“Beet” the Heat with These Early Summer Recipes

Hi everyone, we’re loving those early beets and carrots in the share last week. We included a few recipes to highlight those, and also new ways to use all of your fresh greens. With one cold day this week, we were craving something warm and a little more filling – for cooler summer temps we think healthy mac and cheese does the trick.

Baby Beet and Kale Salad

makes 6 large salads

Check out the link (above) for more details and an optional savory granola you can add to the salad for some crunch.

  • 2 bunches of lacinato kale (the flat leaf variety)
  • 4 ounces of goat cheese, crumbled
  • 1 Tbsp olive oil
  • 1 1/2 lbs of beets, peeled and chopped
  • 1/4 cup red wine vinegar
  • 1 medium shallot, minced (about 3 tablespoons)
  • 1/4 cup extra virgin olive oil
  • salt and pepper
  1. Preheat oven to 400 degrees. Toss the beets in 1 Tbsp olive oil on a rimmed  baking sheet and sprinkle with salt. Roast for 20 minutes, flip the beets, and roast another 15-20 minutes.
  2. Pour the vinaigrette ingredients (wine vinegar, shallot, evoo and salt and pepper to taste) in a jar and shake for about 30 seconds to emulsify.
  3. Divide the kale among the plates or salad bowls. Add the beets, goat cheese and the dressing.

Honey Glazed Carrots

  • 4 large carrots
  • 1 Tbsp raw honey or maple syrup
  • 2 tsp. butter or coconut oil
  • 1 tsp thyme
  • salt and pepper to taste
  1. Slice carrots, put in a medium sized pot, and cover with water.  Bring to a boil on medium heat, let boil for 10 minutes or desired tenderness.  Drain water.
  2. Add butter or coconut oil, honey or maple syrup, thyme, and salt and pepper to taste.

Strawberry Summer Salad

  • 3 or 4 cups of spinach, about .5 lbs. (or other salad mix greens)
  • fresh strawberries, sliced (which are now in season at the farmer’s market!)
  • a sprinkle of walnuts (or pecans or almonds)
  • 1/2 cup of craisins (optional, or raisins, dried blueberries, etc.)
  • homemade poppy seed dressing
  • optional: add grilled chicken and/or red onion
  1. Wash spinach or salad greens, spin in salad spinner, and add to a large salad bowl.
  2. Wash and slice strawberries, layer on top of greens.
  3. Crumble or chop nuts, sprinkle on salad. You can toast the nuts, or the original recipe calls for sugar coated almonds.
  4. Make the dressing:- 3 tbs. sugar
    – 3 tbs. light mayo
    – 2 tbs. nonfat milk
    – 1 tbs. poppy seeds
    – 1 tbs. white wine vinegar (if you don’t have this you could also use apple cider vinegar)

    Mix all the ingredients in a small bowl with a wire whisk until combined. Store in a jar, refrigerated for up to one week.

Veggie Pie

Serves 4. This is an easy pie that is great for dinner or for breakfast (similar to quiche). Clink on the link above for the original recipe, where you can find ideas for other veggie fillings.

  • 1 frozen deep dish pie shell (if you’re feeling ambitious you can make your own pie crust)
  • 4 cups of greens such as spinach, kale, chard etc. washed and chopped into bite size pieces
  • 1 medium onion, chopped
  • 2 cloves of garlic (or green garlic, or garlic scapes), chopped
  • 1 tsp olive oil
  • fresh thyme or other herb from the share, finely chopped
  • 4 eggs
  • 1/2 cup to 1 cup of milk
  • salt and pepper to taste
  1. Preheat oven to 400 degrees and place a baking sheet in the oven for the pie to sit on later.
  2. In a frying pan heat olive oil and saute onions until they are translucent.  Add garlic and saute for 1 minute.  Add greens and cook until they are wilted, they will shrink down to approximately 2 cups.  Turn off burner and add the greens/onion mixture to pie shell.
  3. In a mixing bowl whisk 4 eggs and milk until blended.  Add  fresh thyme, salt, and pepper to egg mixture so the seasoning will evenly distribute in the pie.  Drizzle the egg mixture over the greens in the pie crust.  If you find you have extra pie filling pour it into a ramekin or glass baking dish and bake along with the pie.
  4. Place the pie on the heated baking sheet and bake for 35 to 45 minutes or until the top is golden brown and a knife inserted in the center comes out clean.  Allow 5 minutes for it to cool, this will help with slicing.

Greek Yogurt and Greens Mac and Cheese

Serves 4

  • 2 cups elbow pasta
  • 1 1/2 cups shredded cheese (suggested mix: half cheddar, half mozzarella)
  • 2/3 cup plain Greek Yogurt
  • 3 cups spinach, or chard, lettuce mix, etc.
  • salt and pepper to taste
  • optional additions: We like to add frozen peas and corn, and you can add sliced hot dogs, chicken or steak for extra protein
  1. Bring a pot of water to a boil. Add the pasta, and cook according to the package directions.
  2. Drain the pasta, reserving 1 cup of the cooking water.
  3. Return the pasta to the pot, and add the cheeses, yogurt and spinach. Add the reserved cooking water to thin the sauce as needed.
  4. Toss until the spinach is wilted and the cheese is coating all the pasta.
  5. Season with salt and pepper, and serve immediately.

 

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