I know I’m late to the kale party but here I am! I’ve had kale many ways, steamed, massaged (yes, really), even gratin, but this is my favorite method and it just so happens to be super easy. There’s no real measurements here, everything is to taste.
- 1 Bunch kale: washed, stemmed, and torn in to pieces
- Olive oil
- Garlic powder
- Red pepper flakes
Heat oven to 375. Toss everything together on a lined sheet pan:
After five minutes stir kale to redistribute on the pan, tong are super useful here. Give the kale another 5-8 minutes depending on how crisp you want it. I go for about five, the kale comes out tender with super crispy edges and a nice spicy bite.
This preparation is so good that I have sat down to a big plate of roasted kale for dinner with no regrets. What’s your favorite kale recipe?
It’s been so incredibly hot lately that my time in the kitchen has been a mostly unpleasant experience. I did however make these little beauties that made suffering through the high humidity days a little bit easier. Inspired by the hibiscus tea I get from Clover I added a little spice to the mix and of course lime juice because, why not? They take a little while but are well worth it.
Makes 12 popsicles:
- 5 Cups water
- 2 Cups sugar
- 1/2 Cup dried hibiscus flowers
- 1 Cinnamon stick
- 2 Star anise pods
- Zest of 1 lime
- 1/2 Cup fresh lime juice
Bring 4 cups of water and the sugar to boil in a large pot. Once the sugar has disolved and the syrup has come to a boil add your hibiscus, star anise, and cinnamon. Stir well.
Turn the heat off, cover the pot and leave to steep from 30 minutes to an hour depending on how intense you want the flavor and color to be. Strain the flowers and spices out leaving a shiny purple mass both creepy and beautiful.
To the remaining syrup add your lime juice and the remaining cup of water. Stir well and allow the mix to chill in the fridge for about an hour. Once chilled, stir in lime zest, pour in to popsicle molds and freeze. Preferably overnight but at least three hours.
Unmold and enjoy!
This made enough for two batches in the molds I have. This got me thinking about variety. they would be lovely with fruit frozen inside. Blueberries maybe? Booze perhaps? Possibilities are endless.
I am about to have a bumper crop of serranos to deal with. This is the opposite of what I was aiming for but hey it is beautiful. Maybe I’ll luck out and they won’t be insanely hot. Oh, and did I mention they are called Devil Serrano? Clearly that’s just for funsies right?
I love this picture.
This is near the base of the plant. It is roughly three feet tall and there are around 10 peppers ripening and more blossoms than I care to count. Seems it’s more difficult than I anticipated taking a picture that captures it completely but this will give you an idea.
Luckily, I love serranos. Unfortunately it seems that is about to be tested.
Ah ha! The final watermelon post from the giant watermelon: gazpacho!
My roommate suggested this idea from a recipe she found online. I went searching for that and couldn’t locate it but I did find this one from Mark Bittman who I dig so I adapted from his.
- 3 lbs Watermelon flesh
- 2 Large tomatoes, centers removed
- 1 English cucumber, seeded and roughly chopped
- 1 Clove Garlic minced
- 2 tbs Lime juice
- Salt and pepper to taste
- Feta – for topping
- 1/2 C Chopped mint
This couldn’t be any easier, toss all ingredients except feta and mint in to a food processor and blitz until mostly smooth. Taste for seasoning and adjust as needed. Place mixture in to the fridge and allow to cool for a few hours.
Top the soup with feta and mint and enjoy! To keep this vegan, skip the feta and add a drizzle of olive oil.
We served this with black garlic bruschetta. If you haven’t tried black garlic yet you’re truly missing out. It’s slightly terrifying at first glance but give it a chance and it will change your life. The flavor is like garlic and balsamic kissed with unicorn tears. You buy it in bulk and it lasts quite a while. I’ve made salsas with it, soups, stews, toast, and I’ve even eaten the cloves whole. Amazing. My favorite though is so easy, mostly because Trader Joe’s does most of the work. Their bruschetta (as seen here) is delicious and requires minor intervention on your part. Heat it up, or don’t either way it’s tasty.
- Sliced French, or other crusty, bread
- 1 Head Black garlic
- Shaved parmesan
- Olive oil
- Cheater’s method: Trader Joe’s tomato bruschetta
Drizzle bread with olive oil and smear at least a clove on each piece. You will want more, trust.
Top with parmesan and place under broiler until golden brown on top. When it’s super hot outside, the toaster over works just as well.
Serve with toppings of your choice. We also had another mix from TJ’s, I believe it was artichoke but it couldn’t compete with the tomato.
You can make your own bruschetta mix from crushed tomatoes, basil, garlic, onion powder, and salt and pepper. Or lame out like me and buy the convenient jar. =)
P.S. I’ve recently started managing a farmers’ market so expect to see some lovely fresh ideas from there!
Posted in Food, Soup, vegetarian
Tagged black garlic, bruschetta, cucumber, feta, gazpacho, lime, mint, parmesan, soup, tomato, vegetarian, watermelon