Roasted Beets 3 tablespoons good olive oil 12 beets 1 1/2 teaspoons fresh thyme leaves, minced 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons raspberry vinegar Juice of 1 large orange
Preheat the oven to 400 degrees.
Remove the tops and the roots of the beets and peel each one with a vegetable peeler. (Sometimes I just scrub them well and leave the peels on.) Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.
You could substitute the herbs with your favorites. It will still be great!
Fresh Pak Choi Salad
3 - 4 Pak Choi or Bok Choy 1/2 Red Onion, diced 1/2 pound bacon fried crisp 3/4 cup Golden raisins 3/4 cup chopped walnuts 1 cup mayonnaise 1/2 cup sugar 3 tablespoons white wine vinegar
Cut the Pak Choi or Bok Choy into bite sized pieces. Toss with the onion, crumbled bacon, raisins and walnuts. Mix the mayonnaise, sugar and vinegar and blend until smooth. Stir into the salad and chill for at least one hour before serving. Enjoy!
Spinach Salad with Hot Bacon Dressing
Ingredients: 8 cups torn fresh spinach, 3 bacon strips, 1/2 cup chopped red onion, 2 Tbls brown sugar, 2 Tbls cider vinegar, 1/4 tsp salt, 1/4 tsp ground mustard, 1/8 tsp celery seed, 1/8 tsp pepper, 1 tsp cornstarch, 1/3 cup water.
1. Place spinach in bowl and set aside. Cook bacon until crisp and remove to paper towel to drain. 2. In bacon drippings, saute onion until tender. Stir in the brown sugar, vinegar, salt, mustard, celery seed and pepper. Combine cornstarch and water until smooth, stir into skillet. Bring to boil; cook and stir until thickened, 1-2 minutes. 3. Remove from heat, pour over spinach and toss to coat. Sprinkle with bacon. Serve immediately.
Original recipe yields 4 servings
2 tablespoons extra-virgin olive oil
½ head green cabbage, cut into 4 wedges
1 pinch garlic powder, or to taste
1 pinch red pepper flakes, or to taste
salt and ground black pepper to taste
2 lemons, halved
Directions Instructions Checklist
Step 1 Preheat oven to 450 degrees F (230 degrees C).
Step 2 Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
Step 3 Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.
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