Lulu's Kale Salad with Mint Pistachio Pesto

/

Pesto 2 cups of mint 1 cup of pistachio’s 1 lemon zested and juice

Pulse in food processor.

1 Head of Kale washed, dried and julienned

Toss kale with 1-tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Add pesto and toss

Tip: If you want a little more zing, Stevie's salad dressing is a great addition to this salad.

Stevie's salad dressing

1 cup olive oil ½ cup white balsamic 2 teaspoons Dijon mustard 2 teaspoons Worcestershire 1 lemon juiced 1 teaspoon Tabasco 8 cloves of garlic, pressed

Pull out a glass jar, add ingredients and shake, shake, shake.

Lulu's Kale Caesar salad with Polenta Croutons

/

2 egg yolkes3 Garlic Cloves 3 tsp fish sauce or 4 anchovies 1 tsp honey 2 tsp mustard 2 tsp Worcestershire 1 tablespoon white balsamic Rind and juice of one lemon 1 tsp Tapatio or Tobasco salt and pepper to taste.

Combine all ingredients above in Cuisinart or blender. Slowly add in 3/4 to 1 cup canola or olive oil. I also add a bit of water if it gets to thick.Lulu's Polenta Cornbread Croutons1 cup all-purpose flour 1 cup polenta 2 tablespoons sugar 2 1/2 tsp baking powder 3/4 tsp salt 2 large eggs 1 cup buttermilk 1/3 cup honey ½ cup scallions ¼ cup orange juice About 1/4 cup (1/8 lb.) cooled melted butter or margarinePreparation

1. In a bowl, mix flour, polenta, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter; pour into flour mixture. Stir batter until evenly moistened. 2. Scrape batter into a buttered 8-inch square pan and spread level. 3. Bake in a 400° oven until cornbread is browned, springs back when lightly pressed in the center, and begins to pull from pan sides, 20 to 25 minutes. Use hot or cool.For Crouton Preparation 1. Crumble the cooled corn bread on to a cookie sheet.

Dry out in the oven at 200 degrees for 20 minutes.Salad Preparation1. 1 bunch of Kale, center ribs and stems removed, leaves thinly sliced crosswise. 2. Toss Kale with Caesar dressing. 3. Top with Polenta Crountons. 4. Salt and pepper to taste.Tip: Sometimes I like to mix in mesclun greens as well.

Lulu's Kale Salad with Mint Pistachio Pesto

/

Kale salad with mint pistachio pesto Pesto

2 cups of mint 1 cup of pistachio 1 lemon zested and juiced

Blend in food processor. Toss 1 head of kale (I like to julienne mine or tear it up) with 1-tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Add pistachio pesto

There are many options to this salad as well. I have added julienned apricots and Feta cheese. I also served it in a bowl with a piece of seared salmon on top. It might even be good mixed with forbidden rice or quinoa.

If you need any New Year "sneeky" ideas check out my cocktails under recipes at lulupowers.com or foodily.com

I want to thank my family, friends, fellow cooking buddies and my "cooking club" for continual inspiration. Cheers to 2012!

HAPPY BIRTHDAY TO MY BOY STEVIE!

Lobsta!!

/

I love lobster! Who doesn’t? Since the lobster truck started in LA I have been obsessed! It’s not always easy to catch the truck so when I was walking down 3rd street in West Hollywood and spotted it you can imagine how thrilled I was. Being an East coaster, my love for lobster started at a very young age and continues on. Megan, an old Nantucket friend, who happened to be visiting from New York said, “some things never change!” and she is right! A couple years ago when my good friend Matt Coffin from Machius, Maine aka the “Blueberry Capital of the World” introduced me to crab rolls, I began my love affair with them too. Guess what, the Lobsta Truck has crab rolls too! My husband Stevie has actually started referring to me as the seafood whore. I love everything from clams to caviar! So for you LA based lobster and crab lovers out there, check out their schedule at Lobsta Truck.

Lulu's Lobster Rolls

Serves 8

1 cup mayo 1/4 cup chopped fresh tarragon 3 garlic cloves, minced 2 shallots, minced 1 teaspoon sugar Juice of 1 lemon 1 teaspoon salt 1/4 teaspoon ground white pepper 4 cups (2 pounds) cooked lobster meat 8 hot dog buns, toasted

In a medium bowl, combine the mayonnaise, tarragon, garlic, shallots, sugar, lemon, salt and pepper. Place the lobster meat in a separate bowl and add as much of the mayonnaise mixture as you like. It purely a matter of taste, so mix carefully and adjust the proportions as desired. Spoon the lobster salad into the toasted hot dog bun.

Lulu's Escarole and Mesclun Salad with Edamame, Mint, and Pecorino

/

Serves 8 to 102 cups ( 9 ounces) frozen shelled edamame 1 1/2 pounds escarole, cut crosswise into very thin strips. 1 pound mesclun greens 1 cup julienned fresh mint 1 cup finely grated Pecorino cheese 1 tablespoon plus 1 teaspoon lemon zestVinaigrette1/2 cup Champagne vinegar 2 small shallots, finely minced 1 teaspoon sugar 1/4 cup coarsely chopped fresh parsley 1 cup extra virgin olive oil Salt and pepper to taste 1. Bring a 3-quart pot of salted water to a boil and cook the edamame for 5 minutes. Drain the edamame in a colander and rinse under cold running water to stop the cooking. Drain the edamame again and pat dry. 2. To make the vinaigrette, combine the vinegar, shallots, sugar, parsley, and olive oil in a blender and blend until smooth. Season to taste with salt and pepper. 3. Toss the edamame, escarole, mesclun greens, and mint together in a large bowl. Add the Pecorino, drizzle the salad with the vinaigrette, and toss again. Garnish with the lemon zest.Optional:You can substitute the escarole for kale or any other dark leafy green you like. You are the chef use what you want and be creative!Tip:

Malibu Olive Company is one of my favorites. You can purchase it in my store at http://shopopensky.com/lulupowers

 

Lulu's ROSEMARY POPCORN

/

8 tablespoons (1 stick) unsalted butter2 tablespoons chopped fresh rosemary 12 cups hot plain popcorn. Salt and pepper to taste. Melt butter in a small saucepan over medium heat. Add rosemary. Drizzle butter mixture over hot popcorn in a large bowl. Season with salt and pepper to taste. Toss to coat.

Tips:

This is a great snack and its super easy to make. You can add whatever you have on hand from old bay seasoning to truffle oil. I personally love adding 2 tablespoons of truffle oil to this recipe but the options are endless, you be the chef! It also acts as a quick and delicious snack for when company stops by. Keep a box of microwaveable popcorn on hand, its a great pantry staple. You can display it on the counter in vases, wax paper bags, or even just a simple bowl!

Sally's Edamame Puree

/

Makes 1 pint2 1/2 cups cooked edamame 2 l large garlic cloves minced or pressed 1-1/4 teaspoon fresh thyme (lemon thyme if you can find it) chopped 1 lemon zested 1 tablespoon lemon juice 1 1/2 teaspoon salt pepper to taste 1/2 cup extra virgin olive oil 2-4 tablespoons water Combine all ingredients except olive oil in food processor. Pulse to a coarse consistency. Slowly add olive oil while motor is running. Adjust seasoning. Slowly add water to reach desired consistency. Serve with rice crackers or veggies.