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Category Archives: Healthy

Kale Pesto

29 Wednesday Jan 2014

Posted by penthouse kitchen in Healthy, Mains, Pasta, Summer, Vegetables, Winter

≈ 5 Comments

pesto, kale, kale pesto, parsley pesto, winter, winter pesto, pasta

One of my favorite summertime rituals is to make huge batches of pesto, freeze it into smaller serving-size portions, and enjoy it all winter long. This summer, the basil in my mother’s garden was not nearly as plentiful as usual, and was scarce at the local farmers markets as well. The speculation was extreme heat and not enough rain. When it came time for me to make pesto to stock up for the winter, I panicked when I saw a few measly, sun-burnt basil plants in the garden. No more blissful reminders of summer’s bounty to get me through the dreadful arctic weather we experience in the northeast?!

pesto, kale, kale pesto, parsley pesto, winter, winter pesto, pasta

So, here we are with this wintry version of basil pesto. The kale makes this pesto more robust, which is perfect for the winter months, and parsley is a wonderful herbal variation to basil. I kept the pine nuts and cheese, which are staples in classic pesto. This recipe is so versatile – it can be used with any kind of pasta, swirled into risotto, as a topping for pizza, or used as a condiment on just about anything. pesto, kale, kale pesto, parsley pesto, winter, winter pesto, pasta

Ingredients:
  • 1 bunch curly kale
  • 12 parsley sprigs – tough stems removed
  • 1/2 cup grated Parmesan
  • 1 large garlic clove
  • 1/4 cup pine nuts, toasted
  • 1 teaspoon salt
  • 1/2 cup extra virgin olive oil
  • (Shown here topped with ricotta salata)

Directions:

Remove any large, tough stems from the kale, and chop it into 2-inch pieces. Place it in a food processor, or blender, and add the parsley, garlic, toasted pine nuts, and salt. Pulse everything together a few times, and then with the motor running, slowly stream in the olive oil until it forms a creamy paste. Stir in the grated parmesan cheese, and taste for seasoning. pesto, kale, kale pesto, parsley pesto, winter, winter pesto, pasta

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Cauliflower Kale Soup

29 Tuesday Oct 2013

Posted by penthouse kitchen in Fall, Healthy, Lunch, Soups, Vegetables, Winter

≈ 13 Comments

Cauliflower kale Soup, kale soup, cauliflower soup, cauliflower, kale, kale chips, fall soupsI came across this recipe as I was perusing the latest Williams Sonoma catalog. They gave this recipe as a way to advertise the Vitamix blender, and it looked delicious. I usually don’t follow recipes to a T, but I couldn’t think of a thing I would change so I made it as directed. I was right; this soup recipe is perfection. It is so creamy and velvety, you would not believe there is no cream or butter used. Roasting the cauliflower gives a wonderful depth of flavor, and the kale makes for a beautiful green hue that confirms you are eating right.

IMG_0364

I hate to admit it, but I feel that using the Vitamix makes the difference in the silky texture. You can use a regular or immersion blender, of course, but if you can invest in a Vitamix I guarantee it’s worth every penny. Finished off with crispy kale chips and toasted pine nuts, this soup is one I will be enjoying all fall and winter.

Ingredients:

(Adapted from Williams Sonoma)
  • 1 large head cauliflower, trimmed and cut into florets
  • 5 Tbs. olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 1 large bunch curly kale, stems removed, leaves torn into
      1-inch pieces
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 7 cups vegetable broth
  • 1/3 cup pine nuts, toasted

Preheat an oven to 450°F.

Toss the cauliflower with 2 Tbs. olive oil and season with salt and pepper. Place on a baking sheet and roast until the cauliflower is tender and the edges are browned and crisp, about 20 minutes. Reduce the oven to 300°. Toss a quarter of the kale bunch with 1 Tbs. of the olive oil and season with salt. Place on a baking sheet and roast until the kale is crispy, 10 – 15 minutes.

Meanwhile, in a Dutch oven over medium heat, add 2 Tbs. olive oil and cook the onion and celery, stirring occasionally, until tender, about 8 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Season with salt and pepper. Add the cauliflower and broth, increase the heat and bring to a simmer. Reduce the heat to medium-low, cover and cook for 10 minutes. Stir in the remaining kale, increase the heat to medium and cook, uncovered, for 10 minutes.

