Pasta with Tomatoes and Kale

Pasta with Tomatoes and Kale

INGREDIENTS:

• 4-6 servings your favorite pasta
• 2 small or 1 large zucchini, chopped
• 2-3 cups tomatoes, halved or chopped
• 1 bunch kale
• 1 can pinto beans
• olive oil
• basil, salt, pepper, or other herbs to taste

DIRECTIONS:

Cook your pasta. When done, toss with a little oil to prevent it sticking to itself. Add a little oil to a large pan and add the zucchini. Saute for a few minutes. Add the pinto beans and kale. Cover, lower heat, and cook for a few minutes, until kale has began to wilt. Add veggies & beans to pasta. Add tomatoes to pasta. Toss. Add basil, salt, more olive oil if you want it, and pepper to taste. Enjoy!

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Meatball Pizza

Meatball Pizza

INGREDIENTS:

For the meatballs

• 1 large slice stale white bread, crust removed
• 1/3 cup warm water
• 4 ounces ground veal or beef, very cold
• 3 ounces sweet or hot Italian sausage, very cold, casing removed
• 1 small garlic clove, minced
• 1 tablespoons minced fresh flat-leaf parsley
• 1 large egg white, lightly beaten
• 2 ounces Parmigiano-Reggiano, finely grated
• Salt and freshly ground black pepper

For the pizza

• 1 tablespoon olive oil, plus more for shaping and brushing
• 1 small yellow onion, diced
• Salt
• 1 ball Semolina Pizza Dough, at room temperature
• 3/4 cup Simple Pizza Sauce
• 4 ounces whole-milk, low-moisture mozzarella cheese, shredded

DIRECTIONS:


Make the meatballs
1. Place the bread and warm water in a bowl. Let stand, turning the bread occasionally to thoroughly moisten it, for 10 minutes.
2. Line a rimmed baking sheet with parchment paper. Squeeze the bread gently to remove some–actually, most–of the water. Discard the water. Tear the bread into 1-inch chunks and toss them into a large bowl. Add the veal or beef, sausage, garlic, parsley, egg white, half of the Parmigiano-Reggiano, 1⁄4 teaspoon salt, and pepper to taste and mix thoroughly with moistened hands. Form the meat mixture into 10 balls. Place the meatballs on the baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight.
3. Place a pizza stone on a rack in the lower third of the oven and preheat to 450°F (232°C). Let the pizza stone heat for 45 to 60 minutes.
4. Remove the plastic wrap from the meatballs and place the baking sheet directly on the pizza stone. Bake until golden brown, about 15 minutes. Let the meatballs cool slightly and then cut each one in half.
Make the pizza
5. Meanwhile, in a skillet over medium heat, warm the 1 tablespoon olive oil. Add the onion, season lightly with salt, and sauté until softened, about 8 minutes.
6. Place a large sheet of parchment paper on a pizza peel or baking sheet turned upside down and place the ball of dough in the center. Coat your fingers with olive oil and press the dough from the center outward into a 12-inch round with a slightly raised edge. (If the dough springs back when you try to shape it, cover it with a clean kitchen towel and let it rest for a few minutes, then try again.) Patience is the key here, as the thinner the dough is, the crisper the crust will be. Cover the finished dough round with a clean kitchen towel and let rise for 15 minutes.
7. Lightly brush the raised edge of the dough with olive oil. Spread the tomato sauce over the dough, leaving a 1⁄2-inch border uncovered. Scatter the onion over the sauce. Arrange the halved meatballs on top. Sprinkle with the mozzarella and season to taste with pepper. Carefully slide the pizza-topped parchment paper from the peel or baking sheet onto the hot pizza stone (or overturned cast-iron skillet). Bake until the crust is golden brown and the cheese is bubbling, 9 to 12 minutes.
8. Using the pizza peel or baking sheet, remove the pizza from the oven and transfer it to a cutting board. Let stand for 2 minutes, sprinkle with the remaining Parmigiano-Reggiano, and then slice and serve.





