Kale has always been one of those kinda polarizing foods.  Not everyone loves it… but this versatile green is experiencing a food renaissance, and not just in the health-food community!

This hippy-turned-hipster green is continuing to gain popularity, it’s loaded with nutrients and lots of fiber, is budget friendly, and is abundant at farmers markets.

Kale makes a tasty side dish when sautéed with garlic and adds a rich, hearty element to soups and stews. These days kale is the “darling” in recipes such as my Citrus Green Juice (recipe below).

And it seems kale continues to be a favorite on chef’s menus across the county– making appearances in a variety of forms. From Za’atar dusted Kale Chips, to Savory Vegetarian Hand-Pies, to your favorite Healthy Smoothie!

So, whether you’re looking to try something new, or just trying to get more fiber in your diet, pick up some kale and get cooking!

Citrus Green Juice

Makes about 2 cups (2 – 4 servings)

1 cup ice
1/2 cup freshly squeezed orange juice
1/4 cup fresh pink grapefruit juice or 1/2 a pink grapefruit segmented
1/2 cup chopped green kale
1 tsp. minced fresh ginger
1/4 – 1/2 cup fresh pressed apple juice (depending on the sweetness you like)
Dash of cayenne pepper (optional)

Place all ingredients into a blender cup in the order listed, secure lid and blend on high until totally smooth.

Recipe by Kathy Casey Food Studios ®

Things are heating up outside and, on the grill, so let’s talk steak! First things first – start with a good piece of meat, a New York, Filet, or rib-eye would be perfect! Something nice …and thick.

I have a great recipe (below) for a Bitter & Bourbon Steak Marinade that is loaded with flavor – from the aromatic bitters, to bourbon, black peppercorns, orange zest and cherry preserves (yes, I kind of based it on a cocktail!).

But if you’re going more simple, then just rub your steak with some olive oil and season with a little sea salt and pepper, or my D’Lish French Seasoning Salt that has a nice hit of smoked paprika and garlic in it!

No matter how you prep your steak, the following are some grilling best practices:

1. About 30 minutes before you grill – take the steaks out of the refrigerator and let them sit at room temp, this will help you get a good, even cook – once it hits the heat.
2. Be sure to pre-heat your grill to high, and lightly rub your steaks with a little olive oil, then sprinkle with a little sea salt and fresh cracked pepper – or go for big flavor with a good sprinkle of my Dish D’Lish French Seasoning Salt!
3. Place the steaks on the grill and cook until nicely marked on the first side (leave it be now- don’t move them around if you want nice grill markings).
4. Then turn over and cook on the other side, depending upon your steaks thickness will depend upon how long to cook it.
5. Remember the meat will continue to cook a bit after removing from the grill – and you can always put it back on for more heat – you just cannot go back the other way!

And most of all – enjoy, Kathy!

Bitter & Bourbon Steak Marinade
This marinade is loaded with flavor – from the Aromatic Bitters, to Bourbon, Black Peppercorns, Orange Zest and Cherry preserves. Great with your favorite cut of steak or try it on pork or lamb chops.

Makes: 1 cup, marinates up to 4 steaks

3 Tbsp. Angostura Aromatic Bitters
1/4 cup cherry preserves (or substitute peach preserves)
1 Tbsp. bourbon
2 Tbsp. vegetable oil or olive oil
2 Tbsp. cider vinegar
2 tsp. Dijon mustard
1 Tbsp. finely minced ginger
1 Tbsp. finely minced garlic
1 tsp. black peppercorns, crushed
Pinch crushed red chili flakes
2 tsp. orange zest
———————————————–
4 steaks (choose your favorite cut)

For the marinade, whisk together all ingredients until well combined. Store refrigerated for up to 1 week.

To marinate steaks: place steaks and marinade into a large resealable plastic bag and massage ingredients to help distribute the marinade. Place bag in a shallow baking dish and refrigerate for at least 1 hour or up to 4 hours.

When ready to serve: bring steak to room temperature before cooking. Remove steak from marinade; reserve used marinade. Pat dry and season steaks with salt on each side. Grill or pan sear to desired doneness. Transfer steaks to a platter.

Recipe by Kathy Casey Food Studios®

Starting the morning off with a d’lish breakfast can set the tone for the rest of the day but sleeping in can be an important weekend must…so quick and easy breakfast bakes to the rescue!

Most everyone has some sort of variation on a “hash brown breakfast bake” or have tried a strata, which is like a savory bread pudding made with torn bread, cheese, and veggies/bacon/sausage soaked with an egg custard and baked.

