2 slices high quality sandwich bread or rustic country bread, crusts removed
2 tablespoons butter
Adjust oven rack to center position and preheat oven to 350°F. Bring a large pot of salted water to a boil over high heat. Add kale and press down with a wire-mesh strainer to submerge. Cook until barely tender but still bright green, about 3 minutes. Transfer kale to a colander and run under cold water until chilled. Squeeze out excess moisture then transfer kale to the center of a clean dish towel. Roll up towel to encase the kale, then twist the ends to wring out excess moisture. Transfer dried kale to a cutting board and chop into 1- to 1/2-inch pieces. Season to taste with salt and pepper.
Combine half and half and eggs in a large bowl and whisk until homogenous. Season with 1 teaspoon salt and a pinch of black pepper. Add kale, cheese, and nutmeg and mix with hands to combine.
Place bread in the bowl of a food processor and pulse until fine crumbs are achieved. Grease a 9-inch deep-dish pie plate or a cast iron skillet with better. Add bread crumbs and rotate plate while shaking to coat bottom and sides. Discard extra crumbs. Pour kale filling into prepared pie plate.
Place pie plate on a rimmed aluminum baking sheet and bake until center is just barely set but still jiggles when touched, about 35 minutes. Remove from oven and allow to cool at least 15 minutes before serving. Quiche can be served warm, at room temperature, or straight out of the fridge.
Mini Pepper Nachos with Corn, Black Beans and Avocado
2/3 cup corn (grilled, charred, fresh, thawed or canned)
2/3 cup black beans
2/3 cup pico de gallo or your favorite salsa
1 medium avocado, diced
salt and pepper to taste
1 pound mini peppers, halved and seeded
1 cup cheddar cheese, shredded
1/4 cup green onions, red onions or cilantro (optional)
Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes. Serve optionally garnished with green onions or cilantro.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-08-08 12:26:352016-08-08 12:26:35Mini Pepper Nachos with Corn, Black Bean and Avocado
2 tablespoons finely sliced green onion (use both green and white parts)
1 lemon, juice and zest
1/8 teaspoon red pepper flakes (use more for a spicier popper)
1/4 teaspoon dry oregano
1/4 teaspoon kosher salt
3 tablespoon melted butter
3/4 cup (45g) panko breadcrumbs (sometimes called Japanese bread crumbs)
3 tablespoons finely minced fresh parsley
Preheat the oven to 375° F (190° C).
Slice each pepper in half lengthwise then use a spoon or your fingers to scoop out any seeds and membrane to make space for your filling.
Cut the bacon crosswise into ¼-inch-thick strips (also called lardons) then add the bacon to a pan over medium heat and cook until golden. Remove the bacon from the pan onto a paper towel.
Add onions to the pan used to cook the bacon; additional fat should not be necessary since fat rendered while cooking the bacon will be left in the pan. Cook the onions, stirring occasionally until translucent. Add the garlic and cook for about 30 seconds. Remove the garlic and onions, set aside.
Combine both cheeses. Add the bacon, onions, garlic, sliced green onions, the zest and juice of a lemon, red pepper flakes, dry oregano and salt. Stir to combine.
In another bowl, combine breadcrumbs and parsley with the melted butter.
Spoon the cheese mixture into each pepper half, place filling side down into the buttery breadcrumbs then place filling side up onto a baking sheet.
Bake the sweet pepper poppers for about 20 minutes or until the peppers have softened and the breadcrumbs are crusty and golden brown.
Kale Quiche
Kale Quiche
Adjust oven rack to center position and preheat oven to 350°F. Bring a large pot of salted water to a boil over high heat. Add kale and press down with a wire-mesh strainer to submerge. Cook until barely tender but still bright green, about 3 minutes. Transfer kale to a colander and run under cold water until chilled. Squeeze out excess moisture then transfer kale to the center of a clean dish towel. Roll up towel to encase the kale, then twist the ends to wring out excess moisture. Transfer dried kale to a cutting board and chop into 1- to 1/2-inch pieces. Season to taste with salt and pepper.
Combine half and half and eggs in a large bowl and whisk until homogenous. Season with 1 teaspoon salt and a pinch of black pepper. Add kale, cheese, and nutmeg and mix with hands to combine.
Place bread in the bowl of a food processor and pulse until fine crumbs are achieved. Grease a 9-inch deep-dish pie plate or a cast iron skillet with better. Add bread crumbs and rotate plate while shaking to coat bottom and sides. Discard extra crumbs. Pour kale filling into prepared pie plate.
Place pie plate on a rimmed aluminum baking sheet and bake until center is just barely set but still jiggles when touched, about 35 minutes. Remove from oven and allow to cool at least 15 minutes before serving. Quiche can be served warm, at room temperature, or straight out of the fridge.
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Mini Pepper Nachos with Corn, Black Bean and Avocado
Mini Pepper Nachos with Corn, Black Beans and Avocado
Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes. Serve optionally garnished with green onions or cilantro.
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Sweet Pepper Poppers
Sweet Pepper Poppers
Preheat the oven to 375° F (190° C).
Slice each pepper in half lengthwise then use a spoon or your fingers to scoop out any seeds and membrane to make space for your filling.
Cut the bacon crosswise into ¼-inch-thick strips (also called lardons) then add the bacon to a pan over medium heat and cook until golden. Remove the bacon from the pan onto a paper towel.
Add onions to the pan used to cook the bacon; additional fat should not be necessary since fat rendered while cooking the bacon will be left in the pan. Cook the onions, stirring occasionally until translucent. Add the garlic and cook for about 30 seconds. Remove the garlic and onions, set aside.
Combine both cheeses. Add the bacon, onions, garlic, sliced green onions, the zest and juice of a lemon, red pepper flakes, dry oregano and salt. Stir to combine.
In another bowl, combine breadcrumbs and parsley with the melted butter.
Spoon the cheese mixture into each pepper half, place filling side down into the buttery breadcrumbs then place filling side up onto a baking sheet.
Bake the sweet pepper poppers for about 20 minutes or until the peppers have softened and the breadcrumbs are crusty and golden brown.
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