Fruit Spiced Sauce on Kale

Making a side dish to go with a salmon fillet. Started with the tomatoes and olives, then pulled out an apricot that has been too tart to eat outright. And this just evolved from that start.

Saute
2 tsp olive oil
1/3 cup onion, chopped
1 clove garlic, slice fine

Add and continue
10 grape tomatoes, halved
5 green olives, halved (castle vetrano)
1 apricot, raw, cut up

Add, mix it up, lower heat and simmer for a few minutes
1 oz Pomegranate juice (100% POM brand)
1 oz sherry
1 oz soy milk
1 tsp Gulden's brown mustard
2 Tbsp date crumbles (Bob's Red Mill)
1/8 tsp chili powder
1/4 tsp cardamom
1/2 tsp black pepper
3/4 tsp ras el hanout

Steam on the dinner plate (use a steam cover)
1+ cup kale, ripped up to bite size pieces

Top the kale with the fruit spiced sauce and enjoy!

Rated a 4.6 on the Kale Scale

Eggplant Scallopini Marsala Variation

I guess it's winter that makes Eggplant taste better. I see that January 2012, I made a batch of Eggplant Scallopini Marsala from the Moosewood Restaurant Cookbook, and again this month, I tried this recipe again. But with some variations.

Instead of making pasta, I steamed 1+ cups of kale and used that along with 2/3 cup of cooked couscous as the bed for the eggplant mixture. Also, the recipe calls for mushrooms, and I substituted a yellow pepper.

This recipe serves 4. I used one serving - the nutrition info is for 1 serving, served on a bed of steamed kale and topped with 1 tbsp of Egyptian dukkah.

Saute until onion is translucent (about 8 min):
2 tbspolive oil
1 large onion, chopped
1 bay leaf

Add, cover and cook until eggplant is soft (about 15 min):

1 eggplant unpeeled, diced
1 medium yellow pepper, sweet, chopped
1 Tbsp basil, dried, crumbled

Add, Uncover and cook until liquid is absorbed (about 15 min):

1 tsp black pepper, ground
1 tbsp garlic, raw, minced, -
14.5 oz tomato, diced, canned
6 oz cooking sherry

Rated a 4.62 on the Kale Scale