Nancy's caramelized onion, goat cheese and olive frittata
Collard Greens with Smoked Turkey Necks
1 large yellow onion
2 large smoked turkey necks and enough water to cover
4 bunches of collard greens
1/2 teaspoon seasoned salt (or to taste)
2 tablespoon olive oil
Cut up onion into 1/2 inch pieces. Cut necks in half and add enough water to just cover the necks. Cook until slightly tender; 1 hour on low boil. While necks are cooking, wash collard greens and drain.
Roll up leaf tightly, slice down the middle long ways. Chop leaf into bite size pieces. Add collard greens to the turkey necks and water. Add 2 tablespoon of oil.
Cook for an additional hour or more depending on how tender you like your greens. The meat on the turkey necks should flake off the bone. Serve over a bed of rice (serve over Faux Rice made of Cauliflower) for a complete meal.
Nigel Slater's Roast Eggplant
1 large yellow onion
2 large smoked turkey necks and enough water to cover
4 bunches of collard greens
1/2 teaspoon seasoned salt (or to taste)
2 tablespoon olive oil
Cut up onion into 1/2 inch pieces. Cut necks in half and add enough water to just cover the necks. Cook until slightly tender; 1 hour on low boil. While necks are cooking, wash collard greens and drain.
Roll up leaf tightly, slice down the middle long ways. Chop leaf into bite size pieces. Add collard greens to the turkey necks and water. Add 2 tablespoon of oil.
Cook for an additional hour or more depending on how tender you like your greens. The meat on the turkey necks should flake off the bone. Serve over a bed of rice (serve over Faux Rice made of Cauliflower) for a complete meal.
Nigel Slater's Roast Eggplant
1 eggplant
2.5 Tbsp. olive oil
ground cardamom
2 heaping Tbsp. plain yogurt
1 Tbsp. tahini paste
1 tsp. fresh minced thyme
a couple of squeezes of fresh lemon juice
a drizzle of olive oil
2 Tbsp. pine nuts
salt and pepper
2.5 Tbsp. olive oil
ground cardamom
2 heaping Tbsp. plain yogurt
1 Tbsp. tahini paste
1 tsp. fresh minced thyme
a couple of squeezes of fresh lemon juice
a drizzle of olive oil
2 Tbsp. pine nuts
salt and pepper
Preheat the oven to 400. Slice the leafy ends off the eggplant and then slice it in half lengthwise. Cut eat half into two pieces, and then cut each of those pieces into 3 short/fat lengths. Place in a baking dish and toss with the olive oil, some ground cardamom, salt and pepper. Roast for about 45 minutes.
Meanwhile, make the dressing by combining the yogurt, tahini, thyme, lemon juice, a drizzle of olive oil and some salt and pepper to taste. Toast the pine nuts in a dry skillet over medium heat until fragrant.
After the eggplant has roasted, plate and drizzle with the dressing and toasted pine nuts.
Mushroom Paprikash (I would serve over faux rice -cauliflower)
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