Sautéed Kale with Tahini Sauce Recipe

INGREDIENTS:

• 1 pound kale, well rinsed

• 2 tablespoons extra virgin olive oil

• 1 cup chopped onion

• 1 clove garlic, minced

• Salt

• 4 tablespoons tahini (use tahini made with toasted sesame seeds, not raw)

• 2 tablespoons lemon juice

• 3-4 tablespoons water

• 1 teaspoon dark sesame oil

• 1 tablespoon toasted sesame seeds for garnish

PREPARATION:

1. Remove kale ribs, slice kale: Using a sharp paring knife, cut out the rib of each kale leaf. Discard or compost. Slice the leaves roughly 1/2-inch thick.

2. Cook onion and garlic: Heat olive oil on medium high heat in a large sauté pan. When hot, add the chopped onion. Cook for a couple of minutes until translucent. Add the garlic and cook for a minute more.

3. Add kale to the onions: Add the kale to the sauté pan. Even if you have a pretty large pan, the kale will be practically falling out of it. Put in as much as you can and use tongs to turn over and mix with the oil and onions. After a couple minutes the kale should wilt a bit so you can add the rest of the raw kale. Cook, turning the kale leaves over occasionally until the kales leaves have wilted and are tender. Sprinkle a little salt over the kale leaves while cooking.

4. Make tahini sauce: While the kale is cooking, whisk together the tahini, lemon juice, water, 1/2 teaspoon of salt, and dark sesame oil. Add more salt and sesame oil to taste.

5. Toss cooked kale with sauce: Once the kale is done, toss in the sauce, reserving a little to drizzle on top. Serve, topped with a little sauce and toasted sesame seeds.

Steak With Zucchini

INGREDIENTS:

• 6 teaspoons olive oil

• 1 1/2 pounds strip steak

• kosher salt and pepper

• 1 1/2 pounds small zucchini, halved lengthwise

• 1 teaspoon grated lemon zest

• 1 small clove garlic, finely chopped

• 3 tablespoons chopped fresh herbs (such as parsley, cilantro, or basil)

• 2 tablespoons bread crumbs

PREPARATION:

1. Heat 3 teaspoons of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper.

2. Cook the steak to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board. Let rest 10 minutes before slicing.

3. Meanwhile, return the pan to medium heat and add 2 teaspoons of the oil. Season the zucchini with ¼ teaspoon each salt and pepper.

4. Cook the zucchini, cut-side down, covered, until browned and tender, about 6 minutes. Cut crosswise into ½-inch pieces and divide among plates.

5. In a bowl, combine the lemon zest, garlic, herbs, bread crumbs, and remaining oil. Sprinkle the mixture over the zucchini and serve with the steak.

Chilled Cucumber Soup, Persian-Style

INGREDIENTS:

• 1/2 cup walnut hearts, toasted and finely chopped

• 2 cups plain yogurt (not Greek yogurt)

• 1 1/2 cup ice water

• 1/2 to 3/4 of a seedless English cucumber, finely chopped (about 1 to 1 1/2 cups chopped), plus a few cucumber slices for serving

• 1 cup chopped fresh herbs (parsley, basil, dill, mint)

• 1/2 cup gold raisins

• Salt

• 3/4 tsp sumac, more for later (optional)

PREPARATION:

1. In a large bowl, whisk together yogurt and iced water. Stir in finely chopped cucumbers, herbs, raisins, and toasted walnuts. Season with salt and sumac. Cover and chill for about one hour.

2. When ready, divide chilled cucumber soup into four serving bowls. Sprinkle more sumac on top and add a few cucumber slices to each bowl. Enjoy with your favorite toasted bread or pita.

Cabbage and Fennel Slaw

INGREDIENTS:

• 1/4 small head red cabbage (about 1 pound), shredded

• 1 large fennel bulb, trimmed, halved, and sliced very thin

• 2 large carrots, shredded

• 1/4 cup thinly sliced scallion greens (from 2 scallions)

• 1 teaspoon minced peeled fresh ginger

• 1/4 cup fresh orange juice

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons cider vinegar

• Coarse salt and ground pepper

PREPARATION:

1. In a large bowl, toss together cabbage, fennel, carrots, and scallion greens.

2. In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper.

3. Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours).

4. Toss slaw before serving.

Sautéed Cabbage with Fennel and Garlic

INGREDIENTS:

• 1 small head cabbage (1 1/4 pounds), cored and sliced thin

• 1 tablespoon extra-virgin olive oil

• 1 fennel bulb, fronds minced, stalks discarded, bulb halved, cored, and sliced thin

• Salt

• 2 garlic cloves, minced to paste

• 1/4 teaspoon red pepper flakes

• 2 teaspoon lemon juice

• 2 tablespoon grated Parmesan cheese

PREPARATION:

1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel bulb and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Transfer fennel mixture to small bowl.

2. Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes.

3. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in fennel mixture, reserved fennel fronds, and lemon juice. Season with salt to taste, transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with Parmesan. Serve.