Pasta and Pancakes from Lauren

Fafalle w/golden beets, beet greens, and pine nuts

Bon Appetit

4-6 servings

Red beets are okay but will turn water and pasta pink.

Great recipe using all of the beet and reducing water usage.

1/3 c pine nuts

4 Tbs EVOO, divided

2 large onions, cut in large pieces (about 4 cups)

3 garlic cloves, minced

2 bunches golden beets with greens; beets peeled, each cut into 8 wedges,

greens cut into 1-inch wide strips

12 ounces farfalle ( bow tie pasta)

1/3 c grated Parmesan cheese plus additional for serving

Heat heavy large heavy skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons olive oil and onions to same skillet and saute' until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to saute' until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tneder, about 5 mintues.

Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.

Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.

Zucchini-Feta Pancakes

Moosewood Cookbook

4 Servings

4 eggs, separated

4 packed cups coarsely grated zucchini

1 cup finely crumbled feta cheese

1/2 cup finely minced scallions

1 tsp dried mint (or 1 Tbs fresh, finely minced)

a little salt

lots of black pepper

1/3 cup flour

oil for frying

sour cream or yogurt for topping

1) Beat the eggs whites until stiff

2) In a medium-sized bowl, combine zucchini, egg yolks, feta, scallions, seasonings, and flour. Mix well.

3) Fold the egg whites into zucchini mixture.

4) Heat a little oil in a heavy skillet. When it is very hot, add spoonfuls of batter, and fry on both sides until golden and crisp.

5) Serve immediately, topped with sour cream or yogurt. (We ate plain)