1 large bunch kale, leaves chopped and stems discarded
1 tablespoon olive oil
3/4 pound sweet Italian sausage, removed from skins and crumbled
1 clove garlic, minced
2 tablespoons fennel seeds, crushed in a mortar and pestle (optional)
1 teaspoon red pepper flakes
12-15 whole cherry tomatoes
1/2 cup Parmesan cheese, plus more for topping
Bring two pots of salted water to boil: 1 for the kale, 1 for the pasta. Cook the kale in boiling water until tender, then drain well and set aside. Cook the pasta until al dente, reserving 1 cup of the pasta cooking water before draining. In the meantime, heat the olive oil in a large skillet over medium heat and crumble the sausage into the skillet. Cook, breaking up well with a wooden spoon, until the fat is rendered and the meat is starting to brown. Add the garlic, red pepper flakes, and fennel seeds and continue cooking until the sausage is golden brown and caramelized. Add the blanched kale and stir to coat well. Cook for 2-3 minutes, then add the cherry tomatoes and cook until they just begin to lose their shape. Add the drained pasta, tossing to coat in the fat, adding pasta water and Parmesan as necessary to create a silky sauce. Season to taste with salt and pepper and divide among bowls, topping with remaining Parmesan.
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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 Lehman2015-09-21 09:34:532015-09-21 09:34:53Fusilli with Sausage, Kale and Cherry Tomatoes
1 bunches radishes (about 1 pound), tops trimmed to 1 inch above roots
2 tablespoons unsalted butter
1 tablespoons sugar
1/4 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Place the radishes in a large skillet and add just enough cold water to cover, about 2 cups. Add the butter, sugar, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until the radishes are tender when pricked with a paring knife and the liquid has reduced to a glaze, about 12 minutes. If the radishes are tender but the liquid hasn’t reduced sufficiently, use a slotted spoon to transfer them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.
Butterhead and Radish Salad with Garlic Buttermilk Dressing
4 ounces country bread, cut into 3⁄4-inch pieces (about 2 cups)
1 tablespoon olive oil
kosher salt and black pepper
½ cup buttermilk
3 tablespoons mayonnaise
2 tablespoons chopped fresh flat-leaf parsley
1 clove garlic, finely chopped
1 head Butterhead lettuce, torn (about 6 cups)
4 radishes, thinly sliced
1 shallot, thinly sliced
Heat oven to 400° F. On a rimmed baking sheet, toss the bread with the oil and ¼ teaspoon each salt and pepper. Bake, tossing once, until golden, 7 to 9 minutes. Let cool.
In a large bowl, whisk together the buttermilk, mayonnaise, parsley, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, radishes, shallot, and croutons and toss to coat.
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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 Lehman2015-09-21 09:33:282015-09-21 09:33:28Butterhead and Radish Salad with Garlic Buttermilk Dressing
Fusilli with Sausage, Kale and Cherry Tomatoes
Fusilli with Sausage, Kale and Cherry Tomatoes
Bring two pots of salted water to boil: 1 for the kale, 1 for the pasta. Cook the kale in boiling water until tender, then drain well and set aside. Cook the pasta until al dente, reserving 1 cup of the pasta cooking water before draining. In the meantime, heat the olive oil in a large skillet over medium heat and crumble the sausage into the skillet. Cook, breaking up well with a wooden spoon, until the fat is rendered and the meat is starting to brown. Add the garlic, red pepper flakes, and fennel seeds and continue cooking until the sausage is golden brown and caramelized. Add the blanched kale and stir to coat well. Cook for 2-3 minutes, then add the cherry tomatoes and cook until they just begin to lose their shape. Add the drained pasta, tossing to coat in the fat, adding pasta water and Parmesan as necessary to create a silky sauce. Season to taste with salt and pepper and divide among bowls, topping with remaining Parmesan.
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Braised Radishes
Braised Radishes
Place the radishes in a large skillet and add just enough cold water to cover, about 2 cups. Add the butter, sugar, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until the radishes are tender when pricked with a paring knife and the liquid has reduced to a glaze, about 12 minutes. If the radishes are tender but the liquid hasn’t reduced sufficiently, use a slotted spoon to transfer them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.
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Butterhead and Radish Salad with Garlic Buttermilk Dressing
Butterhead and Radish Salad with Garlic Buttermilk Dressing
Heat oven to 400° F. On a rimmed baking sheet, toss the bread with the oil and ¼ teaspoon each salt and pepper. Bake, tossing once, until golden, 7 to 9 minutes. Let cool.
In a large bowl, whisk together the buttermilk, mayonnaise, parsley, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, radishes, shallot, and croutons and toss to coat.
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