Kale and Fontina Panini

When my family first started getting the bulk of our fresh veggies through a CSA, we had to open our minds and taste buds to some new flavors.  Kale - hailed as a super food - was one that I really wanted to like but had a hard time in doing so.  I tried it many different ways - kale chips, in smoothies, in combination with other greens, and more - but the first recipe that I tried that I absolutely loved that had kale in it was this one.  Honestly, you could use just about any cheese that you have, but we really enjoyed the not-so-cheap fontina as a special treat.

INGREDIENTS:

• 1 Tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• 3 Tbsp balsamic vinegar
• 1 clove garlic, minced
• 8 cups chopped kale
• 1/4 cup water
• 1/4 tsp salt
• 8-10 slices country bread (1/4 inch thick), preferably whole wheat
• 1 cup fontina or Gruyere cheese, shredded
• 1-2 medium tomatoes

DIRECTIONS:

1. Heat oil in a large skillet over medium heat.  Add onion and cook, stirring frequently, until golden brown, 5-7 minutes.  Add vinegar and cook until almost evaporated, about 1 minute.  Add garlic and cook, stirring, until fragrant, about 30 seconds.  
2. Add kale, water and salt (the pan will be full).  Stir, cover and cook, stirring occasionally, until the kale is wilted and the water has evaporated, about 5 minutes.  Remove from heat.
3. To prepare panini: Preheat panini maker to high.  Coat one side of each slice of bread with cooking spray.  With the sprayed side down, spread the kale mixture on 4 slices of bread (about 1/2 cup per sandwich).  Top each with 1/4 cup cheese and 2 slices of tomato.  Top with the remaining bread, sprayed-side up.  Press in the panini maker until crispy, 3-5 minutes.

Note: If you do not have a panini maker, make these sandwiches in a skillet.  Place a medium pan on top of them and add four 15 oz cans to the pan to weigh it down.  Cook 2-3 minutes per side.

Difficulty: medium

Time:  ~40 minutes

Source: eatingwell.com magazine May/June 2014

Chipotle Queso Dip (and a giveaway!)

When we were contacted by Hampton Creek to try their products, we did a little research and immediately knew theirs was a company that we could get behind.  From their website: "Hampton Creek is a company dedicated to making it easy for good people to do the right thing. Whether you're a hip college student or a single mom raising two kids, everyone should be able to eat delicious food that's healthier, sustainable, and affordable."  We couldn't agree more.

Then we tried the Just Mayo - all four flavors (chipotle, garlic, siracha, and original) - and we were sold.  Amazing in dips and salads as well as on sandwiches, Hampton Creek's egg-free Just Mayo can't be beat.  (BTW - You may also want to know that they make egg-free cookie dough that you may want to eat right out of the jar - and could do so safely.)

I made this dip with the chipotle Just Mayo and everyone loved it at a recent gathering.  It makes quite a bit; if you aren't hosting a large gathering, you may want to halve this recipe.  But it is so good, you may be hoping for leftovers!

Hampton Creek would love to send a package of all four flavors of Just Mayo, plus a few bonuses, to one lucky winner.  To enter, just leave a comment in the comment section below.

(Just in case you want to try Just Mayo before you win it, check out where you can purchase it using their "Just Find It" page - I did.  It is available at our local Target, Walmart, and Whole Foods.)

INGREDIENTS:

• 2 blocks of cream cheese
• 1/2 cup of chopped onions (can be frozen)
• 1/2 cup of Just Mayo - chipotle flavor 
• 1 (16 ounce) package of shredded Mexican blend cheese - about 2 cups
• 1 (16 ounce )package of shredded parmesan cheese - about 2 cups

DIRECTIONS:

1. Unwrap cream cheese and place in microwaveable bowl.  Heat in microwave for 1 minute to soften.
2. Add chopped onions. (Using frozen onions will result in a slightly milder onion taste.)
3. Add mayo and the shredded cheeses.
4. Mix well with a fork until all ingredients are blended.  Spoon the mixture into a baking dish or pie pan. Use the back of a spoon to spread it out evenly in the pan.
5. Bake at 425 for 20 minutes or until the top is browning and bubbly.

DON'T FORGET TO ENTER THE JUST MAYO GIVEAWAY!

Hampton Creek would love to send a package of all four flavors of Just Mayo, plus a few bonuses, to one lucky winner.  To enter, just leave a comment in the comment section below.  The contest runs until 9 pm, Thursday, January 15. 

Difficulty: easy

Time: Prep 5-10 minutes; cook 20 minutes

Source:  adapted from several recipes, including one from www.recklessabandoncook.com

Pizza Fondue

When we go to a party or host a crowd at our house, I always search around for a good sounding appetizer to make before often falling back to the tried and true.  At a recent gathering, I was inspired to try a new dip - and it was a major hit. Everyone who tried it raved about it and went back for more.  If you don't have a fondue pot, you can use a small crock pot or even a hot plate under a small casserole dish to keep the dip warm.

INGREDIENTS:

• 1 Tbsp olive oil
• 1 medium onion, small dice
• 1/2 pound sweet Italian sausage (or ground beef, but I have only used sausage)
• 2 cloves minced garlic
• 1 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp pepper
• 2 jars of pizza sauce (about 28-30 oz total)
• 1 1/2 cups shredded mozzarella cheese
• 1 1/2 cups shredded Monterey Jack (or cheddar)
• 1 loaf Italian bread, cubed

DIRECTIONS:

1. Heat olive oil in a sauce pan over medium heat.  Add onions and saute until translucent, stirring frequently. 
2. Add meat to the pan and cook, breaking into small pieces while cooking.  When the meat is almost done, add the garlic, oregano, salt, and pepper.
3. Once the meat is cooked through, reduce heat to medium low, add the pizza sauce and stir well.  Then add the cheeses and stir until all of the cheese is completely melted. Transfer to fondue pot or desired serving dish.  Serve with cubed bread for dipping.

Difficulty: easy

Time: 20 minutes

Source: www.dawnoffood.com