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Category Archives: Lunch

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

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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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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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Recent Posts

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

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