I was buying collard greens from Everything Under the Sun’s farm stand at the San Francisco Ferry Plaza Farmers Market last Saturday when owner Bill Crepps asked me if I had tried roasting kale.  I responded that I hadn’t yet tried it, but that I loved roasted vegetables.  After I left the stand, I kept thinking about it.  Before I left the market, I went back and bought two bunches of his beautiful, deep green kale for $3.  That evening, we roasted it in the oven and it was so tasty – like eating potato chips.   Kale is in season right now and this dish is so simple to make.  Only takes about 15 minutes to cook! 

Ingredients
1 bunch (handful) of kale leaves, washed and stems cut off near the base of the leaf
Enough olive oil to coat the leaves
Fleur de sel (sea salt) to finish

You will also need:
1 medium bowl
1 shallow baking pan

Instructions
Preheat the oven to 375 degrees Fahrenheit. 

Toss the leaves with olive oil and lay them out onto the baking sheet in a single layer.   Bake them for about 15 minutes until golden brown and crisp.  Remove them from the oven and sprinkle with fleur de sel.  Serve right away. 

Serves 2 as appetizer or side dish.

We make Crepes Suzette every year for dessert for our New Year’s Eve dinner.  They are pretty easy to do.  The secret is to make the crepes and the orange butter ahead of time.

Ingredients
For the crepes:
1 cup all-purpose flour
3 eggs
3/4 cup whole milk
1/3 cup melted butter
2 Tablespoons sugar
Pinch of salt
3/4 cup water

1/4 cup melted butter for the pan

For the orange butter:
Zest of 1 orange
1/4 cup sugar
12 Tablespoons butter, cut into chunks
1/3 cup fresh orange juice

For flaming:
4 Tablespoons cognac
4 Tablespoons Cointreau or Grand Marnier

You will also need:
Mixing bowl
Wire whisk
Crepe pan or non-stick fry-pan
Pastry brush
Parchment paper
1/4 cup measuring cup
Plate
Blender
Large saute pan

Instructions
Whisk together the flour, eggs, milk, melted butter, sugar and salt.  Whisk in the water.  Let the mixture rest in the refrigerator for at least an hour.

Prepare the crepes ahead of time to save time.  Set the crepe pan on the stove and turn the heat on to medium-high.  Brush the bottom of the pan with butter.  Whisk the batter well.  Pour 1/4 cup of the batter into the pan.  Turn the heat down to medium.  Tilt the pan and rotate it with your wrist to coat the bottom with the batter.

Cook for about 1 minute until the bottom is browned.  Flip the crepe over and cook on the other side for about 45 seconds.

Turn the crepe out onto a plate.  Put a piece of parchment paper over the crepe (to separate it from the next crepe).  Repeat the process until all of the batter is gone.  This should make about ten crepes.

To store, wrap the entire plate in plastic wrap and store in the refrigerator.

You can also make the orange butter ahead of time.  Put the orange zest, butter and orange juice in the bowl of the blender and process until the mixture comes together.  Gather up the orange butter and roll it into a log.  Wrap tightly in plastic wrap and store it in the refrigerator.

To finish the dish:
In a large saute pan over medium heat, melt the orange butter and cook for about 5 minutes.  The butter will bubble up and form a syrup.

Turn the heat down slightly and put one of the crepes into the pan, browned side up.  Working quickly, turn the crepe over to the other side.  Then fold it in half, then in fourths.  Move it to the side of the pan and repeat the process until the crepes have all been folded.

Pour the cognac and the orange liqueur over the crepes.  Tilt the pan into the flame (if you have a gas stove) or use a match to ignite.  (Careful!)

Spoon the flaming sauce over the crepes until the flames start to go out.  Place two or three crepes onto each serving plate.  Spoon any leftover sauce over the top.  Serve immediately.

Serves 4-5.

I grew up in Southeast Georgia, and our tradition for good luck for the New Year was eating Hoppin’ John.  To us, Hoppin’ John was a big pot of dried black-eyed peas cooked with hog jowl or ham shank.  I don’t think we ever missed eating black-eyed peas on New Year’s Day.  I have continued the tradition, but have had to dress up the black-eyed peas a bit so that my husband will eat them.  I make soup out of a mixture of dried beans and dried black-eyed peas.  It has been a hit with my husband and we eat it every New Year’s Day for good luck for the coming year.  In fact, I like to give bags of Good Luck Soup starter (dried blackeyed peas and dried heirloom Rancho Gordo beans), along with fresh herbs and the soup recipe, as gifts for the holiday season.

I like to serve this soup with homemade cole slaw and a slab of crusty bread.

Ingredients
1/4 cup olive oil
1 large onion, chopped
1/3 cup celery, chopped
1/3 cup carrots, chopped
1 clove garlic, chopped
2 cups assorted dried beans (your favorites) and black-eyed peas
1 roasted red pepper, peeled and chopped
6 cups stock or water (may need more – see note below)
1 cup chopped ham, hog jowl or a ham shank
1/2 teaspoon hot chili flakes (I use aleppo chili.)
2 cups chopped ripe tomatoes, such as Pomi
1 Tablespoon of fresh sage or thyme, plus more for garnish
Sea salt
Pepper

You will also need:
Large Dutch oven or soup pot with lid

Instructions
Saute the onion, celery and carrots in olive oil over medium-low heat until they are translucent.  Add the chopped garlic and saute for 30 seconds longer.  Add the beans/peas, the roasted red pepper, the stock/water, the ham and the pepper flakes to the pot.  Bring to a boil.

Then cover, reduce the heat and cook for about two hours until the beans and peas start to soften.  Note that you will need to check the liquid in the pot about every 15 minutes.  Depending upon the beans used and the cooking time needed, you may need to add more water or stock.

When the beans have started to soften, add the tomatoes and chopped herbs and cook until the beans and peas are completely soft (about 30 minutes more).  Add sea salt and pepper, to taste.

Serves 4 people.

I have an abundance of Meyer lemons year-round on my trees in Northern California. One of my favorite ways in which to use them is in tangy and sweet Meyer Lemon Curd. This curd is so versatile. I like to serve it with biscuits and scones. And my neighbors love it when I make Meyer lemon tartlettes.

Ingredients
6 farm-fresh egg yolks
1/2 cup freshly-squeezed Meyer lemon juice
1 cup sugar
1 stick cold butter, cut into eight pieces
1 Tablespoon Meyer lemon zest

You will also need:
Medium saucepan
Whisk
Large spoon

Instructions
Beat the eggs yolks slightly and pass them through a sieve.

Combined the sieved egg yolks, lemon juice and sugar in a medium-sized saucepan and mix well.

Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon – about 10 minutes. Note: Don’t let the mixture reach a boil, as the eggs will scramble.

Remove the egg mixture from the heat and add the cold butter, one piece at a time, whisking well to incorporate before adding the next piece. When the butter has all been incorporated, add the lemon zest and stir to combine.

Chill for at least two hours, tightly covered, before using. Makes about 1 1/2 cups.

Will keep in the refrigerator, tightly covered, for up to a week.