Clean Eating for Spring: Kale Salad w. Brie & Grilled Chicken

If you've been reading for a while, you know that I am passionate about creating recipes that are seasonal, delicious, and nutritious. As the warmer months approach, I know we all have clean eating on our minds, so I am excited to share a recipe today that uses fresh, healthy ingredients but still tastes indulgent and amazing! This salad would be perfect for a spring lunch with your friends, or as part of your weekly meal prep. Just don't forget the brie, the best part!

To see the full video of how I prepared this spring dish, check out Cheese of Europe here! Bon appetit!

Ingredients:

(Dressing)

1/4 olive oil

1 tablespoon Dijon mustard

2 tablespoons apple cider vinegar

2 tablespoons red wine vinegar

Salt and pepper to taste

8 ounces boneless skinless chicken breast

(Salad)

1 bunch kale, sliced

8 ounces Brie, sliced

1 cup glazed pecans, chopped

1 green apple, cored, sliced into thin wedges

(Chicken)

1 clove garlic, minced

1 teaspoon kosher salt

1 teaspoon lemon zest

1/2 teaspoon pepper

1 teaspoon paprika

2 teaspoons extra virgin olive oil

Directions:

1. Whisk the oil with the mustard and slowly add the vinegars. Season with salt and pepper to taste.
2. Remove the stems from the kale and slice. Toss the kale with desired amount of dressing and set aside to marinate.
3. In a small bowl, mix together the minced garlic, kosher salt, lemon zest, pepper, and paprika.
4. Oil the chicken and rub the seasoning onto each piece. Grill on medium-high heat for 7-8 minutes per side. Let rest 4-5 minutes and then slice.
5. Mix pecans and apple slices to the marinated kale, then place the sliced chicken and Brie on top.

Getting ICED on July 4th!

July 4th is almost here! If you happen to celebrate big with friends and family then this is a recipe that will rock their socks off. After a long day of grilling, there's nothing better than cooling off in the heat with a little Italian Granita. Think of it as shaved ice, but BETTER.

You can make granita so easily, without the need of ice cream machines. All you'll need is a freezer, a blender, fruit, sugar and water. Yes, just 3 ingredients! Flavors range from coffee to wine to fruit to herbs. Once you know the basic recipe, you can make pretty much any version of this Italian summer classic.

Personally, I love mixing all the seasonal fruit together to make one super flavorful and fruity granita. Specifically I like the blend of strawberries, peaches, nectarines, plums, pluots or melons combined with the citrus zest of a lemon or orange. Fresh mint is a wonderful compliment as well, but feel free to tweak the recipe to your liking.

Here's what you will need:

1/4 cup Simple Syrup or Agave Syrup

1lb Fresh Fruit

1/4 cup water

Here's how you do it:

1. In a blender, place your fresh fruit of choice along with either a squeeze of citrus juice or a few splashes of water. Add your simple syrup or agave syrup. The liquid is what will help the fruits puree into a smooth consistency.

2. Once pureed, our into a cooled bowl for chilling. Here you can add your fresh herbs, zest, alcohol, vanilla extract or other added flavors.

3. Place in the freezer and scrape well with a fork every 3 to 4 hours until frozen and fluffy in consistency.

When it comes to a granita, it is really about tasting as you go and checking consistency. Don't be shy to add a bit more water if your puree is looking a bit thick, or lessening the simple syrup if the fruits are a little on the sweet side.

I hope you enjoy making some summer granitas!

-Chef K

Exciting News!

Hey guys! So we are officially 4 days away from our 4th Bocca Di Bacco location opening! I can't begin to describe how gorgeous it is looking! We've revamped the previous Il Bastardo location and will now be featuring the Il Bastardo Brunch every weekend. The Enomatic wine systems are in, chandeliers are hung and the bar is glistening! Our opening party will be on April 8th & 9th from 6-8pm with an open bar and appetizers. Open bar means it's time to party, right?! If you'd like to join us email NYCRG12@gmail.com. I'd love to share this exciting time with all of you, so RSVP and come!!

In other exciting news, my first Food Network show premiers on April 7th at 9|8c! It's called "Kitchen Casino" and I'll be a judge alongside a few other familiar faces. Ladies, Bill Rancic is on there for one! It's a really fun show so I hope you all tune in and let me know what you think!

That morning I'll be whipping up a recipe on The Couch on CBS. What do you guys think I should make?

Looking forward to seeing you all for our opening party and feel free to ask my any questions! Follow me on Twitter and Instagram @KristinSollenne!

Branzino- Perfect for Spring

I thought it would be great to share one of my go-to recipes for dinnertime with you all. Fish is so wonderful during the spring and summer months, and is super quick to make. We should be enjoying these long sunny days, not slaving in the kitchen, right?! :)

This is an impressive, full of flavor Branzino dish that I love to make for guests, or for me and my hubby when we are having a night in together.

Here's what you'll need:

Ingredients: (4) 6-oz Branzino fillets 2 lbs red potatoes 1 lb broccoli rabe 1 tblsp extra virgin olive oil 2 sliced garlic cloves 1/2 tsp rosemary Sea salt Pepper, to taste

1. Rinse branzino filets, and run your hand over them to check for any bones.

Be extra careful when doing this! You don't want anyone accidentally getting stuck with a bone! Fish should always be firm in texture, not dull in color and smell fresh from the ocean, not "fishy" as they say.

