Ingredient: White Balsamic Vinegar

Kale for the Rest of Us

Kale is a wonderful vegetable. It has been in the Healthy Eating Hit Parade for some time now.  This cousin of broccoli and brussels sprouts is very versatile. It also packs a significant nutrient punch giving us much more than the minimum of Vitamins A,K, and C as well as a hefty dose of fiber.

I must confess that I don’t use Kale all that often. Oh, I’ve included it in soups and pasta sauces and have maybe partaken in the occasional salad (after it was well massaged), and I can eat an entire tray of Kale chips by myself, but it is not the first green that I turn to, being more of a spinach gal. I’ve learned to like its taste over time, still I always feel it needs a little something more.

I couldn’t resist a beautiful bunch of Tuscan Kale at the store, so it came home with me. It resided in the refrigerator for a few days looking at me with anticipation each time I opened the door.  Finally, when I had few vegetable choices left, I took a leap of faith and decided to make it our side dish for dinner. now what?

I’d never sautéed it with the intention of it being the lone performer in a dish, but that’s what I decided to do. I could have gone a simpler, healthier route, but that would probably not fly with Papa Diehl. I embarked on an adventure that featured smokey bacon and shallots with just the right amount of red pepper flakes for heat. What a marvelous dish it was!

I would venture to say that this rendition would top anyone’s hit parade, healthy or not.

Kale for the Rest of Us
Print Recipe
Servings
3
Servings
3
Kale for the Rest of Us
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Wash the kale well and strip the leaves off of the stems. Slice across the leaves making 3/4 inch strips. Set aside.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the bacon, pepper flakes, and shallots. Cook over medium to low heat until the fat is rendered and the bacon in slightly brown and the shallots are golden.
  3. Stir in the vinegar and brown sugar loosening and brown bits in the skillet. Add the kale and toss to coat evenly.
  4. Cook the kale until it is wilted and tender. This will take anywhere from 5 to 10 minutes depending on your tenderness preference.
  5. Add salt and pepper to taste and transfer to a serving bowl.
Share this Recipe
Powered byWP Ultimate Recipe

Grilled Potato and Asparagus Salad

I’d like to introduce the newest addition to “Casa Diehl”- a Uniflame 15,000 BTU gas grill. I am well aware that this is commonly known as a “tailgating grill” but when your outdoor space is approximately 10 feet by 5 feet and propane tank size is limited, it is making the best of a very small situation.

This grill is bigger than our previous grill and is more powerful. Perhaps the biggest improvement is that it is on a stand which eliminates the need to stoop and bend to grill…those of a certain age will appreciate that fact.

More heat and more space have opened up more opportunities. As the warmer weather continues to build, we will be relying on this little emerald gem more often.

While not the first dish that has come off the grill, this side dish is a good place to start. Potatoes (russet this time) and Asparagus grilled up golden brown and dressed with a Honey Mustard Dressing is the perfect accompaniment to any grilled protein. It is also one of those basic recipes that can be adapted to a garden of possibilities.

This recipe served two generously with leftovers to go into a Strata, Salad, or Midnight Snack. Adjust the amounts to suit your needs. The same goes for the type of potato you use. Red potatoes would be wonderful as would Yukon Golds…

Grilled Potato and Asparagus Salad
Print Recipe
Servings
2 +leftovers
Servings
2 +leftovers
Grilled Potato and Asparagus Salad
Print Recipe
Servings
2 +leftovers
Servings
2 +leftovers
Ingredients
Honey Mustard Dressing
Servings: +leftovers
Instructions
  1. In separate bowls, toss the asparagus and potatoes (along with the onions) with a little olive oil and season with salt and pepper. In the meantime heat a grill basket over a medium high flame.
  2. Add the potatoes and onions to the basket and cook tossing occasionally for 10 minutes or so. The potatoes should be softening and everything should begin to look golden.
  3. Add the asparagus to the basket and toss to combine. Continue to cook until the asparagus is tender crisp and the potatoes are tender. 5 - 8 minutes.
  4. Transfer the vegetables to a serving bowl. Shake the dressing ingredients together in a jar with a tight fitting lid. Pour the dressing over the veggies and toss to coat. Serve.
Share this Recipe
Powered byWP Ultimate Recipe

