Market District Recipes: Cioppino & Tuscan Kale Salad
If you're looking for a couple of new dishes to try out in your home tonight, be sure to take a look at these two from the Giant Eagle Market District!
Cioppino (Seafood Stew)
Compliments of Market District Chef Benjamin D'Amico
Serves: 2-4
Prep Time: 15 min.
Cook Time: 45 min.
Ingredients:
Broth
- ¼ cup Market District Extra Virgin Olive Oil
- ½ tsp each Dried Basil, Thyme, Oregano, Crushed Red Pepper Flakes
- ¼ cup Garlic, fresh, minced
- ½ cup Green Bell Pepper, minced
- ¾ cup Yellow or White Onion, minced
- ½ cup Celery, minced
- ½ cup Carrot, minced
- ¾ cup Fennel, minced
- 1-28oz can Crushed Tomatoes
- 2 tbsp Tomato Paste
- 1 cup White Wine, Chardonnay or Pinot Grigio
- 1 cup Clam Juice
- 2 cups Seafood Stock
- ½ tsp Kosher Salt
- ¼ tsp Ground Black Pepper
Seafood (any combination or amount if fine)
- 24-30 piece Shrimp, large, raw, peeled & deveined
- 1 lb Scallops, large
- 1 ½ lbs Dungeness, King, or Snow Crab Clusters, cracked for easier access
- 1 lb Halibut or other meaty fish – Cod, Sea Bass, or Branzino
- 1 cup Calamari, cut into 1/4" rings
- 1 lb Mussels
- 12-18 piece Littleneck Clams
- 2-4 each Lobster Tails
Garnishes
- 1 loaf Sourdough or other fresh Crusty Bread
- 2 tbsp Fresh Parsley
- 1 each Lemon
Directions:
1. Heat oil in a large pot. Saute all vegetables, garlic, & dried seasonings for 5-7 minutes.
2. Add the clam juice, seafood broth, white wine, & tomatoes to the pot. Simmer on low for 15-20 minutes.
3. In a separate pot heat about ½ cup of water or white wine to a simmer. Add mussels & clams. Steam for 2-3 minutes until the clams & mussels open. Set aside.
4. Add the crab, calamari, & halibut to the tomato broth. Simmer for 5 minutes.
5. Then add in the scallops, shrimp & steamed mussels & clams. Simmer for another 5-7 minutes before serving.
6. Serve family style in a large bowl or platter, garnish with lemon wedges, chopped parsley and fresh sourdough bread.
Tuscan Kale Salad
Compliments of Market District Chef Benjamin D'Amico
Serves: 2-4
Prep Time: 15 min.
Ingredients:
Vinaigrette
- ½ cup Market District Extra Virgin Olive Oil
- ¾ cup White Balsamic Vinegar
- ½ cup Red Wine Vinegar
- 2 tbsp Honey
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper
Salad
- 1 bunch Tuscan Kale, rinsed, cut into ½' strips
- ½ cup Ricotta Salata, crumbled
- ½ cup Dried Cranberries
- 3 tbsp Pinenuts, toasted
Directions:
1. Whisk together the vinegars, olive oil, honey, salt & pepper in a medium bowl. Set aside.
2. In another bowl combine the kale, ricotta salata, pinenuts, & dried cranberries.
3. Toss the vinaigrette over the kale salad. Cover and refrigerate until ready to serve. Best when allowed to sit in the dressing overnight.
