3 small red beets, cooked
2-3 Cara Cara oranges
3-4 cups fennel, chopped (2 lg bulbs)
1/4 red onion, very thinly sliced
1 tbsp. fresh orange juice
1 tbsp. fresh lime juice
coarse sea salt
freshly ground black pepper
1/4 cup loosely packed fresh cilantro, chopped
Place the fennel on a large tray. Layer the sliced onion on top. Drizzle with olive oil; salt and pepper.
With a sharp knife, cut all peel and white pith from all oranges; discard and slice the oranges. Save 1/2 of 1 orange and squeeze juice from membranes into bowl, along with lime juice.
Slice 2 beets crosswise into thin rounds. Layer beets and oranges on top of the fennel, dividing evenly.
Spoon reserved citrus juices over, then drizzle salad generously with more oil. Season to taste with coarse sea salt and pepper.
Garnish salad with cilantro leaves; serve!
*Beets can be roasted or boiled to cook them in preparation for this recipe.
4 cups chopped fresh tomatoes
1 onion, roughly chopped
4 cloves garlic, chopped
2 cups chicken broth
3 tbsp. fresh chopped basil
2 tbsp. balsamic vinegar
1 tsp salt
2 tsp sugar
2 tbsp. butter
2 tbsp. flour
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. All fresh chopped basil and balsamic vinegar. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill. (I use my immersion blender while it is still in the pot!)
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. (If you use an immersion blender you will need to do this in another pan) Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
1/2 lb fresh beets
2 sticks unsalted butter
8 oz dark chocolate, chopped or chips
1 1/4 cups white whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
4 eggs, room temperature
1 tsp vanilla extract
1 cup golden brown sugar
Place beets in a saucepan and add water to cover. Bring to a boil and then simmer for 25-35 minutes until tender. Cool and peel. Transfer to a food processor and pulse until minced or smooth (depending on your preference)
Preheat oven to 350°.
Line a 9” by 9” pan with parchment paper and lightly coat with butter.
Melt chocolate and butter over very low heat until the chocolate begins to melt. Remove the pan from heat and stir until smooth. Set aside to cool.
Whisk flour, baking powder and salt. Set aside.
In your mixer, gently mix the eggs for 30 seconds. Add vanilla and brown sugar, mix on medium-high until light and airy, about 2 minutes. Reduce speed and add minced beets and then slowly add chocolate mixture. Mix until just combined. Add flour mixture and mix just until combined.
Pour batter into prepared pan. Bake for 30 minutes, until a knife inserted into the center comes out clean. Allow brownies to cool for 5-10 minutes the transfer with parchment to cooling rack.
1 1/2 lbs rhubarb
3/4 c sugar
1/8th tsp fresh ginger
1 3/4 cup Greek yogurt
1 tsp vanilla
2/3 c powdered sugar
3/4 c whipping cream
Cut rhubarb into 1 inch pieces. Add ginger, rhubarb and sugar to saucepan. Let rhubarb reduce over low heat for 8-10 minutes. Allow to cool.
Mix yogurt, vanilla and powdered sugar together in a bowl.
Beat cream, then fold into yogurt.
Carefully layer stewed rhubarb and yogurt mousse into small glass jars or glasses (jam mason jars). Garnish with mint or grated or thinly sliced lemon zest.
*A strawberry layer would be delicious too.
2 large cucumbers, spiralized or cubed
4 cups sliced strawberries
1/2 cup crumbled feta
1/2 cup poppyseed dressing
In large bowl, toss cucumbers and strawberries together.
Divide into 4 servings, sprinkle with feta and drizzle with 2 tbsp. dressing. Serve immediately.
Poppyseed Dressing—found lots of places or I make my own…delicious on fruit and spinach salads!
1/3 c white sugar, 1/2 cup white wine vinegar, 1 tsp salt, 1 tsp ground mustard, 1 cup vegetable oil and 1 tbsp. poppyseeds.
1 lb ground beef
1 cup celery, diced
1 small onion, chopped
5 cups tomato juice
½ tsp pepper
¼ tsp salt
1/8 tsp marjoram
2 ½ cups grated carrots
1 ½ cups water
3 cloves garlic
1 tbsp sugar
Brown beef. Drain and add celery, onion and sauté for 10 minutes. Add the remaining ingredients and bring to boil; simmer 10-15 minutes or until celery and carrots are tender.
3 lbs broccoli cut into florets
3 tbsp. olive oil
2 leeks, halved and thinly sliced
salt and pepper
1/4 cup flour
3 cups milk
6 oz white cheddar cheese, shredded
Preheat oven to 400.
Steam broccoli to crisp tender and set aside to drain.
In medium saucepan, heat the olive oil. Add leeks and generous pinch of salt. Cook over medium heat until softened, about 10 minutes. Add the flour and wish until bubbly and a paste forms. Add the milk and cook, whisking constantly, until thickened and bubbling. Remove from the heat and whisk in cheese. Season with salt and pepper.
Pour half the cheese sauce into a large baking dish. Arrange the broccoli on top of the cheese sauce in a single layer and top with the remaining sauce. Bake for 15 minutes, until the sauce is bubbling and the top is golden brown.
Recipe Credit: Food and Wine
*How I made it: I used a blend of Swiss, parmesan and feta cheeses and used both broccoli and caulifour. You can also top this with crushed crackers mixed in melted butter for an even richer taste!
1/2 cup olive oil
1/4 cup white vinegar
1/3 cup white sugar
3 tbsp. soy sauce
3 heads, thinly slice bok choy
2-3 green onions, sliced
chow mein noodles
Whisk dressing ingredients together in a small bowl until combined.
Dress the bok choy in a medium bowl and add onions, almonds and noodles as toppings.
*Try adding thinly sliced carrots, peppers or snap peas for a more diverse salad.
Whole Grain Mustard Slaw
2 Tbsp whole grain mustard
1 Tbsp sour cream
1 Tbsp white wine vinegar
1 Tbsp honey
1-2 tsp horseradish
1 cup sliced/shredded cabbage
2 Tbsp chopped scallions
Salt and Pepper to taste
Whisk together mustard, sour cream, vinegar, honey and horseradish. Toss with cabbage and scallions. Season to taste.
From Cuisine magazine
Tomato Bacon Farro
1 cup semi-pearled farro
4 strips bacon, cooked and diced
2 cups chopped fresh tomatoes
1/2 cup chopped fresh parsley
3 tbsp. mayonnaise
2 tbsp. olive oil
2 tbsp. white wine vinegar
1 tsp minced fresh garlic
1 tsp Dijon mustard
Cook farro according to package; drain. Toss with bacon, tomatoes, parsley and vinaigrette. Season with salt and pepper.
From Cuisine magazine