Garlicky Kale

This recipe is great for all those who look for a nutritious side dish that is quick and easy to make.

I really like using wok for this recipe. It's higher walls can accommodate the volume of fresh kale better than regular pan but if you don't have one on hand, no worries.

1 bunch of kale greens
6 cloves of garlic (crushed)
3 medium size mushrooms (sliced, optional)
pinch of salt and pepper
1 TBS olive oil

1. Heat olive oil on non-stick pan or wok.
2. Sautee mushrooms for about 5 minutes.
3. Add garlic, sautee 1 more minute.
4. Chop the kale. The easiest way is to cut along the stem on both sides. Discard
the stem and cut the leaves to bite size pieces. Add chopped kale to the pan.
5. Sprinkle with salt and pepper. (Don't over do it. You can always add more later)
6. Cover and cook for 3-5 minutes until kale reaches desired firmness.

NOTE: If you are not a mushroom fan, skip them and start at step 3.

Serves: 2

Asparagus Salad

1 bunch Asparagus - trimmed, cut in 2-3 inch pieces
10-15 Cherry Tomatoes - halved
5-8 Mozzarella Balls - Pearl size - halved (optional)
6-8 basil leaves
Olive Oil
Balsamic Vinegar
Salt + Pepper

1. Blanch asparagus in boiling water for about 45 seconds to 1 minute, depending on its thickness.

2. In a bowl, mix the asparagus with cherry tomatoes and basil leaves.

3. Sprinkle with a tiny bit of olive oil and balsamic vinegar. Toss to coat.

4. Salt and pepper to taste.

5. Garnish with mozzarella cheese (if using)



Makes 4 side dish or 2 main course servings.

Godly Onions

This recipe is a must try for all onion lovers. The flavors of the onions delicately combined with the wine and capers will surely satisfy even the biggest gourmets. You can serve it as a classic with livers but they also can be deliciously paired with chicken or chickpeas as vegetarian alternative.

1 Tbs Olive Oil
1 large yellow onion, sliced
4 garlic cloves, thinly sliced
1 teaspoon fresh lemon zest
1 teaspoon coriander powder
4 Tbs of capers

1/4 cup fresh lemon juice
1/2 cup white wine

Heat oil in a cast iron or any other heavy pan. Add the onions, garlic, lemon zest, coriander and olives. Cook for 3 to 4 minutes.

Add the lemon juice and wine. Cook for another minute.

Millet with Mushrooms and Thyme

Millet is a gluten-free grain commonly used in the arid and semi-arid regions of the world. It is also popular through Western India, Russia and China where it's eaten either sweet with milk and sugar or savory accompanied with meat or vegetables.

Millet is rich in B vitamins, especially niacin, B6 and folic acid, calcium, iron, potassium, magnesium, and zinc. It contains about 11% of protein by weight.


MILLET WITH MUSHROOMS AND THYME

1 cup millet
2.5 cups water or stock (any kind)

1 large onion - chopped
2 cups mushrooms - sliced (if you love them as much as I do, feel free to use more)
4-6 Tbs Fresh Thyme
2 Tbs Olive Oil
Tamari or Soy Sauce to taste

1. Place millet in water or stock. Bring to boil, lower the heat and simmer covered for 30-40 minutes, until tender. Add little bit extra water if needed.

2. Once the millet cooks for about 20 minutes, start preparing the veggies. Heat the oil in non-stick pan. Add onions, mushrooms, and thyme. Saute until the vegetables became tender and fragrant.

3. Stir the cooked millet in the vegetables. Add little bit of Tamari or Soy sauce to taste.

This dish beautifully combines the taste and aroma of mushrooms and thyme. It can be used as a main dish accompanied with greens or a side. Will make 4-6 servings.