Tag Archives: Kale

Guest Post! Baked Sweet Potato with Kale & Goat Cheese

1 Dec

Happy post-Thanksgiving!!  I don’t know about you all, but I am a solid five lbs heavier from all the deliciousness, and don’t regret it for a second.  However, my aging metabolism dictates that I should probably relax on the extra creamy garlic mashed potatoes for at least these next few days.  Good thing we have today’s Guest Post! You know who you are :). They are super quick, healthy, and only three cheap ingredients.  I give you, baked sweet potato bites with kale and goat cheese!

Sweet Potatoes with Kale and Goat Cheese

Check out the recipe here and enjoy!

 

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Friendsgiving Appetizers from Food & Wine Magazine

20 Nov

It’s almost Thanksgiving… you know what that means?! It means the occurrence of the equally important tradition known among many friend clans as Friendsgiving.  For several years now, my group of close friends have made it a point to feast together before everyone departs to home for the holidays.  We all imbibe on some red wine and eat to our hearts content in comfy (and definitely stretchy) pants, undoubtedly reminiscing on a funny story from years past and being grateful for one another in our own ways.  Each clan member is responsible for bringing a delicious Thanksgiving-esq dish for this gluttony marathon, and the gracious host is always responsible for dealing with the bird.  I was late to the email chain laying claim to side dishes, but after devouring Food and Wine Magazine’s Thanksgiving issue, I knew I didn’t have a problem.  Enter: Friendsgiving Appetizers!

Exhibit A: Kale Salad with Root Vegetables and Lemony Vinaigrette

I took a few liberties with the recipe to give it more of my own flare, but the basics are the same.

You’ll need:

  • 2 lbs curly kale (I got two full heads)
  • 2 Tbsp. apple cider vinegar
  • Olive oil
  • 1 lemon
  • 1 Tbsp. soy sauce
  • 1 Tbsp. agave nectar
  • 1 Tbsp. red wine vinegar (my personal addition to the dressing)
  • 2 Granny Smith apples, roughly diced
  • 2 medium carrots
  • 2 scallions (thinly sliced)
  • Parmesan cheese (grated)

In a large bowl, massage one of the kale heads with  apple cider vinegar and 2 tablespoons of olive oil and let sit at room temperature for 30 minutes.  This makes the kale more tender and extra-sweet. In a baking pan, tear apart the second kale head into large pieces and toss light with some olive oil.  Bake kale for 20-25 minutes or until crispy.  Meanwhile, in a medium bowl, combine 1/4 cup lemon juice, 1 tablespoon lemon zest, soy sauce, agave nectar, and a 1/4 cup olive oil.  This was a bit sweet for my taste, so I added a tablespoon on red wine vinegar.  Whisk together and set aside.  Use a peeler to strip the carrots into thin ribbons.  Add carrots, chopped apple, scallions and Parmesan cheese to the kale salad in the large bowl, and mix in crispy kale when ready.   Toss entire mixture with vinaigrette for a super healthy, vibrant Turkey day salad!

Kale Salad with Root Vegetables

Kale Salad with Root Vegetables

Exhibit B: Roasted Eggplant & Garlic Dip

This is one of several appetizer dips featured in the magazine, and it turned out to be a marvelous idea.  Think about how much time your loved ones sit around waiting for the gravy to finish or someone to arrive with the mashed potatoes.  This dip is the perfect solution! Pair with blue tortilla chips or pita chips.

You’ll need

  • 2 large eggplants
  • 3 garlic cloves, chopped
  • 2 scallions, chopped
  • Olive oil
  • 2 8oz. containers of plain Greek yogurt
  • 2 Tbsp lemon juice
  • 1 Tbsp each of minced parsley, cilantro and mint

Slice the eggplant vertically into 1 inch pieces. Lay flat on baking sheet and drizzle with olive oil.  Broil in the oven for 5 minutes, or until slightly charred and softened.  Turn the oven down to 375 degrees.  Add chopped garlic cloves and scallions to the eggplant, and bake for an additional 35 minutes.  Make sure eggplant is super soft before removing from oven, and allow to cool completely.  Scrape the “meat” out of the skins and put in a colander for 15 minutes, or until totally drained.  Mince eggplant, scallions, and garlic; transfer to a bowl and add in the Greek yogurt, lemon juice, and herbs.  Mix thoroughly together, and serve at room temperature with some dipping chips.

Roasted Eggplant Dip

Roasted Eggplant Dip

Did any of you participate in a Friendsgiving??

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Madison Sheffer

a creative communicator

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