An Eye-Catcher of a Salad!

 

And that's because it's so beautiful! Chef and cookbook author Tara Teaspoon stopped by Tonia's Kitchen to talk about her recipe for Kale and Brown Rice Salad with Butternut Squash. Not only does this recipe stand out on a buffet table because it's so colorful, it includes an amazing profile that's helped along by these ingredients, along with pomegranate bulbs and a light vinaigrette dressing. Easy to make, a beautiful sight, and delicious to boot. What's not to like!  

Yield: 6 to 8 servings
Prep time: 25 minutes
Cook time: 1 hour

INGREDIENTS

Toasted Brown Rice
¾ cups brown rice (not short grain)
1¼ cups water (see note below)
½ teaspoon kosher salt

Kale and Butternut Squash
4 tablespoons olive oil
1 pound butternut squash, peeled, seeds removed and cut into ½-inch pieces (3 cups diced squash is 1 pound)
1 clove garlic (minced)
¾ teaspoon seasoned salt
3 tablespoons honey
1 10-ounce bag chopped kale
½ teaspoon ground black pepper
1 cup pomegranate arils (plus more for garnish)

INSTRUCTIONS

1. For the rice, in a medium saucepan, toast the dry brown rice over medium-high heat, stirring often, until fragrant and some grains have browned, about 2 minutes. Add water, reduce the heat to medium-low, and cover. Simmer until the rice is tender and the liquid is absorbed, about 40 minutes. Set aside.
2. For the kale and squash, heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the butternut squash, garlic, and seasoned salt, cooking for about 2 minutes. Lower the heat to medium-low, cover, and cook, stirring occasionally, until the squash is tender, about 7 to 10 minutes. Uncover, stir in the honey, and transfer the squash to a large serving bowl.
3. In the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the kale and black pepper, cooking until the kale is just wilted, about 3 to 5 minutes. Combine the cooked rice, kale, and squash in the bowl, stirring to mix well.
4. Fold in half of the pomegranate arils, then garnish with the rest. Serve warm or at room temperature.

NOTE: Toasting the brown rice means you’ll need to add a bit more water than the package suggests. Add about ¼ cup extra or check your rice package instructions and adjust the water accordingly.

Flank Steak Like You've Never Had It Before!

The reason this flank steak is so unique, is thanks to the kale that plays a winning role in this recipe. Jessica Merchant, who wrote the new cookbook Easy Everyday, stopped by Tonia's Kitchen to talk about her Flank Steak with Kale that's very simple to make and very delicious to eat. Jessica told Tonia she cooks down the kale, leaving it crispy and tasty. The steak itself is a nice compliment to the kale and really adds a new dimension to this dish!

• 1 cup fresh cilantro
• ⅔ cup fresh parsley
• ¼ cup fresh oregano
• 2 garlic cloves, minced
• ¼ cup red wine vinegar
• ⅔ cup olive oil
• ¼ teaspoon crushed red pepper flakes
• kosher salt and pepper
• ¾ cup plain greek yogurt, I like full fat
• 8 ounces manchego cheese, finely grated
• 3 filet mignon steaks
• 3 tablespoons unsalted butter
• 1 large head of tuscan kale, shredded
• ¼ red onion, thinly sliced
• ½ cup castelvetrano olives, pitted and sliced

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• While the oven heats up, make the chimichurri. Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in a big pinch of salt, pepper and the red pepper flakes. Taste and season additionally if needed.
• Stir half of the chimichurri into the greek yogurt. Keep the other half for drizzling. Set both aside.
• Take 1 to 2 tablespoons of the finely grated manchego and place it in piles on the baking sheet, leaving about 1 to 2 inches in between each. Bake for 6 to 8 minutes, or until the manchego has melted and is bubbly. Cool completely
• To make the steak, season it all over with salt and pepper. Heat a cast iron skillet over medium-high heat. Add the 2 tablespoons of butter to the skillet - it will begin to brown and smoke. That’s okay!
• Place the steak in the skillet right away. Sear on each side, about 2 minutes per side, until deeply golden brown. Add the remaining tablespoon of butter if needed. Once you’ve done both sides, turn off the heat.
• Place the skillet in the oven and cook for about 3 to 5 minutes, for medium doneness. This will depend on the thickness of your steak, but I suggest taking the internal temperature as this will help so much! For rare, you want 120 degrees F. For medium rare, 125 to 130 degrees F. For medium, 135 to 140 degrees F and medium-well, 145 to 150 degrees F. Remove the steak and let it rest for 10 minutes before slicing.
• While the steak is resting, place the kale and onions in a large bowl. Add a few tablespoons of the creamy chimichurri and toss well, then massage the kale with the dressing using your hands.
• Top the salad with the olives and the manchego crisps. Slice the steak and set it on top. Drizzle with the creamy chimichurri or the regular chimichurri - or both!
• Serve!