Roasted Beets with Citrus
Ingredients
6 to 8 small or medium red or yellow beets
Extra-virgin olive oil, for drizzling
1 large navel orange
Sherry vinegar or balsamic vinegar, for drizzling
Juice of 1/2 lemon, or to taste
Handful of arugula (optional)
Sea salt and freshly ground black pepper
Flaky sea salt (optional)
Goat or feta cheese, for topping (optional)
Chopped walnuts or pistachios, for topping (optional)
Preparation
Preheat the oven to 400°F.
Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.
Slice the beets into 1” wedges or chunks and place them in a bowl.
Drizzle with olive oil and sherry vinegar, then add the lemon juice, orange juice squeezed from the remaining wedge, and a few pinches of salt and pepper and toss. Chill until ready to serve.
Taste before serving and season with more salt (flaky sea salt, if using) and pepper or more vinegar (for more tang), orange, or lemon juice, as desired.
Serve on a platter with the orange segments, arugula, and citrus curls.
Romanesco and Parmesan Penne
Ingredients
1 head romanesco leaves removed, stem trimmed & broken into small florets
3 tablespoons olive oil
1-1/2 teaspoons kosher salt
1 teaspoon black pepper
8 ounces penne
2-3 garlic cloves minced
1/4 teaspoon red pepper flakes
Zest and juice of 1 lemon
1/4 cup grated parmesan cheese
1/4 cup chopped toasted walnuts (optional)
Instructions
Preheat the oven to 425 degrees F.
In a large bowl, toss the romanesco with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper.
Spread the romanesco into a single layer a sheet pan. Roast for 20-22 minutes until it is brown at the edges. Toss the florets halfway through roasting and rotate the sheet pans in the oven.
While the romanesco is roasting, cook the pasta until al dente according the package instructions. Reserve 1/2 cup pasta water and drain in a colander.
Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium high heat.
Sauté the garlic, 1/2 teaspoon salt and 1/2 teaspoon black pepper until fragrant, about 30 seconds.
Stir the pasta into the lemon-garlic mixture.
Then stir in the roasted romanesco, lemon juice, parmesan and walnuts.
Herb Roasted Turnips and Carrots
INGREDIENTS
1 pound carrots washed and trimmed
1 pound turnips washed and trimmed
2 whole garlic cloves sliced thin
2 tablespoons fresh herbs thyme, oregano, rosemary etc.
2 tablespoons olive oil
1 pinch salt and pepper
INSTRUCTIONS
Preheat oven to 400 degrees (200 C).
Wash turnips and carrots and peel carrots, if desired. Cut stems from turnips and cut into halves. Cut stems from carrots and slice diagonally into 1 inch pieces.
Arrange the carrots and turnips on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, chopped fresh (or dried) herbs, salt, and pepper. Place sheet pan in the oven and roast for 25 minutes, stirring halfway through to roast on all sides.
Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.
Braised Red Cabbage and Pear
Ingredients
2 tablespoons butter
1 yellow onion, sliced
3 tablespoons water
1/3 cup apple cider vinegar
1/4 cup honey
1 medium head red cabbage, cored, and thinly sliced
1 firm bosc pear, thinly sliced
1 tablespoon Kosher salt (or 1–½ teaspoons fine sea salt or table salt)
¼ ground black pepper
¼ teaspoon ground cloves
Instructions
In a large Dutch oven or heavy-bottomed pot, heat the butter over medium-low heat. Add the onions, and cook for 5 minutes, or until the onions begin to soften.
Add water, cider vinegar, and honey to the onions and butter, and stir to combine. Add the cabbage, pear slices, salt, pepper, and ground cloves, and gently mix everything together. It may look dry at this stage, but do not add extra liquid at this point because the cabbage and pears will create more liquid as they cook.
Cover with a lid and simmer for 1 hour, stirring occasionally. (Cook a little longer if you want the cabbage to be more tender).
Season with salt and pepper to taste.
Rosemary Balsamic Flat Iron Steak
Ingredients
6 cloves garlic minced
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/2 cup dry red wine divided
2 tablespoons chopped fresh rosemary divided
3/4 teaspoon salt
1/2 teaspoon black pepper
2 8oz flat iron steaks
INSTRUCTIONS
In a bowl whisk together garlic, extra virgin olive oil, balsamic, 1/4 cup red wine, 1 tablespoon chopped rosemary, salt and pepper.
Place flat iron steak in a resealable plastic bag. Pour marinade over the top. Shake to coat steak in marinade. Refrigerate for 8 hours or overnight.
When you're ready to cook, preheat your grill to medium-high heat.
Place the steak on the grill and reserve the marinade. Cook steak 3 - 4 minutes per-side for medium rare. Remove steak from grill and let rest for 10 minutes. Remember the steak will continue to cook a bit while resting
Meanwhile, pour marinade into a skillet over medium heat. Pour in remaining 1/4 cup of red wine. Bring to a boil and allow to cook until it reduces by half, 5 - 10 minutes. Stir in remaining tablespoon of fresh rosemary. Remove from heat.
