Latest News
Kitchen Chat and more…
Latest Recipies
Weather
Contact Us
General inquiries, billing questions, skip-a-week questions or to cancel your membership. Contact us here.
To sign up: Click here.
Mailing address:
317 Benson Place
Westfield NJ 07090
Sauteed Escarole with Parmesan and Toasted Pine Nuts
Sautéed Escarole with Parmesan and Toasted Pine Nuts
If you have some kind of wonderful sea salt, use it to season this KalynsKitchen.com escarole recipe after it’s cooked.
INGREDIENTS
DIRECTIONS
Cut escarole in half, cutting top-to-bottom through the core. Then lay flat on cutting board and cut off the core end, cutting about an inch above the core to cut off some of the thickest part of the leaves. After core is removed, slice escarole into ribbons just over an inch thick. Wash escarole if needed, and dry well.
Heat a small frying pan, add pine nuts and toast in dry pan until nuts start to slightly brown, shaking the pan all the time the pine nuts are toasting. (You will smell them just before they turn color, which is a signal that it’s time to turn off the heat or move the pan away.) This doesn’t take more than 2-3 minutes.
Heat a heavy non-stick pan over medium-high heat, then add olive oil (and red pepper flakes if using) and add escarole a handful at a time, turning over each time you add more. Sauté escarole turning about every minutes, until it’s slightly wilted but not completely soft, about 3-4 minutes.
Remove escarole to serving dish, season to taste with salt (preferably sea salt), sprinkle with parmesan and sprinkle pine nuts over. Serve immediately. This is best while still hot from the pan.
[print-me target=”.post-content”]
Roasted Balsamic Sweet Onions
Roasted Balsamic Sweet Onions
This delicious roasted onion dish from What’s Cooking America is so simple, and excellent served with your steak dinners!
INGREDIENTS
DIRECTIONS
Preheat oven to 350 degrees F. Butter a baking dish just large enough to hold the onions.
Slice of the top and the bottom parts of the onions so they sit flat in the baking dish; cut the onions in half.
Arrange the onion halves, cut side up, in the prepared baking dish. Season with salt and pepper, and place 1 teaspoon of butter on each onion half.
Cover and bake 50 to 60 minutes or until onions give slightly when the edges are squeezed together between your fingers. Remove from oven.
Uncover and sprinkle each onion half with balsamic vinegar (use a fork to spread the onion layers apart so that the vinegar can dribble down between the layers).
Serve hot or at room temperature.
[print-me target=”.post-content”]
Sausage, Peppers and Onions
Sausage, Peppers and Onions
Tastes great and easy to make, this Giada de Laurentiis recipe works with turkey, chicken or pork sausage.
INGREDIENTS
DIRECTIONS
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
[print-me target=”.post-content”]