Red Cabbage, Carrot, Beet, and Shoots Salad
There are so many salad options with this week's share! This salad is a favorite because I grate the vegetables in volume and leave them in containers in the fridge. Then just before dinner I throw a handful of shoots in the bowl with handfuls of grated carrot, cabbage and some beets, dress the salad and I am done. So easy.
Grated Red Cabbage
Grilled Red Cabbage
With the nice spring weather we've been having lately I've been using the grill quite a bit. My favorite thing to do is grill the whole dinner- a piece of meat, a foil packet of nicely spiced potatoes, and another foil packet with veggies. I grilled up some red cabbage recently and it was outstanding! This would be wonderful with some diced shallots mixed in.
1 head red cabbage, cut into quarters and then wedges
Salt and Pepper to taste
Preheat the grill. Combine the cabbage wedges in a bowl and drizzle the oil on top; add salt and pepper and any other spices you desire. Wrap in foil and create a sealed packet to keep the steam in. Put on the grill for 15-20 minutes, or until the cabbage is tender. Enjoy!
Yet another veggie that grills up great! I left the smaller carrots whole and quartered the larger carrots so they would cook evenly. I also left the peels on to retain the antioxidants and nutrients, but you could certainly peel them.
Salt and Pepper to taste
Preheat the grill. Combine the carrots in a bowl and drizzle oil on top; add salt and pepper as desired. Wrap in a foil and create a sealed packet. Grill for 10-15 minutes or until the carrots are tender.
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 tbs 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.
Mushroom Barley Risotto
This one is delicious. Adapted from a Splendid Table recipe.
4 ounce dried shiitake mushrooms
1 tablespoon olive oil
1 large onion, chopped
3 medium carrots, peeled and diced (about 1 cup)
1 medium shallot, chopped (you can sub a bit more onion and a clove or 2 of garlic here)
1/2 cup dry white wine
1 1/2 teaspoons dried thyme
1 cup pearl barley
4-5 cups canned low-sodium chicken or vegetable broth
3 tablespoons chopped fresh parsley
1/2 cup grated Manchego or Parmesan cheese
Freshly ground black pepper
Heat the oil in a large, heavy stockpot over medium heat. Add the onion, carrots, and shallot and sauté 5 minutes. Add the mushrooms, wine, thyme, and barley, stirring until the wine is nearly evaporated. Add 4 cups of broth and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the liquid is almost completely absorbed and the barley is almost tender, about 25 minutes. Add the remaining 1cup broth and cook, stirring, until the barley is tender and creamy, about 5 minutes. Stir in the chopped parsley and cheese, season with salt and pepper, and serve.
Roasted Beet and Barley Salad
Beets are a wondeful addition to any salad, but this barley salad is just over the top. I suspect I'll make this often in the summertime!
1 cup dry pearl barley
4 medium beets, tops removed (or 5-7 small)
1/2 large red onion, minced and soaked in cold water for about half an hour
1/2 block feta (about 4 ounces), cut into small squares or crumbled
4-5 scallions, sliced into rounds
1 1/2 tbs lemon juice
1 tbs olive oil
salt and pepper to taste
extra sliced scallions for garnish
Preheat the oven to 450 degrees F. Loosely wrap the beets in tin foil and roast in the oven until they are just fork tender, about 30-45 minutes. Peel and dice the beets into small cubes.
Meanwhile, bring 3 cups of water to a boil. Add the barley and 1/2 tsp of salt. Reduce to a simmer, cover and cook until the barley is just al dente, about 30 minutes. If there is extra liquid in the pan drain the water. Cover the pan until ready to use.
Drain the red onion. Combine barley, beets, feta, and scallions in a large mixing bowl. Sprinkle the lemon juice and olive oil over the top and toss to coat. Taste the salad and add salt and pepper as needed.
Carrot Oatmeal Muffins
Muffins are a staple in my house. I usually bake a batch and freeze half for quick morning snacks.
1/2 cup unsweetened applesauce
3/4 cup brown sugar
1 tsp vanilla extract
1/2 cup grated carrots
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 cup rolled oats
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
Optional: chopped nuts or raisins
Preheat oven to 400 degrees F. In a mixing bowl combine applesauce, sugar, egg, vanilla, and carrots. In a second bowl combine all the dry ingredients. Add the two mixtures together and beat just until combined. If desired, fold in nuts or raisins.
Pour batter into greased muffin tins. Bake for about 15 minutes or until the tops spring back when touched lightly.