So I told my husband that anything he bought at our local produce stand I would make sure got put to good use and not wasted. What did he bring me? Beets! I’ve never eaten a beet before and I’d heard horror stories. No one likes beets! Why on earth would my husband buy beets and what am I supposed to do with them so that we can actually eat them? Well, after a bit of research and some creativity, I’ve come up with this version of a Raw Beet Salad. Give it a shot and enjoy! We certainly love it!
1 lb Beets
Orange Juice (1 orange worth or 1/4 c)
1 Tbs Lemon Juice
1 Tbs Olive Oil
Romaine Lettuce, chopped
Ranch Dressing (optional)
Plus your usual favorite salad toppings
Peal all the beats. Little man wanted to help with this so I let him explore what a beet was after it was peeled. I do have to say that they are a gorgeous color! Once they are all peeled, grate them up. I suggest you use a food processor with a grating or shredding blade on it. Or at least use some gloves so your hands don’t end up looking like mine did. Add the orange juice, lemon juice, and olive oil. Toss everything to coat it well and mix up the flavors.
At this point, you can either assemble the salad or you can store your beets in the fridge for a few days (covered). To assemble the salad, lay a nice bed of romaine lettuce on your plate, top with cucumbers and then a nice ball of beets at the top. Drizzle ranch dressing on top and enjoy. You can easily substitute your favorite salad dressing or add other great salad toppings like carrots, nuts, or cheese. Since this made so much, we have since tried it with shredded carrot, parmesan cheese, blue cheese, and pecans. We still have more to go through so maybe it will get used another way too. Thankfully, little man is enjoying the beets and is helping us eat them since we have a lot!
In this version I used small white round potatoes. For a more dramatic effect of color, use small red round (new) potatoes.
1 lb. Red or White Small Round Potatoes, quartered
2 Tbs Olive Oil
1 tsp Dried Minced Onion
¼ tsp Dried Minced Garlic (2 cloves)
1/8 tsp Paprika
Preheat the oven to 325º. Place potatoes in a medium size bowl. In a small bowl, mix remaining ingredients. Pour the mix over the potatoes and stir well to coat. Pour the potatoes and residual mixture into a small 1 qt. casserole dish. Potatoes should be in a single layer. Adjust your casserole dish size to suite the amount of potatoes you have. Bake at 325º for 45 minutes. Stir the potatoes to ensure even roasting, then bake an additional 10-20 minutes when they should be tender and browned on the edges.
Saute onions in oil in a medium sauce pan. Add in the tomatoes and carrots. Bring to a boil over medium heat. Add in basil, oregano, garlic powder, and pepper. Reduce heat to a simmer and let cook until reduced and the carrots are soft. This should be about 1 hour. Use an immersion blender to chop and blend all the ingredients together.
I just came up with this recipe tonight and we loved it! The bit of crushed red pepper flakes gives a great kick and contrast to the asparagus.
2 C pasta
2 C asparagus
3 C diced tomato
1 C diced ham
1 1/2 Tbs dried parsley flakes
1/8 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes
1/4 C parmesan cheese
Cook pasta according to directions on box.
Cut asparagus into nice 1 1/2-2″ lengths
Dice tomatoes and ham
Cook asparagus in olive oil until tender
Toss in tomatoes and ham and heat through
Stir in parsley, salt, oregano, basil, and red pepper flakes
1 lb. Italian sausage (ground or links)
1 can diced tomatoes
1 package Gnocchi
Basil (to taste, around 1 tsp dried)
Garlic (to taste, 1-2 cloves usually)
Heat olive oil in skillet (one with high sides). Brown sausage. Pour 3/4 cup of water into pan and cover for about 10 minutes. Meanwhile, cook gnocchi according to package. Once sausage is cooked (remove to cut if using links then return to pan), add tomatoes, gnocchi, basil and garlic. Stir to combine and make sure all is heated through. Dish up and top with Parmesan cheese.
I wish I could lay claim to this recipe, I can’t. It came from the Costco cookbook “A Decade of Cooking the Costco Way”. But, this is such a delicious recipe, I felt I had to put it out for my readers to enjoy. I make this recipe often for my husband and I. We even made it while we visited my family and they all loved it too. So, I hope you love this recipe as much as we do. Oh, and because it serves so many, I usually half the recipe since there are just two of us (that eat solids like this).
2 pork tenderloins
Salt and pepper
3 Tbs olive oil
3 shallots, sliced
3 garlic cloves, sliced
½ c dry white wine (or vegetable broth)
1 ½ c apple cider
3 Braeburn or Granny Smith apples, cored and cut into ⅛” slices (with skin)
2 Bosc pears, cored and cut into ⅛” slices (with skin)
3 Tbs butter
Preheat oven to 450°
Season pork with salt and pepper to taste. Heat oil in a frying pan over medium-high heat. Add pork and sear on all sides. Add shallots and garlic; saute until tender, about 1-2 minutes. Add wine or broth and stir until deglazed. After the browned bits have surfaced, add cider, apples and pears; stir.
Transfer all ingredients to a baking dish. Cover and bake for about 45-60 minutes, or until the internal temperature is 165-170°.
Remove the pork from the pan and keep warm. Remove the apple and pear pieces from the pan with a slotted spoon and place in a bowl.
Pour the sauce from the baking dish back into the frying pan, bring to a boil over medium-high to high heat, and cook until reduced by half. Whisk in butter. Add the apple and pear pieces, stirring gently.
Place the pork on a serving dish and slice on the bias. Top with the apple-pear sauce. Makes 6-8 servings.
Recipe From: A Decade of Cooking the Costco Way pg. 163