Kale Stuffed Pork Chops

We get a lot of kale in our shares, and it is delicious- this recipe uses the regular curly kale- but any of the varieties would work.  If you just happen to be getting a little tired of sautéed kale this is a fun way to mix it up. This recipe seems rather involved because there are several steps- but in the end it is actually really easy, and looks very impressive on the plate…

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Blanching Greens or other Vegetables

 

Blanching vegetables comes up often in many recipes, and is a technique I use repeatedly. So, instead of explaining it each time, I’m making this easy short cut for future reference.  What is blanching you ask? It is simply cooking or par-cooking vegetables in a way that they are not overcooked, that their color is displayed best, and the most desirable texture is reached.

 

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Fennel and Mussels with Crostini

This mussel dish is a staple in my house.  I make it probably once a month, or every other month.  I like it because it is really easy- and fairly light.  I serve it as an entree for 2 people with a side salad, or it could be a first course for 4 people.  It is quick- about 25 minutes from start to finish.  The BEST part about this dish is using the crunchy bread to soak up the broth that comes from the wine and juice from the mussels.

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