Escarole and Beans

Perfect with a crusty loaf of Italian Bread!

• 3 tablespoons olive oil, divided
• 2 large heads escarole
• salt and pepper to taste
• 1/4 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 2 (16 ounce) cans cannellini beans, undrained
• 3 sprigs fresh parsley, chopped

Directions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
2. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

Escarole Tart

• 2 large heads escarole (about 32 cups), cored and coarsely chopped
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 4 anchovies
• 1/2 cup pitted kalamata olives, coarsely chopped
• 1/4 cup golden raisins
• Coarse and freshly ground black pepper
• Pinch of crushed red pepper (optional)
• All-purpose flour, for work surface
• 1 large egg, lightly beaten

Directions

1. Preheat oven to 425 degrees. In a large skillet, cook escarole, covered, over medium heat until wilted, about 8 minutes. Remove from heat. Place in a sieve set over a medium bowl, and let drain. When cool enough to handle, place in a towel, and squeeze to remove excess liquid; set aside.
2. In the same skillet, heat oil over medium heat. Add garlic and anchovies, and cook until fragrant, about 1 minute. Add reserved escarole, olives, and raisins. Cook, stirring occasionally, until completely combined and no liquid remains in the skillet. Season with salt and black or red pepper. Spread on a baking sheet to cool.
3. On a lightly floured surface, roll smaller piece of dough into a 12-inch round, about 1/8 inch thick. With a dry pastry brush, brush off any excess flour. Gently press into a 10-inch tart pan with a removable bottom. Add filling, and spread evenly.
4. On a lightly floured surface, roll out remaining piece of dough to an 1/8-inch-thickness. Cut into strips, 1/2 to 3/4 inch wide. Weave the strips forming a lattice top over the filling. Press edges to seal. Trim dough flush with the tart pan.
5. Brush tart evenly with egg. Bake until crust is golden brown and filling is heated through, 35 to 45 minutes. Transfer to a wire rack, and let cool. Serve warm or at room temperature.

Escarole Salad

Make lemon-basil oil:
Mix 1/3 cup olive oil, a strip of lemon zest, 8 torn basil leaves and a pinch of salt; infuse 2 hours. Soak 1/2 thinly sliced red onion in water for 10 minutes to mellow the bite. When ready to serve, toss 1 head chopped escarole, the onion slices, 2 sliced celery stalks, 3/4 cup chopped green olives and a few tablespoons olive juice, 2 segmented lemons and 1/4 cup each toasted pine nuts and golden raisins in a serving bowl. Discard the zest from the infused oil, drizzle over the salad and season with salt and pepper.

Shaved Asparagus and Caramelized Onion Grilled Pizza

Grilling this pizza brings out smoky flavors you wouldn't get from the oven. 

If you prefer a pizza with sauce, try a Roasted Garlic White Sauce, or your favorite tomato sauce.

Ingredients:

• 1 tablespoon butter
• 2 cups Vidalia or other sweet onion, sliced thin*
• 1/2 - 3/4 lb asparagus, shaved*
• 1 tablespoon chopped sun-dried tomatoes
• 1/8 teaspoon salt
• 1 fresh pizza dough (either store-bought or handmade)
• 1 tablespoon olive oil
• 3/4 cup (3 ounces) shredded smoked gouda cheese (apple smoked gouda adds a nice balance of sweetness)
• 1 1/2 teaspoons fresh oregano, chopped*
• Salt and Pepper to taste

Directions:

 

1. To shave the asparagus, hold by the ends & use a vegetable peeler to make shavings.

2. Prepare grill to medium-high heat.

3. Heat butter in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 5 minutes. Reduce heat to medium-low; cook an additional 5-10 minutes, stirring occasionally, until onions are lightly browned. Be careful to closely monitor the onions and to keep the heat low as to not make the onions crispy. Add asparagus to pan; cook 1-2 minutes or until asparagus is bright green and crisp-tender. Stir in tomatoes and 1/8 teaspoon of salt.

4. Roll pizza dough into a 12-inch circle (or rectangle, depending on the shape of your grill) on a lightly floured surface; brush each side of dough with 1/2 tablespoon olive oil, sprinkle with salt & pepper.

5. Place dough on a grill rack; grill 3 minutes or until crust bubbles and is well marked. Reduce grill heat to low and flip dough over. Arrange asparagus/onion mixture over the crust; sprinkle evenly with gouda . Cover and grill over low heat about 10 minutes or until cheese melts but isn't burned; remove pizza from grill. Sprinkle with oregano and additional black pepper, if you wish.

*Ingredients available from Belltown during appropriate seasons

March 2011 Recipe of the Month: Roasted Artichoke Toss

If you've been in the produce section of your grocery store this month, you may have noticed fresh artichokes popping up. 'Tis the season, as they say - artichokes are a nutritious, delicious spring veggie, but most people are only familiar with them in their canned or jarred forms.

Try this simple recipe to become familiar with using fresh artichokes. They're not as scary as they seem!

 

 

Ingredients

• 8 baby artichokes, halved, or 4 large artichokes, quartered
• 1/2 lemon*
• 1 1/2 Tbsp olive oil
• 1 medium red onion, sliced*
• 2 cloves garlic, halved*
• 1/2 tsp salt
• Pepper to taste
• 2 tbsp balsamic vinegar*

Directions

1. Preheat oven to 400°F.
2. Halve artichokes lengthwise or into quarters, trim 1/2" from leaves, scrape out chokes, and rub outsides with lemon.
3. Heat oil in large ovenproof frying pan over medium heat. Add artichokes, onion, garlic, and salt. Brown lightly, about 8 minutes.
4. Add 1/2 cup water. Cover and bake 20 minutes. Uncover and roast until flesh of leaves is tender, 10 minutes. Splash with vinegar, toss to combine.

Serves 4

*Ingredients available at Belltown during appropriate seasons.

Fresh Mozzarella Watermelon Salad with Basil

Ingredients:

• 1 medium seedless watermelon*
• 2 cups fresh mozzarella pieces
• 1 cup chopped fresh basil*
• 1 bunch scallions, trimmed and chopped
• 1/3 cup extra virgin olive oil
• Salt and pepper to taste
• Optional: balsamic vinegar for drizzling

Directions:

1. Cut watermelon in half. Using a melon-baller, scoop out 2 cups of balled watermelon.
2. Toss together melon, cheese, basil, scallions and oil.  Season with salt and pepper to taste.  Serve over a bed of baby greens and some crostini on the side.  Drizzle with the optional balsamic vinegar if desired.

*Ingredients available at Belltown

Easy No-Bake Mexican Avocado Dip

Ingredients

Sauce:

• 1 can (16oz) refried beans
• 1 can (4oz) chopped green chilies, drained
• 1/2 cup salsa*
• 2 avocados, seeded and peeled*
• 1 tbsp lime juice *
• Hot sauce to taste*
• Salt to taste

Toppings:

• Sour cream
• Shredded lettuce*
• Tomato, chopped*
• Black olives, sliced
• Shredded Cheddar cheese
• Tortilla chips*

Directions:

1. In a small bowl, mix together beans, chilies and salsa; spread over serving platter. 
2. Coarsely mash together, avocados, lime juice, hot sauce and salt; spread over bean mixture. 
3. Top with sour cream and sprinkle lettuce, tomato, olives and cheese.  Serve with tortilla chips. 

*Ingredients available at Belltown