Recipes of the Week–September 6, 2016

Roasted Beets with Sauteed Greens from: https://whatscookingamerica.net/KarenCalanchini/RoastedBeets-SauteedGreens.htm

6 to 8 small beets with greens attached
Olive oil
Butter
Coarse salt or sea salt and freshly-ground black pepper

 

Preheat oven to 426 degrees F.  Line a small sheet pan with non-stick aluminum foil (this saves on clean-up).

Wash, rinse, and drain until all traces of garden soil are removed from the beets and their leaves (use a small vegetable brush if needed), leaving the skin intact.

Cut off the leaves, leaving about 1 inch of green on each beet (the red stems can be cut up and used if one desires - I discard them when I use beet greens because they need to be cooked longer than the greens).  Set the prepared beet greens aside to use later in the recipe.

Cut each beet in half and then cut the two halves in half, leaving a little green on the top of each wedge.  Place the beets on the prepared baking pan.  Drizzle olive oil over the beets and toss to coat well.  Dot each beet with a little butter and then sprinkle some salt and pepper over them.  Place in the oven and roast until the beets are soft and well caramelized, approximately 1 hour, depending on the size of the beets. Just before the beets are done cooking, heat a little olive oil in a saute pan.  Roughly chop the set aside beet leaves (greens) and saute until tender, about 5 minutes. Season to taste with salt and pepper. Serve the roasted beets and the sauteed beet greens tossed together.

 

Spaghetti Squash with Red Sauce from: https://draxe.com/recipe/spaghetti-squash-red-sauce/

medium spaghetti squash

1 pound Grass fed ground Beef

1 cup diced yellow onion

2 mincec garlic cloves

1 teaspoon sea salt

½ teaspoon black pepper

28 ounce can organic crushed tomatoes

16 ounce can organic tomato sauce

1 teaspoon dried basil

½ teaspoon dried oregano

Preheat oven to 375 F.

Half the spaghetti squash lengthwise and scrape out any seeds.

Place on a baking sheet rind side up and bake for 30-40 minutes or until squash is easily pierced with fork.

In a separate skillet over medium high heat, cook the beef.

Add in onion, garlic, salt and pepper and stir occasionally for 5-7 minutes.

Drain any excess grease in skillet.

Add in crushed tomatoes, tomato sauce, basil and oregano. Simmer for 10 minutes.

When spaghetti squash is cooked through, scrape out with a fork into a separate bowl.

Serve squash in bowls and top with beef sauce.

 

Using Sage: http://chocolateandzucchini.com/ingredients-fine-foods/45-things-to-do-with-fresh-sage/

Best Pairings for Sage Recipes

– Sage + eggs (i.e. in an omelette)
– Sage + chicken (i.e. roast chicken with sage and lemon inside the cavity)
– Sage + lamb (i.e. in lamb burger patties)
– Sage + fried liver + croutons
– Sage + polenta
– Sage + onion (i.e. in stuffing)
– Sage + white beans (i.e. in white bean hummous or an open sandwich)
– Sage + apple
– Sage + pineapple
– Sage + roasted peanuts 

Sage uses

– Sage butter on gnocchi
– Sage butter on ravioli, especially pumpkin ravioli
– Sage butter on trout
– Sage olive oil with pasta and parmesan
– Put some leaves into pesto with other herbs.
– Add sage to duck sausage.
– Add sage to bean dishes.
– Infuse honey with sage.
– Use with parsley, rosemary and thyme in chicken risotti and soups.
– Add along with fresh parsley, basil, thyme, and rosemary to tomato sauces.
– Deep-fry the leaves and serve as an appetizer, or use as a garnish for poultry, meat dishes, or pasta.