Recipes of the Week - June 22nd

Pasta with Beet Greens (adapted f/: http://chicagoist.com/2009/04/21/simple_cooking_-_pasta_with_beet_gr.php)

• 1 bunch of baby beets, with greens attached, chopped
• ¼ cup chopped onion
• 1 large shallot, chopped
• 2-3 garlic curls, minced
• 1 tps. Crushed red pepper flakes
• 4 tbsp olive oil
• 2 strips of bacon, sliced (Optional)
• 1 box of Spaghetti

Put a pot of water on to boil, for the pasta. Once the water is boiling, add the Spaghetti. Heat oil in a large sauté pan over medium-high heat. Add the bacon, if you're using it, and cook until crisp. Then, add the minced garlic, onions, crushed red pepper and shallot and cook for about 2 minutes. Add the chopped baby beets and chopped greens and a generous pinch of salt.

You can leave out the bacon with no real effect on the recipe - it just adds a little bit of savory flavor. If you want to keep it vegetarian, try experimenting with some savory spices.

After the beets have cooked for about 3 minutes, add the beet greens. Toss everything together well, and continue to cook. Once the pasta is done, drain it and add it to the pan. Turn off the heat, toss the beets with the pasta - everything should turn a light pink color. Add salt and pepper to taste.

Braised Beet Greens (www.recipetips.com/recipe-cards/T--2605/BRAISED-BEET-GREENS.ASP )

• 1 bunch Beet Greens
• 1 small onion, chopped fine
• 1 tbsp Olive oil or butter
• Salt & Pepper to taste
• Flavorful Vinegar

Cut greens off about 1 inch above the beet. Wash and remove any heavy center ribs. (Hold a few stems in one hand, tear greens away from stems with the other hand.) Tear into pieces or cut into strips.

Heat oil or butter in large skillet. Add chopped onions and cook until soft, about 5 minutes. Add greens to onions, stir to coat with oil, and lightly salt and pepper. When greens wilt down, add 1/4 cup water or broth. Cover and cook until tender--the time will depend on the age of the greens: a minute or two for very young greens, 5 minutes or more for older, tougher ones. Taste to test. Uncover and cook for a minute or two to evaporate moisture.

Serve warm, with a cruet of flavorful vinegar.

Carrot Sandwich Spread(www.carrotrecipes.net/carrrot-sandwich-spread.html )

• ¾ cup of finely grated carrots.
• ¼ ounce of cream cheese, softened.
• 1 stick of margarine, softened.
• 2 tablespoons of green olives.
• 2 tablespoons of grated onion.
• Dash of white pepper.

Mix all of the ingredients together thoroughly. Chill the mixture in a refrigerator.

Spread into a sandwich, onto toast or however you desire

Basil Butter (http://www.recipetips.com/recipe-cards/t--2182/basil-butter.asp)

• 2 cups fresh basil leaves
• 1 cup fresh parsley leaves
• 1/8 cup white vinegar
• 1/8 cup water
• 1/2 cup olive oil
• 1 clove garlic (replace with chopped 2 garlic curls) large and peeled
• salt to taste
• fresh ground black pepper to taste
• 1 cup butter

In a blender, mix basil, parsley, vinegar, water, olive oil, garlic and seasoning. Blend until puréed.

In a medium size bowl, melt butter slightly. Stir butter into puréed mixture.

Place basil butter into a container, cover and refrigerate.

Try Pesto Cheesecake! Here is a link: http://www.dianaskitchen.com/page/favorite/pesto.htm