White Bean and Kale Chowder

White Bean and Kale Chowder

Olive oil
2-3 stalks celery, chopped
2 sprigs rosemary, finely chopped
Salt, pepper
Bag frozen cubed hash-browns (no added oil or salt), defrost
2 large parsnips, peeled and chopped
Bag of prewashed kale, cut into ribbons
1 box no-salt white beans, drained but not completely (leave a little “bean juice”)
Chicken or veggie broth

Heat oil in a pot. Add celery and parsnips, cook until softens. Add broth, potatoes, rosemary, salt and pepper. Cook until potatoes are cooked through. Add beans and kale and cook for a bit more so flavors meld. Serve in bowls.

By: K2


Sheet Pan Tortilla and Eggs with Tomatillo Sauce

1.5 packages corn tortillas, each cut into small squares, about 1.5 x 1.5 inches
Ground cumin
Coriander seed, grind using a mortar/pestle
Chili powder
Tomatillo sauce (easy to make your own – blend 10 cut-up tomatillos and a handful of cilantro, add a bit of salt and pepper)
Cilantro, chopped
Salt, pepper
Olive oil
1 box no-salt black beans, drained
3 eggs
Crumbled Cotija cheese

Heat oven to 375. Line a sheet-pan with bleach-free parchment paper. Place tortillas on sheet, bake for about 20 minutes, stir up tortillas about half way through. Take out when crisp and set aside. While tortillas bake, smash the black beans with a fork. Add some olive oil, cumin, black pepper and coriander seed; stir and set aside. Crack eggs into a small bowl, add a little milk (can be non-dairy like unsweetened almond milk). Add a little salt and pepper and lightly beat eggs.

Add to sheet-pan with cooked tortillas: beans, tomatillo sauce, drizzle on eggs, chili powder, crumbled cotija cheese. Bake for about 20 minutes. Serve with fresh cilantro.

By: K2


Roasted Carrot and Avocado Panzanella

1 pound sourdough bread, cut or torn into bite-size pieces
Olive oil
Salt and pepper
1-1/2 pounds small mixed-color carrots, halved lengthwise
1 tablespoon coriander seeds crushed
2 teaspoons cumin seeds
1 orange cut into wedges
1 lemon halved
Apple cider vinegar
1-1/2 tablespoons dijon mustard
2 ripe but firm Hass avocados, pitted, peeled, and cut into wedges
4 cups sliced Belgian endive

Preheat the oven to 375°F.
On a large rimmed baking sheet, toss the bread with some olive oil, salt and pepper. Spread in an even layer and bake for about 12 minutes, until golden and almost crisp. Transfer to a bowl and let cool. Keep the oven on.
Meanwhile, in a large bowl, toss the carrots, about 2 tablespoons of the olive oil, and the coriander and cumin seeds. Squeeze the orange and lemon over the carrots, then add the squeezed fruit to the bowl, too. Season salt and pepper and toss to mix. Spread on a baking sheet and roast for about 25 minutes, until lightly charred and tender. Let cool; discard the orange and lemon.
In a small bowl, whisk together the vinegar, mustard, and the remaining 4-5 T olive oil. In a large serving bowl, gently toss the bread, carrots, and avocados with the vinaigrette. Add the endive and toss to mix. Serve at room temperature.

By: The Oregonian OregonLive, with some modifications


May Day Salad

Lettuce, good leafy kind (e.g., oakleaf) – cleaned; tear into salad size pieces
Shredded carrot
Tarragon, chopped – about ¼ C
Fresh peas, cook with a little water in microwave
Cabbot 50% light cheddar, cut into very small cubes
Olive oil

Add all veggies in a bowl. Add some olive oil to taste. Add cheese and toss. Good with toasted multigrain bread (I cook slices in the oven with a little olive oil sprayed on top).

By: K2


Polenta Bake with Goat Cheese, Spinach and Red Pepper

2 cups polenta
7 cups water
1 cup dried “porcini juice”: Add dried mushrooms (about ¼ cup or so) to 1 cup of hot water. When the water gets dark, take out mushrooms, squeeze over water and discard mushrooms.
Salt and pepper to taste
Olive oil
Package of baby spinach
1 or 2 red peppers, seeded and chopped
Herbed goat cheese
Fresh thyme, chopped

Preheat oven to 375. In a pot bring 7 cups water and the 1 cup of flavorful “porcini juice”. Gradually stir in polenta, stirring quickly to avoid lumps. Cooking time about 15 minutes. Add thyme and stir – take off heat.

