foodandspice.blogspot.com

1 lb beets, roasted
1/4 cup honey
1 1/2 cups orange juice
juice of 1 lemon
1/2 cup fruity olive oil

3 cups cooked quinoa, or another grain such as brown rice or couscous
1 cup crumbled feta cheese

1 cup toasted walnuts or almonds, roughly chopped
1/2 cup chopped basil OR cilantro
1/2 cup chopped parsley
6 minced green onions or 3 minced shallots
lettuce greens, ready for eating as salad

Dice roasted beets and marinate in orange and lemon juice and honey at least one hour. Combine with other ingredients except salad greens. Chill at least one hour to allow flavors to blend. Serve on bed of salad greens.

2 1/2 teaspoons apple cider vinegar

2 tablespoons fresh lemon juice

2 tablespoons minced shallot

1/4 cup walnut oil

1/4 cup olive oil

Fine sea salt

8 large butter lettuce leaves

1-2 ripe avocados, thinly sliced

2 large grapefruits, all peel and

white pith cut away, seg-ments cut from between membranes

Whisk first 4 ingredients in small bowl to blend. Gradually whisk in both oils. Season dressing to taste with sea salt and pepper. Arrange lettuce on platter. Top with avocado and grapefruit, then dressing. Adapted from Bon Appetit, July 2009.

womenspress-slo.org

1 bunch collard greens, stripped from thick stems, washed, dried and coarsely chopped

3/4 cup sliced pancetta, or bacon, finely diced

2 teaspoons extra-virgin olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/8 teaspoon crushed red pepper

1 28-ounce can diced tomatoes, (not drained)

1/4 cup water

8 ounces medium pasta shells (or other type of pasta), (3 cups)

1/4 teaspoon salt

Freshly ground pepper, to taste

1/2 cup grated Parmigiano-Reggiano cheese

Bring 2 cups lightly salted water to a boil in a large wide pan. Add collards and cook until tender, 10-12 min. Drain, rinse with cold water and press out excess moisture. Set aside. Put a large pot of lightly salted water on to boil for cooking pasta. Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 min. Drain; discard fat. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until softened, 3-5 min. Add garlic and crushed red pepper; cook, stirring, for 30-60 seconds. Add the pancetta, tomatoes and water; bring to a simmer, mashing tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to med-low and simmer, uncovered, until thickened, about 20 min. About 10 min. before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8-10 min. Reserve 1/4 cup of the cooking water and drain the pasta. Add pasta, collards and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 min. Season with salt and pepper. Spoon into pasta bowls, sprinkle with cheese and serve. From EatingWell, Winter 2003.

foodfitnessandfun.wordpress.com

1 C dried black beans, soaked overnight

6 C beef (or chicken or vegetable) stock

2 bay leaves

1 large onion, peeled and diced

2 cloves garlic, peeled and minced

1 medium celery root, peeled and chopped into 1 inch cubes

2 large carrots, cut into 1 inch rounds

1 large parsnip, cut into 1 inch rounds

1 lb yukon gold potatoes, washed and

cut into 1 inch cubes

1 1/2 tsp sea salt

2 tbsp fresh cilantro, minced

ground black pepper to taste

Drain beans and discard water. In a stockpot on high heat, bring beans and stock to a boil. Skim off any foam that rises; discard. Add bay leaves, onion, garlic, celery root, carrots, parsnip, and potatoes. Let soup return to a boil. Cover, reduce heat to low, and cook 45-50 minutes. With strainer or slotted spoon, remove 2 cups of beans and vegetables from the pot and puree in a food processor or blender. Pour puree back into soup. Add salt, cilantro, and pepper. Continue cooking for 20-30 minutes or until beans are soft and creamy.  From Women’s Health.

culinarytrends.net

1 bunch spigarello, washed, stems removed, leaves chopped
2 cloves garlic, peeled, roughly chopped
4 shallots, peeled, roughly chopped
2 Italian sausages, washed, grilled
1 carrot, peeled, cut into thick rounds
1 cup chicken stock
1 cup pasta water
2 tablespoons butter
¼ box pasta, penne or ziti
Olive oil
Sea salt
Freshly ground black pepper
Grated Parmesan cheese

Boil a large pot of salted water. Add pasta, stir frequently, and cook until al dente. Strain, saving 1 cup of pasta water. Return pasta to the pot, add 1 tablespoon butter and 1 teaspoon olive oil, stir and cover to keep warm. Sauté shallots, garlic, and spigarello with olive oil in a hot pan. Stir frequently until lightly browned, season with sea salt and black pepper, then add chicken stock and pasta water. Add the tablespoon of butter. Reduce heat. Cover loosely with a piece of tin foil and simmer for 10 minutes. Add the carrot rounds. Simmer for another 10 minutes. Grill sausages until browned on all sides. Remove and cut into thick rounds. Add sausage rounds and cooked pasta to the sauté pan. Stir well and serve with grated Parmesan cheese. From menwholiketocook.blogspot.com.

weheartfood.com

2 medium sized golden beets

10 brussels sprouts

1 shallot, peeled and sliced

Olive oil

1 Tbsp fresh thyme, chopped (can substitute a 1 teaspoon of dried thyme)

2 Tbsp almond slivers, toasted

Salt and freshly ground pepper

The beets take the longest to cook so start them first. Either boil them in water in a small saucepan for 45 minutes, or roast them in the oven at 350°F for an hour fifteen minutes. Roasting will give you better flavor, but takes longer and uses a lot more energy (unless you are already cooking something in the oven). When done, set aside to cool for 10 minutes, peel and chop into 1 x 1/2 inch chunks.

