Black Friday Greens

Amid all the frazzled frenzy….take time out for good nutrition: save time for good greens along with all the Black Friday savings.
The Menu Shoppe has it covered.  Here’s some of our finds.
Excellent small plate with rustic slice or baguette.
  • 1 1/4 pounds mixed mushrooms, such as shitake, porcini and crimini, wiped clean
  • 1/4 cup extra virgin olive oil 
  • 3-4 large cloves garlic, thinly sliced or finely chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh sage leaves, very thinly sliced
  • 1 bundle black kale, lacinato or dinosaur kale, washed, stripped and shredded or chopped
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • About 1/2 cup Marsala wine
  • About 1/2-2/3 cup cream
  • Freshly grated Pecorino cheese
Stem and slice or coarsely chop the mushroom blend.   Add the mushrooms to the pan and brown for 10 minutes, then add in the garlic, thyme, and sage. Stir for 2-3 minutes, then add the kale and cook until just wilted. Season with salt, pepper and a few grates of nutmeg. Stir for a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or two. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens.
Serve this savory dish with a few grates of your favorite cheese
Here’s a hearty soup to fortify.
Sausage and Kale Soup
  • 1 pound Bob Evans® Zesty Hot Roll Sausage
  • 1 pound Bob Evans® Italian Roll Sausage
  • 1 tablespoon oil
  • 1 1/2 cups onion, chopped
  • 3 medium potatoes, diced
  • 8 cups chicken broth
  • 1 bunch kale, chopped
  • 1/2 teaspoon nutmeg (optional)
  • 12 slices baguette
  • 1 tablespoon olive oil
  • 1 tablespoon Parmesan cheese (optional)
In large saucepan over medium heat, add oil and onions. Cook until softened. Crumble and cook sausage until browned and cooked through. Add potatoes, broth, kale and nutmeg. Bring to a boil. Cover and reduce heat to simmer for one hour.
For a creamier texture, some of the soup can be pureed in a blender. To serve: brush baguette slices with oil (add parmesan if desired) and broil until toasted. Place 2 slices in each soup bowl.  Pour soup over bread and serve.
This spinach salad is adorned with blue cheese, avocado, and cranberries, then drizzled with a raspberry walnut vinaigrette. 
Harvest Salad
  • 1/2 cup chopped walnuts
  • 1 bunch spinach, rinsed and torn into bite-size pieces
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled blue cheese
  • 2 tomatoes, chopped
  • 1 avocado – peeled, pitted and diced
  • 1/2 red onion, thinly sliced
  • 2 tablespoons red raspberry jam 
  • 2 tablespoons red wine vinegar
  • 1/3 cup walnut oil
  • freshly ground black pepper to taste
  • salt to taste
Preheat oven to 375 degrees F.   Arrange walnuts in a single layer on a baking sheet.
Toast in oven for 5 minutes, or until nuts begin to brown.
In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.
If it’s on the menu…the Menu Shoppe has it covered.
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