Crispy Kale with Lemon-Yogurt Dip & Three-Cheese Mini Macs

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by Maggie Norris

azfamily.com

Posted on March 29, 2012 at 7:37 AM

Crispy Kale with Lemon-Yogurt Dip
Adapted from Seamus Mullen
Yields:  8 servings

1 pound curly kale, stems and large inner ribs removed
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 cup fat-free plain Greek yogurt
2 garlic cloves, minced
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice

Preheat the oven to 375°. In a bowl, toss the kale with all but 1 tablespoon of the olive oil. Spread the kale on 2 baking sheets and roast in the upper and lower thirds of the oven for about 15 minutes, until crisp; shift the pans from top to bottom halfway through. Season the kale with salt and pepper and transfer to a large platter.

In a small bowl, whisk the yogurt with the lemon zest and juice and the garlic and 1 tablespoon of oil. Season with salt and pepper. Serve with the roasted kale.

Three-Cheese Mini Macs
Adapted from Grace Parisi
Yields:  24

1/4 pound elbow macaroni
2 teaspoons unsalted butter, plus more for brushing
1/8 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoons all-purpose flour
1/3 cup milk
2 ounces cheddar cheese, shredded (1 packed cup)
2 ounces fontina cheese, shredded
1 large egg yolk
1/8 teaspoon smoked Spanish paprika
¼ cup panko bread crumbs

Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.

Brush two 12-cup, nonstick mini muffin tins with butter. Sprinkle with 1 tablespoons of the Parmigiano; tap out the excess.

In a large saucepan, melt the butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and Fontina and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.

Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Mix the remaining 1 tablespoons of Parmigiano with the panko and sprinkle on top.

Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.
 

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