DEEE-licious raw beets!

This recipe from everybody likes sandwiches is a really nice change of pace using raw beets.
I used the grating disc on my food processor and pushed the beets and carrots through quickly so that the grated pieces would on the thick side. I did not have any maple syrup, so I left it out. I don't think anyone would miss it.
Since I had quite a few beets, I made a bigger batch but it tasted great after more time marinating.

raw beet & carrot salad
1 large beet, julienned
3 large carrots or 5 med-smallish carrots, julienned
tangerine or orange zest
juice of 1/2 tangerine or orange
lemon zest
juice of 1/2 lemon
2-4 T olive oil
1 T dijon mustard
1 T maple syrup or honey
1/2 t fresh grated ginger
salt & pepper

Combine the beets and carrots in a bowl. Mix the zest, juice, olive oil, mustard, syrup, ginger and spices in a small bowl and whisk to combine. Taste adding in more olive oil if you find it too sharp or add in more lemon juice to make it more tart. Toss with salad and let marinate for a few minutes before serving.

A recipe from a new summer member

Thanks Deidre!

Baby Pasta Primavera

1 lb little penne or other small pasta

4-5 baby carrots

5 Baby corn,

8 ish baby squash (depending on size)

Handful of yellow beans

¼ onion

¼-1/2 cup olive oil

¼ cup or so of parmesan cheese

Cut all of the vegetables to small, even pieces.

Sauté in olive oil – carrots and onions for a few minutes first, then the rest (they take a bit longer to cook). Cook till just tender or to taste.

Salt and pepper the veggies

I sliced a few hot peppers and added them to the carrots and onion mix to flavor the oil, since I had some in the house, but you could omit this step

Cook the pasta till al dente

Mix everything together

Add a little olive oil if dry

Add parmesan cheese and a little more cracked pepper.

Wondering about green beens?

Bruce submitted this recipe for our enjoyment.


Tuscan Salad

Recipe courtesy Giada De Laurentiis

Serves:
4 to 6 servings

Ingredients

* 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
* 1 head Romaine lettuce, torn - we used about a half of a head of lettuce
* 1 (15-ounce) can cannellini beans, drained and rinsed
* 1/2 cup pitted black olives
* 1/2 red onion, cut into slivers
* 1 lemon, juiced
* 1/4 cup extra-virgin olive oil
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1 ounce shaved Parmesan (about 1/2 cup)

Directions

Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.

In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

How about Pea-sto

Spring Pea-sto with Whole-Wheat Penne

Serves:
6 servings

Ingredients

* Salt
* 1 pound whole-wheat penne pasta
* 1 package frozen peas, defrosted
* 1/4 cup lightly toasted pine nuts
* 1 cup packed basil leaves
* 6 to 8 sprigs fresh tarragon, leaves stripped
* 1 teaspoon lemon zest
* 1/2 cup grated Parmigiano, a couple of handfuls, plus more for serving
* 1/2 cup extra-virgin olive oil, eyeball it
* Freshly ground black pepper

Directions

Bring a large pot of water up to a boil then season water with salt and cook penne to al dente. Heads up: you will need to reserve 1 or 2 ladles of starchy cooking water, 1/2 to 3/4 cup, before draining the pasta.

Place 1/2 of the peas in the bottom of a large serving dish. Place the rest of the peas in a food processor with the pine nuts, basil, tarragon leaves, lemon zest, cheese and olive oil. Add a little salt and pepper then process the pesto into rough paste, adjust seasonings.

Pour starchy water over peas in bowl then add pesto. Pour hot, drained pasta over the pesto and toss vigorously to coat and combine. Adjust seasoning and serve, passing extra cheese at the table.

A Better Use of Kale

My friend Jeanne recommends this soup with kale or other greens, from Williams Sonoma.

Caldo Verde

The dark green cabbage traditionally used in this Portuguese "green" soup is not widely available beyond Portugal's borders, but kale or collard greens make a good substitute. A crusty corn bread called broa often accompanies the soup, although a good American corn bread (see related recipe at left) is also nice for sopping up any bits remaining in the bowl. Don¿t forget the final flourish of olive oil. It will perfume the soup.

Ingredients:

1/2 lb. chorizo, linguiça or kielbasa sausages

3/4 lb. kale or collard greens

1/4 cup olive oil

2 large yellow onions, chopped

3 or 4 potatoes, 1 to 1 1/4 lb. total, peeled and
thinly sliced

3 or 4 garlic cloves, finely minced

6 to 7 cups water or chicken stock

2 tsp. salt, plus more, to taste

Freshly ground pepper, to taste

Extra-virgin olive oil for serving

Directions:

Bring a saucepan three-fourths full of water to a boil over high heat. Prick the sausages with a fork and add to the boiling water. Boil for about 5 minutes. Using tongs, transfer the sausages to a cutting board and, when cool enough to handle, slice them. (You may discard the sausage-flavored water or reserve it for making the soup.)

Rinse and drain the greens, then remove any tough stems. Working in batches, stack the leaves, roll up the stack like a cigar, and cut crosswise into very, very thin strips. Set aside.

In a large soup pot over medium heat, warm the olive oil. Add the onions and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Increase the heat to medium-high, add the potatoes and garlic and sauté, stirring often, until slightly softened, about 5 minutes. Add the water and 2 tsp. salt, reduce the heat to low, cover and simmer until the potatoes are very soft, about 20 minutes.

Scoop out about 2 cups of the potatoes and mash well with a potato masher or fork. Return them to the pan, add the sliced sausages and simmer until the sausages are cooked through, about 5 minutes more. Add the greens, stir well and simmer, uncovered, stirring occasionally, for 3 to 5 minutes. Do not overcook; the greens should be bright green and slightly crunchy. Season with salt and pepper.

To serve, ladle the soup into warmed bowls and drizzle each serving evenly with extra-virgin olive oil. Serves 6.

Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).

Roasted Carrot Soup

I am notorious for making up recipes but not writing them down, hence many a tasty dish was never replicated.
I'm writing this one down!
It is inspired by a roasted potato soup from Soup Makes the Meal by Ken Haedrich.
Like many soups, it tastes even better the next day.


Roasted Carrot Soup

2 lbs. carrots, scrubbed and cut into 3/4 inch chunks
1 onion coarsely chopped
2 large potatoes, cut in 3/4 inch cubes
olive oil
salt
pepper
1/2 tsp. thyme
1 quart vegetable or chicken broth
1-2 cups milk
1-2 tsp. garam masala
1/2 tsp. S&B curry
juice and minced zest of one orange

Heat oven to 500 degrees.
Toss carrots, onions and potatoes with olive oil, salt and pepper in oven proof dish with low sides.
Roast for 30 minutes, stirring once after about 15 minutes. Vegetables will be tender and browned.
Heat broth in large pot. Add vegetables. Blend with immersion blender until smooth, adding milk and seasonings. Stir in orange juice and zest. Heat until steamy. Adjust seasonings to taste.


Note: "S&B Oriental Curry Powder" is in the grocery store with Japanese food. It comes in a 3 oz., round, yellow and red tin. It is great for curried chicken or shrimp salads or any recipe that calls for curry powder.