Kale Salad
Meet
your new favorite lunch dish: a salad with kale, carrots and radishes,
all chopped in the blender to slash prep time. Ffrench found the key to
chopping the vegetables was adding ample water to the blender—and then
draining them thoroughly.
Chopped Kale Salad (serves 4–6)
For the salad
3/4 cup pine nuts, toasted
1 bunch kale, ribs and stems removed
2 carrots, peeled and cut into 2-inch chunks
6 radishes, cut in half
2 ounces blue cheese, crumbled (about 3 heaping tablespoons)
For the dressing
1 garlic clove, peeled
1/2 avocado, pitted and peeled
1/4 cup freshly squeezed lemon juice (juice of about 2 lemons)
1 tablespoon Dijon mustard
2 tablespoons water
1 tablespoon raw honey
1/2 cup extra-virgin olive oil
1. Put kale in blender and add 4 cups water. Pulse 8 to 10 times with short, quick pulses. Drain and put in a large salad bowl lined with paper towels.
Chopped Kale Salad (serves 4–6)
3/4 cup pine nuts, toasted
1 bunch kale, ribs and stems removed
2 carrots, peeled and cut into 2-inch chunks
6 radishes, cut in half
2 ounces blue cheese, crumbled (about 3 heaping tablespoons)
For the dressing
1 garlic clove, peeled
1/2 avocado, pitted and peeled
1/4 cup freshly squeezed lemon juice (juice of about 2 lemons)
1 tablespoon Dijon mustard
2 tablespoons water
1 tablespoon raw honey
1/2 cup extra-virgin olive oil
1. Put kale in blender and add 4 cups water. Pulse 8 to 10 times with short, quick pulses. Drain and put in a large salad bowl lined with paper towels.
2. Add carrots and radishes to blender and fill with enough water to
cover. Pulse several times until chopped, drain and add to salad bowl.
3. To make the dressing: Place garlic in blender and pulse several times. Add remaining ingredients, except olive oil. Process on high for 30 seconds. Add oil and blend until thoroughly mixed.
4. Remove paper towel from bottom of bowl and toss salad with dressing and pine nuts. Sprinkle with blue cheese. Toss and serve.
3. To make the dressing: Place garlic in blender and pulse several times. Add remaining ingredients, except olive oil. Process on high for 30 seconds. Add oil and blend until thoroughly mixed.
4. Remove paper towel from bottom of bowl and toss salad with dressing and pine nuts. Sprinkle with blue cheese. Toss and serve.
Salmon Burgers
Cooking
burgers in a skillet becomes something to look forward to with
Ffrench's salmon patties. Rather than mix together the ingredients in a
bowl, Ffrench tosses them all in the blender, where they create a chunky
mixture in seconds.
Salmon Burgers (serves 4)
For the burgers
1 pound skinless, boneless salmon fillet, cut into large chunks
3 ounces smoked salmon
1 large egg
3/4 cup watercress
1 teaspoon lemon zest
1/8 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1. To make the burgers, place all ingredients except the oil in the blender and pulse four to five times until just combined. The mixture should be chunky.
2. Form mixture into four patties and place on waxed paper.
3. Heat oil in a skillet over medium-high heat. Carefully slide patties into heated skillet and cook about 4 minutes on each side or until heated through. Serve on buns.
Salmon Burgers (serves 4)
For the burgers
1 pound skinless, boneless salmon fillet, cut into large chunks
3 ounces smoked salmon1 large egg
3/4 cup watercress
1 teaspoon lemon zest
1/8 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1. To make the burgers, place all ingredients except the oil in the blender and pulse four to five times until just combined. The mixture should be chunky.
2. Form mixture into four patties and place on waxed paper.
3. Heat oil in a skillet over medium-high heat. Carefully slide patties into heated skillet and cook about 4 minutes on each side or until heated through. Serve on buns.
Creamy Soup
This
technique of simmering vegetables in broth until they're nearly falling
apart, then pureeing them in a blender works well with cauliflower,
broccoli, carrots, and sweet potatoes. "The Blender Girl" Tess Masters'
guilt-free—and totally brilliant—way to add a creamy texture without
cream? Blending the cooked vegetables with 1/4 cup cashews.
Creamy Cauliflower Soup (serves 4)
2 tablespoons olive oil
2 teaspoons chopped garlic, plus more to taste
2 cups chopped leeks (white parts only, from 2 or 3 leeks)
Salt
1 head cauliflower, chopped
7 cups vegetable broth
1/4 cup raw unsalted cashews or 1/4 cup blanched slivered raw almonds, soaked
3 tablespoons chopped chives or a grating of nutmeg (optional; choose one, not both), to garnish
1. In a large saucepan, heat oil over medium heat and saute garlic, leeks, and 1/4 teaspoon salt until the vegetables are soft, for 3 minutes. Add cauliflower and saute 1 more minute. Add broth, increase heat to high, and bring just to a boil. Reduce heat to medium and simmer about 30 minutes, until cauliflower is completely tender. Stir periodically and mash the cauliflower with a wooden spoon.
2. Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the saucepan and warm it over low heat. Stir in salt to taste. To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.
Creamy Cauliflower Soup (serves 4)
2 tablespoons olive oil2 teaspoons chopped garlic, plus more to taste
2 cups chopped leeks (white parts only, from 2 or 3 leeks)
Salt
1 head cauliflower, chopped
7 cups vegetable broth
1/4 cup raw unsalted cashews or 1/4 cup blanched slivered raw almonds, soaked
3 tablespoons chopped chives or a grating of nutmeg (optional; choose one, not both), to garnish
1. In a large saucepan, heat oil over medium heat and saute garlic, leeks, and 1/4 teaspoon salt until the vegetables are soft, for 3 minutes. Add cauliflower and saute 1 more minute. Add broth, increase heat to high, and bring just to a boil. Reduce heat to medium and simmer about 30 minutes, until cauliflower is completely tender. Stir periodically and mash the cauliflower with a wooden spoon.
2. Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the saucepan and warm it over low heat. Stir in salt to taste. To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.
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