The BEST garlic sauce on the planet can be found at Zankou's Chicken. Those who know this place know their recipe is a very closely-guarded secret. Serve with a Lebanese (or other Mediterranean) chicken (or beef) dish like Recipe #127262. Also great with chicken or beef shawarma. I lined pita shells with this sauce and loaded them up with chicken, lettuce, tomato and roasted peppers and onions. Just make sure you aren't coming face to face with anyone for the next month or so... WHEW! Garlic!
Kale a Super-food that your Children will eat as a snack or a side. Or the Guys to enjoy as chips during the game. If you have leftovers try them tossed in a salad, soup, pasta, rice, in a sandwich.....
One cup of raw kale contains 15% of the recommended daily value of calcium and Vitamin B6, 40% of the magnesium, 180% of the Vitamin A, 200% of the Vitamin C and a whopping 1020% of the Vitamin K. Also loaded with sulfur containing phytonutrients which have been shown to protect against many kinds of cancer.
So don't just garnish with it! It does your body GREAT!
This recipe was published in the Toronto Star. The potatoes are adapted from Simone and Ines Ortega's 1080 Recipes and the aioli is from Gourmet. This dish is served in restaurants near Barcelona either as a side dish or as part of tapas. This recipe calls for chili but you could substitute ancho or chipotle powder.
NOTE: the aioli has raw eggs. You could just mix the garlic and lemon juice with mayonnaise if you prefer.
Adapted from Mark Bittman’s recipe in the New York Times. Note that this makes approximately 6 farinata - it really depends on the size of the skillet you use and how thick or thin you end up liking them.
Never eat boring boiled sprouts again. Brussel sprouts were grown to be roasted with olive oil, Kosher salt, and freshly cracked pepper. Or you can even live a little and add Andouille sausage, or garlic or chestnuts. This is a great side dish to almost any entree. Enjoy y'all!