After steak has rested, slice it against the grain into 1/2 inch slices. Spoon sauce over the top and serve.
Leek and Apple Stuffed Trout
Ingredients
2 T. unsalted butter
1 1/2 c. thinly sliced leeks
1 1/2 c. finely diced green apples
1 T. fresh lemon juice
2 T. finely chopped fresh parsley
1/2 t. of kosher salt or sea salt
1/4 t. freshly ground pepper
Two clean whole rainbow trout approximately 10 ounces each
2 T. of high-quality extra-virgin olive oil
Kosher salt and freshly ground pepper
5 T. of unsalted butter
Juice of one lemon
3 T. of capers drained and rinsed
Instructions
In a large saucepan melt butter over medium heat. Add the leeks and stir occasionally until tender for about three minutes. Add the apples and cook for one minute. Stir in lemon juice parsley salt and pepper.
Cook for one more minute. Remove from heat and let cool slightly.
Rinse the fish and pat dry. Fill each trout with approximately 1/2 cup of the stuffing. Close with wooden toothpicks. Lightly brush trout with extra-virgin olive oil and season with salt and pepper. Grill fish directly over medium heat for 12 to 14 minutes, or until opaque.
Meanwhile, in a medium saucepan over medium heat, melt the butter until browned. Add the lemon juice and capers. Season with salt and pepper, to taste. Keep the sauce warm over low heat, be careful not to burn the butter.
Remove the toothpicks from the trout. Serve warm with the sauce spoon over the top of the fish.
Celery Root and Apple Slaw
Ingredients
1 small celery root (about 12 ounces), trimmed, peeled, and cut into matchsticks (2 cups)
1 Granny Smith apple, cut into matchsticks (2 cups)
¼ cup plus 1 tablespoon fresh cider
2 teaspoons sugar
2 teaspoons Dijon mustard
2 teaspoons chopped fresh flat-leaf parsley
Directions
Combine all ingredients in a bowl, and toss. Let stand for 30 minutes before serving.
Asian Pear Cranberry Sauce
Ingredients
3 cups cranberries fresh or frozen
1-2 Asian pears cut into 1-cm cubes
1 ½ cups sugar
2 tsp lemon zest
Instructions
Place all of the ingredients into a glass, microwave-safe bowl. Then cover with plastic wrap and microwave on high for 4 minutes. Then stir, and microwave for 4 minutes longer.
Be careful when removing it from the microwave – it’ll be hot! Then place this in your desired bowl, and allow it to fully cool to room temperature. It will thicken in consistency once it’s cooled.
Roasted Sweet Potatoes and Collard Greens
Ingredients
2 pounds sweet potatoes, peeled, cut into 1-inch pieces
3 garlic cloves, grated, divided
1 tablespoon plus 1 teaspoon freshly grated ginger, divided
1/4 cup plus 2 tablespoons virgin coconut oil, melted, or vegetable oil, divided
Kosher salt, freshly ground pepper
1 bunch collard greens, ribs and stems removed, torn into pieces (about 4 packed cups)
½ cup unsweetened coconut milk
Instructions
Preheat oven to 400°. Toss potatoes, half of the garlic, 2 tsp. ginger, and ¼ cup oil in a large bowl. Sprinkle with salt and pepper. Transfer to a rimmed baking sheet, spread everything out, and roast, rotating sheet halfway through, until potatoes are tender and beginning to brown, 35–45 minutes.
Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high and cook collard greens and remaining ginger and garlic, tossing frequently, until collards are wilted, bright green, and tender, about 5 minutes. Stir in coconut milk and remove from heat; season with salt and pepper.
Divide greens among bowls. Top with potatoes.
Red Kuri Squash Curry
Ingredients
2 shallots
2 cloves garlic
½ bunch of spinach (about 6 ounces)
1 red kuri squash (about 2 pounds)
2 tablespoons coconut oil
1 tablespoon mild curry powder
2 teaspoon fresh ginger
Salt and pepper (to taste)
1 can coconut milk (13.5 fl oz)
1 cup low-sodium vegetable broth
Brown rice (for serving)
Instructions
Dice shallot and mince garlic cloves. Slice greens into ½ inch wide ribbons. Remove stem of squash. Cut in half and scoop out seeds. Cube squash into ½ inch to 1 inch cubes.
Heat coconut oil in a large pot over medium heat. Add onion and cook until translucent, about 5 to 8 minutes. Add garlic, curry powder, ginger, and salt and pepper. Let cook about 1 minute.
Add cubed squash and stir until squash is well coated. Pour in coconut milk followed by the broth, stir, and bring to a boil. Reduce to simmer and let cook 30 to 40 minutes, until squash is very tender.
Stir in spinach and let cook until wilted, about 5 more minutes.
Serve over brown rice.