Pistachio–Cavolo Nero Medallions

These medallions capture the essence of autumn: earthy, bright, and full of texture. Toasted pistachios and Cavolo Nero kale create a deep green color and nutty aroma that feels both rustic and elegant. A touch of lemon and olive oil ties it all together — a perfect balance of richness and freshness.

(Featured at the Black Star Farms Dinner celebrating Detroit: The City of Chefs III.)

Yield: 6 servings (6 medallions)

Ingredients:

¾ cup shelled pistachios, toasted

1½ cups Cavolo Nero (Lacinato kale), stemmed and blanched

1 cup cooked Great Northern beans

1¼ cups cooked quinoa

2 tablespoons extra-virgin olive oil

1 clove garlic, minced

1 tablespoon lemon juice

¼ teaspoon sea salt

2 tablespoons water

Olive oil for baking

Method:

Toast pistachios and grind into a coarse meal.

Purée beans and quinoa until smooth.

Blanch kale and purée with olive oil, garlic, lemon juice, salt, and water.

Combine all ingredients and mix thoroughly.

Form into six 1½-oz medallions.

Bake at 375 °F for 17 minutes until set and lightly browned.

Serving Notes:

Serve over Fire Roasted Red Pepper Sauce and top with Michigan Cherry Agrodolce. Accompany with Roasted Autumn Vegetables and a wedge of Almond Ricotta al Forno for the complete plated experience