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Monday, September 8, 2014

Crispy Kale Salad

Kale has been a crazy fad for quite a while now, but for good reason! This super food is high in calcium, vitamin K and C, and sulforaphane which has cancer fighting properties! I love the fibrous, hearty texture of kale especially when roasted or sautéed. Kale is in season now and available at your local farmers market, so take advantage of this healthy vegetable while you can. I happen to love this particular recipe found in Bon Appetit magazine, which calls for a Vietnamese style lime dressing similar to nuoc cham dipping sauce. I added extra ingredients to my salad not mentioned in the recipe such as avocado, fresh corn and snap peas. Don't be afraid to do the same and throw in any fresh veggie or herb you have around.

Check out the recipe by clicking HERE

Pappardelle Pasta with Spinach and Almonds in a White Wine Cream Sauce

1 bag pappardelle pasta (found at Trader Joe's)
1/4 cup butter
3 tsp fresh minced garlic
1/4 cup white wine
3/4 cup milk or heavy cream
1-2 tbsp flour
Pinch of salt and pepper to taste
1-2 tsp fresh lemon juice
1/2 cup chopped fresh parsley

1 bag frozen spinach, thawed and liquid drained out
1 cup fresh parmesan cheese
1/2 cup roasted slivered almonds

Cook pasta according to package directions. Meanwhile, heat butter in large sauté pan, adding in garlic over medium/low heat. Then add in wine and reduce to low cooking 2-3 minutes until alcohol evaporates. Now add in milk and flour and whisk over medium high heat until bubbles form, then reduce heat back down to low adding in salt, pepper, lemon juice and parsley. Add in drained spinach until well combined, then toss in cooked pasta. Plate with slivered almonds and cheese on top. Enjoy!