I know I am a bit crazy, but that is one of the reasons you read this correct? So when I returned from a lovely day/evening on Cape Cod after a good friend's Grad School Graduation ceremony from my Alma Mater on Sunday I knew I would be spending the rest of the afternoon in the kitchen.
Friday was also the my first CSA Farm Share pick up! Our fridge was overflowing with Kale, Swiss Chard and Broccoli Rabe just screaming to be eaten so who was I to disobey them???
The sun didn't really want to make an appearance on Saturday but that didn't stop the graduates from celebrating! (Nor did it stop us from celebrating outdoors!)
|Congrats to the grads of MMA this past weekend!|
|View from The Chart Room in Cataumet, MA (my new favorite place!)|
|The happy Graduate! 18 month Masters degree deserves a cold beer!|
|Homemade Corn Hole set in Falmouth (FYI, I DOMINATED this game!)|
With several (read 4 ) cookie sheets in rotation I was making Kale Chips like I was going into business! Sadly those 3 giant bunches of gorgeous kale will most likely never see Friday... they are too tasty to last that long! For the recipe I used this super easy recipe. Pretty sure the coating would be tasty over pasta, chicken or even fish.... I fully admit that there was plenty of "taste testing" going on during the process. Kale chips are AMAZING when crispy but just as tasty raw and straight from the bowl!
While those baked away I patiently caramelized onions to add to my wilted greens later. Caramelized Onions could not be easier but you HAVE to be patient! Low and slow is the key (and a generous tab of butter).
After slicing your onions, add them to a pan with a Tablespoon of Olive Oil and tab of butter. I have a gas stove but keep the flame at a medium/low temp. Stirring occasionally, let these beauties go from bright white to a warm yellowish hue (15-20 minutes). BE PATIENT! It is worth it!!!
|Not ready yet... Walk away!|
|Almost... go check your kale chips and leave these onions alone!|
|Now you can remove from the heat and enjoy however you wish!|
These sweet veggies are perfect for breakfast, lunch and dinner! I added mine to the wilted greens (olive oil, garlic, red pepper flakes + greens, covered for 5-10 minutes till wilted). Yummy!!
So that is my Sunday Funday! A day full of fresh veggies practicing my best Iron Chef skills (what you don't pretend to be on the Food Network? Pssshh.. I don't believe you!)
Are you are cook who likes to prep one day a week or do you go for the spur of the moment inspiration?