food
recipes
are tender and cooked through (check by sticking
one with a small knife).
3. Add 2 cups of
wafer
to the pan and return to
boil. Once boiling, add kale and pasta and cook for
10 minutes more, or until the pasta is tender. If
soup is too thick, thin it out with a little more
broth or water.
4, If using the basil, tear the larger leaves into the
soup and reserve the baby leaves for garnish.
Season with a little pinch of salt and black pepper.
Taste to check the flavors. Remove bay leaf and
discard. Divide soup between serving bowls and
sprinkle with the reserved basil leaves. Serve the
Parmesan in a small bowl alongside to sprinkle over
servings. Makes 8 servings.
e a c h s e r v in g
245
cal, Sgfat, 9 mg chol, 760 mg
sodium, 36 g curb
, 6
gfiber,
9
gpro.
Garden Salad with Balsam ic
Dressing and Herb Feta
Jamie says:
“This is a beautiful lunch, fu ll of
different textu res and fresh, lovely flavors. You can
sw ap things in and out depending on w hat yo u ’ve
got in yo u r garden or your local sto re— it’s all
about im provising. A s long as yo u ’ve got a lovely
soft lettuce and a crunchy elem ent like carrot or
beet for textu re and contrast, it w ill be w onderful.
The dressing m akes tw ice as m uch as you w ill
need for this salad, so the rest can be refrigerated
for up to a w eek and used on other salads ”
start
*
to
fin ish
40 min.
For the dressing
2
Tbsp. balsamic vinegar
6
Tbsp. extra virgin olive oil
Juice from half of a lemon
A few sprigs of fresh mint, leaves picked and
finely chopped
Sea salt
Freshly ground black pepper
For the salad
1
head of Boston lettuce or small heart
of romaine lettuce
3
small carrots, peeled
V
2
of a cucumber
6
radishes
1
cup cherry or grape tomatoes, halved
V
a
of a head of broccoli, broken into florets
2
Candy Cane beets (see
page
176)
or beets,
scrubbed, trimmed, and thinly sliced
A few sprigs of mixed soft herbs,
such as mint, chives, and flat-leaf parsley
1
lemon
6
oz. block of feta cheese
Sourdough bread, sliced lengthwise
into long pieces
1,
Rut all dressing
ingredients
into a
small
screw-
top jar with a tight-fitting lid, adding a pinch of salt
and pepper. Shake well and set aside,
2
.
Remove any wilted or bruised outer leaves on the
lettuce. Separate the rest of the leaves, tearing out
any thick stems; tear leaves into bite-size pieces.
Wash the leaves, spin dry in a salad spinner, and
transfer to a serving bowl.
3, Slice the carrots thickly on an angle. Halve the
cucumber lengthwise and cut into half-moon slices.
Slice the radishes as thinly as you can, and halve
the tomatoes (or leave whole, if you like). Break
up the broccoli florets into small bite-size pieces
and add to bowi of lettuce along with the sliced
beets. Gently toss together. Set aside.
4, Finely chop the herbs on a cutting board. Grate
lemon zest over the herbs and ttse your knife to
sweep everything into the middle of the board.
Place the block of feta on top to coat it with the
herbs. Drizzle with a little
olive oil.
Sprinkle with a
pinch of
salt
and
pepper
; turn it over and coat the
other side of the cheese with the herbs,
5, Toast the long slices of sourdough on a hot grill
pan for a few minutes until golden with grill marks
on both sides. When ready to serve, quickly dress
the salad with half of the dressing and toss together.
Serve the salad on the toasted bread with the
herbed feta crumbled on top. Makes 4 servings.
e a c h s e r v i n g
339 cal, 20gfat, 38 mg chol, 754 mg
sodium, 32gcarb,
6
gfiber, 12 g pro.
Evolution C arrot Salad
Jamie says:
“You can buy or grow so many
different-colored carrots these days: yellow, purple
or even white ones (see
page 178).
Mixing up the
colors can make a humble salad extra cool. This is
a really loose recipe, so either try out my different
suggestions or try a few of your own ideas—just
use your imagination and see where it takes you.
You can prepare the carrots in several ways—grate
them into a bowl on the coarse side of a box grater,
use a Y peeler to slice them into thin ribbons, or
halve and quarter the carrots lengthwise and slice
into match sticks as thinly as you can. Basically, you
just want the carrots to be thinly sliced and lovely to
eat." (See “Evolution Salads,"
right.)
s t a r t to f in is h
30 min.
4
large carrots, peeled and thinly chopped as
desired (see tip,
above
)
A few sprigs of fresh mint, leaves picked and
finely chopped
A few sprigs of fresh cilantro, leaves picked
and finely chopped
A few fresh chives, finely chopped (optional)
Sea salt and freshly ground black pepper
6
Tbsp. extra virgin olive oil
54
of a lemon
A good handful of mixed seeds such as
sunflower seeds, pumpkin seeds, and/or
poppy seeds
2
or 3 small clementines
Crispy flatbread, pappadams, or crackers
1. Place the carrots in a bowl. Add the chopped herbs
and a pinch of salt and pepper. Toss together well.
Pour in the extra virgin olive oil, squeeze in the juice
EVOLUTION SALADS
Here’s how to tweak
and enhance the
flavors and textures
in the Evolution
Carrot Salad,
left,
or
any salad.
Step l: Toss the
carrots with the
dressing and herbs.
Serve or keep
building flavor by
continuing through
the following steps.
Step
2:
Sprinkle on
a
layer
of
crunchy,
nutty mixed seeds.
Step 3: Toss in
clementines for an
extra juicy-sweet hit.
Step 4: Crumble
something crispy like
flat bread or crackers
over the top.
1 7 4
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