Easy-Peazy, Lime-Squeezy!

This week’s recipes are all about easy…super easy!
This first recipe is simplicity at its finest. The sweetness of the beets is cut by the sharpness of the lime. You will find that this recipe will convert most beet dislikers into beet lovers!

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Fresh Beets in Lime Butter
makes 4 servings

1-1/2 pounds beets, trimmed, peeled and quartered
 3 Tbs unsalted butter, softened
1 tsp freshly grated lime zest, or more to taste
 2 Tbs freshly squeezed lime juice, or to taste
salt and freshly ground pepper, to taste
1/4 cup sliced scallion greens

In a food processor fitted with the shredding disk, grate the beets. In a skillet melt 2 Tbs of the butter over moderately high heat. When the foam subsides, cook the beets and lime zest, stirring frequently, for about 4 to 5 minutes, or until the beets are crisp-tender. Reduce heat to moderately low, stir in the remaining butter, lime juice, scallion greens. Season with salt and pepper to taste and serve immediately.

Kale ranks in my top five favorite veggies, but I would not EVER have considered eating it at room temp/cold, until this recipe. I was introduced to this recipe while at a party hosted by my sister and she served it with a drizzle of dark sesame oil. The beauty of this recipe is that it is SUPERB when served at room temp so you can make it the day before and then just pull it out and serve! You can use any kind of kale, a mixed variety and even beet greens or kohlrabi leaves too. My picture represents three different greens and is a good gauge of one serving size.

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Stir-Fried Kale with Ginger
(adapted from Vegetatian Times Complete Cookbook)
makes 4 servings

1 Tbs coconut oil
 1 Tbs minced ginger root
20 big leaves of kale, (veins removed), chopped small
1 tsp soy sauce
1/4 cup water
1 tsp toasted sesame seeds

In a medium skillet, cook the ginger root in the coconut oil, stirring over medium heat for 1 minute. Add the kale and turn heat up to medium high. Add the soy sauce and water. Stir-fry until the kale is wilted, but still slightly crunchy (about 3 minutes). Serve sprinkle with sesame seeds and drizzle with dark sesame oil if you like. Serve warm or cold!

This beet and cucumber combination is not only delicious, but also gorgeous in color! The flavors all complement each other so well that you will not be able to stop at one bowl! This is another dish you can make and serve the next day.

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Cucumber, Beet and Scallion Salad
(by Mary Engelbreit)
makes 6-8 servings

1 bunch of beets (about 1-3/4 lbs), tops trimmed to 1 inch and scrubbed
 2 large cucumbers, peeled, halved, seeded (this is a personal preference, I ran a fork down the sides of the cukes to break the skin up and did not seed, because I believe you miss out on nutrients when you take all of that out) and chopped into small bite size pieces
Kosher salt

Dressing:
 2 Tbs red wine vinegar
 1 Tbs prepared white horseradish
1-1/2 tsp sugar
1/2 cup sour cream
1/4 tsp salt
1/4 tsp pepper
1/2 cup thinly sliced scallions

Preheat the oven to 400 degrees.
Wrap the beets in a foil pouch and bake for 1-1/2 hours, until the beets are easily pierced with a small knife. Unwrap and allow to cool.
 Meanwhile, in a medium bowl, combine the chopped cucumbers and 1 teaspoon salt, toss to combine and place in a colander. Place a piece of saran wrap directly on top of the cukes and then place a large can on top. This will push down on the cukes and force them to release some of their water so the salad doesn’t end up a soupy mess. Put in the fridge for about an hour. Rinse the cukes and pat dry with a paper towel. If you have a salad spinner, spin them and they will be super dry! Place in a medium size bowl.
 When the beets are cool enough to handle, peel by pushing the skins off with your fingers, chop into small pieces the same size as the cukes. Add to the cukes.
 In a small bowl, combine the dressing ingredients and whisk. Pour over the cuke/beet mixture and gently fold in the dressing. It will be a gorgeous magenta pink color! Enjoy!

Funny, who would have thought that red onion and watermelon could be a good combination?
This sweet salsa combined with the salty tortilla chips for dipping provides a tasty sweet-n-salty snack! The cilantro is a key element, so don’t leave it out.

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Watermelon Cilantro Salsa
(makes enough for 4-6 as an appetizer)

1 watermelon, diced into small 1/4″ cubes (remove the seeds as you go, or buy a seedless watermelon)
4 jalapenos, veins and seeds removed, chopped fine
2 small red onions, chopped fine
juice of 3-4 limes
12 sprigs of cilantro, chopped fine
2 tsp of salt
2 tsp of pepper

Place the watermelon in a colander over a bowl and allow some of the juice to drain out while chopping/preparing the rest of the ingredients. Mince the jalapeno and cilantro fine so they will distribute evenly with the rest of the ingredients. Combine the watermelon, (don’t throw away the water that oozed out, drink it!) jalapenos, red onion, cilantro and gently toss. Mix the salt and pepper into the lime juice and pour over top of the watermelon mixture. Taste and adjust the seasonings as needed. Serve with tortilla chips and watch it disappear!!

Last but certainly not least is a refreshing smoothie. I try to stear clear of fruits/veggies that are not locally grown, particularly at this time of the year when everything is so fresh and local, however, basil goes sooooo well with mango that I do splurge and make this smoothie while the basil is plentiful. If you are not familiar with chia seeds, they can be purchased at Harvest Health and in bulk at Costco.

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Basil Mango Lime Smoothie with Chia Seeds
(makes 4 servings)

1 Tbs chia seeds
1/2 cup water
 2 Tbs lime juice
 2 Tbs honey
finely chipped zest of 1/2 lime
1/4 cup basil leaves
1 large mango, chopped into 1″ pieces
2 cups of yogurt

In a small bowl or mason jar, combine the chia seeds, water and lime juice. Stir well and set aside for 1 hour or you can prep the night before and put it in the fridge.

In a blender, combine the soaked chia seeds with the liquid, honey, lime zest, basil, mango and yogurt. Blend until smooth. Serve immediately. If you don’t drink it all in one sitting (which is doubtful!) you can just pop the blender with the leftovers into the fridge, whip it up again the next morning and polish it off!

I hope you find these recipes quick and easy to make, as well as satisfying ! 

Lisa McLean

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This entry was posted in basil, beets, Beverages, cilantro, cucumber, green onion, horseradish, hot peppers, kale, Red Onion and tagged , , , . Bookmark the permalink.

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