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Westfield NJ 07090
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1500 Larger Cross Road N.
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Tuscan Kale with White Beans
Tuscan Kale with White Beans
Heat the olive oil in a large saute pan and, when hot, add the bay leaf, garlic and crushed red pepper. Saute until garlic is fragrant, about 30 seconds. Add the kale, red onion and season with salt and pepper. Squeeze the lemon juice over the kale and stir. Fold in the white beans, cover and cook until the kale is wilted and cooked through, about 20 minutes. To serve, transfer to serving dish and drizzle with Extra Virgin Olive Oil if desired.
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Apple, Quinoa and Kale Salad with Feta
Apple, Quinoa and Kale Salad with Feta
Bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the water is absorbed, about 15 minute, turn the heat off and let sit, covered, for 5 minutes.
Meanwhile, prepare the remaining ingredients.
Toss the kale, quinoa, pomegranate, walnuts and feta with the mixture of the vinegar, oil, garlic, maple syrup, dijon mustard, curry powder, salt and pepper.
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Skirt Steak BLT with Basil Mayonnaise and Butter Lettuce
Skirt Steak BLT with Basil Mayonnaise and Butter Lettuce
Begin by making the basil mayonnaise so the flavors have time to come together. Combine all the ingredients in a blender and pulse until combined. Cover and refrigerate while you prepare the sandwich.
Heat a cast iron griddle pan/skillet or outdoor grill until smoking hot. Season the skirt steak with plenty of kosher salt and freshly ground black pepper. Drizzle with extra-virgin olive oil then grill both sides for 3 to 4 minutes until medium rare. Set aside loosely tented with aluminium foil while you prepare the other fillings.
To assemble, take one slice of the toasted bread and rub a garlic clove all over 1 side. Put a big slather of basil mayonnaise across the bread. Layer the lettuce over the top and then the thick-cut slices of tomato. Top with the crispy bacon slices and season with kosher salt and freshly ground black pepper. Take the skirt steak and using a sharp knife cut across the grain into thick slices. Lay the pieces of the sliced skirt steak on the top of the open sandwich and serve with more basil mayonnaise on the side.
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