bean and tomato salad with eggs

 http://www.purewow.com/entry_detail/recipe/5596?media=print

15 fava bean pods, shelled
2 tablespoons extra-virgin olive oil
25 cherry tomatoes
2 thin slices speck or other high-quality ham, finely chopped (about ¼ cup)
2 teaspoons distilled white vinegar
4 eggs
2 small shallots, finely chopped
2 garlic cloves, finely chopped
2 thyme sprigs, leaves removed
8 large basil leaves, torn
Salt and freshly ground black pepper
4 thin slices French baguette, preferably whole wheat, toasted

Start to Finish: 30 minutes

DIRECTIONS

1. Bring a medium pot of water to a boil. Meanwhile, prepare an ice-water bath and set aside. Add the fava beans to the boiling water and cook for 1 minute. Using a slotted spoon, transfer the fava beans to the ice-water bath to cool. Once cool, peel the skin off the fava beans. Set the fava beans aside and discard the skins. 2. In a medium skillet set over medium heat, warm the olive oil. Add the reserved fava beans and tomatoes, then cook, stirring occasionally, until barely browned, about 3 minutes. Add the speck (or ham) and cook, stirring occasionally, until the speck is slightly crispy, about 3 minutes.
3. Meanwhile, line a plate with paper towels and set aside. Fill a saucepan two-thirds full with water and add the vinegar. Bring the water to a boil, then reduce it to a simmer. Crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to the paper-towel-lined plate.
4. Add the shallots, garlic and thyme to the skillet; continue cooking, stirring occasionally, until the fava beans are tender but not mushy, the shallots have softened and the tomatoes are starting to break down, about 5 minutes. Remove the skillet from the heat, add the basil leaves and season to taste with salt and pepper.
5. Divide the fava bean mixture among four plates and top each serving with a slice of toasted bread. Place a poached egg on top of each slice and serve immediately.

Read more: http://www.purewow.com/entry_detail/recipe/5596?media=print#ixzz2Ru6SKQwJ

broccoli with miso

http://souschefseries2012.com/detail/scs/13270#recipe

Broccoli, 2 bunches (about 8 stalks, cut into florets)
Extra-virgin olive oil, ¼ cup
Kosher salt, ½  teaspoon
Freshly ground black pepper, ¼ teaspoon
Dried red pepper flakes, ½ teaspoon
Meyer lemon, 1 (zested and juiced; or substitute with the zest and juice of ½ orange and ½ lemon)
Finely grated Parmigiano-Reggiano cheese, ¼ cup
Toasted breadcrumbs, ½ cup (optional)

Bagna Càuda
Unsalted butter, 1 pound (4 sticks)
Garlic cloves, 8 (very finely chopped)
Scallions, 2 bunches (white and light green parts only, very finely chopped)
Red miso paste, ⅓ cup
Extra-virgin olive oil, ½ cup

DIRECTIONS

1. Make the broccoli: Place a baking sheet in the oven and preheat the oven to 475°. To a large mixing bowl, add and mix together the:

• Broccoli florets
• ¼ cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Dried red pepper flakes

Carefully remove the baking sheet from the oven and add the broccoli to the baking sheet, shaking the pan to evenly distribute. Return to the oven and roast until the broccoli is charred and tender, 5 to 7 minutes.
2. Meanwhile, make the bagna càuda: To a large saucepan set over medium heat, add the:

• Unsalted butter

Once the butter begins to melt, add the:

• Chopped garlic
• Chopped scallions

Whisk to combine. Once the garlic is fragrant and lightly toasted, after about 5 minutes, whisk in the:

• Red miso paste

While whisking, drizzle in:

• ½ cup extra-virgin olive oil

3. Remove the broccoli from the oven and transfer to a serving bowl. Spoon the bagna càuda over the broccoli. Serve sprinkled with the:

• Meyer lemon zest and juice
• Grated Parmigiano-Reggiano cheese
• Toasted breadcrumbs (if using)

Serve.

kale chips

http://food52.com/blog/6343-homemade-kale-chips?utm_source=FOOD52+Subscribers+List&utm_campaign=1b4ea3bcd7-digest4_14_134_12_2013&utm_medium=email

• 1 bunch kale, washed and dried
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1 teaspoon salt

1. Preheat oven to 350 degrees. Wash the kale then gently pat it dry. Remove the tough stem from each leaf, then tear the leaves into large pieces (they will shrink when they bake).
2. In a large bowl drizzle the olive oil onto the kale, using your hands to massage the oil into the leaves. Sprinkle the cumin and paprika onto the kale -- you may need to use your hands to evenly distribute the spices.
3. Lay out the leaves on a baking sheet covered in parchment or a silpat. Dust with sea salt, then bake for about 16 minutes, turning after 8 minutes. Leaves should be crisp and curled at the edges.
4. Enjoy as a snack or with your sandwich at lunchtime

