Roasted Baby Beets

Roasted Baby Beets

Baby beets simply roasted to bring out their sweetness need just the barest slip of butter and a sprinkling of fresh rosemary.

  • 30 baby beets (each 1 to 1 1/2 inches in diameter; about 5 bunches), unpeeled, all but 1 inch of tops trimmed, rinsed
  • 4 large fresh rosemary sprigs, plus additional sprigs for garnish
  • 1 1/2 tablespoons butter
  • 1/4 cup olive oil

Preheat oven to 375°F. Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.)

Preheat oven to 350°F. Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.

Recipe epicuriuous.com

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Purple Spanish Tortilla

Purple Spanish Tortilla

Ingredients
3 purple potatoes
1 white onion
9 eggs
salt and pepper
5 tablespoons olive oil, divided

Instructions
Slice potatoes and onions very thinly.  Heat 3 tablespoons olive oil in a large pan.  Add potatoes and onions, and cook about 15 minutes, until ingredients are soft but not brown.  Break eggs in a large bowl, and beat them for about 2 minutes.  Pour potatoes and onions into the bowl, and stir them into the eggs.  Add remaining 2 tablespoons olive oil to the pan, then pour the mixture back into the pan. Preheat the broiler on your oven. Cook on the stove over medium for about 10 minutes, until nearly all of the egg has set.  Place pan in the oven, and broil for 1 minute until eggs are firm.  Remove tortilla from pan, and let cool to room temperature before serving.

Recipe from twofatals.com

PURPLE POTATOES

 

A smaller oval-shaped potato with a purplish black outer skin and vivid purple, dense inner meat. The odd colored meat adds a distinctive look to any dish.

When selecting, choose those that are firm and plump, avoiding those that have shriveled skins, sprouting eyes, soft spots, blemishes and green spots. Store potatoes in a cool dry place. They will keep at room temperature for up to two weeks and longer when stored in cool temperatures. Do not store in the refrigerator because the cold temperatures will convert the starches into sugar and the potato will become sweet and turn a dark color when cooked. Do not store with onions, the gas given off by onions accelerate the decay of potatoes.

Grapefruit Guacamole

Grapefruit Guacamole

 

Ingredients
1/4 small red onion thinly sliced
1/2 tsp. salt
Juice of 1-2 segments of ruby red grapefruit

5 segments of ruby red grapefruit peeled
1 ripe avocado roughly chopped
1 Tablespoon minced cilantro
Juice of half a lime

 

Instructions
Combine the first 3 ingredients ahead of time and let the onions “pickle” for at least 10 minutes. Squeeze out the juice with your hands before using.

Crumble the grapefruit up into pieces with your fingers, add the avocados, pickled onions, cilantro and lime juice and stir to combine (the avocado’s should still be chunky). Salt to taste and serve with chips or on top of a grilled white meat fish like Halibut.

Recipe from norecipes.com

 

Simple Sauteed Kohlrabi

Simple Sautéed Kohlrabi

  • 1 pound kohlrabi, leaves included
  • 2 Tablespoons butter
  • 3 Tablespoons olive oil
  • 1/8 Cup water
  • 1 Tablespoon fresh lemon juice
  • Salt and pepper

 

  1. Trim leaves from the bulbs, remove the stems, then pile the leaves on top of each other and roll them like a cigar. Shred the leaves in 1/4 inch slices across the roll. Set aside.
  2. Peel kohlrabi to remove fibrous skin and cut the root end off the bulbs using a sharp paring knife. Then cut the bulbs into 1/8 inch slices, stack the slices and cut into 1/8 inch matchsticks (julienne strips).
  3. Put 1 Tablespoon each of the oil and butter in a frying pan over medium high heat. Add the leaves and toss to coat with the butter and oil. Add the water and sauté until the leaves are tender, but not mushy.
  4. Add the lemon juice, toss to incorporate, and then remove leaves to a serving dish and cover.
  5. Return the pan to the heat, set at medium low and add the remaining butter and olive oil. When the butter has melted, add the kohlrabi sticks and stir and sauté until the kohlrabi is tender, and not too crunchy. Add salt and pepper to taste, pile on top of the leaves and serve immediately. Serves 2 – 3

Other serving ideas:

Kohlrabi is sweet and mildly flavored.  It can be braised, boiled, stuffed, sliced, scalloped, steamed, julienned, roasted and sautéed.  You can grate it into slaw, toss it into salads, slip it into soups and stews, snack on it raw with dip, and stir-fry it.  You can also wrap it in foil and grill it.  If the outer skin is fibrous peel it before using.  Smaller kohlrabi has edible skin.