While beets are cooking you may want to toast your almond slivers if you are starting with raw almonds. Just heat a skillet to medium high heat and put in the almonds. Stir frequently with a spatula. When the almonds begin to brown, remove from pan into a small bowl. Let cool, set aside. Remove any outer leaves that look a bit ragged from the brussels sprouts. Bring a small saucepan half filled with water to a boil and parboil the brussels sprouts for 2-3 minutes. They should be almost all the way cooked through. (Test by cutting one in half.) Set aside for 5 minutes to cool, cut off any protruding tough stem on each sprout and cut each sprout in half. In a medium sized skillet heat 1 Tbsp olive oil on medium heat. Add the shallot slices and cook until translucent, a few minutes. Add another tablespoon of olive oil and raise the heat to medium high. Add the sprouts and beets to the pan, along with the thyme and mix well. Salt and pepper to taste. Cook for 1 minute more, stirring. Remove from heat and serve. Can serve warm or at room temperature.  From simplyrecipes.com.

2 tablespoons extra-virgin olive oil, divided

4 cups cauliflower florets (from 1 medium head)

2 tablespoons water

2 teaspoons red-wine vinegar

1 cup grape tomatoes, halved

2 tablespoons chopped fresh parsley

1 tablespoon minced garlic

2 anchovy fillets, minced (optional)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Cook pancetta in a large nonstick skillet over medium heat until it begins to brown, 3 to 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain. Add 1 tablespoon oil to the pan. Add cauliflower, cover and cook, stirring occasionally, for 4 minutes. Add water and vinegar, cover and cook, stirring occasionally, until golden brown and tender and the liquid has evaporated, about 4 minutes more. Add the remaining 1 tablespoon oil, tomatoes, parsley, garlic, anchovies (if using), salt and pepper. Cook, stirring, until the garlic is soft, about 2 minutes more. Serve the sautéed cauliflower with the crispy pancetta on top. From EatingWell, Jan/Feb 2010.

thewednesdaychef.com

1 pound green beans, trimmed

2 tablespoons olive oil

1/4 tsp hot red pepper flakes

3/4 pound Brussels sprouts, trimmed and sliced lengthwise

1/4 cup water

1 teaspoon dried mint

Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain. Meanwhile, heat oil with red pepper flakes in a 12-inch heavy skillet (preferably straight-sided) over medium-high heat until it shimmers. Sauté Brussels sprouts with 1/2 teaspoon salt until crisp-tender, about 6 minutes. Add beans and sauté 2 minutes. Add water and boil until evaporated and vegetables are just tender, about 2 minutes. Remove from heat and stir in mint. Season with salt. From Gourmet, Nov 2009.

2 shallots, halved and sliced

1 large delicata squash, halved lengthwise, seeded and thinly sliced

1 teaspoon orange zest

3/4 cup orange juice

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons chopped salted pistachios

Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to brown, about 2 minutes. Add squash, orange zest and juice, salt and pepper. Reduce heat to medium-low, cover and cook, stirring once, until the squash is almost tender, 6 to 8 minutes. Uncover and cook, stirring occasionally, until the liquid is absorbed and the squash is tender and beginning to brown, 12 to 15 minutes more. Garnish with pistachios.  From EatingWell, Nov/Dec 2009.

ifood.tv

2 leeks, white and light green parts only, cleaned & sliced

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced

1 bunch baby turnips, with greens*

salt
freshly ground black pepper

3 tablespoons chopped fresh herbs, such as tarragon, parsley, chives, or chervil
1 tablespoon unsalted butter

* turnips peeled and cut in wedges, greens stemmed, washed well, and chopped

Place the leek greens in a pot and add 8 cups water. Bring to a boil and simmer for 30 min. while you prepare the remaining vegetables. Strain and return to the pot, discarding the solids. Heat the oil in a large nonstick skillet. Add the onions and sliced leeks. Cook, stirring often, until tender, about 5 min. Add the garlic. Cook, stirring, until fragrant, about 1 min. Add the turnips, 2 1/2 cups of the leek stock, and salt to taste. Bring to a simmer, partially cover, reduce the heat to medium-low, and simmer for 10 min., or until the turnips are tender. Stir in the greens and simmer for another 5 min. If the greens are quite tough, simmer a few minutes longer; however, their color will not be as bright.  Add pepper, taste, and adjust the salt. Stir in fresh herbs and butter. When the butter has melted, serve in bowls over couscous. From www.cdkitchen.com.