Beet salads are becoming pretty common and they are easy to make. Here is a beet salad that we’ve modified using Asian Pears instead of traditional apples.
INGREDIENTS
• 1 pound red beets, roasted (see above) and cubed
• 1 cup Asian Pears, cubed
• 1 tablespoon Extra Virgin Olive Oil
• 3 tablespoons Balsamic vinegar
• 2 ounces of goat cheese, crumbled
• Salt and Pepper
• Optional Items that can be added: Toasted Pecans, Walnuts, Pistachios, Fresh chopped Basil
DIRECTIONS
In medium bowl whisk together the oil and vinegar. Drizzle over the beets and apples and season with salt and pepper. Toss well and sprinkle with the goat cheese and enjoy!
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It’s that time of the year to take advantage of fresh rhubarb! This is an easy and sweet way to put this spring crop to use. Variations of this recipe (adding walnuts!) can be found on foodnetwork.com, tasteofhome.com and finecooking.com.
INGREDIENTS
• 1 ½ cups brown sugar
• ¼ cup canola oil
• 1 egg
• 2 tsp vanilla extract
• 1 cup buttermilk
• 2 cups finely diced rhubarb
• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
For the Topping:
• 1/3 cup sugar
• 1 ½ tsp cinnamon
• 1 tbsp melted margarine
DIRECTIONS
Preheat oven to 400 degrees. Grease 24 medium sized muffin cups or use muffin liners. Combine in large bowl: brown sugar, oil, egg and vanilla. Beat with paddle attachment or regular hand mixer until blended. Add buttermilk and rhubarb into mixture and combine. In another bowl, sift together flour, baking powder, baking soda and salt. Add this mixture all at once to the rhubarb mixture and stir until moistened but do not over mix. Fill prepared muffin pan or paper cups ¾ full with batter. Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup. Bake in preheated oven on center shelf for 15-20 minutes or until toothpick comes out clean.
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Crispy Tuscan Kale
There are many ways to prepare Kale. This recipe for the Tuscan variety is courtesy of the Food Network.
INGREDIENTS
• 1 large bunch Tuscan kale
• Extra-virgin olive oil
• Kosher salt
• Pinch crushed red pepper
DIRECTIONS
Preheat the oven to 250 degrees F. Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper. Lay the dressed leaves in a single layer on one or two sheet tray (s) and place in the oven. Roast the kale until the leaves are crispy, 30 to 35 minutes. Serve as a snack or side dish.
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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 Lehman2013-05-20 08:46:392013-05-20 09:01:27Crispy Tuscan Kale
Roasted Beet Salad
Roasted Beet Salad
Beet salads are becoming pretty common and they are easy to make. Here is a beet salad that we’ve modified using Asian Pears instead of traditional apples.
INGREDIENTS
• 1 pound red beets, roasted (see above) and cubed
• 1 cup Asian Pears, cubed
• 1 tablespoon Extra Virgin Olive Oil
• 3 tablespoons Balsamic vinegar
• 2 ounces of goat cheese, crumbled
• Salt and Pepper
• Optional Items that can be added: Toasted Pecans, Walnuts, Pistachios, Fresh chopped Basil
DIRECTIONS
In medium bowl whisk together the oil and vinegar. Drizzle over the beets and apples and season with salt and pepper. Toss well and sprinkle with the goat cheese and enjoy!
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Rhubarb Muffins
Rhubarb Muffins
It’s that time of the year to take advantage of fresh rhubarb! This is an easy and sweet way to put this spring crop to use. Variations of this recipe (adding walnuts!) can be found on foodnetwork.com, tasteofhome.com and finecooking.com.
INGREDIENTS
• 1 ½ cups brown sugar
• ¼ cup canola oil
• 1 egg
• 2 tsp vanilla extract
• 1 cup buttermilk
• 2 cups finely diced rhubarb
• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
For the Topping:
• 1/3 cup sugar
• 1 ½ tsp cinnamon
• 1 tbsp melted margarine
DIRECTIONS
Preheat oven to 400 degrees. Grease 24 medium sized muffin cups or use muffin liners. Combine in large bowl: brown sugar, oil, egg and vanilla. Beat with paddle attachment or regular hand mixer until blended. Add buttermilk and rhubarb into mixture and combine. In another bowl, sift together flour, baking powder, baking soda and salt. Add this mixture all at once to the rhubarb mixture and stir until moistened but do not over mix. Fill prepared muffin pan or paper cups ¾ full with batter. Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup. Bake in preheated oven on center shelf for 15-20 minutes or until toothpick comes out clean.
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Crispy Tuscan Kale
Crispy Tuscan Kale
There are many ways to prepare Kale. This recipe for the Tuscan variety is courtesy of the Food Network.
INGREDIENTS
• 1 large bunch Tuscan kale
• Extra-virgin olive oil
• Kosher salt
• Pinch crushed red pepper
DIRECTIONS
Preheat the oven to 250 degrees F. Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper. Lay the dressed leaves in a single layer on one or two sheet tray (s) and place in the oven. Roast the kale until the leaves are crispy, 30 to 35 minutes. Serve as a snack or side dish.
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