Thomas Wells | Buy at photos.djournal.com
Summer Panzanella Salad.
Curry Kale Salad
DRESSING
2 tablespoons tahini (sesame paste)
1⁄4 cup olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
1⁄2 teaspoon salt
SALAD
3 sweet potatoes, peeled and diced
1 can chickpeas, drained and rinsed
2 teaspoons olive oil
1 tablespoon curry powder
1 teaspoon cayenne pepper
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 bunch kale, stems removed and leaves chopped into ribbons
1⁄2 cup chopped cilantro
1⁄4 cup candied pecans
Whisk together tahini, oil, vinegar, honey and salt. Set dressing aside.
Preheat oven to 400 degrees. Line a baking sheet with foil and top with sweet potatoes and chickpeas. Drizzle with oil and sprinkle with curry powder and cayenne and combine thoroughly with your hands. Sprinkle with salt and pepper and place in oven for 15 minutes.
Place kale and cilantro in a large bowl, and transfer sweet potatoes and chickpeas once roasted. Top with candied pecans, drizzle with the dressing and toss to coat. Let rest for 10 minutes before serving.
Fideo
2 tablespoons vegetable oil
1 box fideo cut spaghetti
1 pound ground beef
1 yellow onion, diced
1 (8-ounce) can tomato sauce
2 cubes beef bouillon
1 cup water
Heat oil in skillet on medium heat. Add pasta, cook until golden brown and remove from pan. Add ground beef and onion and cook until browned. Stir in tomato sauce, bouillon, water and browned fideo. Cover and cook until water is absorbed, about 10 minutes.
Summer Panzanella Salad
3 tablespoons olive oil
4 tablespoons butter
1 loaf crusty bread, cubed
4 cloves of garlic, minced
14 ounces cherry tomatoes, halved
1⁄2 red onion, sliced
2 cucumbers, peeled and diced
1⁄2 cup chopped parsley
1 teaspoon salt
1 teaspoon pepper
Newman’s Own Olive Oil & Vinegar dressing
Preheat oven to 350 degrees. Heat olive oil and butter in cast iron skillet over medium heat. Add bread cubes and garlic, stirring to combine. Place skillet in oven for 15 minutes, until bread has browned.
While waiting for the bread to cool, combine tomatoes, onion, cucumber and parsley in a large bowl and mix well. Add bread, season with salt and pepper and drizzle with as much dressing as you like. Serve immediately.
Savory Breakfast Bread Pudding
1 pound breakfast sausage
1 onion, diced
1 bunch collard greens, stems removed and leaves chopped
8 eggs
1 1⁄2 cups milk
2 teaspoons ground mustard
1 teaspoon salt
1 teaspoon pepper
1 loaf French bread, cubed
1 (8-ounce) can chopped green chiles
1 1⁄2 cups shredded white cheddar cheese
1 cup shredded colby jack cheddar cheese
Cook sausage and onion in pan until browned; drain and put back on heat. Add greens and cook until wilted.
Beat the eggs; add milk, mustard, and salt and pepper and stir until combined. Place half of the cubed bread in a single layer in a greased 9×13-inch baking dish. Pour half of the egg mixture over bread, followed by the sausage mixture. Add half the cheeses. Spread green chiles over mixture and press down to aid adsorption. Place remaining bread cubes on top and pour the rest of the egg mixture evenly over the dish. Sprinkle with remaining cheese and cover with aluminum foil. Bake at 350 degrees for 1 hour, uncovering for the last 10 minutes. Serve with fruit.
Mexican Street Corn Dip
2 tablespoons butter
6 ears corn, shucked, rinsed and cut off cob
1 small onion, diced
4 jalapeños, seeded and diced
1⁄4 cup mayonnaise
1⁄2 cup crumbled feta cheese
1⁄4 cup chopped cilantro
1 tablespoon chili powder
Juice of 1 lime
Melt butter in a large skillet over medium high heat. Add corn kernels, onion and jalapeños and cook until charred, stirring occasionally, about 10 minutes. Remove from heat. Add remaining ingredients and stir until thoroughly combined. Serve with blue tortilla chips.