Add olive oil to a skillet and heat. Add red pepper and cook until soft. Add spinach in bunches until wilted.

Spread the polenta on the bottom of a lightly oiled baking dish. Arrange red pepper/greens on polenta. Add blobs of goat cheese over the vegetable mixture. Bake for about 20 minutes.

By: K2


Black Bean Tostadas with Pickled Radish

Bunch of radishes sliced thin
½ C apple cider
½ t sugar
Cumin and coriander
Box of black beans
Cilantro
Corn tortilla
Cotija cheese
Optional – guacamole, sour cream, shredded lettuce, shredded carrots

Radishes:
Place radishes in a bowl, add vinegar and sugar. Add a little salt. Stir and let sit at least 10 minutes; drain. So good!

Add some olive oil to a skillet and heat. Add beans and cook. I mash them a bit. Add cumin and coriander. Cook about 5 minutes more and add cilantro. Take off heat.

Cook tortilla on a grill (the best) or in the oven on baking sheets.

Assemble: tortilla, beans, picked radish, cotija cheese and more cilantro. Add guac and sour cream if you desire. Also good with tomatillo salsa.

By: K2


K&G’s Salmon Burger

1.5 pounds fresh salmon, skin removed, and chopped in big pieces
Fresh dill, chopped fine
2 T Capers
1 t Dijon mustard
½ C Panko breadcrumbs (more or less)
1 egg white
Olive oil
1 English cucumber, sliced
Cider vinegar
Lettuce
Buns
Tzatziki sauce (buy - or make your own)

In a food processer, add 2 T capers, 2 T dill, 1 t Dijon mustard, a little salt and pepper, panko and the egg white. Pulse until mixed together. Add salmon. Pulse in short bursts. Don’t over process the fish. Place into a bowl. May need to add a bit more breadcrumb until it can be formed into patties (use the least amount of breadcrumb you can). Try not to over handle the mixture. Place patties on a plate and place in ‘fridge.

Add some dill to the sliced cucumbers and a dash of cider vinegar. A little salt and pepper if you want. Mix and set aside. You may need to drain it a bit.

Fire up grill or a non-stick pan. Add some olive oil. Cook until fish is done – do not overcook.

Place some tzatziki on bottom of bun. Add salmon burger followed by some cucumber and lettuce (Bibb or baby lettuce is good). Top with bun. Serve the extra cucumbers on the side and kettle cooked potato chips.

By: K2


Easy Ramen Noodle Soup

The best would be to make your own broth, but this worked well for a quick alternate.

1 C good chicken broth (I use low salt), or more as needed
3 C water, or more as needed
Ginger, peeled and grated for about 2 healthy t of ginger
Sesame oil, about 1 t
Miso, about 1-2 T
Soy sauce, About 1 T
Shredded carrots
Chopped kale
Ramen noodles – I used black rice noodles
Eggs

Add first 6 ingredients into a soup pot and heat to just simmering. Add any veggies - cook briefly and remove. Keep broth on low temp. to keep warm. Cook eggs in a small pot of water. If you want them runny, boil for about 4 minutes and remove, pour out water and set aside. Once cool enough peel them and cut in half. In the same pot or another if it’s too small, boil water and add noodles. Cook per directions. Remove from heat and drain. For soup, add some noodles and veggies in a low bowl. Pour broth over and add an egg or two to each serving bowl.

By: K2


Broccoli, Grape and Blue Cheese Salad

A head of broccoli, chopped (or a bag or prewashed, chopped)
Red grapes, slice, about 1.5 C
Blue cheese, a crumbly kind (crumbled)
4-5 pieces of bacon, cooked
Handful of slivered almonds
Olive oil
Dijon mustard
Cider vinegar
Agave syrup

Mix first 5 ingredients in a serving bowl. To make dressing: Pour 2-3 T olive oil into a small bowl. Add some vinegar, about 1 T. Add 1 t mustard and a dash of agave syrup. Mix well. Taste and adjust to your preferences. Pour onto salad and mix.

By: K2