Wilted Kale and Roasted Potato Salad Recipe
2 pounds Heirloom Miniature potatoes cut in half
1/4 cup olive oil
4 garlic cloves (3 thinly sliced and 1 minced)
1/4 cup grated Parmigiano-Reggiano
1/3 cup well-stirred tahini
3 tablespoons water
3 tablespoons fresh lemon juice
3/4 pounds kale, stems and center ribs discarded and leaves very thinly sliced crosswise
Fresh ground pepper
Accompaniment: lemon wedges
Preheat oven to 450°F with rack in upper third.
Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in sliced garlic and roast 10 minutes more. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 5 minutes.
Meanwhile, purée tahini, water, lemon juice, minced garlic, and 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit of water if sauce is too thick.)
Toss kale with hot potatoes and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste
Harvest Panzanella Salad with Pancetta and Brussels Sprouts Recipe
2 tablespoons bacon fat
1 6- to 7-ounce Granny Smith apple, quartered, cored, cut into 1/2-inch-thick slices
1/2 cup extra-virgin olive oil
1/3 cup apple cider vinegar
1/4 cup finely chopped shallots
8 tablespoons (about) apple cider
Nonstick vegetable oil spray
9 cups 3/4-inch cubes Havest style bread
1/4 cup butter
3 garlic cloves, finely chopped
1 tablespoon chopped fresh sage
2 teaspoons minced fresh thyme
6 tablespoons finely grated Parmesan cheese
Freshly ground black pepper
1 10- to 11-ounce head of radicchio thinly sliced
12 ounces 1/8-inch-thick slices bacon cooked and fat reserved
1 pound small brussels sprouts, quartered lengthwise
Fresh pomegranate seeds
Heat Bacon Fat in heavy medium skillet over medium-high heat. Add apple slices and sauté until golden brown, turning occasionally, about 6 minutes. Cover; cook until very tender, about 1 minute. Transfer apple slices and pan juices to blender and cool. Add oil, vinegar, and shallots. Blend until smooth. Add cider, 2 tablespoons at a time, blending to pourable consistency. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Place Bread in large bowl. Melt butter in small skillet over medium heat. Add garlic, sage, and thyme. Sauté until fragrant, about 1 minute. Pour butter mixture over panettone; toss to coat. Add cheese and sprinkle with salt and pepper; toss. Spread cubes on prepared sheet.
Bake croutons until pale golden, stirring occasionally, about 6 minutes. Cool on baking sheet .
Cook brussels sprouts in large saucepan of boiling salted water until tender, about 7 minutes; drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.
Combine croutons, bacon, and brussels sprouts in large bowl. Add torn radicchio to salad. Add enough vinaigrette to coat, tossing to blend well. Transfer salad to large shallow bowl. Sprinkle with pomegranate seeds, if desired
The Screaming Rooster