Hahabogus > wrote in
. 1:

> Hahabogus > wrote in
> . 1:
>
>> rilled Scallops & Kale With A Fresh Beet S
>>
>> none
>>
>>
>>
>> 1 1/4 c fresh beet juice -- see
>>: notes*
>>: Fruity olive oil
>> 1 ts white wine vinegar
>>: Salt and freshly ground
>>: pepper
>> 1 1/4 lb fresh sea scallops -- see
>>: notes**
>>: dr fresh lemon juice
>> 1 lb young kale leaves -- core
>>: removed
>>: dr sherry vinegar
>>: Garnish--
>>: Fresh chives cut into 1/2
>>: inch sticks
>>: tiny dice of yellow bell
>>: pepper For the sauce: Place beet juice in a non-reactive
>> saucepan and boil until reduced to approximately 1/2 cup. Off heat,
>> whisk 2-3 tablespoons of olive oil slowly into reduction to thicken
>> the sauce. Whisk in white wine vinegar, salt and pepper to taste. Set
>> aside and keep warm.
>>
>> Lightly oil the scallops and season with salt, pepper and a few drops
>> of lemon juice. Brush kale leaves with oil and season lightly. Grill
>> kale on both sides until the leaves are slightly charred and cooked
>> through. Grill scallops until just cooked (center should be slightly
>> opaque). Arrange kale attractively in the center of warm plates and
>> drizzle a few drops of sherry vinegar over. Place scallops on top and
>> spoon beet sauce around. Garnish with chive sticks and yellow pepper
>> and serve immediately.
>>
>> Yield: 4 servings
>>
>> ~ - - - - - - - - - - - - - - - - -
>>
>> NOTES : *from approximately 1 1/4 pounds peeled beets. **preferably
>> day-boat type
>>
>> Recipe By : COOKING RIGHT SHOW#CR9658
>>
>> Yield: 4 servings
>>
>
> Kale With Cream (Irish)
>
> none
>
> 1 3/4 lb kale
> 2 tablespoon butter
> 2 tablespoon double cream
> 1 x pn nutmeg, salt, pepper
> 2 tablespoon stock
>
> Wash the kale and strip the leaves from the stalks, then plunge into
> briskly boiling salted water and cook until tender, 20-30 minutes.
> Drain well and chop finely. In a saucepan combine the butter, cream
> and pinches of nutmeg, salt and pepper; then add the kale and the
> stock. Mix well and cook until well heated and the sauce is slightly
> reduced.
>
> Yield: 4 servings
>

Chard In Dijon Mustard Sauce

none

2 1/2 tablespoon oil
2 small bunches of scallions - chopped
2 small garlic cloves, fine chopped
1/2 lb mushrooms, sliced
1 lb fresh chard, finely shredded
1 tablespoon dijon mustard

Heat oil in a large skillet or wok. Saute the scallions and garlic
for 2 minutes until softened and tender. Add mushrooms and cook for 4
to 5 minutes more. Add chard; cover and cook over low heat for about
5 minutes, until chard is tender but still crisp. Mix in mustard and
heat for 1 to 2 minutes more. Stir and serve immediately.

Yield: 4 to 6 servings.

Recipe developed by Renee Shepherd and Fran Raboff. From 1992
"Shepherd's Garden Seeds" catalog. Pg. 13. Posted by Cathy Harned.

Yield: 4 servings