{companions} Kale Kale Rock N ROll

What can I say .... he says it all!

OK this connection is weak ... I grant you that.

But the words rhymed and hey - its Chuck Berry.

Classic - basic - always good for you!

Today I give you a Braised Kale with Cream ... I think Chuck would approve!

I have been intrigued with Kale and all of the hearty winter greens for some time now. You see them everywhere ... you know they are good for you. I mean its a superfood - antioxidant, vit A, beta carotene, calcium, iron... so time to dive in to all that goodness!

Braised Kale with Cream by ann west

2 big bunches of washed kale (or any other hearty green would do)

3 cloves garlic - crushed and chopped

chopped onion if you have it

splash of sherry vinegar

salt & pepper

2-3 table spoons of cream

olive oil

Really it is that simple. Cut your greens up. Ours weren't quite cut enough. The stems stay quite crunchy. Heat up some olive oil and add your garlic and get the smells - a - smelling. (onion too if you are using it). Toss in your kale stir and cover. You want your heat at least at medium. Now every two minutes or so give it a stir. It will take 10 - 15 minutes to start the real wilting process.

Oh Oh wait it is time to give hail! Now put on your Chuck Berry and be inspired!

It is time for that yummy brown braising to happen. When you see a few stems start to brown you are almost done. Keep stirring, covering and browning until you are there. Then add a splash of the vinegar a healthy pinch or two of salt and pepper to taste. When that is mixed in then add your cream and let heat. Now you are done and ready to enjoy. (my kids ate this too! They were so fascinated when we told them that is was a super food - go figure)

If you want to be healthier - leave the cream out. The kale was delicious right before I added it!

Hail the Kale!

{grabbing greens} panzanella salad

This is one of the freshest best summer salads there is. Panzanella is a simple salad of tomatoes and stale bread. It is soooo easy and you probably already have most of the ingredients in your kitchen right now. So when your friends call you over for that 4th of July pot luck... now you have something to bring.

As with most italian dishes basil is key. I happen to have some growing in my garden... yea! Mind you the basil is about all that is growing in my garden these days - those darn tomatoes didn't take!

Nothing that a quick trip to the farmers market or good grocer can't fix. Enjoy this simple and delicious salad!

panzanella by ann west

4-5 fresh ripe tomatoes - cut into chunks

2-3 thin slices of red onion

1 tbls capers

2-3 cloves fresh garlic - crushed and rough chopped

a handful of fresh basil chopped

olive oil (1/2 - 3/4 cup)

red wine vinegar (1/4 cup or more)

salt pepper

croutons (homemade or store bought) - large rough cut

red pepper flakes (optional)

(I believe traditionally this salad is served with a good mozzarella - so feel free to add that or some parm if you like!)

mix everything together. I probably use about 1/2 cup olive oil and 3 - 4 tbls red wine vinegar but this mix is a personal preference. Toss and let sit for 1 - 3 hours. Depending on how juicy your tomatoes are you may need to add more olive oil and vinegar as you go. If possible toss once or twice. I like to add a few more croutons before serving so you have a variety of textures!

{grabbing greens} savory summer salad

Sometimes I need to mix and match. Marry the flavors because well... I just like them all so I can't choose.

Thus inspired this savory summer salad. A cheesy buttermilk dressing, grilled corn, a beautiful tomato and some caramelized onions. Yep - I couldn't choose ... so they all came together for me in a rather tasty salad.

savory summer salad by ann west

bibb lettuce or romaine will do - I cut mine in wedges for fun

roasted corn - corn rubbed in olive oil cooked on the grill until done! Then sliced off the cob

one beautiful tomato - sliced thick

1 or 2 onions sliced super thin and caramelized in olive oil or butter

buttermilk dressing by ann west

1 cup buttermilk

goat cheese

1/4 c sour cream

chives

1 shallot minced

3-4 basil leaves

3-4 mint leaves

1 tbls of cilantro

salt and pepper to taste

dash or two of cayenne pepper

Mix the creamy ingredients first. Then add your herbs chopped very fine. If you are using a processor - don't over process or you will have a green goddess dressing.

enjoy!

{grabbing greens} easy ceasar

Just in case you missed my post last week. I wanted everyone to have this easy ceasar dressing. It throws together so quickly, is light and very tasty!

Ann's easy ceasar salad by ann west

1/3 cup olive oil
juice of one lemon
1-2 cloves garlic minced fine
1 tsp anchovy paste
dash or 2 of worcestershire sauce
salt and pepper to taste

Mix and serve over romaine lettuce with parmesan cheese.

snip snap done!

{menu ideas} healthy and hearty

grilled chicken, lentils and a light caesar salad by ann west

Moms in town and she is always inspires me to eat healthy. Her new kick is veggies in the morning on whole wheat toast. Ok I am not sure I am ready for that but I love how enthusiastic she is about eating well. See I am still learning by example from her!

Our first meal together was grilled chicken, lentils and a light ceasar salad. It was delicious and hearty. My youngest even exclaimed, "ohh I love lentils." If you can get your kids to try them... they will like them. I promise.

Here are the recipes for our dinner.

lenitls

click here!

grilled chicken

we marinated this chicken in lemon olive oil and some rosemary, salt and pepper and grilled it.

caesar salad

heart of romaine and parm with a light dressing.

Mix 1/3 cup olive oil, juice of one lemon, garlic, 1 tsp anchovy paste, dash or 2 of worcestershire sauce, salt and pepper to taste.

As our piggyback meal we are going to add some yummy spicy sausage to the lentils and serve them with a salad and some tortillas tonight!

