Kale Chips
These crispy chips are wonderful for snacking!
Ingredients:
1 bunch Lacinato kale
1 tablespoon olive oil
½ teaspoon cumin
¼ teaspoon paprika
1 teaspoon sea salt
Method:
1. Preheat oven to 350°. Wash the kale then gently pat it dry. Remove the tough stem from each leaf, then tear the leaves into large pieces.
2. In a large bowl drizzle the olive oil onto the kale, using your hands to massage the oil into the leaves. Sprinkle the cumin and paprika onto the kale (you may need to use your hands to evenly distribute the spices).
3. Lay out the leaves on a baking sheet covered in parchment or a silpat. Dust with sea salt, then bake for about 16 minutes, turning halfway through. Bake until just crisp, leaves should be just curled at the edges.
Fava Beans with Sautéed Leeks & Chorizo Sausage
Cozy and comforting, yet fresh and flavorful!
Ingredients:
1 pound dried Diana fava beans, rinsed and picked over
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon coriander
1-2 bay leaves
2 tablespoons olive oil
3-4 links Skagit River Ranch Chorizo sausage
2 leeks, trimmed of root and dark green ends, and finely chopped
Sea salt and fresh ground pepper
Method:
1. In a large pot, soak the beans in 4 cups water for at least 6 hours, or up to overnight, until the beans double in size. Drain and rinse.
2. Return beans to the pot and add a fresh 4 cups of water, then bring to a boil. Season with the cumin, chili powder, coriander and bay leaves. Simmer for about 45 minutes, then season generously with salt and pepper and continue to cook another 15-20 minutes, or until beans very tender and have absorbed most of the cooking liquid.
3. Meanwhile, in a sauté pan, heat the olive oil and then add the sausage links and sauté until fully cooked through. Remove from the heat and slice into thin discs. Then, add the leeks to the still-warm pan and sauté until just wilted. Season with salt and pepper and remove from heat.
4. To serve, add a generous helping of beans to a bowl and then top with slices of chorizo and a mound of sautéed leeks.
Indian-Spiced Cauliflower
This ingenious recipe from Bon Appetit is the perfect pairing for this week’s curry!
Ingredients:
1 large head cauliflower, cored, broken into 1-inch florets
2 tablespoons olive oil
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon curry powder
1 teaspoon turmeric powder
1 large head cauliflower, cored, broken into 1-inch florets
1 teaspoon finely grated peeled ginger
1 teaspoon finely grated lime zest
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°.
2. Stir oil, coriander seeds, cumin seeds, curry, and turmeric in a large bowl to combine. Add cauliflower and season with salt and pepper. Toss to coat cauliflower evenly. Arrange in a single layer on a large rimmed baking sheet (scrape any extra seasoning from bowl over cauliflower).
3. Roast until cauliflower is brown around edges and crisp-tender, 10–15 minutes. Transfer to a platter and sprinkle ginger and lime zest over. Serve warm or room temperature.
