Recipes of the Week–July 5th

Roasted Beets and Sautéed Beet Greens
from: http://allrecipes.com/Recipe/roasted-beets-and-sauteed-beet-greens/detail.aspx
"This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable."

• 1 bunch beets with greens
  1/4 cup olive oil, divided
  2 cloves garlic, minced
  2 tablespoons chopped onion (optional)
  salt and pepper to taste
  1 tablespoon red wine vinegar (optional)

Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Garlic Chive Pesto from: http://www.mariquita.com/recipes/garlic%20chives.html

• 1/2 cup chopped garlic chives
  3 T walnuts
  1 cup parsley
  5-6 T olive oil
  3 T grated parmesan Salt and Pepper
  1 clove garlic

Put all ingredients except oil in food processor and blend. While machine is running add the oil and blend until desired consistency.

Mediterranean Rice-Stuffed Escarole
From: http://www.epicurious.com/recipes/food/views/Mediterranean-Rice-Stuffed-Escarole-241999 

• 1 large head escarole (1 1/4 pound)
  3/4 cup Arborio rice
  1/2 cup pine nuts
  1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
  2 garlic cloves, finely chopped
  1 (12-ounce) jar roasted red peppers, rinsed and coarsely chopped
  1/3 cup golden raisins
  3 tablespoons chopped rinsed capers
  1 large egg, lightly beaten
  1 cup grated Parmigiano-Reggiano, divided

Preheat oven to 400°F with rack in upper third.
Quarter escarole lengthwise, leaving base attached, and rinse well. Cook in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water) 6 minutes. Drain and cool.
Meanwhile, bring 1 quart water to a boil with 1 1/2 teaspoons salt in a medium saucepan. Add rice and parboil, uncovered, 10 minutes (rice will not be tender). Reserve 1/2 cup cooking liquid, then drain rice in a sieve.
Cook pine nuts in 1/4 cup oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden, about 3 minutes. Add garlic and cook, stirring, until it begins to brown, about 1 minute. Add peppers, raisins, capers, 1/2 teaspoon pepper, and 1/4 teaspoon salt and cook, stirring occasionally, until raisins begin to plump, about 3 minutes. Remove from heat and add rice. Cool slightly, then stir in egg and 1/4 cup cheese.
Cut off and discard base from 1 escarole quarter, then gently spread leaves to create a 4-inch-wide area. With base end nearest you, place one fourth of rice mixture in center of bottom half of escarole. Fold base of leaves over rice, then fold in sides and roll up rice in escarole. Put, seam side down, in a 2-quart flameproof shallow baking dish, then repeat with remaining escarole and rice.
Drizzle with reserved cooking liquid and remaining tablespoon oil, then sprinkle with remaining 3/4 cup cheese. Cover tightly with foil and bake until rice is tender, about 30 minutes.
Remove foil and turn on broiler, then broil 4 to 6 inches from heat until cheese is browned, 4 to 7 minutes.

Parsley Salad from:  http://www.foodnetwork.com/recipes/alton-brown/parsley-salad-recipe/index.html 

• 4 ounces (about 2 quarts) Italian parsley
  2 tablespoons fresh lemon juice
  2 tablespoons lemon zest
  6 tablespoons walnut oil
  2 teaspoons dark sesame oil
  1 teaspoon honey
  Salt and freshly ground pepper
  3 tablespoons toasted sesame seeds

Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.