Beef Marsala & Scalloped Potatoes with Lemony Kale Salad

Potatoes!
• Natural source of healthy carbs and energy.
• Great source of potassium, vitamin C, vitamin B6, fat-free, sodium-free and cholesterol-free (unless fried)!
• The skin of potatoes has the most fiber; that’s why- if you wash them thoroughly- it’s beneficial to leave the skin on.
Potatoes are a tuber; which means they grow underground. Potatoes have an amazing impact being a staple crop in many civilizations and a huge part of history.

 

Cooking Terms

  • Mise en place

    prepping all ingredients (peeling, cutting, measuring) before you begin cooking

  • Saute

    cook quickly in a small amount of fat over high heat; literally means "to jump"

  • Broil

    Cook by direct exposure to radiant heat, usually an element of modern ovens

  • Garnish

    add decorative or savory touches to food

Ingredients

  • 1 fl oz prune juice (Mock Marsala wine)
  • 1 each lemon
  • 2 each cloves garlic
  • 1 pound potatoes (white or sweet)
  • 4 sprig parsley
  • 4 oz baby kale
  • 1 each diced onion
  • 3 fl oz half and half
  • 2 oz mozzarella cheese
  • 12 oz ground beef

From Your Home

Salt
Black pepper
Canola or olive oil

What You Need

Large oven-safe saute pan / skillet
Medium bowl

Per Serving

Calories: 634

Carbs: 34

Fat: 15

Protein: 21

Tips

This simple salad is a great way to add veggies to any meal. Eating more veggies and fiber will reduce your risk to get diseases like heart disease, high blood pressure and cancer.

We mixed mock Marsala wine by combining 1 oz of prune juice and 1 oz of water until dissolved. This gives a fermented tangy flavor without adding any alcohol. Acidic fruit juices are a wonderful way to substitute alcohol in many recipes.

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Steps

Mise en place

Read through the entire recipe before getting started. Preheat oven to 375oF. Wash and dry all produce. Zest lemon; cut in half, then juice. Rough chop parsley. Peel and julienne onion. Mince or grate garlic. Thinly slice potatoes into 1⁄4” slices. Remove ground beef from package; pat dry.

Cook potatoes

Heat 1 Tbsp. oil in a large oven-safe sauté pan over medium heat. Add half the onion and half the garlic, sauté 1-2 min until softened. Add potatoes and sauté 3-5 min until beginning to brown. Remove from pan and set aside.

Cook ground beef

Heat 1 Tbsp. oil in previously used pan; add remaining onion, garlic and all ground beef. Cook, breaking apart with spoon for 8 10 min until fully cooked. Add mock Marsala wine, a pinch of salt and pepper; cook another 2-3 min stirring constantly and turn off heat.

USDA recommends cooking beef to an internal temperature of 165 degrees F.

Finish potatoes

Layer potatoes on top of beef in an overlapping spiral until beef is completely covered. Drizzle half & half evenly over potatoes, and sprinkle a pinch of salt and pepper. Top with mozzarella cheese, transfer to oven and bake for 10-15 min until cheese has melted and potatoes are soft. Turn the oven to broil, cook until cheese is bubbly and browned, 1-2 more min. Remove from oven. While potatoes are baking, begin making the salad (Step #5).

Make salad

Combine 3 tsp. lemon juice, 1 tsp. lemon zest, 4 tsp. oil, a pinch of salt and pepper in a medium bowl; mix until incorporated. Add kale and toss until evenly coated with dressing.

Plate your dish

Divide beef Marsala and scalloped potatoes between 4 plates. Garnish with parsley and serve with side salad. Enjoy!