True Food Kitchen, at Scottsdale Quarter and Phoenix’s Biltmore Fashion Park, is a favorite among Valley dwellers because it serves healthy fare that is as delicious as it is good for you. Now, the restaurant’s co-founder, Andrew Weil, has unveiled a True Food Kitchen-inspired cookbook, “TRUE FOOD: Seasonal, Sustainable, Simple, Pure,” that brings at-home cooks the restaurant’s fab recipes. For starters, here is True Food Kitchen’s famed Tuscan Kale Salad (a great break from all that Halloween candy).
Tuscan Kale Salad
4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, “dinosaur,” cavolo nero) midribs removed
Juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt and pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread
Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.
Food as Medicine:
Kale is among the most nutrient-dense commonly eaten vegetables. One cup provides 1,327 percent of the Daily Value (DV) for vitamin K, 192 percent of DV for vitamin A, and 88 percent for vitamin C.
Recipes: True Food Kitchen’s Tuscan Kale Salad
