Creamy Broccoli & Bacon
- 8 ounces Hunter Cattle bacon roughly chopped
- 2 tablespoons butter
- 1 onion diced
- 5 cloves garlic finely chopped
- 1 1/2 cups light cream (or for a richer sauce, you can use heavy or thickened cream)
- 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water cornstarch slurry
- 1 bunch broccoli florets, stems removed
- Salt and pepper to season
- 1/2 cup fresh shredded or grated mozzarella
- 1/3 cup fresh shredded or grated parmesan cheese
- Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside
- Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavor. In the same pan, melt the butter, add the onion and cook until transparent (about 2 minutes), while scraping up any browned bits leftover from the bacon. Add the broccoli and season with salt and pepper and cook while stirring occasionally for about 3 minutes, or until just turning vibrant in color.
- Add in the garlic and stir it through the broccoli for 30 seconds, until fragrant. Pour in the cream, reduce heat down to low and let simmer for about 5-6 while stirring occasionally, or until the sauce thickens to your liking (If sauce is too thin, stir in the cornstarch slurry to combine.)
- Add the bacon and give everything a good mix to combine all of the flavors together. Top with the mozzarella and parmesan cheeses. Broil until cheese is bubbling and golden, and broccoli is done to your liking (about 2-3 minutes).
- Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.
Easy Massaged Kale Salad with Avocado
- 1 bunch of Kale ribs and tough stems removed
- 1 avocados : 1/2 mashed, 1/2 chopped
- Zest 1 lemon
- 1 Tablespoon Fresh lemon juice , plus more to taste if desired
- 2 teaspoons Sea Salt or Kosher salt , to taste
- (Freshly cracked pepper , to taste
- 1 cup fresh grated parmesan cheese (or eliminate to make it vegan)
- 1/4 cup toasted nuts (sliced almonds, cashews, pistachios, chopped pecans, etc.), optional
- 1/4 cup raisins (or dried fruit of choice – dried cherries, chopped apricots, etc.), optional
- Cut the kale leaves into thin strips. In a large bowl, combine the kale and the mashed avocado. Gently “massage” mashed avocado into the kale leaves until they become soft and tender.
- Add lemon zest and 1 tablespoon of lemon juice. Toss lightly.
- Season to taste with salt and pepper. Add additional lemon juice, if desired.
- Just before serving, add the cheese, chopped avocado, and the optional nuts and dried fruit.
NOTE: Don’t be hesitant about really working the avocado into the salad. Massage all that avocado goodness into the leaves and you have a spectacular soft and tender kale salad that’s loaded with nutrients. Eat this salad within an hour or else the avocado can turn brown.
Vegan Eggplant with Green Peppers & Tomatoes
- 1 eggplant washed, dried, sliced in ½” rounds
- kosher salt
- 2 large green bell peppers washed, dried, sliced in 1″- wide strips
- 5-6 large slicing tomato washed, dried, sliced in ½”rounds
- 5 garlic cloves Roughly chopped
- 2 tsp or more sumac
- 2 tbsp white vinegar
- ½ cup olive oil, sunflower oil or avocado oil
- ¼ cup walnut hearts optional
- ½ cup fresh mint or parsley leaves for garnish optional
- Spread eggplant slices on paper towels and sprinkle generously with kosher salt. Let sit for 30 minutes to sweat out any bitterness. Pat dry when ready.
- Heat the oil on medium-high heat (be sure the oil is shimmering but not smoking). Start by frying green peppers, skin side down, until tender and skin turns brown. Remove from heat and place on paper towels to drain. Sprinkle with a little salt and a generous sprinkle of sumac.
- In the same frying pan, now fry the eggplant. Do this very carefully (use tongs to keep your distance) Oil should still be hot or else eggplant will absorb way too much of it. When edges of one side turn golden brown, flip over. When eggplant turns golden brown on both sides, remove from heat and place on paper towels to drain. Sprinkle generously with sumac.
- If needed, add a little bit of oil to your frying pan. Now, fry the tomatoes for two minutes then add the garlic. Cook another 4 to 5 minutes, tossing gently. Turn the heat down and add 2 tbsp of vinegar, salt, and a generous pinch of sumac. When the tomatoes are tender, releasing juices and turning bright orange in color, turn the heat off.
- Assemble the fried eggplant dish. Grab a large serving platter, layer a bit of the eggplant at the bottom, then add green peppers, then the saucy tomatoes on top. Repeat as needed till you have all the veggies on your platter. Garnish with fresh mint and walnut hearts.
- Serve warm or at room temperature with a side of pita or Lebanese rice.
