Vegetable Side Dishes

3:45 PM, Jan 16, 2012   |    comments
Taste the rainbow!
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Sauteed Local Kale with Garlic and Lemon

2 lbs Fresh Kale
3TB Olive Oil
2 Cloves of Garlic, minced
Salt and Freshly Ground Pepper
1 Lemon, halved

Blanch trimmed kale in boiling, SALTED water for four minutes. Drain. Heat olive oil in saute pan and add garlic. Saute about a minute and add kale. Saute for 3-4 minutes, seasoning with salt and pepper. When finished, squeeze lemon half over kale and toss. Serves 4 to 6.

Pan-Roasted Tomatoes with Basil, Garlic and Herbed Bread Crumbs

2 Tomatoes, cut in half and trimmed of stem
2TB Olive Oil
1 Clove of Garlic, minced
4 Basil Leaves, chopped
1/4 cup Panko Bread Crumbs (herbed -- if using plain, add 1tsp dried herb mix)
Salt and Freshly Ground Pepper

Heat olive oil in pan to medium and place tomatoes round side down in pan. Saute for a minute. Season cut side with salt and pepper and turn tomatoes onto cut side. Add garlic to pan. Cover and cook for 2 minutes. Remove tomatoes to serving plate. Sprinkle with basil. Add bread crumbs to pan and lightly brown. Spoon bread crumbs over tomato halves and serve. Serves four. Recipe can easily be doubled or tripled. 

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