Spring Supper 2017 Recipes

So many of you have asked for these recipes, we thought we’d post them so you can have them at your fingertips. Included below are the recipes for: Kale Caesar Salad; Tilapia Puttanesca; Green Beans Romanesco; and Spring Rice Salad. When you make one of these recipes, be sure to tag sundaysuppersphilly on Instagram.

KALE CAESAR SALAD (serves 6)

Ingredients
• 1 bunch kale
• ¼ cup shaved parmesan cheese
• 1 cup croutons
• 1 teaspoon olive oil

Sunday Suppers Caesar Dressing
• 1 clove garlic
• ¼ cup dijon
• ¼ cup olive oil
• ¼ cup mayo
• ½ cup olive oil
• 2 lemons, juiced

Directions
Combine all dressing in a bowl and whisk together, or combine in a jar, put the lid on and shake well. Stem and cut kale into thin strips, then toss in olive oil and a pinch of salt, gently massage. Toss half of the dressing with the kale. Taste and add more dressing if needed. Top with shaved parmesan and croutons.

Want to make your own croutons?
Cube stale bread and toss in olive oil, salt and pepper and bake at 400 degrees, stirring every 5 minutes until crispy.

TILAPIA PUTTANESCA (serves 4)

Ingredients
• 1 lb. tilapia filets
• Salt and pepper to taste
• 2 Tablespoons olive oil
• 2 cloves garlic, chopped
• ¼ cup sliced olives
• 2 Tablespoons lemon juice
• ¼ teaspoon basil
• 8 oz. canned chopped tomatoes
• ¼ teaspoon red pepper flakes

Directions
Preheat oven to 350°. Place the tilapia in a glass casserole dish and season with salt and pepper. Place olive oil, garlic, basil, olives, and tomatoes in a bowl and mix together (add red pepper flakes if using). Pour over fish in casserole. Cover with foil and place in oven. Cook for 15-20 minutes until fish flakes easily with a fork.

GREEN BEANS IN ROMANESCO SAUCE (serves 8)

Ingredients
2 pounds green beans
¼ cup olive oil
Salt and pepper to taste

Romesco Sauce Ingredients

• 1 large roasted red bell pepper
• 1 garlic clove, smashed
• 1/2 cup chopped almonds
• 1/4 cup tomato purée
• 2 tablespoons chopped parsley
• 2 tablespoons Sherry vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 cup extra-virgin olive oil
• Fine sea salt and freshly ground black pepper

Directions
Toss green beans in salt, pepper and olive oil. Place in one layer on a baking sheet. Put in oven. Check green beans and toss every 4 minutes, green beans will cook in 4 to 12 minutes depending on how crispy you like them.

Make Romesco Sauce: Pulse all Romesco ingredients, except olive oil, in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper.

Toss green beans in Romesco sauce and enjoy.

SPRING RICE SALAD WITH FRESH HERBS, PISTACHIOS & PEAS (serves 8)

Ingredients
• 2 cup brown basmati rice
• ¼ cup pistachios
• ¼ cup parsley
• ¼ cup dill
• ¾ cup frozen peas, thawed
• 1 lemon juiced
• ¼ cup olive oil

Directions
Cook rice.
Rinse rice in cold water, then combine rice with 4 cups of water. Bring to a boil, then reduce to a simmer and cover. Let simmer for 20-30 minutes till cooked through. Spread rice on a baking sheet to let cook without clumping. Combine herbs, lemon juice and olive oil, stir well. Toss with rice, peas, and cherry tomatoes. Season with salt and pepper.