It is a good source of vitamin C, potassium, calcium, magnesium and phosphorus.

Storage: With the leaf stems removed Kohlrabi can be stored in the refrigerator for several weeks.  Storage life can be extended if placed in sealed plastic bags.

Wash produce before consuming or cooking.

Black Sapote

Black Sapote

The key to eating and enjoying Black Sapote is to let it ripen at room temperature until very soft 2-6 days.  It will look terrible and you will want to throw it out, but don’t because this is when it’s ripe.  The flesh will be dark brown to almost black.  It can be refrigerated for 1 -2 days after it ripens.  The Black Sapote, known as the chocolate pudding fruit, can be eaten fresh with a spoon, or add some sugar, cinnamon and lime juice for a simple treat.

Recipes

Tropical Black Sapote Pudding

  • 1 cup black Sapote mashed in brandy
  • Ladyfingers or other plain cake
  • 1 cup whipped cream

 

Line a deep glass dish with ladyfingers, or two layers of thinly cut sponge or plain cake to form a shell about a half inch thick.  Fold brandied black Sapote on top of cake.  Chill two hours.  Top with whipped cream.


 

Black Sapote Pie

  • ½ cup sugar
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • 2 eggs
  • 1 ½ cup mashed black Sapote
  • 1 ½ cup milk
  • 1 teaspoon vanilla
  • 1 unbaked 9” deep-dish pie shell
  • Whipped cream

 

Mix sugar, salt and cloves in a small dish.  Beat eggs in a large bowl.  Stir in black Sapote and sugar/clove mixture.  Gradually stir in milk and vanilla.  Pour into pie shell.  Bake 15 minutes in a pre-heated 425° F oven; turn temperature down to 350° F and bake about 30 minutes more and until firm.  Serve with whipped cream.

Braised Lacinato Kale

Braised Lacinato Kale

Lacinato kale is also called black kale, cavolo nero, dinosaur kale, and Tuscan kale. It’s a dark green, bumpy, very flavorful cousin of ordinary kale and is packed with minerals and vitamins. Prep and Cook Time: about 1 hour.

Yield: Makes 12 servings

Ingredients

  • 3 bunches Lacinato kale (about 2 1/4 lbs.), leaves rinsed and tough center ribs cut out
  • tablespoon  chopped garlic
  • tablespoon  olive oil
  • 1/4  cup  dry white wine
  • 1/2  to 2 cups reduced sodium chicken stock
  • tablespoon  kosher salt
  • About 2 tsp. fresh lemon juice

Preparation

1. Bring a large pot of water to boil. Chop kale into 1-in. pieces and add to pot. Cover and cook until slightly wilted, 3 to 5 minutes. Drain.

2. In a large frying pan or heavy-bottomed pot, cook garlic in olive oil over low heat, stirring often, until soft, about 3 minutes. Add kale and wine and cook, covered, until almost dry. Add chicken stock and cook, covered, until stock is almost evaporated and kale is very tender, about 30 minutes (if kale isn’t tender, add more stock and continue cooking). Season to taste with salt and lemon juice.

Turnips with Bread Crumbs and Parsley

Turnips with Bread Crumbs and Parsley

  • 4 small turnips (about ¾ pound), peeled
  •  1 tablespoon unsalted butter
  • 2 tablespoons fresh bread crumbs
  • 2 teaspoons minced fresh parsley leaves
  • ½ teaspoon freshly grated lemon zest

In a large saucepan of salted boiling water cook turnips 15 minutes and drain.   When turnips are cool enough to handle, cut each into wedges.

In a large skillet cook turnips in butter over moderate heat, stirring occasionally, until almost tender and golden on the edges, about 10 minutes.  Stir in bread crumbs, parsley, zest, and salt & pepper to taste, stirring occasionally, until turnips are tender, about 5 minutes.

Serves 2                                     

Recipe courtesy of epicurious.com