FOX 10's Cory McCloskey talks to Dr. Andrew Weil, one of the masterminds behind True Food Kitchen restaurant, about his new cookbook.
Weil, business partner Sam Fox, and executive chef Michael Stebner collected over 125 recipes from their restaurant to make "True Food: Seasonal, Sustainable, Simple, Pure."
Dr. Andrew Weil Book Signing
Nov. 2, 11 a.m.
Williams-Sonoma at the Biltmore Fashion Park
2450 E Camelback Road
Phoenix, AZ 85016
Try this recipe from Weil's cookbook: Traditional Tuscan salad
*4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, "dinosaur," cavolo nero) midribs removed
*Juice of 1 lemon
*3-4 tablespoons extra-virgin olive oil
*2 cloves garlic, mashed *salt & pepper, to taste
*hot red pepper flakes, to taste
*2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
*1/2 cup freshly made bread crumbs from lightly toasted bread
Instructions: Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.
Food as Medicine: Kale is among the most nutrient-dense commonly eaten vegetables. One cup provides 1,327 percent of the Daily Value (DV) for vitamin K, 192 percent of DV for vitamin A, and 88 percent for vitamin C.