BRASSICA KITCHEN RECIPES

Steps:

• "You can prep sauce, hummus, and pickled veggies days before. You can marinade chicken and veggie dishes a few hours before. The Meat: Coat raw chicken breasts with dry rub a couple hours in advance, making sure to cover all sides of the chicken. Place in the instapot, making sure not to overlap. Top chicken with chicken broth. Cover with the lid and pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release with whatever pressure remains. Remove the lid and use two forks to shred the chicken. Give it a thorough toss with the remaining juices in the Instant Pot. The Base: Add pearled barley and chicken broth to a medium sauce pan. Heat to a boil, then lower heat to simmer for 30-40 minutes or until liquid is completely absorbed. While barley is cooking, heat green lentils and water in a smaller sauce pan to a boil, then reduce heat to simmer for 20-25 minutes. Once barley and lentils are both cooked, combine together and set aside. The Sauce: In a food processor, puree garlic and salt, scraping the sides of the bowl from time to time to ensure all garlic gets to the blades. Slowly begin adding oil, about 2 Tbsp at a time through the opening in the top of the food processor. Add 1 Tbsp of lemon juice at a time to thicken the sauce. The sauce is done once it reaches a mayonnaise-type consistency. Spoon out of food processor into a bowl, add chives and Greek yogurt. Chill. The Hummus: In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy. Add the olive oil, minced garlic, cumin, paprika and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency. The Veggies, Cauliflower: Preheat oven to 425 degrees F. Line a large baking sheet with foil or parchment paper. In a medium bowl, toss cauliflower with oil, vinegar, corn starch and salt. Spread cauliflower out evenly on baking sheet. Sprinkle with diced jalapeno. Bake for 40 minutes, until cauliflower starts to brown on the edges. Once cooked, remove from oven and set aside. The Veggies, Carrots: Preheat oven to 425 degrees F. Line a medium baking sheet with foil or parchment paper and lightly spray with cooking spray. In a medium bowl, toss carrots with oil, vinegar, honey, garlic, chile powder, and salt and pepper. Spread out evenly on baking sheet and roast for 30 minutes. When cooked, remove from oven and set aside. The Veggies, Crispy Onions: Add olive oil to a small skillet and heat over medium-high heat. In a small bowl, mix onion and cornstarch together. Once oil is hot and glistening, add onion to skillet and cook, about 5-6 minutes, or until onion browns and turns crispy. Remove from heat and set aside. The Veggies, Pickled Cabbage: Set 2 to 3 cups of water to boil in a kettle or a sauce pan. In a container with a lid, like a mason jar, add vinegar, sugar, salt and any spices if you choose. Stir to combine. Place the sliced cabbage in a colander. Once the water is boiling, pour slowly over the cabbage until all the water is gone. This can be done over the sink or over a large bowl. Transfer the red cabbage to the container with the vinegar mixture. Let sit for 30 minutes before using. Flavor will develop and the harshness of the vinegar will mellow the longer it sits. Store covered in the refrigerator up to 3 days. The Veggies, The Greens: Massage olive oil into Kale and add salt"

Steps:

• Cook eggs in a large saucepan of boiling water for 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer to a bowl of ice water and let sit until cool. Drain; peel eggs and cut in half lengthwise. Set aside.
• Preheat oven to 500°F. Toss broccolini with 1 Tbsp. oil on a rimmed baking sheet and season with salt. Roast, turning occasionally, until crisp-tender and charred in spots, 8–10 minutes. Let cool, then coarsely chop.
• Whisk shallot, vinegar, mustard, and remaining 4 Tbsp. oil in a large bowl until emulsified; season with salt. Add kale and brussels sprouts and toss to coat; season with salt and pepper. Massage kale until slightly softened, about 5 minutes. Add roasted broccolini and 2 Tbsp. sunflower seeds; toss again.
• Swipe some hummus along the inside of each bowl with a spoon. Divide salad among bowls and add an avocado wedge and 2 reserved egg halves to each. Top with chives, sesame seeds, and remaining sunflower seeds; sprinkle with red pepper flakes.