Mediterranean Kale Salad
Although Tuscan kale is the most tender, you can use any kale varietal to make this salad as long as the tough stems are stripped away and the leaves thinly sliced.
Quick Spinach Curry
As soon as the garlic starts to color, about 1 minute, start adding the spinach in big handfuls.
White Bean and Farro Soup
Cannellini beans are the classic for this soup, but you can use anything- borlotti, cranberry, pinto, Lima beans, you name it
Leek and Potato Soup
Leeks are full of grit. It’s easiest to clean them undercold running water after cutting or shredding them.
Potato Galette
It’s important to cook the potatoes slowly. Covering the pan over lowish heat acts a little like an oven. The potatoes cook through in their own steam without burning, releasing their starches to help the slices stick together. Meanwhile the edges of each slice gradually caramelize where they hit the hot bottom of the pan.
Salvadorian Butter Cake
Heat the oven to 370F/190C. Grease and flour a 8″ springform baking dish. Set aside.
Minestrone della Nonna
When the vegetables are soft, mix in the cabbage. Cover and sweat for another 5 minutes or until the cabbage begins to soften and wilt.
Roasted Plums
Take the buttered gratin dish. Arrange the halved plums cut sides up in a single layer
Summer Vegetable Ragout
Drizzle 2 teaspoons of the olive oil over the parchment. Add the cherry tomatoes. Shake them around on the sheet until they are coated in oil. Add the shishitos and do the same thing. Roast in the oven on a medium/high shelf until softened and slightly caramelized, about 15 minutes. Set aside.
Cream of Cauliflower Soup
Liquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan to reheat.