FDN: Salad and Pasta and Pie, Oh My!


One bunch kale
1/4 red onion thinly sliced
1/2 red, yellow or orange pepper, thinly sliced
1/4 c. olive oil
1 T. apple cider vinegar
2 tsp. soy sauce
1/4 tsp. toasted sesame seed oil
1/4-1/2 tsp. red pepper flakes
Toasted sesame seeds for garnish

Yield: serves 4 people

Prepare kale by cutting tough midrib from the leaves. Stack the leaves and cut into 1/2 inch ribbons. Wash.

Blanch the kale. To do this set aside a large bowl of ice and water. Bring a large pot of water to a boil. Once the water boils, place the first batch into the boiling water for 30 seconds, remove to iced water using a slotted spoon or spider. Repeat with the last two batches. Drain the beautifully, bright green and blanched kale, and spin dry in your salad spinner or over tea towels.

Whisk together oil, vinegar, soy sauce, sesame oil, and pepper flakes.

Toss kale, onions, peppers and dressing in a large bowl until well coated. Garnish with toasted sesame seeds.


 2 lb. yellow potatoes
2 lb. parsnips
2 large carrots
Olive oil
Salt and Pepper
½ white onion
 1 T minced garlic
2  large eggplants
1 lb Tomatoes
2 cans tomato sauce
2 T dried Oregano
1 t. Sugar
Whole wheat pasta (spiral or penne)

Yeild: serves 10 people

 Roast potatoes, parsnips, and carrots in the oven in olive oil and salt and pepper until soft, for about 30 min, at 425 deg.

 While vegetables are roasting, in a large pot, heat olive oil. Add onions, cook until clear, add garlic. Cook for 1 more minute.

Add eggplant, and roasted root vegetables. Cook covered for 5-10 minutes, until eggplant is soft.

 Add tomatoes, sauce, oregano, and sugar. Cook uncovered for another few minutes until everything is heated through.

Serve over wheat pasta.


Yield: serves 8 people

Crust Ingrediants

1 1/2 cups all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk

Preheat oven to 400 degrees F (200 degrees C).

Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.

Bake for 15 minutes in the preheated oven, or until light brown.

Filling Ingrediants

6 apples – peeled, cored and chopped
1 (12 ounce) package fresh cranberries, roughly chopped
1 1/2 cups white sugar
1/3 cup cornstarch
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup unsalted butter
1 egg, lightly beaten

 In a large bowl, combine apples, cranberries, and sugar. Cover, and set aside for about 20 minutes. Mix in cornstarch, and set aside for 15 to 20 minutes. Spread mixture into the partially baked pie shell

In a medium bowl, combine flour, brown sugar, cinnamon, salt, and butter. Work mixture with fingertips until crumbly. Spread mixture over the apple-cranberry filling. Brush exposed pie shell with lightly beaten egg.

 45 to 60 minutes on the bottom rack of the preheated oven, or until apples are tender.

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