Italian Turkey Kale Rolls


Italian Turkey Kale Rolls
Print Recipe
    Servings Prep Time
    14 rolls 45 minutes
    Cook Time Passive Time
    63 minutes 5 minutes
    Servings Prep Time
    14 rolls 45 minutes
    Cook Time Passive Time
    63 minutes 5 minutes
    Italian Turkey Kale Rolls
    Print Recipe
      Servings Prep Time
      14 rolls 45 minutes
      Cook Time Passive Time
      63 minutes 5 minutes
      Servings Prep Time
      14 rolls 45 minutes
      Cook Time Passive Time
      63 minutes 5 minutes
      Ingredients
      Rolls
      Servings: rolls
      Instructions
      Rolls
      1. Bring water and salt to a boil, add rice, cover and reduce heat to low. Cook for 15 minutes and let stand for 5 minutes. Fluff with a fork and allow to cool while continuing.
      2. Bring a large pot of lightly salted water to a simmer. Trim the bottom 2-3 inches from kale leaves. Blanch leaves in water for 3 minutes. Remove using a slotted scoop to a cold water bath or cold running water to stop the cooking process. Drain well.
      3. In a large bowl combine ground turkey, Italian sausage, onion, green pepper, garlic, herbs, salt, pepper and chili flakes. Mix gently just to combine all ingredients. Gently mix in rice.
      4. Preheat oven to 350℉. Lay a kale leaf flat and dab with a paper towel to grab any excess moisture. Scoop a generous 1/4 cup of filling onto leaf and roll leaf over filling, tucking in the sides as mush as possible. If the leaf is not large enough to tuck the sides simply press them around the filling. Place roll into a greased 13"x 9" casserole dish. Repeat with remaining kale and filling, stacking rolls tightly in pan getting 2 rows of 7.
      5. Pour sauce evenly over rolls, cover tightly with foil and bake for 1 hour. Remove foil and sprinkle with parmesan cheese if desired and broil 2-3 minutes. Allow to rest for 5 minutes prior to serving.
      Sauce
      1. In a medium bowl whisk together all ingredients and set aside until rolls are assembled.
      Recipe Notes

      I found that it takes 3 bunches of fresh kale to yield the 14 large leaves.  Save the smaller leaves for another use. It may be necessary to trim out about 1" of the center stem from the bottom of the cooked kale leaf to allow the leaf to roll nicely.  Don't worry too much about tucking in the sides as they are packed tightly in the pan and hold their shape when cooked.

      Rustic Tomato Spinach Bake


      Rustic Tomato Spinach Bake
      Print Recipe
        Servings
        6-8
        Servings
        6-8
        Rustic Tomato Spinach Bake
        Print Recipe
          Servings
          6-8
          Servings
          6-8
          Ingredients
          Servings:
          Instructions
          1. Preheat oven to 350℉. In a large bowl toss together bread cubes and 2 tbsp olive oil. Spread bread cubes into a single layer on a large baking sheet. Bake for 15-20 until golden, tossing once or twice. Remove from oven and set aside.
          2. Add remaining 2 tbsp of oil to a large skillet over medium heat. Add onion and sauté for 2 minutes until starting to soften. Stir in garlic and continue to cook for 2 minutes, stirring often. Add spinach and toss until wilted. Stir in tomatoes, sugar and salt, stirring to combine. Simmer uncovered for 20 minutes until 3/4 of the liquid has evaporated. Remove from heat and stir in fresh parsley, basil and bread cubes.
          3. Lightly spray a shallow 4-5 cup casserole dish with non stick spray. Pour mixture into casserole and spread out. Sprinkle with parmesan and gruyere. Bake for 30 minutes until bubbly and starting to brown. Remove from oven and allow to rest for at least 5 minutes before serving.

          Chilled Corn and Crab Soup


          Chilled Corn and Crab Soup
          Print Recipe
            Servings Prep Time
            5 cups 20 minutes
            Cook Time Passive Time
            40 minutes 1+ hour
            Servings Prep Time
            5 cups 20 minutes
            Cook Time Passive Time
            40 minutes 1+ hour
            Chilled Corn and Crab Soup
            Print Recipe
              Servings Prep Time
              5 cups 20 minutes
              Cook Time Passive Time
              40 minutes 1+ hour
              Servings Prep Time
              5 cups 20 minutes
              Cook Time Passive Time
              40 minutes 1+ hour
              Ingredients
              Corn Soup
              Crab Salad
              Servings: cups
              Instructions
              Corn Soup
              1. In a large pot melt butter over medium heat. Add onion, celery, fennel and garlic. Sauté until starting to soften but not brown, about 10 minutes. While vegetables are cooking prepare corn by peeling off corn husks and removing silk. Stand corn on end and remove kernels by running a large knife along the body, cutting at the base of the kernels. Trim ends off bare cobs and cut cob in half. Add kernels and cobs to pot along with vegetable broth, water, thyme sprigs and 1/2 tsp salt.
              2. Bring to a simmer, cover and cook for 30 minutes. Remove cobs and thyme sprigs and discard. Allow to cool at room temperature for 10-20 minutes. Add remaining 1/2 tsp salt and adjust as needed, remembering that cold foods tend to taste saltier than warm. Using a blender, blend soup in batches until smooth. Pour through a fine mesh sieve, pressing against the sides to extract all the soup. Cover and chill until cool, stirring occasionally.
              3. Scoop approximately 1/4 cup of crab salad into the centre of shallow serving bowls. Ladle soup around crab salad and drizzle with sour cream, swirling into soup slightly. Serve immediately.
              Crab Salad
              1. Gently stir together all ingredients. Cover and keep chilled until ready to use. Can be made up to several hours ahead.
              Recipe Notes

              Yields a generous 5 cups of soup and will serve 6 as a first course or 4 servings as a main dish. Both the soup and crab salad are best if served slightly chilled but not cold. If both have been completely chilled, allow to sit at room temperature for 20 minutes before serving.

              Grilled Lamb Koftas


              Grilled Lamb Koftas
              Print Recipe
                Servings Prep Time
                6-8 servings 30 minutes
                Cook Time
                12 minutes
                Servings Prep Time
                6-8 servings 30 minutes
                Cook Time
                12 minutes
                Grilled Lamb Koftas
                Print Recipe
                  Servings Prep Time
                  6-8 servings 30 minutes
                  Cook Time
                  12 minutes
                  Servings Prep Time
                  6-8 servings 30 minutes
                  Cook Time
                  12 minutes
                  Ingredients
                  Minted Yogurt Sauce
                  Lamb Koftas
                  Servings: servings
                  Instructions
                  Minted Yogurt Sauce
                  1. Stir together all ingredients and chill until ready to use.
                  Lamb Koftas
                  1. Add all ingredients to a large bowl and gently mix with your hands until well combined but not overworked. Cover and chill for up to one day in advance. Shape approximately 2 1/2 ounces of meat mixture into a 3" long log, making 13-15 in total. Thread onto skewers and chill until ready to grill.
                  2. Preheat heat grill to medium and grill lamb skewers for approximately 12 minutes turning to brown all sides. Meat should no longer be pink and the internal temperature should reach a minimum 160℉. Split pitas and fill with 2 koftas. Top with Minted Yogurt Sauce and desired toppings such as lettuce, sprouts, and onions.
                  Recipe Notes

                  Recipe makes approximately 35 ounces of mixture and can be made into burger patties as well.   I used metal skewers, however if using wooden skewers be sure to soak in water according to directions prior to use.