Monday, June 18, 2012

Gimme a Beat - - - er, Beet!

Beets - the focus veggie for the week: 
All of our produce farmers have them in stock - pick up a few bunches - they're delicious, versatile, a chockful of nutritional goodness! Our recipe today uses only the beet root - be certain to save the greens for another use. 

Today's recipe is from the current issue of Cooking Light - Beet and Brown Rice Sliders. I made a few minor changes:
1. I used raw beets - completely unnecessary to cook the beets.
2. I had Birchrun Blue Cheese on hand so I used that in my sandwiches.
They were just delicious served up with Philly Bills Dills - fyi - Philly Bill will be at market this week - stock up - they attend market every other week!

Roasted Green Beans for a side dish - this time dressed with EGFM Peanut Sauce!
EGFM Peanut Sauce
1/4 cup Naughty Nutty Love Naked Peanut Butter
1 - 2 TBSP Chile Spot Chipotle Finishing Sauce (adjust to your spice preference)
1 - 2 tsp Carmen B's Honey
Juice of 1/2 lemon

Combine the ingredients, season with salt and fresh ground black pepper. Dress the roasted green beans with the dressing. Makes plenty of Peanut Sauce - save some for another use.
Roast the green beans in a 425 degree oven until lightly browned.
I added one sliced shallot and about 1 cup of sliced radicchio
 for the last 10 minutes of roasting.
Tomorrow - Red Beet Risotto with Mustard Greens and Goat Cheese - mmmmm!

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