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Cooking School and Recipes in Washington DC

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kale

Arugula & Kale Pesto

May 18, 2017 by Chris

We use this pesto on just about anything… burgers, fish, steak, chicken, eggs, pasta, on crackers, as a garnish for soups or just by the spoonful. Here it’s smeared on toasted Ciabatta bread with fresh…

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Filed Under: Appetizer, Building Blocks, Condiment Tagged With: arugula, kale

Carrot and Baby Greens Risotto

April 8, 2017 by Chris

Are you tired of winter root vegetables and craving greens? Carrots, pea shoots, baby arugula and Red Russian kale capture spring in all it’s glory in this easy-to-make recipe. Enjoy… For the Kale… 2 large…

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Filed Under: Condiment, Entree, Risotto Tagged With: carrots, greens, kale

Lemon Plugged Roast Chicken

March 21, 2016 by Chris

Seasoned with Maldon, ground peppercorns and fresh Rosemary, smeared with olive oil and plugged with a lemon… we roasted our 4 pound chicken in a Lodge cast iron skillet at 400 degrees F on the 2nd to…

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Filed Under: Uncategorized Tagged With: carrots, chicken, entree, kale, poultry, spring, vegetables

Pappardelle with Roasted Cauliflower, Corn and Kale

October 8, 2015 by Chris

We’re still grasping summer by marrying “corn off the cob” with autumn cauliflower and kale. For deep taste and color… we roast our cauliflower and reserve the greens to add halfway through along with the corn…

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Filed Under: Building Blocks, Entree, Pasta Tagged With: cauliflower, corn, kale

Roasted Carrots and Kale

January 24, 2015 by Chris

Carrots and orange glaze cut the bitterness of the kale while toasted sliced almonds and finely grated Ricotta Salata add texture and taste. Don’t forget to finish with Maldon just before serving. Ingredients… Extra virgin…

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Filed Under: Side Tagged With: carrots, kale

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