Poached Egg and Kale Toasts


Poached Egg and Kale Toasts
Print Recipe
    Servings Prep Time
    4 Toasts 15 minutes
    Cook Time
    12-15 minutes
    Servings Prep Time
    4 Toasts 15 minutes
    Cook Time
    12-15 minutes
    Poached Egg and Kale Toasts
    Print Recipe
      Servings Prep Time
      4 Toasts 15 minutes
      Cook Time
      12-15 minutes
      Servings Prep Time
      4 Toasts 15 minutes
      Cook Time
      12-15 minutes
      Ingredients
      Servings: Toasts
      Instructions
      1. Heat oil in a medium skillet, add shallots and garlic. Cook on medium for 1-2 minutes, stirring often.
      2. Add kale, red pepper and water. Continue to cook, stirring often until kale is tender but still has some texture and all the water has been absorbed about 10-12 minutes. Stir in white wine vinegar and season with salt and pepper.
      3. While kale is cooking, add 3" of water to a shallow pot. Bring to a gentle simmer and add 1 tbsp of white vinegar and a sprinkle of salt. Crack eggs, one at a time into the water. Cook for 4 minutes for soft eggs. Remove with a slotted spoon to a paper towel lined plate to absorb excess moisture.
      4. Toast bread and butter if desired, top with a generous portion of sauteed kale and top with a poached egg. Sprinkle with chilli flakes if desired. Serve immediately.

      Panfried Butter Radishes


      Panfried Butter Radishes
      Print Recipe
        Servings Prep Time
        4 people 10 minutes
        Cook Time
        10 minutes
        Servings Prep Time
        4 people 10 minutes
        Cook Time
        10 minutes
        Panfried Butter Radishes
        Print Recipe
          Servings Prep Time
          4 people 10 minutes
          Cook Time
          10 minutes
          Servings Prep Time
          4 people 10 minutes
          Cook Time
          10 minutes
          Ingredients
          Servings: people
          Instructions
          1. Trim radishes of stems and tails and wash thoroughly. Cut in half or quarters, depending on size. You're looking for bite size here. Pat dry with a paper towel.
          2. In a medium size skillet over medium/high heat melt butter. When butter starts to foam add radishes and sauté for 8-10 minutes until starting to brown, turning once or twice. Add vinegar and parsley and toss to coat. Remove from heat and season generously with sea salt, pepper and a squeeze of fresh lemon juice. Serve immediately.

          Fennel and Shrimp Potato Salad


          Fennel and Shrimp Potato Salad
          Print Recipe
            Servings Prep Time
            6-8 people 25 minutes
            Cook Time Passive Time
            10-12 minutes 1 1/2 hours
            Servings Prep Time
            6-8 people 25 minutes
            Cook Time Passive Time
            10-12 minutes 1 1/2 hours
            Fennel and Shrimp Potato Salad
            Print Recipe
              Servings Prep Time
              6-8 people 25 minutes
              Cook Time Passive Time
              10-12 minutes 1 1/2 hours
              Servings Prep Time
              6-8 people 25 minutes
              Cook Time Passive Time
              10-12 minutes 1 1/2 hours
              Ingredients
              Servings: people
              Instructions
              1. In a large pot, cover potatoes with 1" of salted water. Simmer until potatoes are just tender, approximately 10-12 minutes. Drain and rinse with cold water until cool to the touch. Drain well and chill potatoes until completely cold.
              2. In a small bowl, whisk together mayonnaise, sour cream, white wine vinegar, mustard and salt and pepper. Cover and refrigerate until needed.
              3. Trim bottom off of fennel bulb and pluck off fronds. Cut bulb in half, removing outer layer if needed to clean it up. Cut each half in half again and thinly slice each quarter including stems until you have approximately 1 1/2 cups. Save a few fronds for garnish and coarsely chop the remainder.
              4. Pat shrimp dry with a paper towel and combine with potatoes, sliced fennel, fennel fronds and green onions. Add dressing and toss to combine. Adjust salt and pepper to taste. Garnish with fennel fronds and serve. Can be chilled for 1-2 hours prior to serving, but best if served the day it is made.
              Recipe Notes

              Makes a generous 4 cups of salad.

