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Beet Green Salad Recipes
Beet Green Salad Recipes
Beet Green Chopped Salad
Tahini dressing
Preheat the oven to 450′. Cut the greens from the beets at their stem. Rub a bit of olive oil on the skin of the beets, sprinkle with salt and wrap them all in a foil pack. Set on the middle oven rack and cook for 45-55 minutes until you can easily piece through with a knife. Set them aside to cool.
While the beets roast, clean and dry the greens. Chop off and discard the long red stems. Chop the greens and put them in a large mixing bowl. To prepare the dressing, whisk together the tahini, lemon juice, vinegar, agave and water. Mix in the garlic, hearty pinch of salt and pepper and drizzle in the olive oil while whisking. Add more water if you prefer it thinner. Mix in the chives. Adjust to your taste and set aside.
Once the beets are cool enough to touch, you should be able to just push the skin off with your fingers. Use a paring knife to help it along. Dice the peeled beets. Thinly slice the scallions. Add the beets, scallions, quinoa and avocado to the mixing bowl and toss with a generous amount of dressing (note: the salad will turn pink from the beets. If this bothers you, you can toss everything without the diced beets, and sprinkle them on top). Sprinkle in the sunflower seeds, give it one more toss.
Beet Greens Salad
Rinse the greens thoroughly in several changes of water. Bring a large pot of salted water to a boil. Add the greens. Blanch 1 minute. Drain and rinse with cold water. With your hands, squeeze out the excess liquid. Chop the greens coarsely. In a large skillet, heat 2 tablespoons of the olive oil. When it is hot, add the greens, garlic, salt, and pepper. Cook, stirring constantly, for 2 minutes or until the greens are tender but still bright colored. Transfer the greens to a bowl. In a small bowl, whisk the lemon juice, salt, pepper, and remaining 1 tablespoon olive oil. Pour the mixture over the greens and toss well. Add the onion, tomato, and almonds. Toss again. Taste for seasoning and add more salt and pepper if you like
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Apple, Carrot, Oatmeal Cake with Broiled Coconut Topping and Molasses Cream Cheese Icing
Apple, Carrot, Oatmeal Cake with Broiled Coconut Topping and Molasses Cream Cheese Frosting
Heat the oven to 350°F. Line four 9″ round cake pans with parchment and grease lightly. Combine the oats and boiling water and set aside while you beat the sugar and butter. Cream the butter and sugar until creamy and smooth, then add the eggs one by one. Beat until smooth and whipped. Beat in the vanilla and rum, then beat in the thickened oatmeal and liquid. Combine the dry ingredients and beat well. With a rubber spatula, stir in the apples, carrots, and walnuts. Pour into the cake pans and bake 40 minutes, or until the tops are golden and spring back lightly. Let the cakes cool for about 10 minutes and then run a knife around the side of the pan and carefully pat out the cakes on wire racks. The cakes will be quite tender and delicate; they break easily.
Icing
Beat the whipping cream until it holds soft peaks. Add the cream cheese, one chunk at a time, and whip until fully incorporated. Add the molasses, vanilla, salt, and nutmeg. Beat in the powdered sugar one cup at a time. Add more if you want the frosting stiffer (this one here was pretty soft). Set aside and refrigerate for an hour while the cake bakes and cools. When the cake is cool, ice each layer and stack them, reserving the fourth and final top layer. Lightly ice this layer, then top with:
Coconut Topping
Heat the oven to broil. Stir all ingredients together by hand until smooth. Spread on the top layer of the cake and broil until brown and slightly bubbly. Put top layer on the cake and finish smoothing frosting out the over the whole cake. Serve and enjoy!
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Broccoli Recipes
Broccoli Recipes
Baked Broccoli Parmesan Dip
Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray. Heat olive oil in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside. In a large bowl, combine cream cheese, broccoli, 1/2 cup cheddar cheese, sour cream, Parmesan, milk, creole seasoning, garlic powder and onion powder; season with salt and pepper, to taste. Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/4 cup cheddar cheese. Place into oven and bake until bubbly, about 20-25 minutes. Serve immediately, sprinkled with Panko, if desired.
Broccoli Home Fries (with Grilled Steak or Scrambled Eggs)
Bring 1 1/2 inches of water to a boil in a small saucepan fitted with the steamer insert. Add broccoli; cover, and cook until broccoli is just tender, 2 to 3 minutes. Drain in a colander, and rinse with cold running water until broccoli has cooled completely. Heat oil in a large skillet over medium-high heat. Add potatoes; cook, stirring occasionally, until crisp, golden, and just tender, 15 to 20 minutes. Add butter and broccoli to the skillet; season with salt and pepper. Cook, stirring occasionally, until potatoes and broccoli are browned, about 4 minutes. Serve with grilled steak or scrambled eggs.
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