Tag Archives: lettuce

Recipe: Easy Beet Salad

29 Jan

It is super easy to roast a bunch of beets on the weekend to have them handy to peel for salads and such during the week.  The salad here couldn’t have been simpler for a Monday night meal.

For the Salad

  • 2 beets, cooked, cooled, peeled and sliced
  • Some red leaf lettuce
  • 1 orange, supremed (segments cut out)
  • handful of walnuts for some protein

For the Dressing

  • Orange champagne vinegar
  • Juice from the supremed orange
  • Olive oil
  • S&P

Combine all dressing ingredients in a large bowl.  Add other ingredients.  Toss together.  serves 2.

Advertisements

Recipe: Quinoa & Greens Pie

15 Jul

Quinoa and Greens Pie with Mashed Turnips and Beet Chips

Due to popular demand, below is the recipe for the Quinoa & Greens Pie from Vegetarian Times we made for an backyard meal with friends a few months ago, served here with mashed turnips and Mark Bittman’s beet chips (at least the ones that didn’t burn).

Greens and Quinoa Pie

  • 1/2 cup quinoa, rinsed and drained
  • 1 large bunch chicory (1 to 1 1/4 lb), cut into bite-sized pieces (bottom 1 1/2″ of hard stems removed) OR a big bunch of Random Greens (beet tops, turnip greens, cabbage, etc.)
  • 1 head romaine lettuce, shredded
  • 3 Tbsp. olive oil, divided
  • 2 medium onions thinly sliced (2 cups)
  • 2 green onions, thinly sliced (1/4 cup)
  • 1/4 cup chopped fresh dill
  • 1/4 cup crumbled feta cheese, preferably Greek (1 oz.)
  • 1/4 cup grated aged goat cheese or Swiss cheese (1 oz.)
  • 3 eggs, lightly beaten

Place quinoa in small saucepan, and toast over medium heat 2 to 3 minutes, or until almost dry. Ad 1 cup water, and season with salt, f desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes. Remove from heat, and transfer to large bowl.
Heat large pot over medium heat. Add chicory, and cook 3 to 5 minutes, or until wilted, stirring frequently or tossing with tongs. Add romaine, and wilt 1 to 2 minutes more. Transfer greens to strainer, and squeeze out excess moisture. Transfer to cutting board, and chop into small pieces. Stir into quinoa.
Preheat oven to 350*. heat 1 Tbs. oil in skillet over medium-high heat. Add onions, and sauté 10 minutes, or until browned. Add cooked onions, green onions, dill, feta cheese, and goat cheese to quinoa mixture. Stir in eggs; season with salt and pepper, if desired.
Pour 1 Tbs. oil into 9″ pie pan, and place in oven. hat 5 minutes, or until oil is hot. swirl oil to coat bottom of pan, then spread quinoa mixture in pan with spatula. Bake 20 minutes. Drizzle pie with remaining 1 Tbs. oil, and bake 20 to 30 minutes more, or until golden brown.

Serves 6

Not really a recipe: Taco Night!

19 Feb

OK, so the only CSA ingredient in this taco plate is the shredded lettuce, but they were so good!  Oli’s brainchild – he sauteed TVP with jalapeno and onion and topped it with cheese, sour cream, home-made guacamole, salsa and romaine lettuce, nestled in a toasty corn tortilla.  Accompanied by refried beans and chips.  YUM!

Recipe: Creamy Carrot Soup and Amazing Sandwiches

1 Feb

It’s soup and sandwich night and we made a simple carrot soup served with a veggie sandwich with the most amazing green garlic aioli.  The soup recipe is from an old Food & Wine magazine.  It was very simple and light – if I were to do it again, I would add less water (maybe a quart of stock and 2 cups of water) and perhaps some more herbs.  The green garlic aioli (from Epicurious) really makes the sandwich and is completely addictive.  The recipe makes plenty and you’ll find yourself putting it on anything you can – eggs, burgers, chocolate…

Ingredients for the soup (makes a lot, plenty for lunch all week)

  • 2 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, coarsely chopped
  • 1 quart low-sodium vegetable broth
  • 1 quart water
  • 2 pounds carrots, sliced 1/3 inch thick
  • 2 negi (if you still have them from last week’s CSA) or 6 large scallions, thinly sliced crosswise
  • 2 teaspoons poppy seeds
  • 1 cup half & half
  • Salt and freshly ground pepper

In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrots are tender, about 30 minutes.

Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil. Add the scallions and poppy seeds and cook over moderately high heat, stirring, until the scallions are softened, about 1 minute.

Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan. Stir in the half & half and simmer over moderate heat, stirring. Season the soup with salt and pepper and ladle into bowls. Garnish with the scallions and poppy seeds and serve.

Ingredients for the sandwich (makes 2)

  • 4 sliced whole grain bread, toasted
  • hummus
  • 2 radishes, thinly sliced
  • 1 avocado, sliced
  • robusto cheese, sliced
  • several leaves red oak leaf lettuce
  • amazing green garlic aoli

Assemble sandwich as you like and dig in.

Ingredients for amazing green garlic aioli

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped green garlic or 1 regular garlic clove, blanched
  • 1/4 teaspoon fleur de sel or coarse kosher salt
  • 3/4 cup mayonnaise, divided
  • 2 teaspoons fresh lemon juice

Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice