My produce of the week:
· Strawberries
· Blueberries
· Mangos
· Bananas
· Spinach
· Broccolini – Baby Broccoli
· Eggplant
· Rainbow Heirloom Cherry Tomatoes
· Onions
· Garlic
· Green Leaf Lettuce
· Avocados
· Beet Roots
· Cucumbers
· Broccoli
· Blueberries
· Mangos
· Bananas
· Spinach
· Broccolini – Baby Broccoli
· Eggplant
· Rainbow Heirloom Cherry Tomatoes
· Onions
· Garlic
· Green Leaf Lettuce
· Avocados
· Beet Roots
· Cucumbers
· Broccoli
How would you use these? I’m especially interested in the beets. You can’t see them too well in this photograph but there are 3 large beet roots – something I have never cooked before! Annie has a recipe for Can’t Beet Red Velvet Cupcakes that I might try! I just can’t even fathom the idea of beets in cupcake batter!
Last night I made two fantastic side dishes using produce from last week that must share!
Using the kale that I recently received I made Sauteed Kale by Bobby Flay, as listed on FoodNetwork.com
Ingredients
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water (I actually used chicken stock b/c that’s what I had on hand)
1/2 cup vegetable stock or water (I actually used chicken stock b/c that’s what I had on hand)
Salt and pepper
2 tablespoons red wine vinegar (ever added this b/c I forgot to)
Directions
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
2 tablespoons red wine vinegar (ever added this b/c I forgot to)
Directions
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
Next, I made Perfect Fingerling Potatoes by Alton Brown, as listed on FoodNetwork.com
Ingredients
1 1/4 pounds kosher or rock salt
2 quarts water
2 pounds small fingerling potatoes, cleaned
4 tablespoons butter, optional
Freshly ground black pepper, optional
1 tablespoon freshly chopped chives, optional
Directions
In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.
2 pounds small fingerling potatoes, cleaned
4 tablespoons butter, optional
Freshly ground black pepper, optional
1 tablespoon freshly chopped chives, optional
Directions
In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.
I was very convinced that the potatoes were going to be ridiculously salty, but they weren’t. I mean, yes, they were salty, but tasty, salty. Like a good potato chip. We didn’t add anything to them as we ate (no butter or anything!)
Hope you get the chance to try out these recipes. They were such a hit!
Wow, I would love to hear about it if you bake the beet red velvet cupcakes. I love red velvet cupcakes and I never eat enough veggies.
As a Southerner and Red Velvet Cake addict, I can tell you not to bother with the RVC with beets in them… they're horrible! For years now, I've tried recipe after recipe for RVC and am down to my favorite 2. I'm always looking for ways to make things healthier, but this isn't one that works! Claire Robinson on foodnetwork.com ("5 Ingredient Fix" ) just made a recipe with beets that may help ( http://www.foodnetwork.com/recipes/claire-robinson/roasted-beet-salad-recipe/index.html ). Have fun with your produce!
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