              Fresh Asparagus Toast


              Fresh Asparagus Toast
              Print Recipe
                Servings Prep Time
                8 toasts 20 minutes
                Cook Time
                10 minutes
                Servings Prep Time
                8 toasts 20 minutes
                Cook Time
                10 minutes
                Fresh Asparagus Toast
                Print Recipe
                  Servings Prep Time
                  8 toasts 20 minutes
                  Cook Time
                  10 minutes
                  Servings Prep Time
                  8 toasts 20 minutes
                  Cook Time
                  10 minutes
                  Ingredients
                  Servings: toasts
                  Instructions
                  1. In a medium bowl mash feta and cream cheese together using a fork until well combined but some little bits remain of the feta. Set aside. (avocado is added at the end to avoid oxidization)
                  2. In a small bowl whisk together olive oil, lemon juice, white wine vinegar, shallots, salt and pepper. Set aside. Peel asparagus into thin strips by holding the bottom woody portion of the spear and using a vegetable peeler, peel towards the tip in one motion. Continue to peel off thin strips until the spear is too flat and the peeler won't dig in. Turn what's left of the spear onto its side and continue to peel once or twice. You should be left with 1-2" of woody stem that was used as the handle. Discard this unused portion. In a medium size bowl toss together shaved asparagus and dressing. Set aside.
                  3. Turn oven to broil and position oven rack to 8" from the top. Brush each bread slice with olive oil and arrange on a baking sheet. Broil for 2-3 minutes until just starting to turn golden. Remove from oven and allow to cool for 1-2 minutes. While toast is cooling, mash avocado into cheese until incorporated. For each piece of bread, spread with a generous 2 tbsp of cheese spread, top with 1/4 cup of asparagus, top with your favourite sprouts or micro greens and a sprinkle of pine nuts. Add freshly cracked pepper if desired and serve immediately.
                  Recipe Notes

                  Toast pine nuts in a single layer in a 350℉ oven for 10-12 minutes.  Can omit or substitute in toasted almond slices if desired.

                  Grilled Prosciutto Wrapped Asparagus

                  Grilled Prosciutto Wrapped Asparagus
                  Print Recipe
                  Crispy, salty, fresh and earthy are all wrapped together in this addictive appetizer.
                    Servings
                    4-6 people
                    Servings
                    4-6 people
                    Grilled Prosciutto Wrapped Asparagus
                    Print Recipe
                    Crispy, salty, fresh and earthy are all wrapped together in this addictive appetizer.
                      Servings
                      4-6 people
                      Servings
                      4-6 people
                      Ingredients
                      Lemon Pepper Vinaigrette
                      Grilled Prosciutto Wrapped Asparagus
                      Servings: people
                      Instructions
                      Lemon Pepper Vinaigrette
                      1. In a small bowl whisk together all ingredients until emulsified. Set aside.
                      Grilled Prosciutto Wrapped Asparagus
                      1. Preheat grill to medium. Cut each prosciutto slice in half lengthwise, yielding 24 slices. Cut the woody bottom 1-2 inches off of each asparagus spear. Using a vegetable peeler shave off any remaining woody or thick bits from the bottom portion of the asparagus spear so the whole spear is uniform in thickness.
                      2. Wrap one piece of prosciutto around each asparagus spear, overlapping just slightly. The prosciutto will stick to itself as it's wrapped. Grill on preheated grill for approximately 8 minutes, turning once or twice to brown on all sides. The exact time will vary depending on the thickness of the asparagus. The asparagus should hold it's shape and still be slightly firm to the bite.
                      3. Arrange asparagus on platter. Re-whisk Lemon Pepper Vinaigrette if needed and drizzle over asparagus. Serve immediately with remaining vinaigrette on the side.
                      Recipe Notes

                      Recipe Source:  Compelled To Cook