Fiery Beet Salad

This past Saturday we had our CSA supper with B&H,  which I had been excited about since June. We had no Internet for a few days, and had been talking about how excited we were to go on Sunday… then we got the Internet back, checked our email ( at 3 PM on Saturday), and discovered that the dinner was in 3 hours! I needed something tasty and with speed! I had roasted another batch of beets to make pickled beets (Seriously, all summer production in small batches IS the way to go 🙂 ), and decided that I would attempt to make a beet salad for the masses. Eric, my fiance, is generally not a beet fan, but he went gaga for this spicy salad, and has eaten it 3 days in a row. I must have done something right!

Ingredients
6 large local, organic beets without stems or bottom “tails”
1 large, local organic carrot – shredded
2-3 local, organic cubanelle peppers – chopped
Spicy peppers of your choice (I used 3 hot wax peppers) – diced fine
6 TBSP  Extra Virgin Olive Oil
1 TBSP local, raw honey (I used Buckwheat)
1 tsp of lime juice (fresh would have been best – I was in a pinch though)
20-30 organic mint leaves (from our garden – I used apple mint)
1 bunch of local, organic cilantro
3 cloves of local, organic garlic – finely chopped
1 small ginger root (mine was the size of my thumb or smaller)
1/4 cup organic sesame seeds
sea salt
tri-color pepper

1.) Roast the beets at 350 degrees for about an hour. I paint them lightly with olive oil, put them on aluminum foil, and put a sheet of aluminum over them (making a beet pocket). They are ready when they are soft.
2.) Let the beets cool before peeling them. I peel by hand, but lots of folks use a paring knife because they don’t want pink hands. I have never had a problem with stained hands (cuticles a bit sometimes, but usually no).
3.) While your beets cook, or cool, mix your other ingredients in a bowl. I did liquid and spices first, then I added the carrots, garlic and peppers.
4.) When your beets are cooled, cut into little julienne strips. Add to mixture, stir, fridge, and eat whenever you like!

Seeing Green Peanut Noodles

With all of the yummy greens in the fridge, it’s been hard to even begin where to plan meals. The other day we made sandwiches, and when we sat down to eat, Eric said “Man, what’s wrong with this lettuce? Why is it so hard?” I took the piece of lettuce from him to discover he had pulled a leaf from the cabbage bag for his turkey sandwich. Something drastic had to happen! I had to catch up with our produce before we hit attack of the killer cabbage mode.

Veggie stir-fry

 

Ingredients
1 box of pasta, cooked. I wanted Udon noodles, but made do with spaghetti.

Stir Fry
1 small head of local, organic cabbage
3 cups local, organic arugula
3 local, organic carrots thinly sliced
1 head local organic tat soi
1 bunch local, organic Swiss Chard
1 small, local, organic onion in large slivers
6 cloves local, organic garlic, chopped
3 Tbsp Organic Extra Virgin Olive Oil
1/2 cup white wine (I used home-made Gewürztraminer)

Peanut Sauce
5 Tbsp all natural peanut butter
1 cup hot water
8-10 large basil leaves from our garden
1 tsp organic  yellow curry
2 tsp organic sugar
a healthy squeeze of siracha
3 Tbsp Organic Extra Virgin Olive Oil

Topping
Sesame Seeds
1 local, organic carrot shredded
2 local, organic garlic scapes cut into thin slivers
Soy Sauce to taste (optional)

1.) Tear the cabbage, arugula, tat soi and Swiss chard into large pieces. Wash greens thoroughly in a colander.  Shake off excess water and transfer to a large wok.
2.) Add onion, carrot, garlic, oil and wine to wok. Simmer over medium low heat, covered for 10-15 minutes. Stir occasionally.
3.) In a separate small sauce pan, on low heat, combine all peanut sauce ingredients. Stir occasionally.
4.) While everything is cooking, prep the topping of sesame seeds, carrot and scapes tossed in a bowl.
5.) Pour the pasta into a 9×13 baking dish. If it is sticking together, add a bit of oil to spread it about.
6.) Add peanut sauce to wok, and incorporate into vegetables. It is OK if there is a bit of residual liquid in the wok, it is full of vitamins and will mix with the sauce.
7. Pour wok contents over pasta in the casserole dish. Sprinkle dry topping on the top. Serve with soy sauce on the side.Serves 4 - 6 people

Bean Salad

I love quick and easy bean salads. I made one last night that knocked both of our socks off, so I figured it would be good to blog.

Bean Salad – now known as crack salad in our house because of its addictive properties.

Ingredients

1 can organic black beans, drained and rinsed
1 organic avocado
2 organic, local garlic scapes sliced thin
1 can”all natural” corn – about 11 oz. drained and rinsed*
4 medium to large mint leaves (I used apple mint from our garden)
1-2 tsp cilantro
sea salt
organic olive oil

1. Cook the beans in advance with 1 tsp of cilantro, the two scapes and a splash of olive oil. Cook approximately 8 minutes, then let cool in the fridge (if in a time pinch).
2. While the beans cook, slice the avocado. I use grid slicing for nearly everything. I take one half and slice thin vertical lines, then go across horizontally, then trace the perimeter with the knife. You can either just “flip out” the avocado then, or use the knife – but either way you get nice sized pieces.
3. Put the avocado in a large bowl. Add the corn, 1 tsp cilantro, a grind or two of sea salt, and tear up (or cut up) the mint into tiny pieces. Refrigerate.
4. Once your beans are cooled down, toss them into the mix. garnish with a mint leaf if going for fancy.

*Corn is single handedly one of the scariest GMO crops. Just because it is local, or touts being “all natural” doesn’t mean it is OK. More on GMO’s later.

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