Kale Salad with Cannellini Beans, Gorgonzola and Balsamic Bacon Vinaigrette

If you’re a follower of healthy food trends, I’m sure you’ve come across quite a few recipes that use kale. If you are not familiar with kale, it is one of the latest and greatest super foods, loaded with vitamins, minerals and nutrients. Because it has risk-lowering benefits for various forms of cancer, and also has cholesterol-lowering, anti-inflammatory, antioxidant and cardiovascular benefits, kale is being enjoyed not only as an edible green, but also as an ingredient in protein shakes and body-cleansing juices. I’ve only recently been introduced to kale, served by my brother and his wife as a salad mixed with quinoa, and have since been inspired to try out my own version of a mixed kale salad.

Because kale has a very thick and firm texture, it is often recommended to cook it before serving, to help soften it a bit for easier digestion. Many health food sites recommend steaming it for 5 minutes, for maximum nutrition and flavor. You can also sauté it as you would spinach or other greens. You can, of course, serve it raw, as I do in the recipe that follows. To help soften the leaves and make them easier to digest as a raw salad, you want to thoroughly wash the leaves in warm to hot water for at least 5 minutes, making sure to rub away any grit or dirt. You then want to rinse the leaves again in cold water. This method is called massaging. Remove any thick pieces from the kale, then shred or chop the remaining leaves. You can then add your additional ingredients, then toss with a salad dressing.

My mixed kale salad included the following ingredients. You can add whatever amount you prefer:

• white cannellini beans;
• grape tomatoes;
• crumbled gorgonzola cheese;
• fresh bacon bits; and
• home made balsamic bacon vinaigrette dressing (recipe below).

Obviously, the bacon vinaigrette may not be the first choice for a healthy salad, but I was looking to make it a bit more hearty and flavorful. You can substitute it with a lighter dressing, such as a fresh citrus vinaigrette, if you wish.

For more ideas on how to prepare and serve kale, check out the following links:
whfoods.com
cookinglight.com

Balsamic Bacon Vinaigrette Dressing
(Courtesy of finecooking.com)

2 slices bacon, cut into 1/4-inch dice
1 small shallot, minced
1-1/2 Tbs. balsamic vinegar
1 Tbs. fresh lemon juice
1/4 tsp. Dijon mustard
3 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

In a small (1-quart) saucepan over medium heat, cook the bacon, stirring occasionally, until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to a dish lined with paper towels, leaving the bacon fat in the pan. Add the shallot to the bacon fat and cook, stirring occasionally, until softened, 1 to 2 minutes. Add 1 Tbs. of the vinegar and scrape the bottom of the pan with a spoon to dissolve the browned bits stuck to the pan bottom. Off the heat, stir in the remaining 1/2 Tbs. vinegar, the lemon juice, and the mustard. Gradually whisk in the olive oil (don’t worry if the sauce doesn’t emulsify). Season with 1/4 tsp. salt and 1/8 tsp. pepper, or to taste.

Summer Stuffed Tomatoes

Earlier this month, my daughter Julianna’s softball team made all of the cheering parents proud when they battled it out in extra innings and took home their division championship trophy. This, of course, was followed up last week with a celebration barbecue hosted by the coaches. What started out simply as “burgers, dogs, beer, and whatever you would like to contribute” quickly spiraled into a full-blown Hawaiian-themed luau….coconut bras and grass skirts included.

My first intentions were to bring a nice seasonal appetizer, planning to somehow use tomatoes, which are one of my favorite summer foods. When the party turned Hawaiian, my thought was “how do I add a Hawaiian spin to this?” The answer…add some pineapple! Borrowing some inspiration from Hawaiian-style pizza, I came up with cherry tomatoes stuffed with pineapple, feta and prosciutto, drizzled with a balsamic reduction.

I am happy to say that this appetizer went over really well. The dish is very easy to make (ok, you are putting in some effort when stuffing, but the end result is worth the time), and it compliments any summer cook-out. We enjoyed them so much, that we also made them a few days later for our annual family birthday cook-out.

So if you are looking for a fun recipe to bring to a cook-out this summer that is both delicious and impressive, give this one a try! The ingredients are listed below without actual measurements, you can easily adjust according to how many you are planning to make.