Spinach and Smashed Egg Toast

http://smittenkitchen.com/blog/2013/04/spinach-and-smashed-egg-toast/#more-9917


1 large egg
1 slice of your favorite hearty bread
2 ounces baby spinach
1 pat butter
1 tablespoon minced shallot or white onion
1 tablespoon heavy cream
Sea salt and freshly ground black pepper
1 teaspoon smooth Dijon mustard
1 tablespoon crumbled cheese, such as goat cheese or feta

Bring small pot of water to boil. Lower egg into it and boil for five (for a runnier egg, as seen in top photo) to six (for a less-runny but still loose egg, as seen in bottom two photos) minutes.* Rinse egg briefly under cool water and set aside.
Wash your spinach but no need to dry it. Put a small puddle of water in the bottom of a skillet and heat it over medium-high. Once the water is simmering, add the spinach and cook it until it is just wilted, and not a moment longer. Transfer it to a colander and press as much of the excess water out with the back of a fork as possible. No need to wring it out here; we’re hoping to those lovely wilted leaves intact. Keep that fork; you’ll use it again in a moment.
Put your bread in to toast.
Dry your skillet if it is still wet. Heat a pat of butter in it over medium-low heat. Add shallots and cook them for a few minutes, until translucent and a little sweet. Return spinach to skillet and add cream. Simmer them together for one minute, then season with salt and freshly ground black pepper.
Put your toast on your plate and spread it thinly with Dijon mustard. Heap the spinach-and-shallot mixture on top, then add the crumbled cheese. Peel your egg; doing so under running water can make this easier. Once peeled, place it on your spinach toast, smash it open with the back of that fork you used a minute ago, and sprinkle it with salt and freshly ground black pepper. Eat immediately.
* When you’re eating a soft-boiled egg right away, six minutes is the way to go. But here, since we boil the egg and then prepare the rest of the toast, it continues to cook and firm up a bit in its shell, so I’ve found that a 5 to 5 1/2 minute egg will give you the equivalent in the end.

cauliflower rice

not rice per se....

http://www.coolhunting.com/food-drink/cauliflower-rice-recipe.php?utm_source=Cool+Hunting+Daily&utm_campaign=5498befcdf-CH+Daily+Email&utm_medium=email

Cauliflower Rice Recipe

Yield: 3 1/2 cups
1 head cauliflower
1 shallot, minced
1 clove garlic, minced
2 tablespoons extra virgin, cold pressed olive oil
1 teaspoon sea salt
Prep: Remove leaves from cauliflower. Trim the cauliflower florets from the stalk, removing the core. Break the florets down until they are all about the same size.
Pulse: In two to three batches, pulse the cauliflower in a food processor to a small, granular size (think couscous). If you don't own a food processor, you can grate the cauliflower using a box grater.
Soften: Heat a non-stick pan on medium-high heat for about one minute, then add olive oil. Allow the oil to heat for 30 seconds before adding shallots and garlic. Stir constantly for 30 seconds to soften.
*Other oils can be substituted, so pick your favorite: virgin coconut oil, ghee, etc.
Stir: Reduce heat to medium. Pour the pulsed cauliflower into the pan. Add salt. Stir constantly for five minutes to evenly cook the cauliflower.
Remove from heat and serve!

asparagus and grapefruit

http://www.purewow.com/entry_detail/recipe/5312?media=print

Makes 4 side-dish servings

INGREDIENTS

1 grapefruit Kosher salt
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
2 teaspoons canola oil
1 pound medium asparagus spears, trimmed of woody ends
Freshly ground black pepper

Start to Finish: 25 minutes

DIRECTIONS

1. With a zester or Microplane grater, scrape roughly 1 teaspoon of grapefruit zest from the skin of the fruit and set aside. Segment the grapefruit by cutting a small slice off the top and bottom to reveal the flesh. Place the grapefruit on a flat side on a cutting board and, working from top to bottom, use a sharp knife to slice away the peel and white pith. Take the fruit in your hand and, holding it over a medium bowl to catch all the juice, carefully cut each segment away from the membrane and let the segments fall into the bowl. 2. Once you’ve extracted all the citrus segments, squeeze the membranes to release any remaining juice, then discard the membranes. Gently strain the segments, reserving the segments in one bowl and the juice in another bowl. Add ¼ teaspoon salt, the vinegar, 1 tablespoon water and the mustard to the bowl with the grapefruit juice; whisk to combine. Whisk in the olive oil until the dressing emulsifies, then set aside.
3. In a large skillet set over high heat, warm 1 teaspoon of the canola oil. When the oil smokes, add half of the asparagus and a pinch of salt to the skillet; cook, partly covered, until the asparagus is charred on one side, 3 to 4 minutes. Turn the asparagus in the skillet, cover and cook until the asparagus is crisp-tender and charred all over, 3 minutes longer. Transfer the asparagus to a serving platter. Add the remaining teaspoon of canola oil to the skillet and repeat with the remaining asparagus, seasoning with a pinch of salt.
4. When all the asparagus is on the platter, scatter the reserved grapefruit segments evenly over the top. Whisk the dressing to re-emulsify it and pour it over the asparagus. (You will have some leftover dressing.) Garnish the dish with the reserved grapefruit zest and freshly ground black pepper, then serve.