Beet, Potato, and Walnut Salad
Add some bread and cheese to this salad and you've got a great meal!
1 1/2 pounds medium beets, scrubbed
1 1/2 pounds potatoes, chopped
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup roughly chopped walnuts (optional)
1/4 cup finely chopped fresh chives
1 to 2 tablespoons red-wine vinegar
Preheat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes.
On a rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Arrange potatoes, cut side down, on sheet. After beets have cooked 30 minutes, place potatoes on top rack. Cook 15 minutes. Flip potatoes and sprinkle with walnuts (if using). Cook until walnuts are toasted, potatoes are golden, and beets are tender when pierced with a knife, 5 to 10 minutes.
Remove beets from foil and let cool. Transfer potatoes and walnuts to a large bowl. Rub beets with a paper towel to remove skin and cut each into 4 to 6 wedges, depending on size. Toss beets with potatoes, walnuts, and chives and season to taste with vinegar.
Orange & Carrot Soup
This is a lovely soup with a little kick thanks to the ginger.
2 tbsp coconut oil, ghee or olive oil
1 clove garlic, finely chopped
2 onions, finely chopped
4-6 carrots, grated
1 inch fresh ginger, grated (or more to taste)
2 large organic oranges, juice and zest
3 cups / 700 ml water or vegetable broth
sea salt & pepper
2 sprigs fresh thyme
Heat oil in a pot over medium-high heat. Stir in the onion and garlic and lower the heat. Add carrots and ginger and stir-fry for a couple of minutes. Add water and orange juice and cook for 10-15 minutes. Use a hand blender to puree the soup, leave a little texture. Add orange zest, salt and pepper and let simmer for a couple of minutes. Serve with fresh thyme and some grated orange zest.
Beet & Feta Burgers
Makes 6-8 burgers, depending on the size
3 cups grated raw beets (approx. 4-5 beets)
1.5 cups rolled oats or flakes of your choice
1 small onion
7 oz sheep’s feta cheese or firm tofu
2 cloves garlic
2 tbsp cold-pressed olive oil
2 organic eggs
1 handful fresh basil
lettuce or cabbage
Peel and grate beets, onion and garlic on a box grater or use a food processor with the grating blades attached. Place the grated vegetables in a large mixing bowl. Add olive oil, eggs and rolled oats and mix everything well. Add sheep’s cheese or tofu, basil, salt and pepper and stir to combine. Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together). Try shaping a patty with your hands. If the mixture is to loose, add some more oats. Form 6-8 patties with your hands. Grill the beet burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides. Serve with grilled sourdough bread and toppings of your choice.
A delicious way to eat your turnips or rutabaga, and to fool anyone who thinks they won't like them!
2 cups roasted, mashed turnips or rutabaga, cooled
1 cup bread crumbs
1/2 cup melted butter
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, separated
Combine turnips, bread crumbs, margarine, sugar, salt, pepper, and beaten egg yolks. Beat egg whites until stiff peaks form; fold into turnip mixture. Spoon turnip mixture into a buttered 1-quart casserole. Bake turnip puff at 350° for 40 minutes.
Gilfeather Turnip Soup
A simple soup. Delicious with a hunk of fresh bread on the side.
1 TB butter
1 medium onion
2 cloves of garlic
1.5 to 2 lbs gilfeather turnips, peeled and sliced
1-2 russet potatoes, peeled and sliced.
Melt butter in a 4 qt sauce pan. On medium/low heat add onion and garlic and simmer til softened, about 5 minutes. Add the potatoes and turnip and enough vegetable broth or water to just cover. Bring to a boil and then simmer until potatoes and turnips are tender, about 20 minutes. Remove from heat and blend with an immersion blender or in a blender. Return to the pot and add just enough milk to thin to good consistency. At this point, you can either season with salt and pepper, or add sour cream or cream fraiche and then season.
What to do with all the shallots besides tossing them into a stir fry? Make these caramelized shallots! This recipe, from the Smitten Kitchen, is a great way to maximize the sweetness of the shallots.
6 tbsp unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tbs sugar
3 tbs good red wine vinegar
1/2 tsp salt
1/4 tsp pepper
2 tbs chopped fresh flat leaf parsley
Preheat the oven to 400 degrees F. Melt the butter in a 12" oven-proof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 12 minutes, stirring occasionally, until the shallots start to brown. Add the vinegar, salt and pepper and toss well.
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.
Sausage, Grana, and Mesclun Pizz'alad
Instead of serving a side salad with your pizza, this recipe includes the salad right on your pizza! The dressing soaks through the greens into the crust making the whole thing gooey yet crunchy.
1 pizza dough
2 cloves garlic, minced
3 tbsp extra-virgin olive oil, divided
1-2 Italian Sausages, sliced and cooked
2 tbsp sherry vinegar
1/2 tsp anchovy paste or 1/2 tsp minched anchovy fillet
4 cups mesclun or other green
1/3 cup shredded Grana cheese, Parmesan, or Asiago
Position rack in lower third of oven, place a pizza stone on the rack and preheat oven to 500F. Let the stone heat at 500 for 20 minutes.
Roll pizza dough on a lightly floured surface into a 12 to 14-inch circle (depending on the size of your stone). Transfer to a lightly floured pizza peel (or inverted baking sheet).
Combine garlic with 1 tbsp oil in a small bowl and brush the dough with it. Sprinkle with sausage. Slide the pizza onto the hot stone. Bake until golden and crispy, 8 to 10 minutes.
Meanwhile, whisk vinegar, anchovy and the remaining 2 tbsp of oil in a large bowl. Add greens and cheese; toss to coat. When the pizza is done, transfer to a large cutting board and let cool for 5 minutes. Mound the salad in the middle and serve immediately.
Beef and Cabbage Stir-Fry
A simple one-pan meal with a lot of custom options for a custom taste your family will love. Add cumin, chili powder and salsa to make a Mexican variation; add soy sauce and ginger to make a Chinese variation. You could also add potatoes to make it more filling!
1 lb ground beef
1 head Napa cabbage, chopped
2 onions, thinly sliced
2 carrots, grated
Spices to taste: salt, pepper, garlic, basil, oregano, thyme, etc- I use at least a teaspoon of each
Brown beef in a large skillet or wok, adding spices to taste as you go. When beef is almost completely browned, add sliced onions and grated carrots. When onions/carrots are starting to soften, add the cabbage and spice well. Cook about 10 more minutes, stirring often until cabbage starts to soften. Can be topped with salsa or sour cream if desired.
Many cooks use a rub or a blend of spices and oil that can be rubbed on the outside of the skin, tucked under the chicken's skin and/or inside the cavity. When using a rub on the outside of the skin you will want to mix in about 1/2 tablespoon of cooking oil. This will help the rub stick to the skin and also crisp the skin nicely. To use a dry rub under the skin, simply pull away the skin from the meat using a pairing knife. Take note you do not want to tear the skin or pull it off. In these pockets tuck in small amounts of herbs. On the skin surface use your finger to spread them around a little better. You can also rub spices with your hand on the inside of the cavity for add flavor, or stuff with onions and celery or even oranges or lemons for added flavor. Here are a few suggestions.
- For a Southwestern flavor, try chile powder or pureed fresh chiles, cumin, and sage.
- For an Indian-inspired bird, mix together equal parts ground coriander and cumin, plus turmeric and a pinch or two of cardamom or garam masala.
- To give the chicken a Thai flair, try a paste of ginger, lemon grass, green chilies, cilantro and lime juice.