Recipes of the Week–July 6, 2015

7 Recipes That Make the Best of Beets

from: https://www.yahoo.com/food/7-best-beet-eats-122279655540.html

Pasta with Beet Greens, Blue Cheese, and Hazelnuts

Hazelnuts add crunch to this creamy pasta. Toasted almonds or walnuts work, too. Don’t throw out those beet greens! They’re great with the robust flavors in this dish.

Coarse salt and ground pepper

¾ pound linguine

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 garlic clove, minced

Greens from 2 bunches beets (about ½ pound), rinsed, tough stems removed, and coarsely chopped

1/3 cup toasted hazelnuts, chopped

2 ounces blue cheese, such as Gorgonzola, crumbled

 

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve ½ cup pasta water; drain pasta.

66yMeanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add greens and cook, stirring, until tender, 2 minutes. Add pasta and hazelnuts; toss to combine. Add cheese and toss, adding enough pasta water to create a creamy sauce, 1 minute. Drizzle with oil and serve.

 

Spaghetti with Beets and Greens from: http://www.goodhousekeeping.com/food-recipes/a6009/spaghetti-beets-greens-2533/

·       beets with tops

·       1 tsp. salt

·       1 package spaghetti

·       3 tbsp. olive oil

·       2 clove crushed with garlic press

·       a dash of crushed red pepper

Cut tops from beets; reserve. If beets are not uniform in size, cut larger beets in half. Place beets and 1/2 cup water in deep 3-quart microwave-safe baking dish; cover and cook in microwave oven on High 15 to 20 minutes or until beets are tender when pierced with tip of knife.* Rinse beets under cold running water until cool enough to handle. Peel beets; cut into 1/2-inch pieces.

Meanwhile, in large saucepot, prepare spaghetti in boiling salted water as label directs. Trim stems from beet tops. Coarsely chop beet greens; set greens aside.

In nonstick 12-inch skillet, heat oil, garlic, and crushed red pepper over medium heat 5 minutes or until garlic is lightly golden. Increase heat to medium-high; add beet greens to skillet, and cook 3 minutes, stirring. Add cooked beets and 1 teaspoon salt, and cook 1 to 2 minutes or until mixture is heated through.

When spaghetti has cooked to desired doneness, remove 3/4 cup pasta cooking water; reserve. Drain spaghetti and return to saucepot. Add beet mixture and reserved pasta cooking water; toss well.

 

Tokyo Bekana Slaw from: http://www.tucsoncsa.org/2008/01/tokyo-bekana-slaw/

Serve this finely cut slaw alone or over cooked rice noodles. You could also use it as a filling for spring rolls, wrapped up with lettuce in rice paper wrappers.

1/2 head Tokyo Bekana, shredded 1/2 bunch radishes, shredded
1/2 bunch carrots, shredded
1 tablespoon rice wine vinegar
1 teaspoon freshly grated ginger
1 teaspoon honey
1 teaspoon toasted sesame oil
2 teaspoons olive oil
2 teaspoons soy sauce

Toss together vegetables. Mix liquid ingredients in separate bowl, then pour over vegetables. Toss, then let marinate in refrigerator for at least one hour before serving.

Sauteed Zucchini And Tomatoes from: http://www.food.com/recipe/sauteed-zucchini-and-tomatoes-24147

   

2 small zucchini, halved lenghtwise,then sliced into half-moons

2 medium tomatoes, large dice

1 tablespoon olive oil

    1 tablespoon butter

    3 tablespoons parmesan cheese, grated

    1⁄2 teaspoon basil

    1⁄2 teaspoon pepper

In large skillet, saute zucchini and tomatoes in hot oil and butter for 5 minutes.

Add parmesan basil, and pepper.

Stir to coat well.

Serve hot.