Nutrition Month with The Beretta Kitchen

Fear not of the word “nutritious” for the Beretta Kitchen has some recipes to suit your style and your taste buds.

Zucchini Fries

Ingredients

  • 1/2 cup all-purpose flour
  • 1 egg, beaten, with 1 egg white
  • 1/2 cup panko bread crumbs
  • 1/4 cup Parmesan cheese, fresh grated
  • 1/2 teaspoon smoked paprika
  • kosher salt
  • black pepper, fresh ground
  • 2 zucchini’s, sliced into 1/2 inch thick and 4 inches long
  • Olive Oil

Preparation

Preheat oven to 425°.

Add flour to a pie plate and whisk in some salt and pepper. Beat the eggs together in another pie plate.

In a third pie plate, whisk together the panko crumbs, parmesan, smoked paprika, and another big pinch of salt and pepper.

Dip the zucchini in the flour, then in egg, and finally the breadcrumb mixture. Place on a sheet tray spritzed with olive oil. Bake for 10 minutes, flip, and continue cooking for 10 minutes more until golden and crisp.

 

Kale Caesar Salad

Ingredients

  • 4 cloves garlic, smashed
  • Pinch of crushed red pepper
  • 2 slices of day-old Italian bread, cut into 1/2-inch cubes
  • 1/2 cup grated Parmigiano
  • Zest and juice of 1 lemon
  • 1 tablespoon Dijon mustard
  • 2 to 3 anchovy fillets
  • 2 shakes Worcestershire sauce
  • Kosher salt
  • 1 bunch of kale, tough stems removed, cut into ribbons

Directions

Coat a large sauté pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.

In the bowl of a food processor, combine the parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Purée until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed.

In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.