Weekly Basket #7
Green Filet Beans
Featured Item: Kale!
We all know about kale now. It's gained huge popularity as a superfood in the last 5 to 10 years. What you may not have known is that kale contains very high quantities of a pigment called lutein. We have natural concentrations of this pigment in our eyes, meaning eating kale is very beneficial for our eye health. And here I was thinking it was all about carrots...
There are a lot of easy ways to use this healthy ingredient in snacks; smoothies and kale chips being the first two that come to mind. Another fun way to get your kale fix is by making it into a pesto. Like any other pesto, you can have it on crackers, in pasta, or like I've done here, on a flatbread:
For the dough
1 envelope (2 1/2 tsp) yeast
1/4 tsp sugar
3/4 cup lukewarm water
1 3/4 cup flour
1/2 tsp salt
Kale Pesto Flatbread with Summer Squash
August 3, 2017
For the toppings
4 oz of Kale (half of your CSA bunch)
1/2 cups nuts (I used almonds, but pine nuts or walnuts work well too)
1 1/4 cups grated parmesan
Juice of 1 lemon
3/4 cup of olive oil
3 garlic cloves
salt to taste
1/2 of a medium summer squash, sliced thinly
1 cup grated havarti
salt & peppper
chopped lime basil to garnish
In a large bowl, add yeast to lukewarm water and sugar and let sit for 10 minutes until foamy. In a separate bowl, mix together salt and flour. Slowly add flour to yeast mixture until it forms a ball. Roll out onto floured surface and knead a few times until not sticky. Add additional flour if necessary.
Now, the fun part: throw the dough forcefully on the floured surface 9-10 times. Scream if you have to. Then calm yourself down and pour a little olive oil in the bowl. Turn the dough in the oil to coat. Cover the bowl with a towel, place in a warm spot and let rise for at least an hour.
While this is happening, you can make the pesto. Add kale, nuts, parmesan, lemon juice, olive oil, garlic and salt to a food processor and blend until smooth. Sample and adjust salt, lemon juice and oil until you've got a consistency you're happy with.
Preheat oven to 400 degrees C.
Once the dough has risen, stretch it with your hands onto a lightly oiled pan, starting at the centre and working your way out to the edges. Spread the pesto over the dough, top with summer squash and cheese, and bake for 20 minutes until the crust is golden brown on the bottom.
Let cool for 10 minutes. Top with salt, pepper and lime basil.