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Roasted Carrots and Beets with Sage
Roasted Carrots and Beets with Sage
Preheat oven to 425 °F.
Remove beet greens (if present) and set aside.
Scrub beets and carrots, remove ends, and peel if desired.
Chop beets and carrots into bite-sized pieces.
Peel and quarter shallots.
Finely chop a handful of fresh sage.
Toss beets and carrots with sage, shallots olive oil, and salt.
Spread vegetables evenly over a large cookie sheet.
Place vegetables in oven and roast for 20 minutes.
Remove from oven and use a large spoon or spatula to turn vegetables.
Return to oven and roast for an additional 15 to 20 minutes until veggies start to turn golden brown.
Cool and serve warm. Season with salt and pepper and enjoy.
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Grilled Beet and Kale Salad with Figs and Ricotta
Grilled Beet and Kale Salad with Figs and Ricotta
Preheat your oven to 425F. Toss the beet wedges with 1 Tbs. olive oil and sprinkle them with salt. Spread them in a baking dish and roast, stirring occasionally, until tender, 20-25 minutes. Whisk together 2 Tbs. olive oil together with the balsamic vinegar and the maple syrup. When the beets come out of the oven, toss them with the dressing. Heat your grill and coat the kale with the remaining olive oil and a good sprinkling of salt. Spread the leaves out on the grill and cook them, turning each over once, until they have developed crispy edges and charred splotches. Transfer the kale to a cutting board, remove the tough center stems if you wish (I don’t bother, but it definitely means more chewing), and chop it coarsely. Put a spoonful of ricotta on each salad plate, then divide the kale between the plates. Divide the beets between the salads, and drizzle some of the dressing that is leftover from the beets over each of the salads. Finally, divide the figs between the salads, dollop the remaining ricotta over the salads, sprinkle each with salt and pepper, and serve
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Ginger Sesame Bok Choy
Ginger Sesame Bok Choy
In a small bowl, whisk together vinegar, soy sauce, and sesame oil. Set aside.
In a large skillet with a tight-fitting lid, bring 1 cup water and ginger to a boil. Add the bok choy; reduce to a simmer. Cover and cook until leaves are vibrant green and stems are fork-tender, 3 to 5 minutes. Drain well; discard ginger.
Transfer bok choy to a serving platter; drizzle with the vinegar-soy mixture, and serve immediately.
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