Recipes
Parsley Potatoes
Here's a delicious one to serve alongside meats or other sides this week.
1 1/2 pounds potatoes, coarsely chopped
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley
1/2 teaspoon ground black pepper
Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
Meanwhile, heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
Strain potatoes from the cooking water and place in a serving bowl. Sprinkle the black pepper into the skillet and stir. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.
Beet Pesto Pizza with Kale and Goat Cheese
If you haven't used your pizza crust from last week, here's another opportunity to dress it up! If you don't have kale, beet greens, spinach, or mesclun will all work too!
For the Beet Pesto:
1 cup red beets, chopped and roasted (about 1 medium beet)
3 cloves garlic, roughly chopped
Ā½ cup walnuts, roasted
Ā½ cup parmesan cheese, grated
Ā½ cup olive oil
2 tablespoons lemon juice
Salt to taste
For the pizza:
1 lb pizza dough
1 cup beet pesto
2 cups kale leaves, thinly sliced*
1.5 cups mozzarella cheese, grated
2 ounces goat cheese
Prepare the beet pesto:
Preheat the oven to 375 degrees F.
Wash and scrub the beet and pat it dry. Peel and chop it into Ā½" cubes and place the pieces on a large sheet of foil. Wrap the chopped beet in foil, making a foil packet.
Place the packet on a baking sheet.
Roast in the oven for 40 to 50 minutes, or until beets are soft and juices are seeping out.
Allow beets to cool completely.
Add all ingredients except for the oil to a food processor or blender and pulse several times.
Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick for your blender to process, add a small amount of water until desired consistency is reached.
For the pizza:
Preheat the oven to 415 degrees F.
Dust gluten-free flour (or cornmeal) on a baking sheet and press or roll the dough to desired thickness.
Bake the dough for 5 to 7 minutes with no toppings.
Remove the crust from the oven and spread the beet pesto over it. Add the kale leaves, followed by the goat cheese and mozarella. Note: the kale will cook down in the oven.
Bake pizza for 20 to 25 minutes or to desired crisp.
Allow pizza to cool 5 minutes before serving.
Spicy Quick Pickled Radishes
Super simple, spicy pickled radishes that are ready to eat immediately! These pickled radishes are amazing on tacos, burgers, salads and more. Recipe as listed below yields about 1Ā¼ cup pickles.
1 bunch radishes
Ā¾ cup white wine vinegar or apple cider vinegar
Ā¾ cup water
3 tablespoons honey or maple syrup
2 teaspoons salt
1 teaspoon red pepper flakes (this yields very spicy pickles, so use Ā½ teaspoon for medium spicy pickles or none at all)
Ā½ teaspoon whole mustard seeds (optional)
Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef's knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
Quick Sauteed Spinach
1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional
Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
Salad with Beets and Yogurt Dressing
3/4 pound beets (2 large or 8 small), trimmed
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup Greek yogurt
2 teaspoons sherry vinegar
1 head of lettuce or 4 cups of mesclun or other greens
2 tablespoons fresh tarragon
1/2 cup unsalted pistachios, toasted
Preheat oven to 450 degrees. Place beets in a 12-inch square piece of foil. Drizzle with 1 tablespoon oil and season with salt and pepper; fold foil into a packet. Roast until beets are easily pierced with a paring knife, 30 to 45 minutes. When cool enough to handle, peel beets and cut into wedges.
Whisk together yogurt, vinegar, and 2 tablespoons oil; season dressing with salt and pepper. Thin as desired with 1 to 2 tablespoons water. Divide lettuce among plates and top with beets, tarragon, pistachios, and dressing. Serve immediately.
Oatmeal Congee
This Asian fusion recipe makes a hearty savory breakfast or dinner.
1/2 cup oatmeal
1 1/2 cups vegetable stock
1 egg, poached
1/4 cup mushrooms, sauteed
1/4 cup bean sprouts (optional)
2 scallions, sliced (optional)
1 tablespoon finely chopped cilantro (optional)
1/2 teaspoon finely chopped fresh ginger (optional)
1 tablespoon soy sauce (optional)
1 tablespoon fresh lime juice (optional)
Combine oatmeal and stock in a saucepan and cook over medium heat for 5 minutes, stirring occasionally. Pour into a serving bowl and top with egg, mushrooms, and remaining ingredients as desired.
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