Summer Squash & Shiitake Tacos

Summer Squash & Shiitake Tacos

3 summer squash (cousa, scallop, zucchini, etc.)

6 oz. shiitakes

~4 oz. olive oil

4 garlic scapes (or 2 cloves garlic)

2 Tb oregano

2 Tb cumin

2 Tb chili powder

¼ c balsamic vinegar

6 kale leaves, de-stemmed

1 avocado or sour cream

2-4 scallions, chopped finely

tortillas

Quarter zucchini and cousa squash lengthwise, and slice into ½ inch chunks. Cut scallop squash into thick pie-like slices, then halve if needed, so they’re roughly  the same size as the other summer squash. Separate shiitake stems from heads, and finely chop the stems. Halve or quarter the heads, depending on size. Mix together oregano, cumin, and chili powder in a small bowl.

Heat skillet at a medium heat and, after a minute, add oil to generously coat. When oil seems watery, add the finely chopped stems along with the summer squash (it may spatter) and stir for 1 minute. Add chopped mushroom heads for 3 minutes and stir occasionally. Add half the garlic scapes, and cook 2 more minutes Add a heavy splash of balsamic and a light splash soy sauce. Cook until absorbed, roughly 3 minutes, then add half of the dry mixture, and turn the flame down to low. The goal is to coat the wet vegetables and mushrooms in the dry mixture without it sticking to the pan. A small amount of vinegar or wine can help with any stickiness. Cook for 3-5 minutes, scraping the bottom of the pan frequently with a wooden spoon. At this point, you should have spice coated vegetables—turn off the flame.

In a large bowl mix the other half of chopped garlic scapes with the rest of the olive oil. Coat kale leaves in this mixture and place enough that will fit on a hot skillet or grill. Turn when necessary, until the whole leaves are crispy. Remove to cool, and cook the rest of the leaves the same way if needed. Slice into thick ribbons when cooled.

Heat tortillas and fill with summer squash and shiitakes, and top with kale and avocado or sour cream, and scallions.

 

 

Grilled Kale Salad with Ricotta and Plums

Grilled Kale Salad with Ricotta and Plums

Bon Appétit, Jul 2012

4 tablespoons extra-virgin olive oil, divided

3 tablespoons balsamic vinegar

2 teaspoons chopped fresh thyme

1 teaspoon honey

Kosher salt, freshly ground pepper

4 medium plums, halved, pitted, thinly sliced

12 large or 16 small curly kale leaves

3/4 cup fresh ricotta

Whisk 3 Tbsp. oil, vinegar, thyme, and honey in a medium bowl. Season vinaigrette to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kale leaves with remaining 1 Tbsp. oil; season with salt. Grill kale, turning once, until crispy and charred at edges, about 2 minutes. Transfer to a work surface; let stand until cool enough to handle. Remove large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).

Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces (leave smaller leaves whole). Place leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over.

 

Twice Baked Potatoes with Stout Onions and Kale

Twice Baked Potatoes with Stout Onions and Kale

Ivy Manning-In the Kitchen

4 large russet potatoes or other large potatoes, scrubbed (8 to 10 ounces each)

1 tablespoon plus 1 teaspoon olive oil, divided

1 1/2 cups thinly sliced onions (about 1 large)

1 cup Irish-style stout

1 bunch lacinato kale or Russian kale(about 3 ounces)

1 cup buttermilk

2 tablespoons butter, at room temperature

1/2 teaspoon mustard powder

Salt and freshly ground black pepper

1 cup grated irish cheddar cheese

Preheat the oven to 400 F. Rub the potatoes with 1 teaspoon of the oil and place directly on the oven rack. Bake until they squish easily when gently squeezed, 45 minutes to 1 hour.

Heat the remaining 1 tablespoon of oil in a large sauté pan over medium heat. Add the onions and cook, stirring frequently until they begin to brown, about 15 minutes. Add a splash of the stout and scrape up any browned bits. Continue to cook, occasionally deglazing the pan with the stout until the onions are deep brown and nearly all of the stout is used, about 30 minutes total.

Tear the tough ribs and stems away from the kale and discard or use for stock. Roughly chop the leaves and add half the kale to the onions, tossing with tongs to wilt the leaves. Add the remaining kale, toss, cover, and cook until tender, about 5 minutes. Remove from the heat.

With a serrated knife slice off the top quarter of each potato. Use a soup spoon to scoop out the flesh, leaving a 1/4-inch-thick shell on the bottom and sides. Mash the flesh with the buttermilk, butter, and mustard powder. Gently fold in the onion-kale mixture and season with the salt and pepper. Mound the mixture into the potato shells, sprinkle the tops with the cheese, and place on a baking sheet. Bake until the cheese is melted, about 20 minutes, and serve warm as a side dish or a vegetarian main course.