Recipes 7/27 & 7/28
Roasted Beets & Sauteed Beet Greens
1 bunch beets with greens
1/4 C olive oil, divided
2 cloves garlic, minced
2 Tbls chopped onion (optional)
Salt and pepper to taste
1 Tbls red wine vinegar (optional)
Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens.
Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute.
Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red wine vinegar, or butter and salt and pepper.
(From allrecipes.com)
Sauteed Swiss Chard W/ Parmesan Cheese
2 Tbls butter
2 Tbls olive oil
1 Tbls minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 C dry white wine
1 Tbls fresh lemon juice, or to taste
2 Tbls freshly grated Parmesan cheese
Salt to taste (optional)
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
(From:allrecipes.com)
Vegetarian Southern-Style Collard Greens
1 Tbls olive oil
1 Tbls butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 lb collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper
In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.
(From The Food Network:Sunny Anderson)
Squash & Zucchini Cakes
3 medium zucchini
3 medium yellow squash
1 C toasted bread crumbs
1 C shredded Parmesan
1/3 C minced Vidalia onion
1 large egg, lightly beaten
1 1/2 tsp dried Italian seasoning
1/2 tsp salt
1/4 tsp ground black pepper
1/2 C (1 stick) butter
1 jar store-bought marinara sauce
Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture.
In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2-inch patties, pressing together firmly.
In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.
Place onto serving platter and serve with marinara sauce
(From The New York Times: Louise Beylerian)
Spicy Peanut Noodle Salad
2/3 C creamy peanut butter
1 Tbls sesame oil
1/3 C rice or red wine vinegar
1 Tbls red chile flakes
1 Tbls sugar
1 Tbls Dijon mustard
1 Tbls coarse ground coriander
2 Tbls naturally brewed soy sauce
1/2 c canola oil
1 lb spaghetti, cooked and refreshed
1 cucumber, halved and 1/8-inch slices
1 red bell pepper, julienned
1 bunch scallions, sliced
1/2 C chopped roasted peanuts for garnish
In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions. Check for seasoning.
(From The Food Network: Ming Tai)
Blackened Green Beans
1 tsp salt, plus 2 tsp sea salt
3 C green beans, ends cut
2 Tbls paprika
1 tsp cayenne
1 tsp chili powder
2 tsp garlic powder
1 tsp ground cumin
1 tsp black pepper
2 Tbls olive oil
3 Tbls butter
2 Tbls grated Parmesan
In a medium sauce pot, bring water to a boil and add 1 teaspoon salt. Add green beans and blanch for 2 to 3 minutes. Remove from water and immediately place in an ice water bath.
In a medium bowl, mix all dry ingredients, including the 2 teaspoons sea salt, thoroughly. Toss green beans in mixture. In a large saute pan, add oil and heat to almost smoking. Add green beans and cook until spices begin to blacken, approximately 2 minutes. When done, add butter, toss, place on plate, and garnish with Parmesan.
(From The Food Network: Guy Fieri)
Sweet Beet Dressed Slaw
1/3 C extra-virgin olive oil, plus 3 Tbls
2 small to medium-sized red beets, peeled and grated
Salt and freshly ground black pepper
2 heaping Tbls Dijon mustard
3 Tbls red wine vinegar
3 Tbls chopped fresh dill
8 to 10 radishes, julienned
1/2 small head red cabbage, thinly shredded
3 bias cut scallions
2 rounded spoonfuls dill pickle relish
Preheat a medium size skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Once you see the oil ripple in the pan add the grated beets, season with some salt and pepper and cook stirring every now and then until they are tender, about 5 minutes. Transfer the beets to a bowl and let them cool down a bit. Add the mustard and the vinegar to the beets. Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh dill, radishes, shredded cabbage, sliced scallions and relish and toss to combine, taste and adjust seasoning with salt and pepper. Serve now or the next day.
(From The Food Network: Rachael Ray)