Recipes of the Week - July 26th

See last week's newsletter for more info on New Zealand spinach.

Braised Beet Greens http://www.recipetips.com/recipe-cards/t--2605/braised-beet-greens.asp

1 pound beet greens (beet tops)

1 small onion, chopped fine

1 tablespoon olive oil or butter

salt and pepper

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.

You can use your Beet Greens as you would Chard

Shaved Baby Beets With Greens http://www.realsimple.com/food-recipes/browse-all-recipes/shaved-baby-beets-with-greens-10000000523834/index.html

1 pound red and gold baby beets with greens attached

2 tablespoons olive oil

1 tablespoon fresh lemon juice

1/2 teaspoon kosher salt

1 cup chicken broth

1/2 cup balsamic vinegar

wedge of Parmesan

1. Cut off the beet greens and reserve. Scrub the beets. Using a mandoline or knife, cut the beets into paper-thin slices. Place them in a large bowl and toss with the oil, lemon juice, and salt. Set aside.

2. Trim the stems from the greens and discard. Wash the leaves. Bring the chicken broth to a boil in a skillet. Add the greens and blanch until wilted and cooked through, about 2 minutes. Drain.

3. Meanwhile, bring the vinegar to a boil in a small saucepan over medium heat. Reduce the heat and simmer until thickened, 3 to 4 minutes (makes about 1/4 cup). Set aside.

4. Divide the greens among 4 plates. Top them with the fresh beet salad and drizzle with the balsamic reduction. Garnish with Parmesan shavings.

Par-Cel - Looks like parsley - tastes like celery. Great in salads, soups & sauces.

See the Harvest Identifier posted on our website for more info

Spinach & Par-Cel Salad

Here is an adapted recipes you can use your NZ Spinach with the Par-Cel

1 tablespoons minced shallot (about 1/2 large shallot)

Pinch of salt

1 tablespoons sherry vinegar

1 teaspoons grainy Dijon mustard

1/8 cup extra-virgin olive oil

2 cups baby spinach leaves, shredded to size you like for a salad

1cups arugula leaves

½ cup Par-Cel, chopped

1 semitart apple,

2 ounces Gorgonzola cheese, crumbled

Combine the shallots, salt & vinegar in a small bowl, and let stand about 10 minutes. Whisk in mustard and olive oil.

Combine spinach, arugula, and Par-Cel in a large bowl. Add apple and cheese. Dress salad with vinegar mixture, toss, and serve immediately.