Kale and Chicken Egg Rolls with Ginger Soy Dip

Just A Taste

1 1/2 pounds ground chicken
1/2 pound kale leaves, chopped into 1/2-inch pieces
3/4 cup shredded carrot
1 egg
1/2 teaspoon sugar
2 teaspoons fish sauce or soy sauce
2 cloves garlic, finely minced
About 2 dozen 7- to 8-inch egg roll wrappers
Egg white, for sealing wrappers
Vegetable oil, for frying
1/2 cup soy sauce
2 teaspoons grated fresh ginger root
Chili paste, to taste
2 teaspoons sliced scallions

Directions:

In a medium bowl, combine the chicken, kale, carrots, egg, sugar, soy sauce, and garlic. Mix well. Set aside to marinate for 20 to 30 minutes.

To roll the egg rolls, place one wrapper at a time on your work surface and spoon about 1 tablespoon of the filling onto the lower one-third of the wrapper. Begin rolling from the bottom, tucking the filling under and folding in the sides as you roll. Brush the edges of the wrapper with egg white to seal them. Set the finished rolls aside on a sheet pan as you finish them.

In a large frying pan, heat approximately 3/4 inch oil over medium heat. Test the heat of the oil by adding a small piece of egg roll wrapper to the pan. If it sizzles and browns too quickly, then your heat is too high.

Gently place the egg rolls in the heated oil and fry for 5 to 10 minutes, or until they are golden on the bottom. Turn the egg rolls over and cook until they are golden on the other side and the filling is cooked through.

In a small bowl, combine the soy sauce, ginger, chili paste (to taste) and scallions. Stir well.

Serve the egg rolls warm, with the dip on the side.

Note:
Most American grocery stores carry thicker, more flour-based wrappers. These fry up to a nice bubbly roll, but take longer to cook, so take this into account when you’re frying. At Asian specialty markets, you’ll find a greater variety of wrappers, many of which are thinner. These wrappers fry up much lighter and crisper. Select the type that works best for you and, again, take this into account when adjusting frying times.

Kale Slaw with Peanut Dressing

From Martha Stewart

Ingredients

• 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups) [use 1 bunch, reserve sauce to not overdress] 
• 1 yellow, orange, or red bell pepper
• 2 carrots, thinly sliced crosswise
• 1/2 cup vegetable oil
• 1/4 cup cider vinegar
• 1/4 cup salted peanuts
• 2 tablespoons packed light-brown sugar
• 1/2 teaspoon coarse salt
• 1/4 cup salted peanuts

Directions

1. Toss 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups); 1 yellow, orange, or red bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise; and 2 carrots, thinly sliced crosswise, in a large bowl.
2. Puree 1/2 cup vegetable oil, 1/4 cup cider vinegar, 1/4 cup salted peanuts, 2 tablespoons packed light-brown sugar, and 1/2 teaspoon coarse salt in a blender until smooth.
3. Pour dressing over vegetables just before serving. Sprinkle with 1/4 cup salted peanuts, coarsely chopped.

Turnip Hash with Broccoli Rabe (or Kale)

Ingredients

• 1/2 pound plum tomatoes (use canned or omit) 
• 1/2 pound medium turnips, peeled and cut into 1/2-inch dice
• 1/2 pound carrots, peeled and cut into 1/2-inch dice
• 1/2 pound fingerling potatoes, peeled and cut into 1/2-inch dice
• 1 bunch broccoli rabe, cut into 1/2-inch pieces (about 6 1/2 cups) or sub kale 
• 1 1/2 tablespoons extra-virgin olive oil
• 1 medium onion, coarsely chopped
• 4 garlic cloves, smashed
• 3/4 teaspoon coarse salt
• 1/4 teaspoon crushed red-pepper flakes
• 1 teaspoon coarsely chopped fresh thyme

Directions

Heat oil in a large, heavy skillet over medium heat until hot but not smoking. Add onion, garlic, salt, red-pepper flakes, thyme, and reserved turnips, parsnips, and potatoes; spread evenly to cover bottom of skillet. Cook, without stirring, until vegetables begin to brown on bottom, about 15 minutes.

Add reserved tomatoes and broccoli rabe to skillet. Stir once; cook until vegetables are very tender and browned, about 25 minutes. Serve hot.

Add reserved tomatoes and broccoli rabe to skillet. Stir once; cook until vegetables are very tender and browned, about 25 minutes. Serve hot.

Yellow Wax Bean and Radish Salad with Cannellinis

In a large saucepan, cover the drained cannellini beans with 2 inches of water. Add the yellow onion, carrot and celery and bring to a boil. Simmer over low heat, stirring occasionally, until the cannellinis are tender, about 1 hour and 15 minutes. Drain the cannellinis and discard the onion, carrot and celery.

Meanwhile, bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. Add the wax beans to the saucepan and cook until just tender, 3 minutes. Drain the beans and chill them quickly in the ice water. Drain and pat dry.

In a small bowl, combine the olive oil with the vinegar and lemon juice and season with salt and black pepper.

In a large bowl, toss the cannellini beans with the wax beans, radishes, red onion and basil. Add the vinaigrette and toss to coat. Season with salt and black pepper and serve right away.

Carrot Fennel Soup

From Gourmet

Ingredients

• 2 medium fennel bulbs with fronds
• 1 pound carrots, quartered lengthwise
• 1 medium onion, quartered
• 1 garlic clove
• 5 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon sugar
• 2 1/2 cups reduced-sodium chicken broth
• 2 1/2 cups water
• 1 teaspoon fennel seeds

• Equipment: an electric coffee/spice grinder

Preparation

Preheat oven to 450°F with rack in lowest position.

Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.

Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.

Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

Cooks’ notes: Soup can be made 1 day ahead and chilled. Fennel oil can be made 2 days ahead and kept at room temperature.