The Meat Lover's Meatless Cookbook - Kim O'Donnel [43]
INGREDIENTS
1 to 2 delicata squash, cut into
½-inch rings, seeds and
strings removed
1 tablespoon vegetable oil
½ teaspoon salt
1 (15-ounce) can cannellini or
great northern beans
2 to 3 cloves garlic, minced
Needles from 1 to 2 sprigs
rosemary, chopped finely
¼ teaspoon pepper flakes
¼ teaspoon ground black pepper
Juice of ½ lemon or lime
4 to 5 cups Lacinato (a.k.a.
Dinosaur), Red Russian, or
green curly kale leaves (about
1 bunch), washed thoroughly
and dried
¼ cup olive oil
HERE’S WHAT YOU DO:
Preheat the oven to 400°F.
Place the squash in a single layer on a baking tray or in an ovenproof dish. Estimate three or four squash rings per serving; cut into the second squash if necessary. Pour the oil into a small dish. With a silicone or pastry brush, apply the vegetable oil to both sides of squash rings, sprinkling both sides with ¼ teaspoon of the salt as well.
Place in the oven and bake the first side for 10 minutes.
With tongs or a fork, turn the squash rings to their second side. Return the squash to oven and bake for another 10 to 15 minutes, or until fork tender. Remove from the oven and set aside. The skin will soften and is edible (and quite delicious).
Pour the beans into a colander and rinse thoroughly under cold water. Transfer to a flat surface—such as a platter, piece of parchment paper, or a baking tray—to dry for a few minutes.
Prepare the kale: With a knife, remove and discard the stems. Finely chop the leaves and transfer to a large mixing bowl.
In a small mixing bowl, combine the beans with the garlic, rosemary, pepper flakes, black pepper, the remaining ¼ teaspoon of salt, and the citrus juice and stir.
Drizzle the oil over the kale, and with tongs, toss to combine. Add the bean mixture and toss to thoroughly coat. Taste a piece of kale for salt, and adjust the seasonings if need be.
Transfer the kale mixture to a baking dish and roast in the oven, tossing with tongs after 5 minutes. Roast for an additional 3 to 5 minutes. Remove from the oven.
Spoon the kale mixture onto a plate and place the squash rings all around. They will stand up and beg for a steak knife.
Makes 4 servings. Amounts can be doubled easily.
Blue Corn Cakes ★ Roasted Red Pepper Sauce ★ Whipped Feta
BLUE CORN CAKES
Inspired by the blue corn pancakes that are a weekend breakfast favorite at our casa, I’ve come up with a savory version that works great for supper. This is a really thin pancake that can either be rolled into a crepe or made into a short stack; either way, you’ll swoon over the gorgeous splashes of color, when purpley blue meets fiery red-orange.
KITCHEN NOTES: Make the red pepper sauce and whipped feta before you prepare the batter. If you’re not up to whipping your own feta (or you’re not a feta fan), Boursin cheese will give a similar texture and flavor profile. And if you’re pressed for time, buy prepared roasted peppers; but I’m telling you, it’s worth making a batch of your own for keeping on hand in the fridge.
Tools: 6- or 7-inch nonstick crepe or omelet pan
Make It a Meal
Is your appetite bigger tonight than anticipated? Consider a versatile side to round out your plate. Mix-and-matching encouraged! See Make It a Meal sidebar on page 26.
ROASTED RED PEPPER SAUCE
INGREDIENTS
2 red bell peppers, roasted (For
details for roasting peppers,
see page 194.)
1 clove garlic, chopped
1½ teaspoons balsamic or sherry
vinegar
1½ tablespoons olive oil
¼ teaspoon salt
¼ teaspoon dried oregano
(optional)
HERE’S WHAT YOU DO:
With a blender or food processor, puree the peppers and garlic until smooth. Add the vinegar, oil, salt, and oregano (if using) and taste. Add more salt as needed. The puree should not be soupy; it should have some body. Set aside until ready to serve.
Makes about ¾ cup, just enough for the final dish
WHIPPED FETA
As mentioned in the