Summer Kale Pasta

For 4 people:

4 cups of coarse chopped kale
8-12 pearls of garlic, the more the better in our house
1/2 tsp of red pepper flakes
1/2 cup of olive oil
1/2 cup chicken broth

Put everything in a large frying pan with a cover. Saute to your desired preference of tenderness; this should take 5-15 minutes depending on what one likes. Meanwhile, boil 1/2-2/3 lb of pasta and when done, toss with the kale. We like farfalle for the pasta, but spaghetti is great, too. 

Top with some grated cheese. Mangiamo! 

Eggplant Curry

From Nourishing Traditions by Sally Fallon

2 medium-large eggplants, cut into 1” cubes
2 onions, chopped
1 t fenugreek seeds
1 T ground coriander 

1 T ground cumin
1 t ground turmeric 

1⁄4 t ground cayenne pepper
1 t freshly grated ginger
4 medium tomatoes, chopped
1⁄4 c fresh cilantro, chopped
1⁄2 c olive oil 

Sprinkle eggplant with 1 teaspoon salt and let stand for 1 hour. Rinse and pat dry. 

Cook eggplant in olive oil over high heat until browned but still firm. Set aside. Sautee onions with spices until onions are tender. Add remaining ingredients except fresh cilantro. Simmer for a few minutes. Add cooked eggplant, mix well, simmer for up to one hour. Serve over rice, garnished with chopped cilantro.

Potato Leek Soup

Adapted from Nourishing Traditions by Sally Fallon 

2-3 leeks, chopped
2 tablespoons butter
2 tablespoons olive oil
4 potatoes, peeled and chopped 
6 cups chicken or vegetable stock 
Salt and pepper to taste 
Optional: red pepper, chopped
1 cup crème fraiche 

Saute leeks until soft in the butter and olive oil. Add potatoes and stock and bring to a boil. If you want to add peppers, add them as well. Let soup simmer until all vegetables are soft. Puree soup if desired. Add a dollop of cream and enjoy! 

Pepian de Pollo

A traditional Guatemalan recipe that Pete helped to make when he worked in a restaurant in Guatemala 

1 Whole chicken, quartered
3 c Chicken stock
2 Large tomatoes, chopped
1 pint Tomatillos, chopped
2 Dried Ancho chiles, seeded and chopped
1⁄4 c. Sesame seeds
1⁄4 c. Shelled pumpkin seeds
1 t. Cinnamon
1 t. Crushed red pepper

Brown the chicken over high heat in a pot with a tight fitting lid. Add the stock, bring to a boil, reduce heat and simmer, covered, for 30 minutes. 

Meanwhile, bring the tomatoes, tomatillos, and anchos to a boil in another pan. Reduce heat and simmer for 10 – 15 minutes. Remove from the heat. 

Toast sesame seeds, pumpkin seeds, cinnamon, and red pepper in a dry, heavy skillet. Let them brown, but try to avoid excessive blackening. Remove from heat and place in a blender. Pulse until pulverized. Add the tomato mixture to the blender and puree. 

Pour the blended mixture into the chicken pan and simmer uncovered until the sauce is nice and thick. Correct for salt. 

Serve over rice with a side of cooked black or pinto beans and warm corn tortillas. 

Bien provecho! 

Salsa Verde

1 pint Tomatillos
1 onion, coarsely chopped
Juice of one lime
1 or 2 Hot Peppers, seeded
2 or 3 Cloves of garlic, chopped Salt to taste 

Preheat oven to 400. Dehusk and rinse the tomatillos, cut in half. Place the tomatillos in a baking pan with sides and roast the tomatillos for 15 – 20 minutes (they will release a lot of juice). If you like, you can simultaneously roast the hot peppers in a separate pan. 

Place all ingredients in a blender and pulse until they reach your desired consistency. Cool before serving.