2. Brush extra virgin olive oil on each filet and season with sea salt and pepper.

Freshly cracked black pepper is always best and adds great texture.

3. Grill both sides for 3 minutes.

Start skin side down to create a nice crust on the fish.

4. Bring a large pot of water to a boil. Cook broccoli rabe for 2-3 minutes, then transfer to a bowl of ice cold water.

You want to make sure you don't overcook the broccoli rabe. Don't walk away! You still want the broccoli rabe to maintain it's beautiful green color. By putting it in the ice water you stop the cooking and preserve the color.

5. In a large skillet, heat 2 teaspoons extra virgin olive oil and 2 garlic cloves.

You don't want to burn the garlic, so just brown until lightly golden. 

6. Add broccoli rabe into skillet and cook for an additional 1-2 minutes.

You want them to blend with the gorgeous garlicy goodness you just created!

7. In a large roasting pan, spread cubed potatoes evenly, and drizzle extra virgin olive oil over the potatoes. Season with salt and pepper. Remove stems from rosemary and sprinkle over the potatoes. Bake in the oven for 40 minutes at 400 degrees F.

This side dish is great paired with pork chops, or actually, ANYTHING! So keep this one handy! I suggest beginning cooking with dish first so that you are able to time yourself in the kitchen when putting the complete dish together.

ENJOY! I know you're gonna love it! Feel free to comment with your questions or sharing your experience.

Morning Kick Starter!

Spring is on its way! We've all gotten cozy and bundled behind our coats, but it seems as though now is probably a good time to start planning for that lighter, healthier, body.

Here's a great low-sugar, cold-pressed juice I do every morning to start my day off right. It's energizing, great for your skin and overall total body. What could be better than that? Just a quick, fresh juice in the morning will give you loads of nutrients, fill you up, and give you the energy to start your day off right. Plus, you'll curb all those pastries and sugary delights first thing in the morning! Don't worry, one for dessert later won't hurt ;)

Morning Kick Starter 

1 Green Apple

1 Bunch Kale

2 Handful Spinach

4 Celery Stalks

1/2 Lemon

1 slice Watermelon

Hope this morning juice becomes a part of your routine as it is mine! Don't forget to experiment with other fresh vegetables and fruits that you like. Your local farmer's market is a great place to see what's in season and how you can add a little spin to your favorite morning juice or smoothie. Enjoy!

-Chef K

Homemade Whipped Cream

One of the best things about dessert is that it is universal -- everyone loves it! And what can make or break a great dessert from an average one is the whipped cream. Homemade is always best, and it’s much easier to make than you’d think. Here’s how:

1 cup cold heavy cream (the colder the better!)

1 tablespoon sugar

1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until stiff peaks are formed. Be sure not to overbeat!

The small amount of extra effort really goes a long way! What are some of your favorite dessert toppings?

 -Chef K

Simple Tomato Soup

It’s mid-January which can only mean one thing: Soup Weather! When it’s chilly out and it seems you constantly have a cold coming on, the last thing you want to do is tend to a pot of soup all day or pop open a can of processed goop. So, we decided to share an easy, healthy Tomato Soup recipe to cure your winter blues!

Ingredients

• ¼ cup of coconut oil (or butter)

• 1 medium yellow onion

• 3 cloves of garlic or 1 teaspoon garlic powder

• 28 ounces of diced, canned tomatoes, or 6 fresh tomatoes

• 2 cups vegetable broth

• 6 ounces tomato paste

• 1 teaspoon salt

• 1 teaspoon pepper

• ½ cup fresh basil or 3 tablespoons dried

Instructions

1. Dice the onion and place in a pan with the butter or coconut oil over medium heat.

2. Mince garlic and add (or add garlic powder)

3. Saute until onions are softened and translucent.

4. Add tomatoes and saute for 2 minutes.

5. Mince the basil (if using fresh) and add to pan.

6. Add the rest of the ingredients and bring to a boil.

7. Reduce to a simmer for at least five minutes (for richer flavors, you can simmer for up to 30 minutes)

8. Optional but Recommended: Using a metal immersion blender, carefully blend in the pot until smooth.

9. Garnish with chopped basil or green onions (optional) and serve.

What’s your go-to winter weather soup?

Snow Day Recipes

New York City just saw its first big snowstorm of the season, and winter has only just begun! When it’s chilly and blustery outside, the last thing I want to do is brave the outdoors, but I still want to enjoy a nice meal. So I came up with a couple easy recipes to warm up even the coldest of snow days.

For breakfast, frittatas are always a nice option. There are no rules when it comes to making your own. Sautee any veggies of your choice in an oven-safe skillet with some olive oil, whisk in eggs and and cook on the stove for about five minutes, then transfer to a 400 degree oven for about ten more minutes. Frittatas are perfect for snowy days because you can keep it on the counter or in the fridge, and they’re good for breakfast, lunch, or dinner!

Another snow day favorite is Spaghetti Cacio e Pepe. It’s a great option because it only takes four ingredients to make a warm, satisfying meal. Boil your spaghetti to al dente, mix in butter, Parmesan cheese, and cracked pepper and voila, you have an Italian original sure to satisfy all tastes.

Hope you enjoy these snowed-in recipes. Remember: stay warm and eat well!

-Chef K