Here is an altered twist on a Tabbouleh Salad. There's a little more flavour, and a little more kick to a past recipe that may leave you unsatisfied!
Crispy shallots and pancetta dress up sautéed kale for the holiday table. Shallots turn bitter when overcooked, so be sure to stir them constantly and take them out of the pan as soon as they turn golden brown. To keep them crispy, wait until the very last minute to sprinkle them on the kale.
Inspired by falafels, these croquettes can also be served in a pita garnished with lettuce, tomatoes and cucumber.
Kay Spicer, food writer and author of the cookbook Light & Easy Choices (Grosvenor House Press Inc., 1985), has three grown-up children who each have a different favourite dish. Son Bob goes for scalloped potatoes baked with pork chops, a dish that harks back to his mom's Prairie roots. Daughter Patti says rice pudding is her favourite ("no contest,"), and home economist daughter Susan Spicer Angrove opts for chicken soup, saying, "We all used to beg her for chicken soup." Fresh-tasting and tomatoey, it's a memory-making soup.
The tender and juicy results of this chicken will impress anyone who usually finds grilled chicken a little dry. Slice, and serve with salad greens drizzled with olive oil and a squeeze of lemon.
It almost seems that the slow cooker was made for this subtly spicy, rich mole sauce. In fact, you might be tempted to make a double batch of just the sauce and freeze half for another time - simply thaw it and reheat with cooked, shredded meat. Serve over rice or with warmed corn tortillas to soak up all the sauce.