Linguine with Grilled Sausage and Artichokes

Linguine with Grilled Sausage and Artichokes
Print Recipe
Servings
3
Servings
3
Linguine with Grilled Sausage and Artichokes
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Combine the artichokes, onion, and garlic. Place the olive oil, vinegar, pepper flakes, and Italian herb blend in a container with a tight fitting lid. Cover and shake until well blended. Pour over the artichoke mixture toss well. Refrigerate, covered for at least 4 hours.
  2. Heat a grill to medium high heat. Add the sausage links and cook, turning frequently until well browned and cooked through. Remove from grill and allow to cool before slicing .
  3. Heat a grill basket over medium high heat. Spray well with cooking spray. Add the artichoke mixture . Grill, tossing frequently until the mixture is golden brown. This should take about 10 minutes or so. Remove from grill.
  4. Cook the pasta according to the package directions reducing the time by a minute or two. Prepare the sauce while the pasta cooks.
  5. Heat a large skillet over medium high heat. Add enough olive oil to lightly coat the bottom of the pan. Add the sliced sausage and the artichoke mixture to the pan. Cook tossing occasionally until everything is heated through and has become a little more golden.
  6. Add the vermouth to the pan and stir to deglaze. Add several ladles of the pasta water to the skillet and stir to combine. Season with salt and pepper to taste.
  7. Drain the pasta and add it to the skillet along with the basil, tossing to combine with the sauce. Cook for another minute or two and remove from the heat.
  8. Place the mixture in pasta bowls and sprinkle with the Pecorino. Drizzle each serving with a little olive oil and it is ready to eat.
Share this Recipe
Powered byWP Ultimate Recipe

Potato and Green Bean Salad


Potato and Green Bean Salad
Print Recipe
Servings
4
Servings
4
Potato and Green Bean Salad
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat a good amount of salted water to boiling in a large pot. Add the green beans and return to a boil. Cook 2-3 minutes until they are just barely tender crisp. Remove with slotted spoon and place in an ice water bath.
  2. Add the potatoes into the same pot and cook until tender 10 -12 minutes. Drain and rinse under cold water. Spread them out on a dish towel to dry and cool slightly.
  3. Cut the potatoes in half and put them in a large mixing bowl. Add the green beans to the bowl along with the onions.
  4. In a jar combine the olive oil, vinegars, mustard, garlic, and lemon juice. cover tightly and shake until well blended.
  5. Pour the dressing over the vegetables and toss to coat everything. Taste and add salt and pepper if needed. Cover and refrigerate for several hours to let the flavors blend.
  6. Remove salad from refrigerator an hour or so before serving. The flavor is best at almost room temperature.
Share this Recipe
Powered byWP Ultimate Recipe

Italian Three Bean Salad

Italian Three Bean Salad
Print Recipe
Servings
4
Servings
4
Italian Three Bean Salad
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook the green beans in salted boiling water for about 2 minutes. You want them quite crisp, but with a tender heart.
  2. Drain the beans and cool quickly in a bowl of ice water. Drain well again and place in a large bowl.
  3. Add the cannellini and garbanzo beans to the bowl. Let the peppers and onions join in the fun, too. Toss everything together.
  4. Combine the olive oil, vinegar, lemon juice & zest, garlic, mustard, rosemary and parsley in a jar with a tight fitting lid. Shake vigorously until the dressing is completely blended.
  5. Pour the dressing over the salad ingredients and toss to coat everything. Taste and add salt and pepper if needed. Cover and refrigerate for at least 3 hours, overnight if you have the time.
  6. Give it one more good toss before you serve it and taste again, making any adjustments. It's ready.
Share this Recipe
Powered byWP Ultimate Recipe