Working in batches, puree the soup in a Vitamix blender until smooth. Return the soup to the pot and adjust the seasonings with salt and pepper. Top with the crispy kale and pine nuts and serve immediately.

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Chili Mango Bok Choy Slaw

10 Thursday Oct 2013

Posted by penthouse kitchen in Asian, Fall, Healthy, Lunch, Mains, Sides, Vegetable Mains, Vegetables

≈ Leave a comment

bok choy, baby bok choy, bik choy slaw, mango, mango slaw, chili mango What a combination – the heat from the chili sauce, the sweetness from the mango, and the crunch from all the vegetables make for a texture and flavor explosion. The dressing has a hint of nutty sesame oil and tamari adds a wonderful depth of flavor. Baby bok choy is perfect for this slaw, as the larger variety is not as tender when raw and has a more distinct cabbage flavor.

bok choy, baby bok choy, bik choy slaw, mango, mango slaw, chili mangoThis is a great spin on traditional cole slaw; the Asian influences really shine here. Most varieties of bok choy are available year-round in Asian markets and specialty food stores; look for locally grown varieties in season at farmers’ markets.bok choy, baby bok choy, bik choy slaw, mango, mango slaw, chili mango

For the Slaw:

  • 3 cups baby bok choy, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 1 cup shredded carrots
  • 1 mango, cubed
  • 1/2 cup cilantro, roughly chopped

For the Dressing:

    • 2 tbsp. grapeseed oil
    • 1 tbsp. seasoned rice vinegar
    • 1 tbsp. chili garlic sauce
    • 1 tbsp. tamari
    • 1 tsp. sesame oil
    • salt and pepper to taste

IMG_3495In a large bowl, combine the bok choy, red cabbage, shredded carrots, cilantro, and mango. Toss to combine. In a small bowl, whisk together the ingredients for the dressing and pour over the slaw. Garnish with additional cilantro leaves.IMG_3462

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Indian Summer Farro Salad

20 Friday Sep 2013

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

≈ 3 Comments

Farro, farro salad, farro with corn, summer salad, side dishFarro is one of my favorite whole grains. It has a distinct nutty flavor, and looks similar to brown rice but with a delicate chew. Use it in soups, salads, side dishes, or even as a breakfast cereal. Here I cooked it, let it cool, and tossed it together with fresh corn, herbs, crumbled feta, olive oil, and lemon. This farro salad makes a great side dish in late summer when corn is sweetest, but you can use just about vegetable of the season.

farro, farro salad, fresh corn, farro salad wth corn, side dish, summer salad

farro, farro salad, farro with corn, summer salads, side dish Ingredients:

  • Approximately 4 cups cooked farro
  • Fresh corn, cooked and cut off the cobb
  • Fresh parsley, mint, and basil
  • Crumbled feta
  • 3 tblsp olive oil
  • Zest and juice of one lemon
  • Salt

Make sure the farro is cool before adding the other ingredients. In a large bowl, mix everything together and serve at room temperature or slightly chilled.

 farro, farro salad, farro with corn, summer salads, side dish

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Vietnamese Summer Rolls

12 Monday Aug 2013

Posted by penthouse kitchen in Appetizers, Asian, Healthy, Summer, Vegetables

≈ 3 Comments

Vietmamese Summer Rolls, summer rolls, vietnamese spring rolls, vietnamese foodThere is something about these perfect little packages that make me so happy. They are the epitome of fresh flavor, and guilt-free appetizing. What’s also great about them is you can vary the filling to whatever your taste-buds desire. Any combination of protein, herbs, and vegetables can be stuffed into rice paper and dipped into either a sweet or savory sauce. Vietmamese Summer Rolls, summer rolls, vietnamese spring rolls, vietnamese food

Traditionally, rice vermicelli is the noodle component, but here I made it even easier by using kelp noodles – which are eaten raw. I used pantry staples to mix up a peanut-flavored dipping sauce. I eye-balled the ingredients, so forgive me for not providing the proportions. Again, you can use any combination of vegetables you’d like – I used mango to add a little sweetness which was an unexpected delight!