Get more deliciousness at Meatball Pizza Recipe | Leite's Culinaria

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Grilled Kale Salad With Yogurt Dressing and Hazelnuts

Grilled Kale Salad With Yogurt Dressing and Hazelnuts

INGREDIENTS:

• 1 cup Greek yogurt
• 1 shallot, minced
• 1 clove garlic, minced
• 10 mint leaves, chopped
• 1/4 cup plus 3 tablespoons extra virgin olive oil, divided
• 3 to 4 tablespoons red wine vinegar, or to taste
• Zest of 1/2 a lemon
• 1-2 tablespoons lemon juice
• Salt
• Freshly ground pepper
• 1/2 cup raw hazelnuts (skin on)
• 2 bunches Russian or curly kale, stems removed
• 1 handful of halved cherry tomatoes

DIRECTIONS:

Preheat oven to 500°.

To prep the kale. First soak both bunches in a sink-ful of water for 10-15 minutes so the bugs and dirt fall to the bottom. Then take each stalk out one at a time, and holding the bottom of the inner rib, pull your other hand up the stalk to quickly strip the leaves from the rib. So much easier than slicing the leaves away from the rib one at a time! I will never go back.

For the dressing. Add the yogurt, shallot, garlic, mint, 1/4 cup of olive oil, and red wine vinegar to a bowl and whisk together. Then add a pinch of sea salt and pepper and taste. Add more as you like. This makes almost double the amount of dressing you need for one recipe. But you won’t be sorry because it’s delicious on anything.

For the hazelnuts. Toast the whole nuts in the oven or toaster oven until they are nice and golden and the skins are cracking. Dump them onto one half of a damp kitchen towel and fold the other half over the top so the nuts are covered. Roll the nuts between the towel with your hands until the skins come off. Yay! ANOTHER great kitchen tip. I love this one almost as much as the kale. Chop hazelnuts loosely.

For the kale. Lay the kale onto a large cookie sheet. Drizzle with remaining olive oil, sprinkle with sea salt and toss as best you can with your hands. Put the kale into your super hot oven, preferably under the broiler (once it’s had a chance to wilt a bit). The kale will cook super fast and it’s totally fine if a few leaves get burned. Turn the leaves as they cook so that all pieces are nicely wilted.

Arrange the kale on a platter. Sprinkle nuts and tomatoes over the top. Drizzle dressing generously. Top with lemon zest, lemon juice, sea salt and a few grinds of pepper.

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Thai Turkey Burgers with Peanut Sauce

Thai Turkey Burgers with Peanut Sauce

INGREDIENTS:
Makes 4 burgers

• 1 lb 99% fat-free lean ground turkey breast (I used Jennie-O)
• 1/2 cup shredded carrot
• 1/2 cup finely chopped broccoli
• 3 Tablespoons chopped cilantro
• 1 green onion, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 4 buns (I toasted Arnold Sandwich Thins)
• baby spinach leaves
• For the peanut sauce:
• 3 Tablespoons smooth peanut butter
• 1 Tablespoon rice vinegar
• 1 Tablespoon soy sauce
• 1 Tablespoon water
• 1 clove garlic
• 1 teaspoon sesame oil
• 1 teaspoon chili garlic sauce (could use siracha)
• 1 teaspoon honey
• 1/4 teaspoon ground ginger

DIRECTIONS:

1. Create peanut sauce by combining peanut butter, rice vinegar, soy sauce, water, garlic, sesame oil, chili garlic sauce, honey and ground ginger in a food processor or blender. Blend until very smooth. Reserve 2 Tablespoons + 2 teaspoons and set aside.

2. Combine remaining peanut sauce with turkey, carrots, broccoli, green onion, cilantro, salt and red pepper flakes in a large bowl. Mix well and form into 4 patties. Heat a large skillet over medium-high heat and spray with non-stick spray. Cook patties for 3-4 minutes on one side, then spray the top with more non-stick spray. Flip and cook for 3-4 more minutes or until burgers are no longer pink in the middle.

3. Place a burger patty on each bun and top with 2 teaspoons of the reserved peanut sauce. Add baby spinach for crunch and serve.

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