Best Kale Roasted Celery Root Deviled Eggs And Spiced Almond Salad Recipes

CRISPY ROASTED KALE

Steps:

• Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
• Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
• Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

ALMOND, CHEESE AND ROSEMARY OMELET

Steps:

• 1.Preheat the oven to 350°F.
• 2.Heat 10-inch non-stick skillet on stove and add the oil over medium heat. When it begins to smoke lightly, shut off the heat and add the almonds. Stir them to coat with the oil and put the skillet back on the heat. Cook over low heat, stirring constantly, until the nuts brown, 30 seconds. Add the rosemary and stir until it gets slightly crisp and pale green, 15 to 30 seconds. Use a slotted spoon to remove the nuts and rosemary onto a kitchen towel. Season with a pinch of salt.
• 3.Whisk together the eggs, water and ½ tsp. salt. Whisk only enough to integrate the eggs. You don't want to whip too much air into them or make them frothy. Place the skillet on the stove over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. Pour in the egg mixture. Allow mixture to cook for 1 minute then use a wooden spoon to stir the eggs for 1 minute, as if you were scrambling them. Then, allow the eggs to cook, undisturbed, over medium-low heat for about 2 minutes; the eggs will appear to be about halfway set. Sprinkle the cheese and ½ of almond mixture and place the pan in the oven for 5 to 7 minutes or until the center is cooked. Pull out of the oven.
• 4.Lift the handle of the pan up tilting the pan away from you and towards the plate. This tilting should cause the omelet to slide down in the pan a little. Fold the omelet in half. Sprinkle with the remaining almonds and rosemary. Serve immediately.

ROASTED CELERY ROOT AND CARROTS

Steps:

• Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F.
• Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.
• Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.
• After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.