Terry is the author of the Eat Clean Live Well blog, and has been lauded by top chefs of America as well as the White House!
At this time of year we are indulging, yes, but also looking to the future. Clean Start is a invaluable guide to living farm-fresh, seasonal, simple, healthy and... clean!
Inspiring You to Eat Clean and Live Well
with 100 New Clean Food Recipes
Hardcover, 176 pages
In our KitchenPuppy test kitchen, we tried the Sautéed Kale with Red Onions and Cannellini Beans and Sun-Dried Tomato Infused Millet with Cured Olives and Herbs. Together, actually. They complemented each other beautifully, and made for a perfectly balanced plate that was delicious, nutritious, and delightfully satisfying. Even for my husband, the carnivore. He didn't even realized that it was vegan and gluten-free.
Sautéed Kale with Red Onions and Cannellini Beans
I try to prepare a big vat of greens at the beginning of each week. I serve them simply the first night. The second night, I sauté leeks or onions and add some beans, as I’ve done here – the rich and creamy cannellinis are my favorite. If there are any leftovers after that, I like to reheat them with chopped tomatoes and toss with pasta. Three great meals, all from just minutes of preparation.
1 red onion, peeled and cut into wedges
4 garlic cloves, minced
1 tablespoon chopped fresh rosemary
2 tablespoons extra virgin olive oil, plus more for drizzling
2 bunches kale, chopped
2 tablespoons mirin
3 cups cooked cannellini beans, rinsed *I used Romano
Ume plum vinegar
In Dutch oven over medium heat, sauté onion, garlic and rosemary in olive oil until soft (about 3 minutes). Add kale and mirin and sauté 4-5 minutes or until kale is bright green and tender. Add beans and sauté 2 minutes longer to heat through. Remove from heat, drizzle with olive oil, season to taste with ume plum vinegar, toss and serve.
Chopped collard greens are a simple substitute for kale in this recipe. To stray a little further, substitute chickpeas for the cannellinis and season with tamari.
Sun-Dried Tomato Infused Millet with Cured Olives and Herbs
Millet is a fairly mild grain, but this preparation is anything but! My favorite way to serve this dish is with roasted Portobello mushrooms – either stuffed into the cap, or with the mushroom sliced and served over the grain. The saltiness of the olives and the tanginess of the sun-dried tomatoes also make this a great accompaniment to sautéed greens and lemon or Provençal-style chicken, fish or tofu.
1 cup millet
6 sun-dried tomatoes, finely chopped
2 cups water
1 red onion, finely chopped
1 tablespoon extra virgin olive oil
1 tablespoon minced fresh rosemary (or 1 teaspoon dried)
1 tablespoon minced fresh thyme (or 1 teaspoon dried)
1 tablespoon minced fresh oregano (or 1 teaspoon dried)
2 teaspoons mirin
¼ cup chopped cured olives of choice
Freshly ground black pepper
Place millet in fine-mesh strainer, rinse and drain.
Transfer millet to Dutch oven and dry roast over medium heat until fragrant (about 3 minutes). Add sun-dried tomatoes and water and bring to boil. Reduce heat to medium-low, cover and simmer until liquid is absorbed (about 25 minutes). Remove from heat (do not fluff) and set aside.
In medium skillet over medium heat, sauté onion in olive oil 3 minutes or until soft. Add herbs, mirin and olives and continue sautéing 2 minutes. Remove from heat.
Fluff millet with fork, fold in herb mixture, season to taste with pepper and serve.
If you don’t have all herbs on hand, substitute 1 tablespoon herbes de Provence, and garnish with chopped fresh flat-leaf parsley.