Lemon Garlic Kale Salad

Ingredients:

• 2 cups sliced almonds
• ⅓ cup freshly squeezed lemon juice(from 2 to 4 lemons)
•  Kosher salt
• 1 ½ cups extra-virgin olive oil
• 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
• 10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
• 1 ½ cups freshly grated Parmesan (optional)

Instructions:

• In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
• In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
• Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
• Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

https://cooking.nytimes.com

Tuna Salad Collard Wraps

Ingredients:

• 1 can albacore tuna
• 1 tbsp olives, green or black, diced small
• 2 tbsp red pepper, diced small
• 2 tbsp chickpeas
• 2 tbsp basil, chopped
• 1 tbsp avocado oil mayo 
• salt and pepper
• 1 collard wrap

Instructions:

• Trim collard green stem so it's thinner and easier to roll. Set aside.
• In a small bowl add tuna, olives, red pepper, chickpeas, basil, mayonnaise and salt and pepper.  Toss gently until combined.  Taste and add more salt if needed.
• Lay collard green out on a flat surface and pile some tuna salad at the bottom of roll.  Fold sides in and roll.  Cut in half if eating immediately.  Wrap in wax paper and store in fridge if meal prepping.  

https://www.seasonalcravings.com

Orzo with Shiitake and Garlic Scapes

Ingredients

• 1 small onion diced
• 5 Tbsp Extra virgin olive oil DIVIDED
• Salt and freshly ground pepper
• 4 cups chicken stock
• 12 oz orzo
• 6 oz shiitake mushrooms
• 3 garlic scapes cut end trimmed and flower bulb and end removed, then shaved into ribbons with a vegetable peeler
• 4 Tbsp butter DIVIDED
• 3 Tbsp heavy cream
• 1/2 cup grated Parmesan cheese plus shavings for garnish
• 3 oz baby arugula 3-4 handfuls

Instructions:

• Pour stock into a saucepan and bring to a boil. Reduce heat to keep hot.
• Meanwhile, in a large saute pan, cook the onion in 3 Tbsp. of olive oil until translucent and tender. Season with salt and pepper. Add the orzo and mix thoroughly. Gradually add the stock to the pasta, one ladle full at a time, stirring each continuously, until the stock is absorbed and then adding another ladle full. Continue this process until the orzo is cooked to al dente.
• While the orzo is cooking, in a separate saute pan, heat 2 Tbsp. of olive oil and sear the mushrooms and garlic scapes until golden brown. Add 2 Tbsp. of the butter and a pinch of salt and freshly ground pepper. Let the butter become golden brown, then remove from heat and reserve.
• Once the orzo is cooked, stir in the remaining 2 Tbsp. of butter, Parmesan cheese and heavy cream. Stir to combine and then stir in the baby arugula and cook just until the arugula is wilted. Taste and add additional salt and pepper, if necessary. Return the mushrooms to a hot burner briefly to re-warm.
• To serve, spoon orzo into a shallow bowl and place the a spoonful of the mushrooms and scapes over the top. Using a vegetable peeler, shave some additional Parmesan cheese on to the top for garnish.

https://www.seasonsandsuppers.ca