Real Food - Summer 2019

summer 2019 real food 45

KALE W. TOMATOES,

MOZZARELLA & WILD RICE:

PER SERVING: CALORIES 409

(172 from fat); FAT 20g (sat. 9g);

SODIUM 211mg; CARB 45g; FIBER

5g; PROTEIN 19g

CHARRED GREEN BEANS:

PER SERVING: CALORIES 419

(317 from fat); FAT 36g (sat. 4g);

SODIUM 357mg; CARB 20g; FIBER

6g; PROTEIN 7g

GRILLED CORN W. BUTTER:

PER SERVING: CALORIES 435

(330 from fat); FAT 38g (sat. 13g);

SODIUM 454mg; CARB 23g; FIBER

3g; PROTEIN 7g

BROCCOLI SALAD:

PER SERVING: CALORIES 822

(558 from fat); FAT 63g (sat. 20g);

SODIUM 691mg; CARB 53g; FIBER

9g; PROTEIN 16g

SWEET PEA TOASTS:

PER SERVING: CALORIES 454

(302 from fat); FAT 34g (sat. 6g);

SODIUM 729mg; CARB 31g; FIBER

NUTRITION 4g; PROTEIN 8g

Sweet Pea Toasts

MAKES 4 SERVINGS

There are very few dishes that my family asks for over and over again.

This pea dip is one of them. It stores in the refrigerator and freezes well.

2 cups peas, preferably frozen

¼ teaspoon chili flakes

½ teaspoon salt

½ cup olive oil, plus more for drizzling

1 lemon, zest and juice

¼ cup cream

5 sprigs mint, roughly chopped

1 baguette or loaf of sourdough

edible flowers (optional)

1. Bring a pot of salted water to a boil. Boil the peas until bright green,
   3 to 5 minutes.


2. Drain completely and transfer to a food processor. Add the chili flakes,
   salt, olive oil, and lemon zest and juice and blend until mostly smooth.
   Add the cream and blend to combine. Fold in the mint.


3. Slice and toast the bread, schmear with the pea purée, and garnish
   with a drizzle of olive oil and some edible flowers if you’re feeling fancy.
   Cook’s Note: As with most purées in this book, you can use day-old
   vegetables as a way to breathe new life into leftovers. It will be easier
   to blend and make a smoother purée if the peas are warm. Snap and
   snow peas will not blend well no matter what. 

Broccoli Salad with

Warm Bacon Vinaigrette,

Sunflower Seeds

and Dried Cherries
MAKES 4 SERVINGS

This is a version of a classic Midwestern summer
buffet salad with a warm bacon dressing in place of the
mayo. It can be made in advance, but always serve room
temperature or the bacon fat will congeal a bit. If you
prefer mayo or don’t eat bacon, substitute mayonnaise
or vinaigrette for the bacon fat and extra olive oil.

½ pound bacon, cut into ¼-inch strips
1 (4-ounce) shallot or small red onion,
cut into thin slices
¼ cup apple cider vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
8 cups broccoli, shaved thinly or cut into florets,
stalks peeled and cut into half-moons
1 cup dried cherries, either sweet or sour
½ cup sunflower seeds, toasted

1. Place the bacon in a cold frying pan and then cook
   over medium heat until the bacon is crispy, rendering
   the bacon fat.


2. In a bowl, combine the shallot, vinegar, salt and
   pepper and let sit for 5 to 10 minutes.


3. Strain the bacon fat into the shallot-vinegar mixture,
   reserving the crispy pieces. Add the olive oil to the
   mixture and whisk to combine.


4. Toss the broccoli, bacon bits, cherries and sunflower
   seeds with the bacon vinaigrette and a pinch of salt.

Cook’s Note: Raw broccoli can be simply bite-size
pieces of broccoli. I also like shaving the broccoli into
thin, cross-section broccoli trees. To shave broccoli,
simply cut the crown in half, place the cut-side
down, and slice as thinly as possible. In the end, it
doesn’t matter the shape of the broccoli as long as it
is pleasant to chew.