Delicious Dinners #2

Tonight we have the outstanding raw Tuscan kale salad, served with tofu marinated in an Italian-style vinaigrette. The warm, chewy tofu is a perfect compliment to the crisp, lemon-scented salad, and the whole thing is an antidote to steamy, summery, Southern evenings. To seal the deal, kale just came into season and my favorite stand at the Nashville Farmer's Market surprised me with a basket of the most tender, mild, little baby kale I've ever eaten. This lovely green is only going to be in season until mid to late June, so hit up your local farmer's market and make this asap!






Raw Tuscan Kale Salad With Pecorino

as published in the New York Times, recipe by Melissa Clark

Ingredients

1 bunch kale (they recommend Tuscan kale, common kale works fine)
1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese, more for garnish (pecorino is a bit rich for my blood [$$$] so I replaced it with Gran Queso by Roth Käse.)
3 tablespoons extra virgin olive oil, more for garnish
Freshly squeezed juice of 1 lemon
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
Freshly ground black pepper, to taste.


Directions

1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.

2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.

3. Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).

4. Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.



Italian Tofu

from Vegan with a Vengeance by Isa Chandra Moskowitz

Ingredients

1 pound extra-firm tofu, drained and pressed
1/2 cup white cooking wine
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons Bragg Liquid Aminos or soy sauce
2 tablespoons fresh lemon juice
2 cloves garlic, smashed
A big pinch each dried basil, marjoram, and thyme

Directions

Prepare the marinade by combining all ingredients in a wide shallow bowl.

Cut the tofu widthwise into eight equal pieces. Marinate for at least an hour, flipping after 30 minutes.

Preheat your oven to 400F. Place the tofu on a baking sheet and bake for 20 minutes. Flip over and bake another 10 minutes. Place in the broiler for about 3 more minutes for extra chewiness. Sometimes I cheat and cook it using only the broiler, which leaves the outside slightly crisp and the inside dense and chewy.