But I’ve got a new one for you – an indulgent Citrus French Toast Bake… oh yea! Made with lots of citrus zest, this bake is prepped the night before. In the morning just pop it in the oven and your d’lish breakfast will be ready in less than an hour. I recommend serving it with a tasty Mimosa to get the weekend rolling! Or if you want to be extra fancy stir in a little Grand Marnier liqueur into your warm maple syrup. 😊 – Kathy

Citrus French Toast Bake
Overnight French Toast is great for a crowd. Just prep the day before then pop in the oven right before guests arrive. Try adding in your favorite toasted nuts to the cinnamon layer. For a super-decadent topping, sprinkle with shaved dark chocolate and a dollop with freshly whipped cream.

Makes: 8-10 portions

Ingredients:
4 Tbsp. butter, melted
1 cup brown sugar
1 tsp. ground cinnamon
8 eggs
2 Meyer Lemons, zested and juiced
2 Oranges, zested and juiced
1 1/2 cups milk
1 French baguette, cut into 20 1-inch slices

Directions:

Drizzle melted butter into a 9- x 13-inch glass baking pan. Set aside.

In a small bowl, combine brown sugar and cinnamon. Set aside.

In a medium bowl, lightly beat together eggs, juices, zests, and milk. Set aside.

Sprinkle one-third of sugar mixture evenly over melted butter in baking pan. Cover with 10 slices of baguette.

Drizzle half of egg mixture over bread, then sprinkle with half of remaining sugar mixture. Top with remaining slices of bread.

Drizzle with remaining egg mixture and sprinkle with remaining sugar mixture. Cover with plastic wrap and refrigerate overnight.

When ready to serve: Preheat oven to 350°F. Bake, uncovered, for about 45-50 minutes, or until golden brown and custard is set. Cut into squares and serve warm.

Recipe by Kathy Casey Food Studios®

All around us, green things are poking up through the ground this time of year, especially asparagus!

One of the best things about early summer is this tasty green wonder! Now, I know a lot of people have the perception that skinny “pencil” asparagus is preferable, but the fat finger-sized ones are much more flavorful.

Peeling asparagus used to be a popular prep step, but really there’s no need. Just snap the ends off at their natural break point and you’re good to go.

And here’s a little tip; save those snapped off ends, they’re great to use for a cream of asparagus soup – or toss into veggie stock!

Roasted, steamed, pickled, or grilled… this short-season superstar is totally versatile.

Grilling adds a nice smoky character to the “grass” whether it’s straight off the grill, warm, or even chilled.

Give it a quick steam, and drizzle with orange balsamic vinaigrette and sprinkle with tangy goat cheese, or go all fancy and whip up a batch of my Quick and Easy Orange Hollandaise (recipe follows) that has a delicious secret ingredient in it! 😊 – Kathy

Quick and Easy Orange Hollandaise
It’s important to use the entire amount of the butter and be sure it is really hot when adding it to the blender. Serve this tasty sauce over steamed fresh asparagus!

Makes: about 3/4 cup

1/2 cup (1 stick) butter
1 Tbsp. Angostura Orange Bitters
2 Tbsp. cream cheese
2 egg yolks or 1/4 cup pasteurized egg yolks
2 Tbsp. fresh lemon juice
1/4 tsp. salt (more or less to taste depending on if you use salted butter or not)
Dash of hot sauce
1 Tbsp. minced chives (optional)

In a small saucepan, heat butter over medium heat until bubbling and hot (but not brown). Or heat to bubbling in microwave.

While butter is heating, combine the orange bitters, cream cheese, egg yolks, lemon juice, salt, and hot sauce in a blender. Process for a few seconds to combine ingredients.

When butter is hot, with blender motor running on high speed, remove lid top – and add butter in a slow, so it emulsifies nicely. Turn off and stir in the chives.

Serve immediately or keep warm for up to 30 minutes by placing sauce in a covered mason jar, set in a small bowl of hot water.

Recipe by Kathy Casey Food Studios®

The side dishes of today should bring variety and spice to our meals. Baked potatoes and rice are still great standbys, but with so many interesting new options it’s time to get creative!

Speaking of potatoes, I’ve got a super-fast and easy recipe for Lemon & Herb Tossed Roasted Potatoes (recipe follows).

How about trying some different varieties of rice… such as fragrant Basmati. So tasty jazzed up with chili paste, fresh ginger, some chopped roasted peanuts, and a sprinkle of scallions. Or try Jasmine rice simply steamed with lemongrass, ginger, and garlic.

