New Roots Organics
Organic Recipes
What good would our service be if we didn't eat? Luckily we do, and we work every day to bring you the absolute best organic foods that we can find. This contains recipes on creative ways to cook your organic bounty. In the near future we will also be adding all sorts of interesting information about the foods we eat, and those we've never tried before.

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Recipe of the Week
Crispy Baked Kale with Gruyère Cheese (Serves 4)
courtesy of Foodandwine.com

Chef Sam Hayward usually tops these lush onion-sweetened greens with an excellent aged raw-milk cheese from Vermont called Tarentaise. He says Gruyère or any other Alpine-style cheese is a great substitute.

Ingredients
One 4-ounce piece of sourdough bread, crusts removed, bread torn into 1/2-inch pieces (2 cups)
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 medium shallot, minced
1 small onion, thinly sliced
1 garlic clove, thinly sliced
1 1/2 pounds kale, large stems discarded, leaves chopped
1 teaspoon chopped thyme leaves
Salt and freshly ground pepper
1 1/4 cups shredded Tarentaise or Gruyè cheese (3 1/2 ounces)

Method
  1. Preheat the oven to 350°.
  2. Spread the bread on a baking sheet and toss with 1 tablespoon of the olive oil.
  3. Bake for 8 minutes, or until lightly toasted. Let the croutons cool on the baking sheet.
  4. In a large, deep skillet, heat the remaining 1/4 cup of olive oil. Add the shallot, onion and garlic and cook over moderate heat, stirring occasionally, until softened, 7 minutes.
  5. Add the kale, cover and cook over moderately low heat, stirring occasionally, until tender, about 15 minutes.
  6. Stir in the thyme and season with salt and pepper.
  7. Transfer the kale to an 8-by-10-inch glass baking dish.
  8. Scatter the cheese over the kale and top with the croutons.
  9. Bake for about 20 minutes, or until the cheese is bubbling and the croutons are golden.
  10. Let stand for 5 minutes, then serve.





 
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