Sesame Kale

1 lb. kale
2 tsp soy sauce
1 ¼ tsp sesame oil
1 ¼ tsp sesame seeds, toasted 2 cloves garlic, minced freshly ground black pepper to taste
2 tbsp chicken stock

1. Wash the kale.

2. Cut off stems.

3. Slice the leaves into strips.

4. In a wok, heat the oil. Saute for 10 seconds.

5. Add the stock.

6. Cover and steam for 3 minutes til kale wilts.

7. Add the soy sauce with sesame seeds and fresh pepper.

Serve

Roasted Onions and Potatoes

2 lbs potatoes, scrubbed and cut into wedges
envelope onion soup mix
2 onions, cut into chunks
1 tsp dried thyme,
1/3 cup olive oil
1 tsp dried oregano,
¼ cup butter, melted
1 tsp dried marjoram

Heat oven to 450 F. Combine all ingredients in large roasting pan. Toss well. Bake until potatoes are crisp and golden brown, stirring occasionally, about 1 hour 10 minutes. Season potatoes to taste with salt and pepper.

Serves 8

Roasted Red Potatoes

Prep time: 5 mins | Total time: 35 mins | Serves: 4

1.5 lbs Baby Red Potatoes, quartered
2 tsp Olive oil
2 tbsp Corasely chopped fresh rosemary*
Coarse salt & freshly ground pepper

Preheat oven to 425. Toss potatoes, oil & rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

* You can use fresh thyme instead of rosemary.

Rice Pilaf with Spinach and Caramelized Onions

2 tbsp olive oil
2 large onions, halved and sliced
1 large carrot, coarsely grated
1 tsp cumin
1 clove garlic, crushed(I always add more garlic!)
1 1/2 c. medium grain white rice*
4 c. chicken or vegetable stock
6-8 oz fresh spinach

Heat oil in large saucepan over medium heat. Add onions, saute until tender and deep brown, about 20 minutes. Transfer ½ cup onion slices to small bowl and reserve. Add carrot, cumin and garlic to onions in pot, stir 1 minute. Stir in rice. Add broth, bring to boil. Reduce heat to low, cover and simmer until rice is tender and most liquid is absorbed, about 15 minutes. Stir spinach into rice mixture, cover and cook until spinach wilts, about 2 minutes. Season to taste with salt and pepper. Transfer pilaf to bowl, top with reserved ½ cup onion slices.

*Brown rice can be substituted, you just need to allow for the extra cooking time.

Kale with Roasted Potato

2 cups of Kale, chopped
2 tbsp extra-virgin olive oil
1 tbsp butter
2 cloves garlic, minced
1/4 oinion, chopped
1 tsp fresh ginger, minced
2 large, yukon gold potatoes, cut in wedges
1 tsp rosemary, chopped
Salt & pepper to taste

Toss potato with 1 tbsp of oil & rosemary, season with sale & pepper.

Broil in the oven for 15 mins or until golden brown. In the meantime, blanch kale in a pot of boiling salted water for 4 to 5 minutes.

Drain and rinse under cold water. In a pamn, saute garlic, onion & ginger in remaining oil & butter until translucent.

Add kale & saute for 2 to 3 minutes.

Horseradish Mashed Potatoes with Caramelized Onions

¼ cup plus 6 tblsp butter
3 ½ pounds potatoes, but in to1 inch pieces
2 ¼ lbs white onions, thinly sliced
6-8 tbsp milk
3 tbsp balsamic vinegar
¼ cup horseradish
2 tsp chopped fresh thyme

Melt ¼ cup butter in large skillet over medium heat. Add onions, sauté until deep golden, about 30 minutes. Add vinegar and thyme. Reduce heat to low, sature 4 minutes. Season with salt and pepper.

Meanwhile cook potatoes in large pot of salted water, til tender, about 15-20 minutes.

Drain, return to pot and mash til smooth. Add 6 tbsp milk, horseradish and 6 tbsp butter, stir to blend. Thin with milk if necessary. Season with salt and pepper to taste.

Transfer potatoes to serving dish, spoon onion mixture over potatoes. Serve hot.

Serves 6

Green Beans with Golden Shallot and Thyme Butter

2 medium shallots*
2 tsp chopped fresh thyme or 1/2 tsp dried*
1 tbsp olive oil
2 cups trimmed green beans
1/2 softened salted butter

*If you don’t have shallots substitute any mild onion.
*Basil or savory may be substituted for thyme.

Finely mince shallots. Heat oil in a small frying pan set over medium- low heat until hot. Add shallots, fry for 4-5 minutes, stirring often, or until golden. Remove from heat and let cool. Stir butter with a fork in a small bowl, work in shallots and thyme. (This can be refrigerated up to a week.) Steam green beans over gentle simmering water for 5-7 minutes or until tender. Remove from heat and top with a few tbsp of butter.

Cucumber and Daikon Sunomono

1 small daikon radish 2 tsp sake
1 cucumber 1 tsp salt
5 tbsp rice wine vinegar

1. Peel the daikon and slice it into thin, round slices.

2. Slice cucumber to the same thickness.

3. Salt the cucumber and daikon slices and leave them in a bowl about 5-10 min.

4. Wash off the daikon and cucumber slices and drain the water through a strainer.

5. Mix the vinegar, sugar and sake in a cup.

6. Pour the vinegar mixture over the cucumber and daikon slices.

7. Set aside at least 15 min. before serving.

Creamy Sautéed Mushrooms with Toast

1/4 to 1/2 cup butter
1 1/2 cups chopped sweet onions
1 1/2 pounds of button mushrooms, sliced
1/2 cup dry red wine
1 cup whipping cream
1 medium sized loaf of baguette style French bread-sliced

Melt butter in frying pan, sautee onions until beginning to soften, about 5 minutes. Add mushrooms and salt and pepper. Sautee about another 10 minutes. Add red wine and stir til evaporated, pour in whipping cream.

Heat oven to 350, place bread slices on baking sheets. Brush with olive oil, sprinkle with pepper. Bake until beginning to brown about 15 minutes. Stir parsley into mushroom mixture and serve with toast.

*Add 1/2 tsp of thyme or 1/2 cup grated parmesan cheese for a different flavour.

Carrots with Zucchini, Garlic and Capers

5 medium sized carrots, sliced
3 cloves garlic, minced
2-3 small zucchini, sliced
Pinch of rosemary
2 tbsp butter
salt and pepper
1 tbsp capers

Slice carrots and zucchini about ¼ inch thick. Melt butter in a frying pan over medium heat, lightly sauté garlic, then stir in carrots and cook 2 minutes.
Stir in zucchini, rosemary, salt and pepper to taste.
Stir until zucchini is heated through, then add 1 or 2 tbsp water and cover pan.
Cook over medium heat until carrots are barely fork tender, shaking pan and stirring occasionally.

Stir in capers and serve.