Fettuccine with Kale, Caramelized Onions and Goat Cheese
2tbspextra virgin olive oil
2medium to large onionsthinly sliced
Sea salt and ground black pepper
3/4lbwhole wheat fettuccini
1bunch sliced kale
Warm olive oil in a large skillet over medium heat and add onions. Sauté for 10 minutes or until beginning to brown. Add 1 teaspoon salt, lower heat slightly, and continue cooking for 15 to 20 minutes more or until onions are soft and caramelized.
Meanwhile, bring a large pot of water to a boil and add a large pinch of salt. When onions are caramelized, add fettuccini to boiling water and cook for 10 to 12 minutes, or per package instructions, until al dente. Drain pasta and return to pot.
While pasta cooks, stir kale into onions, cover skillet, and cook for 6 to 8 minutes or until tender, stirring once or twice. Add onion and kale mixture, three quarters of the goat cheese, and lots of black pepper to pasta; toss well. Drizzle in more oil and season to taste. Divide among bowls and top with a crumble of remaining goat cheese; serve immediately.
Preheat the oven to 475 degrees Fahrenheit. Note: The high temperature ensures even and deep caramelization (and extra crispy, flavorful florets!). If your oven runs hot (you can check this by using an oven thermometer) or you prefer less crispy florets, you can reduce the oven temperature by 10 to 15 degrees Fahrenheit and adjust cooking time as necessary.
Line a sheet pan with parchment paper. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise.
In a large bowl, whisk together the olive oil, pressed garlic, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.
Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is evenly caramelized and fork tender, and the almond slices are toasted and golden.
Transfer the broccoli to a platter, toss gently with the lemon juice and top with the grated pecorino cheese. Garnish with fresh lemon zest. Serve hot or at room temperature (it also tastes great cold). Leftover broccoli can be stored in an airtight container in the fridge for up to 2 days.
If you’re having difficulty slicing the broccoli into ‘steaks’- medium florets will also work, but you may need to reduce the oven temperature slightly. Make sure your broccoli pieces are consistent in size (if the pieces vary in size, they will cook unevenly) and they are spread into an even, thin layer. Ideally when roasting, you want the vegetables not to touch each other on the sheet pan. Crowding will result in uneven cooking, less caramelization, and longer cook times. Many home ovens have not been calibrated recently and can be off by as much as 50 degrees in temperature! I highly recommend investing in a cheap oven thermometer. If your oven runs hot, I recommend reducing the oven temperature by at least 10-15 degrees and vice versa, and watching it carefully. The high roasting temperature, included below, produces extra crispy florets and extra caremelization (aka. flavor!).
1/2cupshredded peeled appleI used a Granny Smith apple
Optional: 3/4 cup chopped pecans or walnuts
Preheat oven to 350˚F. Grease and flour a 8 x 4″ loaf pan well; set aside (If you use a 9 x 5″ loaf pan, your baking time will be a little less, and your loaf will not look quite as full, since it will be a little wider and longer).
In large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
In medium bowl, beat eggs; add oil, sugars, and vanilla, blending well. Pour this mixture over dry ingredients and mix well. Stir in zucchini, apples, and pecans or walnuts, if using (batter will be thick). Spoon batter into your prepared 8 x 4″ loaf pan. Bake at 350˚degrees for 55 to 60 minutes or until toothpick inserted near center comes out clean (if you use a 9 x 5″ pan, your baking time may be more like 50 to 55 minutes).