Couscous is super-fast and easy to make – as is bulgur wheat. Add in fresh parsley, lemon juice, olive oil, dried fruits, and some toasted nuts – and maybe a dash of ground coriander – yum!

So get out of your side dish rut and try something new — you never know, you may invent the next beloved “green bean casserole”! -Kathy

Lemon & Herb Tossed Roasted Potatoes
These potatoes are delicious with the addition of fresh herbs, choose a mixture from your summer garden!

Makes: 6-8 side dish servings

Ingredients:
1 1/2 lbs. large yellow potatoes, cut into wedges
1/4 cup olive oil
2 lemons, whole, zested and juiced (about 1/2 cup juice), zest reserved separately
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 – 4 Tbsp. chopped fresh herbs such as: chives, basil, thyme, parsley, oregano, tarragon

Directions:
Preheat oven to 425°F.
In a large bowl, combine potatoes, olive oil, HALF the lemon juice, salt, and pepper; toss to coat potatoes evenly.

Spread potatoes out in a baking dish and drizzle with any oil and seasonings left in the bowl.
Roast in preheated oven for 40-45 minutes, or until potatoes are tender and golden.
Remove from oven and drizzle with remaining lemon juice and sprinkle with zest. Sprinkle with herbs and toss. Serve immediately.

Recipe © Kathy Casey Food Studios®

Everyone loves a great margarita and there are a lot of opinions on what makes a great margarita! With Cinco de Mayo coming soon I thought I would share some ideas and my favorite recipe for pre-mixing a big batch.

A classic margarita is typically made with: tequila, fresh lime, a touch of simple syrup or agave, and triple sec or orange liqueur.  But who wants to be doing all that individual drink measuring when you can just whip up a pre-batch in advance and then have it ready for whenever your ready to shake one up! Another plus when you pre-batch is that each margarita is consistent.

The recipe I am sharing with you is made with a little mezcal. I love that little smokiness that it adds to the drink, but if you’re not a mezcal fan then just substitute with more tequila.

The choice of tequila brand and style is up to you, whether you prefer a blanco or a reposado. Sometimes I mix 2 styles together for added layers of flavor.

Cointreau is my preference for an orange liqueur but you can also substitute a good quality triple sec as well.

But most important is that you use fresh squeezed lime juice, and be sure to bring your limes to room temp before squeezing. (Limes can be super expensive at the grocery store so I recommend going to a “Cash & Carry or Smart & Final” restaurant wholesaler and picking up a few bags of limes there). Speaking of squeezing, if you don’t have a hand squeezer then get one, they are inexpensive and totally worth it.

Next is the sweetener. I like to use a combination of house-made simple syrup and Monin Agave Nectar. But you can use all simple syrup, too.

And last but not least, let’s talk about salt rims, some people like them and some don’t.

I’m 50/50 and like a half rim of salt, my preference being kosher salt. One of my favorite rimmers is made with 1 part Fresh Origins Fine Hibiscus Crystals and 1 part Diamond Kosher Salt… tasty and pretty too!  Or you can just add a tiny sprinkle to the top of your drink.

So starting shaking and cheers to a great margarita! –Kathy

Smoky Margarita Pre-Batch
Makes about 25.5  oz – or 1 750 ml bottle, about 6 cocktails

8 oz (1 cup) Tequila
4 oz (1/2 cup) Mezcal
1 1/2 oz Cointreau
6 oz (3/4 cup) simple syrup (or use 1/2 cup simple syrup + 1/4 cup Monin Organic Agave Nectar)
6 oz (3/4  cup) fresh squeezed lime juice

To make the pre-batch: Combine all ingredients into a pitcher and stir. Funnel into a 750 ml glass bottle. Cap and store refrigerated until ready to use. Store refrigerated up to 10 days.

When ready to serve: Measure 4 ounces (1/2 cup) Smoky Margarita Mix into a cocktail shaker and fill with ice, cap and shake. Pour into a glass. Twist a fat orange peel over the top if desired and garnish with a lime wheel.

Recipe and Photo © Kathy Casey Liquid Kitchen.

What’s old is new again – what with the uber popularity of kale, brussel sprouts and rutabagas.  In years past Mom could not bribe the kids to eat these veggies. But these days being green… is good!

A good example of an old but new veggie is the gorgeous Lacinato Kale, so beloved in Italy in slow cooked soups, now often branded at the grocery store as Dinosaur Kale – the kids will love it.

Also new on the veggie hipster list are vegetable mash ups. Kalettes (KALE-etts) which is a cross between Brussel sprouts and Kale. Or Broccolini which is a hybrid of broccoli and gai lan (Chinese broccoli).

