I asked Ed for a recipe for something to take to a holiday party that is easy to make, easy to serve, yummy and healthy.
- white mushrooms, smaller
- spinach, blanched
- finely chopped red pepper
- garlic, finely chopped or crushed
- parsley or other fresh herbs like oregano or chives
- salt, pepper
- binder: ricotta or egg white (beaten)
Chop up blanched spinach and mix with red pepper, garlic, herbs, and seasonings. Add in ricotta or egg white to bind the mixture. Fill mushroom caps, put parmesan on top, and bake until start to brown on top.
Note: I will be making these with local goat cheese.
- 2 Bunches Lacinato or Curly Kale, cut into fine ribbons (chiffodade)
- 1 Red Bell Pepper, Julienne
- ½ Red Onion, Julienne
- 1 Carrot, Julienne
- ½ Cup Dried Cranberries (optional)
- 1 Pound Mixed Salad Greens
- ½ Cup Green Onion, Chopped (garnish)
- 2 Tomatoes, Chopped (garnish)
- ¼ Cup Fresh Parsley or Dill, Chopped
- 2-3 Cloves Garlic, Minced with Sea Salt
- Fresh Black Pepper
- Juice of 3 Lemons
- Tamari to Taste (wheat-free)
- Honey or Agave to Taste
- Olive Oil to Taste
Wash and dry kale, remove ribs and chiffonade (cut into fine ribbons).
Make dressing by starting with garlic, dill, black pepper and lemon juice in a small bowl. Whisk in olive oil, tamari and choice of sweetener.
Place kale pieces in bowl and tenderize kale by working in ½ the amount of dressing and massaging and squeezing the kale until fibers are broken down. Kale should eventually feel limp and be tender. Add remaining dressing, cut vegetables, mixed greens and dried cranberries. Gently toss, taste, adjust seasoning and serve.
from Ed Giobbi
Ed says for Christmas he will be serving this pretty salad. I’d love to see his holiday table!
- Fresh oranges, sliced ¼ inch thick (in Italy the leave the peels on, but they are sweeter there)
- Fresh fennel, thinly sliced
- Oil cured olives (yes, there are pits in these so caution your guests. Otherwise you can pit them first, but they won’t be quite so pretty…)