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.