So do I believe that food is the way to a man's (or woman's) stomach? Actually, yes. Cooking for someone is an act of love. You're nourishing bodies and souls with your efforts in the kitchen. And, since the stomach is said to be the "second brain", with almost as many nerve endings as your brain itself, what you eat does influence how you act and how you feel. Enjoy this delicious and healthy recipe. And be sure to follow the blog tour! Yesterday's tour post was on iVillage, and Huffington Post Food will host the tour tomorrow. Here's the post and recipe from Wendy Naugle.
By Wendy Naugle, Executive Editor of Glamour
As executive editor at Glamour, part of my job is to oversee all of the magazine's health coverage. Which means that over the years, I've sampled a fair amount of vitamin-rich, vegetable-laden fare in an effort to bring readers the latest good-for-you foods. The problem: I'm a little more of a meat-and-potatoes girl who still finds any vegetable beyond your basic broccoli to be a bit of an acquired taste.
But a while back I went to an event for health guru Andrew Weil's restaurant, True Food Kitchen, in Phoenix. Whenever you see Dr. Weil, you want to do whatever he's doing--he just radiates good health and energy. So when he served up a kale salad, it didn't take much to convince me to try it. Needless to say, the dish knocked my socks off. It was a sort-of sophisticated Caesar salad, complete with Pecorino cheese and croutons, and had the added bonus that it's made with good-for-you kale. It's fancy enough to impress dinner guests, and easy enough that you can make it for a night you're eating solo. Just make sure you mix up enough to have seconds!
You'll find this No-Fail Kale Salad in Glamour's new cookbook, 100 Recipes Every Woman Should Know: Engagement Chicken and 99 Other Fabulous Dishes to Get You Everything You Want in Life. Every recipe is designed to help you get what you want in life, from No Guy Required Grilled Steak to Bribe a Kid Brownies, and this one helped make me a veggie lover.
No-Fail Kale Salad
Juice of 1 lemon
6 tablespoons extra-virgin olive oil
2 garlic cloves, mashed
Salt and freshly ground black pepper
Red pepper flakes
4 to 6 loosely packed cups kale, preferably flat-leaf purple kale - midribs removed and leaves thinly sliced
2/3 cup grated Pecorino Toscano cheese (Rossellino variety if you can find it) or other flavorful grating cheese, such as Asiago or Parmigiano-Reggiano
1 small loaf ciabatta or other rustic bread, cut into 1-inch cubes (about 1 cup)
1. In a large serving bowl, whisk together the lemon juice, 4 tablespoons olive oil, garlic, salt and pepper to taste, and a generous pinch (or more, to taste) of red pepper flakes. Add kale and toss well.
2. Add two-thirds of the cheese to the serving bowl and toss again. Let the salad rest for at least an hour. Yep, an hour - the dressing softens the sturdy kale to give it a more delicate romaine-like texture.
3. Preheat the oven to 400°F.
4. Toss the bread in the remaining 2 tablespoons olive oil (or use garlic-infused olive oil, if you have it). Spread the bread cubes on a rimmed baking sheet. Toast in the oven for 7 minutes, until golden. Remove from the oven and cool on a plate lined with paper towels.
5. After the salad has rested, add the bread cubes, toss the salad again, top with the remaining cheese, and serve.
From 100 RECIPES EVERY WOMAN SHOULD KNOW by Cindi Leive and the Editors of Glamour. Copyright © 2011 Conde Nast Publications. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
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