Seasonal Side Dish: Kale & Butternut squash with almonds and craisins

I'm not sure what possessed me to create this dish.  I had a batch of lovely kale in my Greenling box this week (and I think chard would work nicely in this dish, as would spinach) and wanted to do something different with it.  Since I also received a small butternut squash, I wondered if they would work well together in a dish.  The answer:  YES!

Ingredients:
small to medium butternut squash, cubed and roasted until fork-tender (400' for 30 minutes)
generous batch of kale, washed and stems removed (approximately 2-3 cups)
Dry curry rub (optional-click link for the recipe)
1/2 cup slivered almonds
3 tablespoons grapeseed oil
1/4 cup dried craisins

In a skillet, heat oil to medium heat.  Toss in the almonds and watch them carefully:  they go from slightly browned to really browned very quickly.  You want them slightly browned and aromatic before adding the kale.  Add kale and turn until fully "wilted".  Add a pinch of curry rub (optional).  Add about a cup or more of the roasted butternut squash.  Toss in the craisins and turn until everything is warmed through.  Serve.

This dish has it all: it is healthy, colorful, and very tasty!  I think this is going to make an appearance on our holiday table.  I served it with roasted salmon (see below).
Enjoy!

 dry curry rub

 add the kale after the slivered almonds begin to turn light brown

 add squash cubes when kale begins to "wilt"

 toss in the craisins

Move to a serving dish.  Yum!

Salmon:  great fast food!  Directions below.

A salmon "refresher" course:

purchase wild fresh or frozen salmon, approximately 6-8 oz per person

For this recipe, I grated zest from one orange and thinly sliced several cross-sections, then cut those in half

I sprinkled a bit of grapeseed oil on the surface of the salmon.

Then, I distributed the orange zest over the surface, followed by the orange slices

Place on a sheet of parchment in a shallow roasting pan.

Roast at 400 for approximately 14 minutes, give or take.  I like it on the rarer side than overcooked.

I slightly overcooked this fish, but it was still great!

Serve.  It was delicious!

Pan-seared quail with kale, tomatoes, and "faux-tatoes"

I'm back on my low, or "selective" carb regimen.  That sure doesn't mean boring.  For me, it means no bread or pasta, no sugar.  I realize that I am still consuming carbohydrates in my vegetables, but I don't worry about that.  

Tonight's menu is a wonderful and easy-to-prepare dish.

First item:  slice tomato with drizzled lemon olive oil, small dollops of goat cheese, and fresh Italian parsley 

 Next:  Sauteed Kale and onions

To prepare:

wash a large bunch of curly kale

remove thick, woody stems and coarsely chop

Slice one medium onion into coarse segments

Heat nonstick pan or wok medium-high

Place 1-2 tablespoons olive or grapeseed oil and allow to heat until oil is shimmering

Add onions and cook until transparent.

Season with 1 teaspoon tumeric, a pinch of herbs de provence (optional)

Add Kale and continue sauteing until the kale wilts and becomes deep green in color.

Remove from heat and keep warm until ready to serve.

 Pan-seared quail
Ingredients:
4 partially de-boned quail
1 tsp molasses
2-3 tablespoons red wine
1 tablespoon balsamic vinegar

dry rub of choice (I used the ever-present curry rub)

In a shallow bowl mix the molasses, wine, and balsamic vinegar together.
One and a time, immerse quail in liquid, then dust with dry rub and place on a flat surface until ready to cook.
Heat a pan to medium high and add 2-3 tablespoons grapeseed oil.  Be sure that pan and oil are quite warm before adding the quail.
Quickly add the quail to the pan, cooking 2 or 3 minutes per side.  Don't touch the birds until ready to turn.  Turn and cook 2-3 minutes on the opposite side.
You may want to add a bit more red wine to add moisture.
Remove from pan and serve.

Delicious and really easy!

Enjoy!

Lemon Spice-crusted salmon with savory Dino Kale

Ingredients:

Salmon filets, preferably wild-caught, separated into 4-6 oz servings

dry curry rub

thin slices of Meyer (or other) lemon

thin pat butter, one per salmon serving

For Kale:

2 bunches Kale, washed and cut into large pieces, 

one Poblano chili, chopped into segments

one bunch of baby shallots or one or 2 shallot bulbs, sliced

2 pieces of pre-cooked bacon (optional)

juice of one-half lemon

pumpkin seeds (approximately 1/4 cup) or to preference

salt and pepper to taste

1-2 Tablespoons grapeseed oil

Preheat oven to 350 degrees.

Dust curry rub over salmon filets and place in pan.  Place butter pat in center of each filet, then cover butter with one slice of lemon.

Place salmon in oven for approximately 15 minutes.  Do not overcook!

Once salmon is in the oven, heat a non-stick wok or large skillet over stove.  

Add 2 Tblsp oil and heat until oil "shimmers" in the pan.  

Add poblano segments and sautee until lightly browned on edges.

then, add shallots and continue to saute

next, add the kale

begin to turn kale and other ingredients over in the pan.

Kale will begin to deepen in color and look "wilted".

Cook until kale appears tender

Add lemon juice and continue turning in pan

add sliced pieces of bacon

I added raw pumpkin seeds that were previously toasted lightly for additional flavor and texture

yum!

This is a very healthy, delicious meal!

As you can see, it is a people-pleaser, at least in the Jenison household!

Dessert:  mixed berries

Enjoy!  

This meal is very simple and quick to prepare.