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Honey-Braised Collards with Sun-Dried Tomatoes
Yvonne Bentley – The Art Institute of Fort Lauderdale
1 cup olive oil, divided
1 large shallot, diced (1/4 cup)
2 cloves garlic, minced (2 tsp.)
1/2 cup sun-dried tomatoes, coarsely chopped
2 lb. collard greens, cut into 1-inch pieces (8 cups)
2 cups low-sodium vegetable broth
1/2 cup honey
2 Tbs. chopped fresh parsley
Heat 1/2 cup oil in saucepan over medium-low heat. Sauté shallot 2 minutes, then add garlic and cook 1 minute. Stir in sun-dried tomatoes, and sauté 4 minutes more, or until tomatoes are lightly browned.
Stir in collards and broth, and season with salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer 10 to 15 minutes, or until liquid has reduced by half.
Add honey and remaining oil, and season with salt and pepper. Simmer 50 minutes, or until most liquid has evaporated and greens are slightly glossy. Sprinkle with parsley.
Strawberry Salad with Herbed Goat Cheese Crostini
Blake Shepler – Culinary Institute of America
1/2 cup sliced strawberries
3 Tbs. balsamic vinegar
3 Tbs. sugar
1/2 medium shallot
1/2 clove garlic, peeled
1 cup olive oil
Herbed Goat Cheese Crostini
1 12-oz. baguette, cut on bias into 18 thin slices
3 Tbs. olive oil
1 6-oz. log goat cheese
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh thyme
1 Tbs. chopped fresh basil
1 5-oz. bag mixed salad greens
12 strawberries, halved
Preheat oven to 350˚F. To make Strawberry Dressing: Place strawberries, vinegar, sugar, shallot, and garlic in blender, and purée until smooth. Slowly pour in oil, and blend until emulsified. Season with salt and pepper, and set aside.
2. To make Herbed Goat Cheese Crostini: Rub baguette slices with oil, and place on baking sheet. Toast in oven 5 to 7 minutes, or until golden. Cool.
3. Mash goat cheese, parsley, thyme, and basil in bowl with fork. Season with salt and pepper, then spread on toasted baguette slices.
4. To assemble Salad: Toss mixed greens with 3 Tbs. Strawberry Dressing, and divide among 6 plates. Top each plate with Herbed Goat Cheese Crostini and 4 strawberry halves. Drizzle Herbed Goat Cheese Crostini with 1 Tbs. Strawberry Dressing.
Toasted Israeli Couscous with Pumpkin and Sage
Christina DiFeo – Institute of Culinary Education
5 Tbs. olive oil, divided
1 12-oz. box Israeli couscous
2 large shallots, minced (1/4 cup)
4 sage leaves, cut into small strips
3/4 cup pumpkin purée
1/2 cup half-and-half
1/2 cup grated Parmesan, plus more for garnish, if desired
Heat 2 Tbs. olive oil in saucepan over medium heat. Add couscous, and sauté 4 to 5 minutes, or until couscous is lightly browned. Add 3 1/2 cups boiling water, and bring to a boil. Cover, reduce heat to medium-low, and simmer 12 minutes, or until most of water is absorbed.
Heat 2 Tbs. oil in saucepan over medium heat. Add shallots, and sauté 5 minutes, or until fragrant and slightly soft. Stir in sage, and sauté 30 seconds, or until fragrant.
Add pumpkin purée and remaining 1 Tbs. oil. Cook 3 to 4 minutes, or until hot, stirring constantly. Add half-and-half, Parmesan cheese, and couscous. Season with salt and pepper, and cook 2 minutes, or until heated through. Serve garnished with Parmesan cheese, if desired.
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