3/4 to 1 pound lacinato kale (also called Tuscan kale) or tender regular kale, stems and center ribs discarded 2 tablespoons finely chopped shallot 1 1/2 tablespoons fresh lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper 4 1/2 Read on!
6 tablespoons extra-virgin olive oil, divided 4 1 1/2-inch-thick slices ciabatta bread, crusts removed, each slice quartered chopped fresh herbs 3 garlic cloves, finely chopped 1/4 teaspoon dried crushed red pepper 1 bunch kale, thinly sliced 2 c chicken Read on!
1/2 cup orzo (rice shaped pasta) 1 1/2 tablespoons mayonnaise 2 teaspoons fresh lemon juice 4 radishes, quartered and slice thin 1 tablespoon minced fresh herbs Into a small saucepan of boiling salted water stir orzo and cook until Read on!
1 pound medium potatoes (each about 3 inches in diameter) 1/2 cup finely chopped fresh chives or green onion tops 1/2 cup chopped fresh parsley 2 tablespoons drained capers 3 tablespoons white wine vinegar 1 tablespoon caper liquid from Read on!
1 large cantaloupe 1 head butter lettuce, washed and leaves separated ¼ cup microgreens 1 1/2 cup pistachios, coarsely chopped 1/3 cup fresh lime juice 1/3 cup honey 1/4 cup chopped purple onion 1 teaspoon dried crushed red pepper Read on!
½ pound Chinese long beans for the dressing: basil leaves – about 20 large white wine vinegar – 1 tablespoon extra virgin olive oil – 3 tablespoons garlic – a small clove a large ball of fresh mozzarella ½ Read on!
1 pound eggplants, preferably small light purple ones 1 medium onion, minced 3 garlic cloves, minced 1 1/2 cups plain whole milk yogurt Salt and pepper, to taste Pinch cayenne or Aleppo pepper or other mild ground chili powder Read on!
4 to 6 small to medium eggplants, or 1 large one, about 1 1/2 pounds Salt 1 tablespoon sesame seeds 2 tablespoons soy sauce, or to taste 2 tablespoons lemon juice 1/2 teaspoon sugar 1. Trim eggplant, and cut Read on!
1 head butter lettuce, washed, dried, and torn into pieces 1 pear, very thinly sliced ¼ c. crumbled Bosque blue cheese ¼ c. toasted pecan halves 2 T balsamic vinegar 1/3 c. olive oil 2 t whole grain mustard Read on!