This morning on Indy Style, food and lifestyle expert Chadwick Boyd and I demonstrated how to use every part of vegetables to create flavorful, waste-minimizing recipes.
If you love biscuits, try these Cauliflower Drop Biscuits with Cheddar, Bacon and Green Onion from Josie’s Organics. The cauliflower blends into the dough so seamlessly you’ll hardly notice it. Watch Chadwick prepare them in our first segment:
In our final segment, Chadwick prepared Garlicky Kale with Roasted Lemon and Hazelnut Parmesan Dust, and a dressed-up celery salad: Shaved Celery with Pimento Buttermilk Dressing & Cheddar Bits. Full recipes appear below, plus a bonus recipe that highlights how to use stems and leaves, not just florets or hearts.
If you want to learn more about sustainability and whole-vegetable cooking, join Chadwick and me tonight at Williams‑Sonoma in The Fashion Mall at Keystone in Indianapolis.
6 to 6:45 p.m. – VIP event
6:45 to 7:45 p.m. – Live cooking demo in the Williams‑Sonoma kitchen
7:45 to 8:30 p.m. – Meet and greet with Chadwick, who will sign his book, Entertaining with Vegetables
At tonight’s event, Chadwick will demonstrate techniques for using every edible part of vegetables—roots, stalks, leaves and all—so you get maximum flavor and style. I’ll share tips for getting the best value from the produce section. The evening is interactive and relaxed, like cooking together in the kitchen, with prizes and giveaways during this free event. We hope you can join us.
I’ll be back on Indy Style in May!
Garlicky Kale With Roasted Lemon And Hazelnut Parmesan Dust
Copyright © 2015 Lovely & Delicious Enterprises, Inc.
Serves 4–6
Lacinato (Tuscan) kale is sturdy and benefits from being sliced into very thin ribbons, which softens the texture and creates an elegant base for the hazelnut-Parmesan “dust.” Roasting lemon halves mellows and sweetens the citrus, giving a warm, rounded flavor that complements the kale. Use high-quality, first-press olive oil for the best results—its flavor matters here. This salad works for lunch, dinner or a snack.
INGREDIENTS
For the Roasted Lemon
2 lemons, halved
2 teaspoons olive oil
Pinch of kosher salt
Fresh cracked pepper
For the Salad
⅓ cup hazelnuts, skins removed
1 bunch Lacinato kale, washed, tough bottom ends of center ribs removed
3 tablespoons olive oil
2 cloves garlic, grated
⅓ cup Parmesan, grated
½ teaspoon kosher salt
¼ teaspoon fresh cracked pepper
DIRECTIONS
Preheat oven to 400°F. Place lemon halves cut side up in a small baking dish, drizzle with olive oil, sprinkle with a pinch of kosher salt and add a few twists of cracked pepper. Roast 20–25 minutes until the cut sides turn lightly brown; cool slightly.
Heat a large skillet over medium heat, add hazelnuts and toast 7–10 minutes until golden, shaking the pan occasionally for even browning. Transfer to a plate to cool.
Stack kale leaves, roll them tightly like a cigar and slice crosswise into very thin ribbons. Place in a mixing bowl, add olive oil, grated garlic, salt and pepper, and toss with tongs to coat. Transfer to a serving platter.
Pulse the hazelnuts in a food processor until they form a fine powder similar to grated Parmesan. Combine the ground hazelnuts with the Parmesan in a small bowl, then sprinkle this mixture over the kale. Squeeze the roasted lemon halves over the salad and serve.
• • •
Shaved Celery With Pimento Buttermilk Dressing & Cheddar Bits
Copyright © 2015 Lovely & Delicious Enterprises, Inc.
Serves 6–8
This recipe reimagines pimento cheese as a light, elegant salad. Thinly shaved celery creates a delicate bed for sharp cheddar, pimentos, buttermilk and toasted pecans. Present it on a white plate to showcase the colors and textures.
INGREDIENTS
8–10 celery stalks, washed and dried
1/4 cup buttermilk
1/4 cup mayonnaise
2 tablespoons pimentos, finely chopped
1/2 cup extra-sharp cheddar, finely grated
1/2 cup extra-sharp white cheddar, finely grated
1/4 cup fresh red pepper, finely chopped
1/4 cup pecans, toasted and coarsely chopped
Kosher salt and freshly cracked black pepper to taste
DIRECTIONS
Trim leaves from the celery stalks and reserve the leaves in cold water. Peel away the fibrous outer layer of each stalk with a sharp vegetable peeler and discard the outer strings. Run the peeler down the flat side of each stalk to create thin shavings; pat dry with paper towels.
In a jar or shaker, combine buttermilk, mayonnaise, pimentos and a pinch of salt and pepper; shake well and chill until ready to use.
Combine the celery shavings and reserved leaves in a large bowl. Add both cheddars, toasted pecans and red pepper. Toss gently, season with kosher salt and black pepper, transfer to a serving platter, and drizzle with the dressing. Serve immediately or chill for a few hours.
• • •
Shaved Broccoli With Soft Feta & Golden Raisins
Copyright © 2015 Lovely & Delicious Enterprises, Inc.
Serves 4
Whole-vegetable cooking is part of a sustainable approach that encourages using roots, stalks and leaves as well as florets. This recipe draws on that tradition—and on memories of a grandfather who peeled broccoli stems as a snack—by turning stems, florets and leaves into a fresh salad.
INGREDIENTS
2 bunches broccoli with leaves, washed
2 tablespoons golden olive oil
Zest from 1 lemon + juice from 1/2 lemon
1 cup golden raisins
1/2 cup French feta or regular crumbled feta
Crunchy salt (kosher)
Black pepper
DIRECTIONS
Trim leaves from the broccoli and set them aside with the florets. Cut stalks in half and remove the tough outer skin with a vegetable peeler; discard the peelings. Shave the inner stalks thinly and pat dry with a paper towel.
Combine the shavings, florets and leaves in a large bowl. Add olive oil, lemon zest and juice, golden raisins and feta. Toss gently, season with crunchy salt and black pepper, and transfer to a serving platter. Serve immediately or chill for a few hours.