Vietmamese Summer Rolls, summer rolls, vietnamese spring rolls, vietnamese food

Ingredients:

  • Cooked shrimp, cut in half lengthwiseVietmamese Summer Rolls, summer rolls, vietnamese spring rolls, vietnamese food
  • Fresh baby lettuce, or microgreens
  • Persian cucumbers, sliced lengthwise
  • Mango cut into long matchsticks
  • Mint or cilantro
  • Kelp noodles
  • Rice paper sheets

Dipping Sauce:

  • Peanut butter
  • Seasoned rice vinegar
  • Fresh lime juice
  • Chili garlic sauce
  • Fresh ginger, grated
  • Soy sauce

Directions:

Fill a 10-inch pie plate with warm water. Have all of your fillings sliced and ready to go. Place 2 rice paper sheets in the pie plate, and soak in the water for about 20 seconds until soft and pliable. Remove the wrapper from the water and place on a work surface. Arrange 3 pieces of shrimp in the middle of the wrapper, outer-side down. Arrange the herbs, vegetables, and mango sticks on top the shrimp. Fold the bottom edge of the wrapper up over the filling, then fold the right and left sides over the center. Carefully roll up to the top edge as tightly as possible. The starch in the rice paper wrapper should seal the roll. Place seam side down on a serving platter and cover with a damp towel to keep moist while you make the remainder of the rolls.

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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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Asparagus Soup

31 Friday May 2013

Posted by penthouse kitchen in Healthy, Soups, Spring, Vegetable Mains, Vegetables

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asparagus soup, asparagus, soupJust when you think you are tired of soup, comes this fresh and easy seasonal recipe that uses what is plentiful at the market these days. If you need another excuse to pick up an extra bunch of asparagus, well here it is. Just a few simple ingredients make this a quick dinner option – especially when the days are longer, warmer, and the last place you want to be is cooking in the kitchen. The asparagus really shines in this light and earthy soup that tastes of spring. Serve alongside fresh, crusty bread, or a grilled cheese sandwich.

asparagus soup, asparagus, soupIngredients:

  • 1 tblsp olive oil
  • 2 tblsp butter
  • 1 shallot, chopped
  • 1 bunch asparagus, trimmed and chopped
  • 4 cups homemade chicken or vegetable stock
  • 1 cup loosely packed spinach leaves
  • 1/4 cup fresh parsley
  • salt, pepper

Heat butter and olive oil in a large stock pot. Add the shallot and a generous pinch of salt, and cook until softened and translucent. Add the chopped asparagus and cook for 1 minute. Add the chicken stock and bring to a boil. Lower the heat to a simmer, and continue cooking until asparagus is tender, about 15 minutes. Remove from heat, add the spinach and parsley and blend with an immersion blender. Return the soup to the stove and heat through, season with salt and pepper. Serve immediately.

asparagus soup, asparagus, soup

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Penne with Roasted Asparagus, Broccolini, and Goat Cheese

07 Tuesday May 2013

Posted by penthouse kitchen in Healthy, Mains, Pasta, Spring, Vegetables

≈ 11 Comments

penne, asparagus, goat cheese

Asparagus season is in full force and I eat it just about every way possible. Roasted, steamed, raw, in soups, in salads – by the time June hits I am ready to not look at it again until next spring. Asparagus is tender and sweet, so it doesn’t need much more than a quick roast in the oven to make it ready to enjoy. Here I roasted it with broccolini and scallions, and tossed everything together with penne, sun-dried tomatoes, and goat cheese. It’s a complete meal that is hearty, seasonal, and full of delicious healthy vegetables.

Ingredients:

penne, asparagus, goat cheese

  • 1 bunch asparagus
  • 1 bunch broccolini
  • 3 scallions , white and light green parts
  • 1 small jar sun-dried tomatoes
  • 1/4 cup parsley, chopped
  • 2 oz crumbled goat cheese
  • 1/2 cup grated parmesan cheese
  • 2 tbsp olive oil
  • 1 lb penne pasta
  • salt and pepper , to taste

 

 

Preheat oven to 425º. Cut asparagus, broccolini, and scallions into 2 inch pieces and place on a baking sheet. Toss with olive oil, salt, and pepper. Roast in the oven for 10-15 minutes, until vegetables are tender and starting to brown.

