Friday, January 18, 2013

Ginger + Garlic Kale

ginger + garlic kale
This dish is for all the ginger lovers out there. I actually used more than the 1/2 inch of ginger listed here, but I know not everyone loves ginger the way I do. If it's a flavor you prefer to do without, the dish is still pretty good on its own. 
  • 1 medium bunch kale (chopped yield: approx. 2 cups)
  • 1/2 inch ginger root, peeled and thinly sliced
  • 2 cloves garlic, finely chopped
  • 4 tbs water
  • 3 tbs olive oil
  • salt and fresh cracked pepper
  • 1/2 lemon
Wash kale thoroughly and pat dry. Holding leaves tightly together, finely chop stems and leaves and set aside. In sauté pan, heat olive oil (medium to high heat). Add garlic and ginger and cook for 2-3 minutes. Once they've begun to soften a bit, add kale and water. Sprinkle a pinch of salt and pepper, and toss to combine all ingredients. Cover and cook for five minutes. Remove cover and continue to cook on high heat for 3-4 minutes, stirring it so it doesn't stick to the pan.

Transfer to plate. Squeeze a bit of fresh lemon juice on top and serve! 

Saturday, January 5, 2013

Sweet Potato + Feta Crostini

sweet potato + feta crostini

Over the holidays, I experimented with sweet potatoes and tried a couple of variations of these crostini. I personally love the combination of sweet and savory, how the honey offsets the powerful feta and smoky cumin.

  • 5 sweet potatoes, cooked and peeled
  • 2 tsp ground dry roasted cumin
  • pinch of salt
  • 1 tsp black pepper
  • feta
  • honey
  • baguette (or other favorite loaf)

In a bowl, mash cooled sweet potatoes with a fork. Add in cumin, salt and pepper. Slice baguette into 1/2 inch pieces and arrange on serving dish. Top each slice with about 1 tbs of the sweet potato and a few crumbles of feta. Drizzle honey on top and serve. Bon Appetit!

Note: this appetizer can be served room temperature or warm. If you prefer the latter, toast the slices of baguette lightly and mash sweet potatoes while still warm.