt.

Assemble the flatbreads: Top the dough with the potato slices (slightly overlapping), the leeks, and the grated Jarlsberg. Sprinkle with the fresh thyme leaves, salt and pepper. Drizzle the entire flatbread with olive oil, and place on the bottom rack of the oven for 15-17 minutes. Slice and serve immediately, or at room temperature.

Potato and Leek Flatbread Pizza, flatbread pizza, pizza, potato pizza, potato flatbread

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the height of home cooking.

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