kale and potato gratin

Here is a simple, nourishing side-dish for fall: a light (no cream) gratin with shredded kale and potatoes. Our local farm has potatoes galore right now, and the kale is starting to be really delicious as the nights cool. This dish will take you into late fall/early winter and still be considered seasonal and local for those of us living in much of the northern hemisphere.
This recipe is unusual for having little to no dairy involved. Most potato gratins are loaded with milk or cream; this one lets the natural, sweet flavor of the potatoes come through. There is a little cheese for flavor, but this can be left out for a vegan adaptation. See the adaptation notes below.

1 1/2 pounds thin-skinned boiling potatoes such as red potatoes
1 bunch kale
1/4 cup olive oil
4 cloves garlic, minced
2 teaspoons coarse salt
1 teaspoon pepper
Between 1/3 and 2/3 cup bread crumbs
1/3 cup grated Parmesan cheese (optional) OR 3 tablespoons olive oil and 1 tablespoon minced fresh herbs, such as thyme or sage

Preheat oven to 350° F.
Get a pot of water boiling large enough to accommodate the potatoes. Also prepare an ice bath.
Meanwhile, slice the potatoes 1/4-inch-thick. Set aside. Remove and discard the spines from the kale then chop the remaining leaves in 1/2-inch-thick ribbons by stacking the leaves and slicing in the direction of the veins. This doesn't need to be exact, as long as you end up with a pile of roughly 1/2-inch-thick shreds of kale.
When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2 to 3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and dump onto a dish towel and blot.
In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9"x12" rectangular casserole or glass or ceramic baking dish.
Vegan adaptation: If you want to leave out the Parmesan, double the bread crumbs to 2/3 cup. Rub the extra olive oil and the minced herbs into the breadcrumbs with your fingers until they are the texture of wet sand. Proceed as directed above, layering the bread crumbs between the potatoes and kale.
Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.

Squash and Zucchini Burritos

Ingredients

• 2 tablespoons canola, sunflower or safflower oil (olive will likely get too hot and lose its nutritional properties.
• 1/2 onion, chopped
• 2 cloves garlic (More if you like garlic like I do!)
• 2 zucchini, shredded
• 1 large yellow squash, shredded
• 1/2 red bell pepper, chopped or shredded
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup salsa
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cayenne pepper (More if you like some kick!)
• 1 (8 ounce) package cheddar (or other) cheese
• 6 burrito-size flour tortillas
• 1 (8 ounce) package cheddar (or other) cheese

Directions

• Preheat oven to 350 degrees. Grease a 9x12-inch baking dish. We use a spray bottle with canola or sunflower oil. If you don't have one, I recommend it.

• Heat the olive oil in a large skillet over medium heat, and cook the onion for a couple of minutes, then add the garlic.  When the onion is translucent, about 5 minutes, stir in the zucchini, yellow squash, and red bell pepper. Cook, stirring frequently, until the zucchini and squash are tender, about 10 minutes. Stir in the black beans, salsa, cumin, and cayenne pepper. Cook and stir the filling until it thickens, 5 to 8 more minutes.
• Divide one of the packages of cheese among the tortillas. Spoon zucchini-squash filling into each tortilla, over the cheese, in a line down the center. Roll up the tortillas, and place them into the prepared baking dish with the seam sides down.
• Bake in the preheated oven until the cheese is melted and the tortillas are heated through, about 15 minutes. If you would like, sprinkle the other package of shredded cheese over the tortillas before serving.

Enjoy! 
Courtesy of Brandon

zucchini and tomato gratin

Ingredients

• 1 lb cherry tomatoes
• 1 lb zucchini (sliced)
• 1 cup shredded pepper jack cheese
• ½ tbs garlic powder
• 2 tsp black pepper
• 1 tsp salt
• 2 tbs olive oil

Directions

1. Grease a glass casserole dish and preheat the oven to 350F.
2. Toss the zucchini slices with 1 tbsp olive oil and half of the salt, pepper and garlic.
3. Layer half of the zucchini slices, half of the tomatoes, then half of the cheese. Repeat until all ingredients are layered.
4. Bake at 350F until veggies are soft (about 30 minutes).

