SAUTEED KALE WITH GARLIC, SHALLOTS, AND CAPERS

This recipe was in a gourmet food magazine along with other German recipes in the month of October, celebrating Oktoberfest. I love finding recipes for greens such as kale, spinach, collards, etc. For so many years I've been eating them either plain or with just garlic and/or onions. Such a nice change.

Serves 2

1 bunch of Kale, any kind
(thick bottom stems and center stems
removed
1/8 cup of olive oil
1/4 cup finely chopped shallots (1 large)
2 garlic cloves, minced
1 tbs drained capers, chopped
salt (I didn't chop them, but think it
would have been more tasty had I done so)

Bring large pot of salted water to boil. Add
kale and cook until almost tender, about 5
minutes. Drain. Rinse kale under cold
water. Drain again. Coarsely chop kale.
(Can be made 6 hours ahead and chilled)

Heat oil in large skillet (preferably nonstick)
over medium heat. Add shallots and saute
until tender but not brown, about 3 mins.
Add garlic and capers; stir 1 minute.

Stir in kale and saute until tender and heated
through, about 5 minutes. Season with salt
and pepper and serve.

Recipe from Bon Appetit, October 2009

GREEN BEANS AND ZUCCHINI WITH SAUCE VERTE

During October I will be cooking German food. This will be very difficult as the Germans are known for their meat dishes. Instead of sticking to just German, I will also use eastern European, Jewish and Russian dishes, if necessary. Although I did not get this recipe from a German cookbook, I am including it this month because of the mustard, a very German condiment. For those of you who don't like mustard on your veggies, just add a little for flavor.

Sauce verte is French for "green sauce." In this recipe, the sauce gets its vibrant color from basil, green onion, parsley, and capers. Any leftover sauce can be stirred into couscous or rice.

6 Servings

SAUCE VERTE
1/3 cup (packed) fresh basil leaves
(I would not substitute dried herbs)
1 green onion (scallion), chopped
2 tbs (packed) fresh Italian Parsley
(Italian Parsley is more flavorful)
2 tbs drained capers
1 tbs fresh lemon juice
2 tsps Dijon mustard
1 garlic clove, peeled
3 tbs olive oil

VEGETABLES
1 tbs olive oil
1 pound green beans, stem end trimmed
12 ounces zucchini, halved lengthwise, each
half cut lengthwise into 1/3" strips (I think
this cut does make a difference)
3 tbs water
2 tbs fresh Italian parsley for garnish

SAUCE VERTE: Blend first 7 ingredients
in processor until finely chopped. With
machine running, gradually add olive oil.
(I added when machine was off) Process
until coarse puree forms. Season to taste
with salt and pepper. Can be made on day
ahead and refrigerated.

VEGETABLES: Heat oil in heavy large non-
stick skillet over medium-high heat. Add
vegetables; stir until coated. Sprinkle with
salt and water. (I browned the zucchini a
little before I added the water). Cover, cook
until almost crisp-tender, stirring occasion-
ally, about 4 mins. Uncover; cook until veggies
are just tender, about 2 mins. Stir in enough
sauce verte to coat generously. Season with
salt and pepper, if needed. Serve.

Recipe from Bon Appetit, June 2010

BROCCOLI WITH TOASTED GARLIC AND HAZELNUTS

I have always liked plain veggies, but now I love them with all these added healthy ingredients. This dish is amazing - I didn't even want to share it with my husband. As with most recipes, I cut this one in half.

Total Time: 15 minutes
Serves: 8

1/2 cup hazelnuts
2 bunches broccoli (about 3 lbs), cut into
long florets
1/2 cup olive oil
6 cloves garlic, sliced thin
2 tbs fresh lemon juice
Salt and pepper

Heat oven to 375. Spread the hazelnuts on a
rimmed baking sheet and toast, tossing
occasionally, until fragrant, 5 to 6 minutes;
roughly chop

Meanwhile, fill a large pot with 1" water
and fit with a steamer basket. Bring to a
simmer. Place broccoli in steamer basket,
cover, and steam until tender, 4-5 mins.
Transfer to plate.

Meanwhile in a small saucepan, cook the
oil and garlic over low heat until the garlic
is just golden, 4-6 mins. Transfer to a small
bowl and stir in the hazelnuts, lemon juice,
and 1/2 tsp each of salt an pepper. Drizzle
over the broccoli.

Recipe from Real Simple, December 2008

ROASTED PARSNIPS AND CARROTS WITH SAGE

August is supposed to be Louisiana, Cajun, Creole, and Southern Cooking month. Well, it isn't easy. Everything is meat or shellfish. Hopefully, by next August, I will have found more recipes - possibly a Soul Food Cookbook is needed. There's a good vegan one that I must get. Anyway, this was kind of southern and was delicious. If you haven't tried parsnips (a new veggie for me) you should. This recipe calls for fresh sage leaves. I made it twice: once with fresh and once with the dried herb, which is kinda fuzzy (I usually use it for sore throats or fever). Needless to say, the fresh is best. Perhaps you can try the spice which is sold in supermarkets. Sprinkle it on to your taste. I bought the plant itself, which grows pretty easily in pots. You can cut the leaves and dry them out. Well worth the $2.99.

Prep time: 15 mins
Total time: 1 hour, 10 mins

Serves 8

1-1/2 lbs parsnips, peeled and cut into thin strips
1-1/2 lbs carrots, peeled and cut into thin strips
1/4 cup olive oil
1/4 cup small fresh sage leaves
Kosher salt and black pepper

Heat oven to 375. In a large bowl, toss the parsnips,
carrots, oil, sage, 1 tsp salt, and 1/2 tsp pepper

Spread on a rimmed baking sheet and roast, stirring
twice, until the vegetables are golden, 45 - 55 mins.

Recipe from Real Simple, December 2008