Roasted Beets With Fresh Mint and Chèvre

Adapted from summertomato.com - link below

Source: summertomato.com

Serves: 1

Ingredients

• 3 Large Beets
• 1/2 cup Mint fresh, loosely packed
• 1/4 oz Chevre crumbled
• Olive Oil
• Salt

Directions

1. Beets can be roasted whole or cubed and peeled.
2. Coat beets in olive oil and lightly salt.
3. Wrap whole beets in aluminum foil, or stir chopped beets every 10 minutes.
4. Bake at 375 for 35 minutes or until fork tender.
5. Remove from oven and let cool (peel and cube if roasted whole).
6. Slice mint leaves in thin ribbons, removing the stems.
7. Crumble the chevre (this is easy to do if you pop it in the freezer for 10 minutes before crumbling).
8. Toss all ingredients in a bowl. Voila!

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Watermelon Radish Salad with Avocado Vinaigrette

This lovely recipe comes from Williams Sonoma. Link available below.

Source: www.williams-sonoma.com

Course: Salad

Serves: 4

Ingredients

• 1 Shallot finely diced
• 1 1/2 Tbs. Lemon Juice fresh, plus more if needed
• 1 1/2 Tbs. White Wine Vinegar
• Salt to taste
• 1 Avocado halved lengthwise, pitted and diced
• 1/4 cup Olive Oil
• 2 heads Romaine Lettuce dark outer leaves cut into 1/2-inch pieces
• 1 Watermelon Radish thinly sliced
• 1/4 cup Cilantro fresh, chopped

Directions

1. In a small bowl, stir together the shallot, the 1 1/2 Tbs. lemon juice, the vinegar and a pinch of salt. Gently stir in the avocado, season with salt and let stand for 10 minutes, stirring occasionally. Whisk in the olive oil to make a vinaigrette.
2. In a large bowl, combine the lettuce, radish and cilantro. Stir in the vinaigrette and drizzle over the salad. Toss gently and season with salt and more lemon juice, if needed. Transfer the salad to individual plates and serve immediately. Serves 4.
3. Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).

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Celeriac Waldorf Salad

Learn more about this recipe from the source, Lovely Food Blog.com, by following the link below.

Source: www.lovelyfoodblog.com

Course: Salad

Serves: 4

Ingredients

• 1 good sized Celeriac peeled and either julienned or grated on the biggest grater option
• 1 stalk Celery finely sliced
• 2 small Apples chopped into half centimeter chunks
• 1/2 cup Walnuts roughly chopped
• For the Dressing:
• 1/2 cup Crème Fraiche
• 2 tbsp Lemon Juice
• 1 tsp Caster Sugar (Superfine Sugar)
• 3 sprigs Parsley roughly chopped
• Salt to taste
• Black Pepper to taste

Directions

1. In a medium bowl mix the celeriac, apple, walnuts.
2. Whisk together the crème fraiche, lemon juice and sugar and add to the salad ingredients.
3. Mix together well without overhandling the food.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley.

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Brazilian Black Beans

From marthastewart.com. Check out the link below for more.

Source: www.marthastewart.com

Course: Main Course

Serves: 6

Ingredients

• 3 medium Beets scrubbed and trimmed
• 1 pound Black Beans dried
• Salt
• Black Pepper
• 2 cloves Garlic peeled
• 2 tablespoons Vegetable Oil
• 1 Scallion thinly sliced, plus more for serving
• 1/2 cup Cilantro Fresh, chopped
• Rice for serving
• 1 Lime in wedges, for serving
• 1/2 cup Cheddar Cheese grated, for serving

Directions

1. In a 6-quart Dutch oven or other heavy pot, combine beets, beans, and enough water to cover; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until beets are tender, 45 minutes to 1 hour (add more water to cover, if needed).
2. Transfer beets to a bowl; when cool enough to handle, peel and dice. Continue to cook beans until tender, about 1 hour more; pour off any excess liquid.
3. Finely chop garlic, and sprinkle with salt. Using a chefs knife, press a flat side of blade back and forth across garlic to make a paste. In a small skillet, heat oil over medium; add garlic paste, scallion, and cilantro. Cook, stirring frequently, until scallion has softened, 2 to 4 minutes.
4. Stir scallion mixture into beans; cook over medium until flavors have blended, about 5 minutes. Serve beans and beets over rice, topped with scallion and cheddar, with lime wedges alongside.

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Parsnip Gnocchi with Crimini Mushrooms & Herbs

This recipe comes from noteatingoutinny.com! If you like the recipe, please check out the blog (follow the link below) - they offer great tips for preparing the gnocchi!

Source: noteatingoutinny.com

Course: Side Dishes

Serves: 3

Ingredients

• 2 medium-sized Parsnips peeled and chopped to evenly-sized pieces about 1″
• 1 Egg beaten
• 1 1/2-2 cups All-purpose Flour plus more for dusting surface
• 1/4 teaspoon Salt
• pinch Nutmeg freshly grated (optional)
• 8 oz. Crimini Mushrooms sliced
• handful Thyme fresh, or parsley, chives, oregano, marjoram, tarragon
• 2 tablespoons Butter
• Salt to taste
• Black Pepper to taste

Directions

1. Combine the flour, 1/4 teaspoon salt and optional nutmeg in a bowl.
2. Bring a pot of lightly salted water to a boil and drop in the chopped parsnips.
3. Let boil for 2-3 minutes, or until fork-tender.
4. Drain and immediately transfer to a potato ricer; press through into a medium-large bowl.
5. Stir in the beaten egg and stir mixture while gradually folding in shakes of the all-purpose flour mixture a little at a time.
6. Once the mixture just barely comes together to form a ball, transfer to a well-floured cutting board and gently roll it into a long snake (or two shorter snakes).
7. Cut pieces to 1/2-inch – 1-inch sized knobs.
8. Scatter them in an even layer on the floured board (do not pile them up or else they will stick together).
9. Roll the prongs of a fork around each piece to create a faint ring of dimples across the surface.
10. Bring a medium-large pot of salted water to a bowl and once rapidly boiling, drop in the gnocchi and stir.
11. Let cook 1-3 minutes, or until just tender and floating to the top. Drain.
12. Heat a large, wide skillet with the butter and once hot and bubbly, add the gnocchi.
13. Let them brown on the bottoms, without stirring the pan, about 1 minute or until golden-brown.
14. Turn and lightly brown the opposite sides for another minute or so.
15. Remove the gnocchi from the pan and if needed, add another small knob of butter.
16. Toss in the sliced mushrooms and a pinch of salt and pepper and cook, stirring occasionally, until mushrooms are just translucent and cooked through, about 3-4 minutes.
17. Return the gnocchi to the pan and season with salt and pepper to taste. Toss in the fresh herbs and serve immediately.

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