Posts from October, 2017

It’s Pomegranate Season!

Hooray! Pomegranate season is finally here! I always know winter has arrived when I start seeing those lovely garnet fruits piled high in the produce section. I remember when I ate my first pomegranate as a kid….seated in a chair with a TV tray. It occupied my little hands for hours. (Take note moms & dads!) It’s a great way to keep the kids busy, but watch out for their ruby red stained hands!


Pomegranates are super healthy too!

Pomegranate’s seeds are the perfect combination of tart and sweet. I love them muddled in cocktails, sprinkled on salads, or even topped on ice cream. The juicy crunch adds an exciting pop of texture! At your next family get together, try my Tender Greens with Tangerine Vinaigrette and Pomegranate Seeds- a delightful twist on a simple salad that will please the whole crowd.

And I have a great tip for de-seeding! Cut the pomegranate in half and hold one side firmly over a big bowl, with the seeds facing down. Using a wooden spoon, start whacking away! As you hit the back of the pomegranate, the seeds come tumbling out. Talk about a good stress reliever!

So pick up some pomegranates and make your winter season DLISH!
-Kathy

Tender Greens with Tangerine Vinaigrette & Pomegranate Seeds
Makes 4-6 servings

1 1/2 tsp very finely minced tangerine zest *
3 Tbsps fresh tangerine juice
3 Tbsps fresh lemon juice
1/2 tsp dijon mustard
1/4 tsp salt
1 1/2 tsp sugar
Pinch cayenne pepper
2 Tbsps very light olive oil

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4 cups gourmet greens mix
1 head Bibb or Boston lettuce
1/2 cup (about 3 medium) diced or segmented tangerines (peeled and seeded)
1/4 cup pomegranate seeds

To prepare the vinaigrette:
* To make the tangerine zest, peel the tangerine with a potato peeler then mince zest until very fine.

In a small bowl whisk together the tangerine zest, tangerine and lemon juices, dijon mustard, salt, sugar and cayenne pepper. Whisking continuously, drizzle in olive oil slowly to emulsify the dressing. Cover tightly and refrigerate until needed.

To prepare the salad:
Wash gourmet greens, if necessary, and spin dry. Tear the Bibb lettuce into bite-sized pieces; rinse, if necessary, and spin dry. Toss greens together in a bowl and cover tightly. Refrigerate until needed.

Right before serving, in a large bowl toss the greens with the dressing until well coated. Divide salad between 4 – 6 chilled salad plates. Garnish each one with some of the diced tangerines and pomegranate seeds. Serve immediately.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on October 19th, 2017  |  Add Comment |  Posted in Recent Posts

Brussel Sprouts

Ohhh Brussel Sprouts…these cute little cabbages have been pinned with a bad reputation over the years – But luckily for brussel lovers like me- these bite sized morsels have made a resounding comeback and aren’t just making an appearance only at thanksgiving dinner.

They are definitely on the total hip list these days, and for a good reason! Not only are they packed full of essential nutrients, they’re super versatile too.

We love them roasted, sautéed, shaved raw, or even fried- with walnuts, bacon, bourbon, maple – the combinations are endless. Try my Brussel Sprouts with Toasted Walnut Butter…they are knock-your-socks-off delicious!

You can even separate the outer leaves– for different preparation spin. Just simply cut out the core of the Brussel sprout with a small paring knife. Then separate the leaves – sautee them in a hot hot pan – super quick with a little olive oil and garlic – voila! So tasty tossed on your favorite mac and cheese or grilled pork chop.
-Kathy

Brussels Sprouts with Toasted Walnut Butter
Makes about 12 servings

3/4 cup walnut pieces
4 tablespoons (1/2 stick) butter
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1 1/2 teaspoons minced lemon zest
2 tablespoons real maple syrup
6 cups (about 3 pounds) trimmed and halved fresh Brussels sprouts

Preheat an oven to 350°F.

Spread the walnuts on a baking pan and place in the preheated oven for about 5 minutes, or until the nuts are lightly toasted and golden. Let cool.

Place the butter, salt, pepper, lemon juice, zest, and maple syrup in a food processor and process until smooth. Add the cooled walnuts, and pulse until the butter mixture is almost smooth but small pieces of walnut are still visible.

Steam the Brussels sprouts in a steaming basket over boiling water until just tender but not overcooked. Immediately toss with the softened walnut butter and serve.

Chef’s Tips:
-If making the walnut butter ahead of time, it can be refrigerated for up to 1 week or frozen for up to 1 month. Be sure to bring to room temperature before using.
-Another way to serve the Brussels sprouts is to peel each “leaf” off and sauté the leaves in the walnut butter.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on October 12th, 2017  |  Add Comment |  Posted in Recent Posts

Colorful Veggies

Purple carrots, orange cauliflower, yellow beets – colorful veggies are popping up in gardens and grocery stores everywhere. Eating the rainbow has never tasted so d’lish!

Not only are colorful veggies beautiful, they’re incredibly healthy too, thanks to their naturally occurring pigments. Beta-carotene in yams, lutein in red peppers, lycopene in tomatoes…the list goes on and on! Each color plays a different nutritious role in your body, and packs a powerful punch of flavor.

Bright orange sweet potatoes are so good for you and when baked or roasted can starve off sugar cravings.

Lime green Romanesco Broccoli is a relative of both broccoli and cauliflower. Originally grown near Rome in the 16th century, it looks like it’s from a sci-fi movie- so the kids will love this one! I like it best when roasted with olive oil and sea salt with a squeeze of fresh lemon.

For your next dinner party, pile a serving platter high with fresh, crisp veggies from every color group for a healthy appetizer option. Or how about my Green and Yellow Pole Beans Provencal! It’s the perfect colorful dish to please a crowd.
-Kathy

Green & Yellow Pole Beans Provençal
Makes about 10 servings

1/4 cup extra-virgin olive oil
1 small Walla Walla Sweet onion, thinly sliced
1 pound green beans, trimmed and halved crosswise (about 4 cups)
1 pound wax beans, trimmed and halved crosswise (about 4 cups)
1/4 cup dry white wine
1 pint cherry tomatoes, halved
1 tablespoon minced fresh garlic
2 tablespoons red wine vinegar
2 tablespoons whole-grain mustard
1 tablespoon minced fresh thyme
1/2 cup pitted kalamata olives, coarsely chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a large nonstick skillet or sauté pan over medium-high heat, heat the oil until fragrant. Sauté the onion, stirring often, for about 4 minutes, or until golden. Transfer the onion to a large bowl.

Add the green and wax beans and white wine to the pan, cover, and steam the beans just until their color is bright, about 2 minutes. Remove the lid, add the tomatoes and garlic, and sauté until the beans are just crisp-tender, about 1 to 2 minutes more.

Meanwhile, to the onions in the bowl, add the vinegar, mustard, thyme, and olives, then toss in the beans as soon as they are done. Toss in the salt and pepper; taste and adjust the seasoning as desired.

Recipe from Kathy Casey’s Northwest Table Cookbook

Posted by Kathy on October 5th, 2017  |  Add Comment |  Posted in Recent Posts
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