Summer Stuffed Tomatoes

Ingredients
(adjust the ingredients according to amount needed)
Cherry Tomatoes (not to be mistaken with the smaller grape tomato)
Crumbled soft cheese (such as bleu cheese, feta or gorgonzola)
Prosciutto
Chopped pineapple
Balsamic vinegar

Directions
Cut the stem off of the tomatoes. Using a small knife, gently scoop out the pulp of the tomato, being careful not to tear or puncture the skin. Next, slice a piece of prosciutto into quarters. Use one of the quarter pieces to wrap around a small amount of cheese and a small piece of pineapple. Gently stuff the wrapped cheese and pineapple into a tomato. As you stuff more tomatoes, you will get a better feel of how much cheese and pineapple will fit into a tomato without tearing the tomato skin. Secure each tomato with a toothpick (this will serve a dual purpose: to help keep the tomato from falling apart, and to allow your guests to easily pick up the tomato). Plate the stuffed tomatoes, then drizzle with a balsamic reduction.*

*To make a quick balsamic reduction, simply pour 1/2 cup of balsamic vinegar into a small sauce pan. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup. Set aside, and cool to room temperature.

Capri Phyllo Squares

If you’re a fan of tomatoes, it’s highly unlikely that you enjoy eating them this time of year. Like a good friend of mine said on one of her Facebook posts, “winter tomatoes are pretty with no personality”. The response posted by another friend, saying that “they have the personality of Ted Baxter” still makes me laugh. But just because we are not in prime time tomato season does not mean that you cannot enjoy a store-bought tomato that is jazzed up with a little extra flavor when added to the right dish.

One of my favorite Italian dishes that uses tomatoes is the classic Capri Salad. A simple combination of tomato, fresh mozzarella and basil, the Capri is the perfect marriage of taste and texture. Whether served as a traditional salad drizzled with aged balsamic, or served appetizer-style on a fancy toothpick, it may be one of the most refreshing combinations that I like to enjoy throughout the year.

For today’s post, I’m adding a bit more depth and texture by incorporating a phyllo dough wrap to make an amazingly simple and tasty appetizer!

Capri Phyllo Squares
4 roma tomatoes, sliced (you’ll need 12 slices in all)
12 slices fresh mozzarella cheese
(tomato and cheese slices should each be about 1/2″ or so thick)
12 pieces fresh basil
1 packet of frozen phyllo dough, defrosted
(one packet should give you 18 sheets phyllo dough. You will then cut the sheets in half, leaving a total of 36 sheets)
melted butter for brushing
olive oil
salt and pepper for seasoning
balsamic vinegar

Turn oven on to 350˚. Place tomato slices on a baking tray lined with parchment paper. Lightly drizzle with olive oil and season with salt and pepper. Bake tomatoes in the oven for 7 minutes to soften a bit. Remove tomatoes from oven, leaving oven on.

To assemble the wraps, you will need three sheets of phyllo, stacked. Lightly brush one side of the stacked phyllo with butter. Place the butter brushed side down on a new baking tray lined with parchment paper. Place on the phyllo one slice of tomato, one slice of cheese and one basil leaf. Gently fold all four corners of the phyllo to cover the tomato, cheese and basil. Flip the square so the folded side is face down on the tray. Continue these steps until you have 12 folded phyllo squares spread out evenly on the tray. Place in oven for 10 minutes. Remove from oven, carefully remove squares from tray. Plate and serve immediately. For additional taste, add a very light drizzle of balsamic vinegar to the squares.

Summer Salad with Lime Vinaigrette Dressing

After spending the entire Fourth of July holiday weekend at the grill cooking up all kinds of meats, it was time to get back to some healthier eating. I picked up some tilapia and some crabmeat, but wanted to do something fun and different with it. I decided to add it to a fresh-tossed salad along with a home made lime vinaigrette dressing. Worked perfectly! The light and flavorful fish complemented the fresh-tossed red leaf lettuce, tomatoes, and olives, and the lime vinaigrette added the perfect summer zing.

Use this recipe as a basic template, and change it up to your liking. Not a fan of tilapia or crabmeat? Try some fresh cooked salmon. Not a fish fan? Go with chicken! Is romaine your favorite lettuce? Go for it! Looking to make it more of a meal? Fill a pita or a wrap with the salad!

Just stick with the lime vinaigrette….trust me.

SUMMER SALAD WITH LIME VINAIGRETTE DRESSING
adjust ingredients and amount to your liking 

1 head of romaine or red leaf lettuce, chopped
black olives
cherry tomatoes
fresh chopped red onion
Parmesan crusted tilapia (see recipe below)
1 can lump crab meat

Combine all  ingredients. Top with Lime Vinaigrette Dressing (recipe below), and a dusting of parmesan cheese.

Parmesan Crusted Tilapia
Lightly coat two pieces of tilapia with olive oil. Lightly coat each side with salt, pepper and parmesan cheese. Broil in oven until flaky.

Lime Vinaigrette Dressing
2 tablespoons fresh lime juice
1 garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/8 teaspoon ground coriander
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh cilantro

Stir all ingredients together.