Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 2 large shallots, cut into thin rings
  • 3 slices bacon
  • 1 bunch kale (about 8 cups,) removed from ribs then torn into bite-sized pieces
  • 5 pitted Medjool dates, chopped
  • 1/4 cup Marcona almonds (or sliced almonds)
  • 2 Tablespoons shaved Parmesan cheese
  • For the Maple-Almond Vinaigrette:
    • 2 Tablespoons almond butter (or tahini)
    • 2 Tablespoons balsamic vinegar
    • 1 Tablespoon real maple syrup
    • 1 Tablespoon extra virgin olive oil

Directions

  1. Combine ingredients for the vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.
  2. Heat oil in a large skillet over medium-high heat. Add shallots then fry until golden brown, stirring constantly. Remove to a paper towel-lined plate to drain then sprinkle with salt and set aside.
  3. Turn heat down to medium then add bacon to skillet and cook until browned and crisp. Remove to a paper towel lined plate to drain then set aside. Remove all but 2 teaspoons bacon grease from the skillet.
  4. Add kale, dates, and almonds then saute for 30 seconds. Add vinaigrette and then toss until just coated. Divide kale between two plates then top with reserved bacon, crispy shallots, and parmesan cheese.

From: http://iowagirleats.com/2014/02/26/warm-kale-salad-with-bacon-dates-almonds-crispy-shallots-and-parmesan/

 

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QUINOA SALAD WITH FRIED EGG

1 cup uncooked quinoa (follow package directions, cook in broth)

2 cups broth (beef, chicken or vegetables)

4 cups thinly sliced romaine lettuce

4 Roma tomatoes, thinly sliced

1/2 bunch cilantro, minced

1/8 purple onion, diced

2 cups spinach, thinly sliced

2 avocados, petted and cubed

1 lime, squeezed

2 tablespoons olive oil

salt and black pepper to taste

4 eggs, fried

In a medium saucepan, cook quinoa according to package directions in the broth of your choice. When quinoa is done cooking, let it sit for 5 minutes before spread on the salad.

While quinoa is cooking, thinly slice the romaine lettuce, tomatoes, onion, and spinach. Wash and rinse cilantro, then mince it. Dice the avocados in small cubes. In a large bowl toss the lettuce, spinach, cilantro, tomatoes, and onion.

After 5 minutes, carefully spread the warm quinoa over the salad and let it sit another 5 minutes to wilt the spinach a bit. Add the lime juice and olive oil, season with salt and black pepper to taste. Cover with a lid and shake vigorously. Uncover the bowl and toss the avocado cubes.

Fry an egg in non-stick skillet on medium heat, cooking until egg whites are set and the yolks begin to thicken.

Serve the salad topped wit an egg. Add extra spicy flavor using a few drops of Sriracha sauce.

 

FRUIT SALSA

 

Ingredients

1 cup diced mango or pineapple

1 minced jalapeno pepper

1/3 cup red onion

1/2 cup red bell pepper

1finely minced garlic clove

2 tablespoons lime juice

2 or 3 tablespoons finely chopped mint.

Salt and freshly ground pepper to taste

Instructions

Combine all the ingredients in a bowl. Serve as an accompaniment to grilled fish or pork tenderloin, or as an appetizer with chips.

GRATED CARROT SALAD WITH DATES AND PISTACHIOS

Ingredients

3 tablespoons extra-virgin olive oil

1 teaspoon whole cumin seeds

1 teaspoon paprika, sweet, hot or smoked, or a combination

1 teaspoon honey

1 pound carrots

1/4 cup chopped pitted dates (about 4 whole)

2 tablespoons fresh lemon juice

1/3 cup shelled natural pistachios, walnuts or almonds, chopped

1/2 teaspoon kosher salt

1 tablespoon shredded fresh mint

Directions

In a small skillet over medium-low, heat the oil. Add the cumin seeds and cook, swirling the pan occasionally, until they turn a shade darker and become fragrant, about 4 minutes. Remove the pan from the heat and stir in the paprika and the honey. Let the mixture cool to room temperature.

Meanwhile, coarsely grate the carrots, preferably using the coarse grating disk on a food processor. In a large bowl, toss the carrots with the cooled oil-cumin mixture, the dates, lemon juice, pistachios and salt, using your hands to incorporate the dates. Stir in the mint just before serving.

COBB SALAD: ICEBERG, TOMATO, AVOCADO, BACON AND BLUE CHEESE

Ingredients:

2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)

1 head iceberg lettuce, chopped (4 cups)

2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped

1 large ripe avocado, halved, pitted, peeled, and cubed

4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)

4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds

Yogurt and Lemon Dressing (recipe follows)

Coarse, freshly ground black pepper

Method:

1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Set aside.

2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper and serve.

Yogurt and Lemon Dressing

Ingredients:

1/2 cup plain low-fat yogurt

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon fine sea salt

Method:

1. In a jar, combine the yogurt, lemon juice, and salt. Cover with a lid and shake to blend. Taste for seasoning. The dressing can be used immediately.

ROTINI WITH SPRING VEGGIES AND GOAT CHEESE

Ingredients:
8–10 oz. rotini or other curly pasta

1 lb. slender asparagus spears, trimmed into 1ʺ pieces

1 1/2 cups broccoli florets

1 cup grape tomatoes, quartered

1/2 cup fresh chives, chopped

3 tablespoons olive oil

2 tablespoons grated lemon zest

2 tablespoons lemon juice

1 teaspoon chopped fresh tarragon

3/4 cup Parmesan cheese, grated

4 oz. Goat cheese, softened

salt and black pepper

Directions:

  • Cook the pasta according to package directions.
  • When the pasta is mostly cooked (about 2 or 3 minutes shy of al dente), add the chopped asparagus into the pot to blanche.
  • In a very large bowl, combine the tomatoes, chives, olive oil, lemon zest and juice, and tarragon.
  • Drain the pasta and asparagus. Add to the bowl with veggies and combine with the Parmesan and goat cheese. Season with salt and pepper.
  • Serve warm or at room temperature. Refrigerate any leftovers.

HEARTLAND VEGETABLE BAKE

This recipe is a colorful vegetable medley, combined with a low fat cream sauce, that will brighten any dinner table.

Ingredients

  • 3 cups (about 3 medium) red or other waxy potatoes, coarsely chopped
  • 2 tablespoons water
  • 1 package (16 ounces) frozen broccoli. cauliflower and carrot medley
  • 3 tablespoons butter or margarine, divided
  • 2 tablespoons all-purpose flour
  • 1 can (12 fluid ounces) Evaporated Fat Free Milk
  • 2 MAGGI Chicken Flavor Bouillon Cubes
  • 1/8 teaspoon ground white pepper
  • 1/4 cup seasoned dry bread crumbs

Directions

PREHEAT oven to 350º F.
MICROWAVE potatoes and water in covered, medium, microwave-safe casserole dish on HIGH (100%) power for 9 minutes; drain. Return to dish; top with frozen vegetables.
MELT 2 tablespoons butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk, bouillon and pepper; cook, stirring occasionally, for 3 to 4 minutes or until bouillon is dissolved and sauce is slightly thickened. Pour sauce over vegetables.
MICROWAVE remaining butter in small, microwave-safe bowl on HIGH (100%) power for 10 to 20 seconds or until melted. Stir in bread crumbs until well combined. Sprinkle over vegetables; cover.
BAKE for 30 minutes. Uncover; bake for an additional 10 minutes or until top is golden brown.