And the gorgeous Romanesco aka broccoflower: a lime green vegetable that takes the best of broccoli and cauliflower, and marries them together in a blissful union.

Eating in color is more important than ever these days and so many veggies are going back to their roots with small farmers growing awesome heirloom varieties that are also so vibrant in color, like purple kohlrabi and hot pink centered watermelon radishes!

And with spring on its way our local markets will be brimming with amazing veggies in no time. Don’t have time to get to your local market  – check out Barn2Door. This UN-Grocery online store gives you 24/7 access and a direct line of communication between the grower and access to an ever changing fresh sheet of local products. You can message the farmers directly! How cool is that? I also love local Salmonberry Goods, a wonderful organic farm delivery service that always tucks in something unusual into their weekly produce bags, such as that awesome purple daikon or giant celery roots! So get your veggie on and try something new. –Kathy

Farro with Lacinato Kale, Wild Mushrooms & Goat Cheese
Makes 4 to 6 servings

1/2 cup whole farro grain
2 quarts water
1 – 2 tablespoons olive oil
2 cups sliced wild mushrooms (or substitute oyster, shitake or cremini)
4 cloves garlic, sliced paper thin
pinch red chili flakes
1 large bunch Lacinato Kale** or other hearty green, torn
1/4 cup chicken or veggie broth
Dish D’Lish French Seasoning Salt or salt and pepper to taste
1/2 lemon
2 to 3 ounces fresh goat cheese (chevre), or shaved/grated aged hard cheese

To cook the farro: In a medium saucepan, combine farro and water and bring to a boil. Then reduce heat to a simmer; cook the grain for about 30 minutes, or until very tender, but do not let it become mushy. Add more water if it gets low. Drain the cooked farro and set aside. (You can do this the day before; refrigerate cooked grain.)

Heat oil in a large sauté pan over high heat. Sauté mushrooms until half cooked, about 1 1/2 to 2 minutes. Add garlic and chili flakes and sauté for a few seconds. Stir in kale. Add chicken broth and cooked farro, and cook, turning greens several times, until greens are wilted. Season with salt and pepper to taste. Squeeze lemon over dish to brighten flavor. Serve dolloped with goat cheese or grated nice aged cheese.

**Also often called dinosaur or black kale.

Recipe and Photo © Kathy Casey Food Studios.

When I say spice I bet you automatically think of something spicy and chili-like, right?    Well today I’m talking about warm spices …think aromatic cloves, nutmeg, ginger, allspice and of course cinnamon. And they’re not just for apple pie, cookies, and cinnamon rolls.

In the Middle East, you will commonly find these flavors used for rubs on meats like lamb, and in curries and stews. In India cinnamon often subtly flavors rice.

These warm spices have been used from Morocco to China for hundreds of years, and in ancient times, spices were used as currency to do all types of trade.

And they are not only delicious but research shows that a blend of these spices has been linked to reduced blood pressure, improved cholesterol levels, and lowered heart disease risks.

Great grandma may have told you to chew on a clove for a tooth ache; well today we know that they are great as an anti-inflammatory and an antioxidant.  And did you know allspice has amazing detoxifying benefits?

So if you’re a juicer add a pinch to your favorite blend or try adding a cinnamon stick and a few cloves to your next batch of steamed rice or vegetables stew.

For this weeks Dishing recipe I have included a Spiced Vinaigrette that is quite unique. It has a load of warm spices as well as a smidge of vanilla. It is really delicious tossed into a cous cous, or quinoa salad, or with your favorite greens. You can basically drizzle it over anything including roasted veggies and chicken. –Kathy

Spiced Vinaigrette
You can get creative with the spices and if you don’t have them all it’s ok! I also like to add a little ground turmeric and Dijon to this recipe and shake it in a jar to combine. It’s best if you let it sit overnight to let the flavors bloom. If you’re watching your carbs and sugars then try with monk fruit sweetener.

Makes about 1 cup

1/4 cup white wine or apple cider vinegar
4 teaspoons light brown sugar (or substitute honey)
1/4 teaspoon vanilla extract
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon minced fresh ginger
3/4 cup olive oil

Combing the vinegar, brown sugar, extract, spices, salt and ginger in a small bowl and whisking together well.

Gradually whisk in olive oil, emulsifying the dressing.  Let sit 8 hours or longer before using.

Store dressing refrigerated for up to 2 weeks.

Recipe and Photo © Kathy Casey Food Studios.