I went to make this recipe, thinking I had zucchini.  I didn't.  Instead, I steamed for just a moment broccoli and thinly sliced sweet potatoes.  I added these to the dish as as substitute. Delicious!

-Kristina

zucchini and cheese lasagna

Ingredients

• 4 small zucchini, sliced lengthwise
• 5 fresh basil leaves
• 13 ounces tomato sauce
• 5 ounces mozzarella, cubed
• ½ cups grated parmesan
• 1 tbs dried oregano
• 10 ounces ricotta cheese
• 12 pieces of lasagna pasta
• ½ tsp nutmeg
• 1 tsp butter
• ½ tsp white pepper

Directions

1. Mix ricotta, egg, mozzarella, parmesan, white pepper, nutmeg and oregano.
2. Butter heatproof dish, place layer of lasagna pasta, top with zucchini slices, pour 1/4 of cheese mixture, top with zucchini slices, basil and tomato sauce.
3. Repeat layers using remaining ingredients.
4. Last layer of lasagna pasta should be only sprinkled with cheese mixture and tomato sauce.
5. Bake in preheated oven in 180 C degrees for about 30 minutes then turn off the oven and keep lasagna for another 30 minutes.
6. Serve.

 

creative bean salad

Get creative... because I'm only providing the ingredients... you have fun distributing them into your dish! This is a delicious cold salad that will last in the refrigerator for up to about three days.  It's a perfect snack or protein blast!

Beans (I use about three different varieties, for fun, and color)
Garlic
Finely chopped red onion if you'd like
Jalapenos
Celery
Red pepper
Chili powder
Cumin
Splash of oil (I use Sunflower or Olive)
Splash of vinegar
Shake or two, or three of Italian Seasoning
Add tomato if you'd like

Toss it and enjoy.  Have fun!

Kale Salad

Thanks Kate.  This is delicious and so nutritious!

Ingredients:

1 head kale
8 cloves garlic minced (let garlic sit for 15 minutes after mincing, before eating) I found 8 cloves might be a bit much for those that aren't garlic-o-holics.
3 (or 4) oranges chopped into bite sized pieces
1c sliced almonds
2T lime or lemon juice
2T rice or balsamic vinegar
3T flax or hemp oil (this is expensive, but it’s the secret ingredient!!)
1-2T tamari or low sodium soy sauce (it’s a good idea to find a wheat-free variety)
1/2c (or more) dried cranberries
1/4 c sesame seeds
(could use some orange zest too)

Directions:

Mix the flax oil, vinegar, garlic, and lemon/lime juice.  Pour over shredded kale and fruit.  Let marinate for an hour (this mellows the kale). 
If you use curly Kale I suggest tearing into very small pieces.

Just prior to serving add soy sauce and toss.  Add the almonds, dried cranberries, sesame seeds and serve.  If it still seems bitter add more chopped oranges, tamari or lime juice to taste.

I find that it is even better on day 2 (the flavors have mixed a bit more and it seems more mellow).

Submitted by Kate.

Pumpkin French Toast

Submitted by Angela, ECEC

Ingredients:

8 slices low-calorie 100% whole wheat bread
4 extra large eggs
3-4 egg whites
1/2-3/4 c. pumpkin
2 TBS ground flaxseed meal
1 TBS butter
Water
Cinnamon
Nutmeg

Directions

Mix eggs, egg whites, pumpkin, and flaxseed.  Add spices as desired.  Add large plash of water to make eggs cook up fluffier, Spray large griddle, preheat, then grease w/ 1/2 TBS butter, reserving other 1/2 TBS to re-grease if needed. Soak bread in mixture (about 30 seconds each side) and cook approximately two minutes on each side, on low-medium heat.  Serve with all-natural syrup, agave nectar, etc. and/or sliced fruit. I recommend heated, crushed mangos (which can be found in the freezer section).

*Any leftover toast can be frozen for quick re-heating during the week!  Extra pumpkin can be frozen, as well, and freezes nicely in ice-cube trays (each cube makes about 1 TBP).

Nutritional Info

Servings per recipe: 8

Amount per serving:
120 calories
Total fat:  4 g
Cholesterol 100 mg
Sodium 170 mg
Total carbs:  11g
Dietary fiber 2.5 g
Protein 8.5 g
(syrup and fruit calories not included)