Cook the penne in salted water, and reserve 1/8 cup of the cooking water. Toss the pasta with the roasted vegetables, water, parmesan cheese, parsley, and sun-dried tomatoes. Season with salt and pepper to taste, and top the pasta with the crumbled goat cheese.

IMG_2703

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Roasted Radishes

22 Monday Apr 2013

Posted by penthouse kitchen in Healthy, Sides, Spring, Vegetables

≈ 2 Comments

radishes, roasted radishes, roasted vegetablesThis time of year, along with the fall, are the best times to cook. You can have your windows open with your oven on high blast so that:  A) your apartment doesn’t smell like a diner in the winter, and B) you aren’t hot-boxing yourself in the summer. So needless to say, I am roasting every vegetable that comes my way.

radishes, roasted radishes, roasted vegetables I know we’ve all tried the basics like roasted potatoes, carrots, turnips, and asparagus. But have you ever had roasted radishes? When blasted in a hot oven, their peppery bite mellows and their flavor becomes fuller. They become tender and sweet – nothing like the crisp, sometimes bitter flavor raw radishes have. I used their leafy green tops as a garnish, and finished them off with a squeeze of fresh lemon and flaky sea salt. These roasted radishes are great alongside grilled steak, pork, or fish. Try them topped on toasted bread with goat cheese and herbs, or mixed in with other roasted vegetables and quinoa, pilaf-style.

Ingredients:

  • 1 bunch radishes
  • 2 tblsp olive oil
  • 2 tsp lemon juice
  • sea salt

Separate the radish roots from the leafy greens, and cut the roots in half lengthwise. Chop about 2 tablespoons of the radish greens and set aside. Place the radishes on a baking sheet and coat with olive oil. Roast in a pre-heated 425° oven for about 15 minutes, or until the radishes are tender and begin to brown around the edges. Remove the radishes from the baking sheet, and in a serving dish toss with the radish greens, lemon juice, and sea salt.

radishes, roasted radishes, roasted vegetables

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Lentil Barley Soup with Escarole

15 Friday Mar 2013

Posted by penthouse kitchen in Healthy, Mains, Soups, Winter

≈ 10 Comments

lentil soup, barley, escarole, soup, barley soupWe are ending the last week of winter (thank God!), and although we’ve had some nice spring teaser days, a warm bowl of hearty soup still fits the bill this time of year. As I am fully ready to start seeing wonderful spring produce at the markets, I can’t help but to make my last rounds of winter greens. I bought a head of escarole, had lentils and barley in my pantry, and figured a little soup would do me good. Escarole is great because it holds up nicely when added to soups, as it retains its body and adds wonderful texture and contrast of flavor. It’s great when paired with sausage, although if you wish to make a vegetarian version just leave it out and it will still be delicious and hearty.

Ingredients:
  • 2 sweet Italian sausage links , removed from casing
  • 2 tblsp olive oil
  • 1 onion, chopped
  • 1 carrot, choppedescarole
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 2 tblsp tomato paste
  • 1 bay leaf
  • 4 cups escarole leaves, roughly chopped
  • 4 cups low sodium chicken broth
  • 2/3 cup green lentils
  • 1/3 cup pearled barley
  • pinch cayenne pepper
  • salt, pepper

Heat the olive oil over medium-high heat in a medium-sized dutch oven or stock pot. Add the sausage, breaking it up with a wooden spoon as it cooks. When browned, remove with a slotted spoon and set aside. Reduce the heat to medium-low, and add the onion, carrot, and celery. Cook until vegetables are softened, about 5-7 minutes. Add the garlic and cook one minute longer.

Add the tomato paste and stir until combined with the vegetables. Season the vegetables with salt, pepper, and a pinch of cayenne. Add the chicken stock and bay leaf. Bring to a boil, then add the lentils, barley, and cooked sausage. Reduce to a simmer and cook for 25-30 minutes, partially covered, until the lentils and barley are tender. Add the chopped escarole and stir in until wilted, cook 2 minutes longer, remove the bay leaf and serve.

lentil soup, barley, escarole, soup, barley soup

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← Older posts

Recent Posts

  • Kale Pesto
  • Chorizo and Manchego Gougeres
  • Cauliflower Kale Soup
  • Chili Mango Bok Choy Slaw
  • Indian Summer Farro Salad

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