I've got both potatoes and kale coming in my produce box this week. I don't normally use a lot of potatoes in my cooking because they are high glycemic. These potatoes are local though and I do like to include the local produce when it's available. So, I searched online for a recipe that would incorporate both the potatoes and the kale and I found this delicious sounding recipe for a galette (which I have never heard of before). I'm planning to add some pancetta or bacon in the layers to make it into a more hearty meal but you could certainly leave it out and have a vegetarian meal.
Ravioli with Asparagus and Walnuts
14 oz package ravioli (fresh or frozen)
1/4 cup EVOO
2 cloves garlic, thinly sliced
1/2 cup walnuts, roughly chopped
8 oz asparagus, trimmed and sliced on diagonal
1 oz grated Parmesan cheese
Cook ravioli according to package. Meanwhile, heat oil in skillet and add the garlic and walnuts and cook just a couple minutes, stirring, until fragrant. Be careful not to over cook garlic. Add asparagus and cook until just tender, about 2 mins. Serve over ravioli and top with grated Parm.
Cod Cakes w/orange and radish salad and sugar snap peas
1 1/2 lb cod fillet cut into 2" pieces
2 scallions, thinly sliced
1 large egg white
1/2 tsp salt
1/4 tsp pepper
1 cup panko breadcrumbs
2-3 Tbs EVOO
1 bunch radishes, thinly sliced
1 jalapeno, thinly sliced
1/2 sweet onion, thinly sliced
Grate 2 tsp zest from oranges and add to food processor with remaining ingredients through pepper (reserving oranges). Pulse until combined but do not over process. Form cod mixture into eight 3/4" patties. Coat each patty in panko breadcrumbs. Heat 1 Tbs EVOO in large skillet. Add fish cakes and cook until golden brown, 2-3 minutes per side. Transfer to baking sheet and bake in oven set to 400F until cooked through, about 5-8 mins.
Meanwhile, peel oranges and cut away as much of the white pith as possible. Slice into thin rounds. Toss oranges, radishes, jalapeno, onion and remaining Tbs oil in bowl. Add S&P to taste. Serve with cod cakes and sugar snap peas. Sugar Snap Peas with Orange and Mint recipe here.
Slow Cooker Thai Chicken (adapted from Woman's Day Magazine)
|forgot the Cilantro but still yummy!|
3/4 cup coconut milk
2 Tbs natural (no sugar added) peanut butter
1 Tbs curry paste (the original recipe calls for red but I have green so I'm using that)
1 tsp grated fresh ginger
1 1/2 lbs boneless chicken thighs, cut into large chunks
2 red bell peppers, sliced thick
1 large onion, sliced
1 lb rice noodles, cooked according to package directions
1 cup frozen peas
1/4 cup chopped cilantro
In 5 qt or larger slow cooker, combine all ingredients through onion. Cover and cook on low 5-6 hours. Stir in peas and cover and cook another 3 mins. Serve over cooked noodles and garnish with cilantro and lime wedges.