Balsamic vinaigrette: Make your own or use store bought
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 teaspoon dry Italian seasoning
1 pinch of sugar
Salt and pepper
Gorgonzola crumbles to garnish
1/4 cup chopped pecans
Get a large sheet of foil and put the beet on and drizzle with olive oil, salt and pepper. Roast beets at 425 for about 40 minutes. On the same pan cut your onion in slices and drizzle with olive oil, salt and pepper. The onion will be done first, so remove and set aside. After the beets are done, remove and cool. The skin should peel right off. Dice and set aside with the onions. If making your own vinaigrette, mix the balsamic, olive oil, sugar and seasoning. Slice the pears and the apple and toss with the arugula, add the beets and onion and toss with the vinaigrette. Add the gorgonzola and top with the pecans.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-12-01 06:26:332015-12-01 06:26:33Roasted Beets with Asian Pear, Apple and Arugula
Roasted Broccoli and Cauliflower with Lemon and Garlic
1 head broccoli (about 1 pound), broken into 1-inch florets, stalks peeled and thinly sliced
1 large head cauliflower (about 2 pounds), broken into florets
3 tablespoons olive oil
4 garlic cloves, thinly sliced
2 lemons, thinly sliced
Coarse salt and ground pepper
Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables once halfway through.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-12-01 06:25:322015-12-01 06:25:32Roasted Broccoli and Cauliflower with Lemon and Garlic
Toast the pine nuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground. Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped. Add the parmesan and pulse to combine. Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the ricotta. You’ll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.
Roasted Beets with Asian Pear, Apple and Arugula
Roasted Beets with Asian Pear, Apple and Arugula
Balsamic vinaigrette: Make your own or use store bought
Get a large sheet of foil and put the beet on and drizzle with olive oil, salt and pepper. Roast beets at 425 for about 40 minutes. On the same pan cut your onion in slices and drizzle with olive oil, salt and pepper. The onion will be done first, so remove and set aside. After the beets are done, remove and cool. The skin should peel right off. Dice and set aside with the onions. If making your own vinaigrette, mix the balsamic, olive oil, sugar and seasoning. Slice the pears and the apple and toss with the arugula, add the beets and onion and toss with the vinaigrette. Add the gorgonzola and top with the pecans.
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Roasted Broccoli and Cauliflower with Lemon and Garlic
Roasted Broccoli and Cauliflower with Lemon and Garlic
Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables once halfway through.
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Arugula Basil Pesto (over Pasta)
Arugula Basil Pesto (over Pasta)
Toast the pine nuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground. Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped. Add the parmesan and pulse to combine. Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the ricotta. You’ll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.
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