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
Directions
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
Directions
- 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.
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!
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.
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.
Roasted Cabbage
Original recipe yields 4 servings
Ingredient Checklist
Instructions Checklist
Original recipe yields 4 servings
Ingredient Checklist
- 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
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.
Sweet and Sour Chard (from a good friend)
1 pound of Chard. Wash and pat dry, remove stems. Chop stems into small pieces. Stack leaves, roll up, and slice into 1 inch sections. Keep separate from stems.
1 med Onion diced. In deep fry pan saute in 2 tablespoons of oil over medium heat until softened. About 5 minutes.
1/4 cup dried cranberries or raisins
2 cloves garlic
3 Tbls white or cider vinegar
1 1/2 tsp. sugar
Salt and pepper to taste
Add along with Chard stems, cover and cook for 6 minutes. Place chopped leaves on top of mixture, do not stir in, cover and cook another 2 minutes. Remove from heat, stir and serve.
1 pound of Chard. Wash and pat dry, remove stems. Chop stems into small pieces. Stack leaves, roll up, and slice into 1 inch sections. Keep separate from stems.
1 med Onion diced. In deep fry pan saute in 2 tablespoons of oil over medium heat until softened. About 5 minutes.
1/4 cup dried cranberries or raisins
2 cloves garlic
3 Tbls white or cider vinegar
1 1/2 tsp. sugar
Salt and pepper to taste
Add along with Chard stems, cover and cook for 6 minutes. Place chopped leaves on top of mixture, do not stir in, cover and cook another 2 minutes. Remove from heat, stir and serve.
Wilted Chard
8 large chard leaves with stems
5 slices of bacon cut up
¼ cup green onion, sliced
2 TBLS white wine vinegar
1 TBLS lemon juice
2 Tsp sugar
½ Tsp salt
3 – 4 eggs, scrambled
Cut the stems from the chard leaves and chop into small pieces and set aside. Roll leaves into a ball and slice into strips and set aside. In a large skillet, cook bacon until crisp. Add green onion and chopped chard stems, stir to coat with bacon grease. Add vinegar, lemon juice, sugar, salt, and a few dashes of pepper. Stir and cook until hot and slightly thickened. In a separate pan, scramble the eggs. Put chard leaves in a large bowl and add cooked scrambled eggs. Toss to start wilting chard. Next add contents of skillet to chard bowl. Use a tong to toss chard and distribute hot mixture among the leaves until wilted. Serve immediately. Delicious!!
8 large chard leaves with stems
5 slices of bacon cut up
¼ cup green onion, sliced
2 TBLS white wine vinegar
1 TBLS lemon juice
2 Tsp sugar
½ Tsp salt
3 – 4 eggs, scrambled
Cut the stems from the chard leaves and chop into small pieces and set aside. Roll leaves into a ball and slice into strips and set aside. In a large skillet, cook bacon until crisp. Add green onion and chopped chard stems, stir to coat with bacon grease. Add vinegar, lemon juice, sugar, salt, and a few dashes of pepper. Stir and cook until hot and slightly thickened. In a separate pan, scramble the eggs. Put chard leaves in a large bowl and add cooked scrambled eggs. Toss to start wilting chard. Next add contents of skillet to chard bowl. Use a tong to toss chard and distribute hot mixture among the leaves until wilted. Serve immediately. Delicious!!
Photo used under Creative Commons from avlxyz