We make a lot of kale salads and have always wondered if there are ways to utilize the stems. This time we tried to see if we can make a relish out of it by slicing them into coins and pickle in a liquid of rice vinegar, white balsamic vinegar, some honey, and salt. It turned out actually pretty well as long as it was in the liquid for at least a day and went well with aromatic meat dishes. Here we served it with an oven-roasted chop of pork arista (rubbed with cloves, black pepper, garlic, rosemary, and lots of sage), recipe from the Ad Hoc Cookbook (the recipe is here on Google Books).
A fresh and light Indian low carb and vegetarian meal: Hara masala (like tikka masala but with fresh mint and coriander instead of tomatoes, recipe here), with panfried paneer cubes (marinated for a couple of hours with ground, tumeric, coriander and salt with a little bit of oil), topped with a thinly shaved carrot and ginger salad (recipe from Jamie Oliver, found here).
Back to some low carb cooking: chayote (mexican squash) sauteed with cherry tomatoes, lemon juice, and mint, served with grilled spicy Italian sausage. This is our first time trying chayote and they are awesome. They are heartier than zucchini and has a good mild flavor. The recipe is from The Low-Carb Gourmet cookbook (here).
Fresh homemade pappardelle pasta with Swedish meatballs and pickled cucumbers with allspice berries. The meatballs are made with a mix of ground pork and ground beef, and seasoned with nutmeg or allspice. The fresh pasta recipe is from Anne Burrell (here), and the meatballs and cucumber recipe is from Cook’s Illustrated The Science of Good Cooking book (here).
Good fall Asian/ Japanese comfort food dinner. Seared ahi tuna with soba noodles with edamame, carrots, and peanuts, and served with sesame miso green beans. Tuna and noodles recipe are from Anne Burrell (here and here), and green beans recipe is from here.