{grabbing greens} blue cheese & apple slaw

Here is a piggy back recipe for you. Yesterday I posted blue cheese dressing. Well last night I made a blue cheese & apple slaw with a tweak to the dressing. I think this slaw would be really great on a sandwiches and to accompany beef. Apples are always good with cheese and have a nice sweetness and crunch. I hope you like it.

blue cheese slaw by ann west

**for gluten free remember to add feta instead of blue cheese!

blue cheese dressing recipe here

add 2 -3 tbls sugar

add 2-3 tbls vinegar

stir or shake these into the above dressing.

to make the slaw:

fresh parsley if you have it

slice red cabbage very thin

slice some red onion very thin

slice some firm apples thin

toss with dressing and let stand

{grabbing greens} blue cheese dressing

You can't beat a good blue cheese dressing. My mother has a great one. When she makes it I can't stop dipping carrots, crackers, ... really anything I can get my hands on to go in it. I would probably eat it by the spoonful if no one was looking. I love her dressing and I also love a dressing that Shari from rotten bananas turned me onto. It is from Cafe Pasqual's cookbook. It is a great blue cheese dressing that is poured over a salad that has green apples and Kahlua chili pecans. It is to die for! I will have to post that soon too. Anyway this is my wild "ann" mixture of the best of both of these dressings - and what I had on hand. I hope you like.

blue cheese dressing by ann west

3-4 oz blue cheese or roquefort cheese (for gluten free I would use feta!)

3 - 4 green onions chopped

1 shallot

1/4 cup buttermilk

1/4 half and half

1/2 cup sour cream

bunch of basil (fresh if you have it) chopped fine

bunch of cilantro (or parsley) chopped fine

salt

pepper

pinch of cayenne

1 tsp anchovy paste

2 tsp vinegar or lemon juice

You can reserve some of the cheese if you want chunks in your dressing or blend all of it. If you are using a mixer or blender - blend the cheese with the milk products until smooth. Then hand stir the herbs. (This way you won't make green goddess dressing!) Once you have stirred in the herbs, adjust the seasoning and let sit until ready to serve.

psst: the bread you see in the photo is naan from Target! Shari turned me onto it. It is great. I drizzled olive oil and topped with a tiny bit of parm and some italian herbs. Yum! I hope Shari will post some of her great ways to use the naan!

Also if you ever get to Santa Fe, NM : cafe pasquals is a must. Seriously don't skip it - delicious!

{crave} couscous salad - 02

Earlier I posted on a couscous salad {couscous salad - a craving}. Well this is similar to that salad except I made this one with some harissa (a yummy spice) and ate it warmed. I did most of it in the microwave because I didn't have a ton of time. This is a great way to use leftover roasted veggies or raw veggies depending on your mood. Couscous is so versatile that you can really add at will. enjoy!

couscous with zucchini & harissa by ann west

left over couscous or if you have the time make some fresh

chopped zucchini or other veggies

chopped spinach

chopped tomatoes

feta cheese

drizzle of olive oil

squeeze of lemon juice

1/2 tsp of harissa (this can be found at a specialty store. I think it is moroccan. harissa is a chili type paste that has a wonderful earthy taste and great heat. Go slow at first!)

I cooked my zucchini and spinach and then tossed in heated couscous, tomatoes, the spices and cheese and heated again. Then topped with lemon and a drizzle of olive oil.

have fun with your leftovers!

{crave} couscous salad

I have a craving for this salad today {for this pink thoughts Thursday!}

couscous salad by ann west

couscous

pine nuts

feta cheese

grape tomatoes cut

red onion

black olives

fresh spinach - chopped

red pepper flakes

pinch salt

pepper to taste

olive oil

lemon juice

Toss all ingredients together. Add about 2 - 3 tbls olive oil and the juice of the entire lemon. Season again to taste. If you have fresh basil toss that in as well. enjoy!

grapefruit salad {pink thoughts - thursday}

a pink photo for you. I feel fortunate today. I have 3 great kids who I love sooooo so much, a wonderful husband, a great family (mom, 2 brothers, in-laws) and outstanding friends. ... and my health. I try hard not to take this for granted. I am so grateful!

have a wonderful day!

grapefruit salad

peel and section pink grapefruit

fresh mint - chopped

1 -2 Tbls honey

1-2 scallion sliced very thin

toss and serve - refreshing!

{grabbing greens} kitty's salad dressing

If there is one thing my mother is known for, its her fabulous salads. They aren't busy they are simple, fresh and wonderful. Really as we were growing up we had a salad with just about every meal. In fact I have to give myself permission not to serve salad every day. But when I do (which is a lot - apple doesn't fall far from the tree) I use this recipe for dressing the most! My mother's typical salad would be a mix of greens, sliced hearts of palm, cherry tomatoes, green onion and some type of cheese: parmesean, feta, blue. They all work. She is also a pro at taking about any leftover and working it into a noon time salad. Left over pasta, roast, chicken - really anything goes. We call it her kitchen sink salad. SO here's to you mom and your wonderful salads!

kitty's dressing

1 cup canola oil

1/2 - 3/4 white wine vinegar

4 -5 cloves garlic crushed and finely diced

salt - 1/2 tsp or more

pepper - fresh ground

shake and let sit. shake again before serving. enjoy!

{grabbing greens} spinach salad with honey lemon dressing

photo by ann west

spinach salad by ann west

baby spinach

4-5 very thinly sliced red onion

cranberries

candied walnuts (saute walnuts in a bit of butter and add a tbls of brown sugar)

Please feel free to substitute here. Fresh strawberries, blueberries, pecans, pine nuts. All of these work!

...

honey lemon dressing by ann west

1/3 cup canola oil or grapeseed oil

juice of 1 lemon

1 tbls honey

salt & pepper to taste

mix, shake, toss and serve!