FLAVONOID RECIPES: Peach Raspberry Crumble . . . Kale Caesar . . . Arugula Chicken Salad
By: Herald Staff and Wire Reports,
Peach Raspberry Crumble
5 cups peeled, pitted and thickly sliced ripe peaches
½ cup fresh raspberries
1/3 cup granulated sugar
½ cup brown sugar, divided
¼ cup plus 1 tablespoon all-purpose flour, divided
2/3 cup old-fashioned rolled oats
¼ cup butter, cold and cut into small pieces
Preheat oven to 350 degrees. Spray an 8-inch square baking dish with nonstick spray coating. Place peaches, raspberries, granulated sugar, ¼ cup brown sugar and 1 tablespoon flour in mixing bowl. Allow to stand 5 minutes and gently stir. Spoon into baking dish.
Combine remaining ¼ cup brown sugar, ¼ cup flour and oats. Stir to blend. Using fingers or 2 knives, cut butter into mixture until butter pieces are pea size.
Sprinkle over peaches. Bake 40 to 50 minutes. Serve warm.
Yield: Serves 6.
Approximate nutritional analysis per serving: 280 calories, 26 percent of calories from fat, 8 grams fat (5 grams saturated), 21 milligrams cholesterol, 51 grams carbohydrates, 3 grams protein, 83 milligrams sodium, 5 grams dietary fiber.
1 cup fresh bread crumbs
2 cloves garlic, split in half lengthwise
1 teaspoon lemon zest
1 pound kale
4 teaspoons lemon juice
1 ounce Parmigiano-Reggiano, grated or shaved with a vegetable peeler
Toast the bread crumbs: Combine them in a small saucepan with the garlic, lemon zest and 3 tablespoons olive oil. Stir to coat well. There should be only a light trace of oil in the bottom of the pan. Season with a pinch of salt and place over medium-high heat. Cook, stirring constantly, until the crumbs have darkened and toasted, about 5 minutes. Transfer them to a small bowl and set them aside to cool slightly.
Remove and discard the stems from the kale. Chop the leaves into bite-sized pieces. Place in a large mixing bowl with 1 teaspoon salt and 1 tablespoon olive oil. Grab the leaves by the handful and massage them roughly. Don’t be timid. After 1 to 2 minutes, the coarse, stiff leaves will turn soft and silky. You’ll have about half the volume of kale you started with.
Add the toasted bread crumbs and lemon juice and toss well. Season to taste with more salt and lemon juice if necessary. Arrange on separate salad plates or on a platter and sprinkle grated or shaved Parmigiano-Reggiano over top.
Yield: Serves 6.
Approximate nutritional analysis per serving: 143 calories, 2 grams protein, 9 grams carbohydrates, 2 grams fiber, 11 grams fat (2 grams saturated), 4 milligrams cholesterol, 1 gram sugar, 500 milligrams sodium.
Arugula Chicken Salad
1 cup pitted sweet cherries
¼ cup balsamic vinegar
¾ teaspoon salt
1 tablespoon olive oil
¼ cup lemon juice
¾ cup extra-virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
6 heaping cups of arugula
1 to -2 cooked chicken breasts, sliced
About 8 ounces brie cheese
8 crostini (see note)
Combine cherries, balsamic vinegar, salt and olive oil in a large saucepan over medium heat. Cook, stirring, for about 10 minutes, until the cherries are softened and vinegar is syrupy and sweet. Set aside.
In a large bowl, whisk the lemon juice, olive oil, salt and pepper. Toss the salad greens with about ¾ cup of the dressing. (Reserve the rest to pass at the table.)
Divide the dressed arugula among four plates. Top with slices of chicken. Drizzle some of the balsamic-cherry reduction on top of each salad.
Spread brie on crostini, place 2 crostini on each salad, and serve.
Yield: Serves 4.
Note: To make crostini, brush baguette slices with olive oil and bake in a 350-degree oven until light golden brown, about 10 minutes.