Sautéed Beet Greens and Onions

The short of it is, people, stop wasting your beet greens!

The long of it is that I went to pick up my farm share this week and ooh lovely we got bunch beets. Bunched beets are my favorite becuase when they come bunched, they come with the greens and I can honestly say that the greens are some of my favorites. So I grabbed my bunched beets and continued picking up the rest of my veggies. As I tuned the corner I passed the compost. Know what I saw? Beet greens. People were grabbing there beets and ripping the greens off and tossing them into the compost. Oh that just pissed me off. First because it still shocks me that people don’t realize they can, and should, eat the greens but more because I wish they just left the greens in the extras pile. I would have gladly taken them home. I almost went into the compost but there was some gross stuff in there and plus there was a line of people waiting patiently to get the to cucumbers. I had to walk away.

Oh how I can’t stand wasted food!

So now that we all know that beet greens are food and are amazing, you might ask how do you eat beet greens? Any way you want really, but you can use them like any other green. They are kind of like chard orkale, but more beety and are just really really good. One on my favorite and simple things to do is beet greens sautéed with garlic and ginger and a little soy with thinly sliced vinegary onions. Fast, easy, and tasty as hell.

There you go. Now never waste your beet greens again. Or if you don’t want them you can give them to me!

Now to the beet greens!

The stuff. A bunch of beet greens (you don’t need the beets) an onion (Or 2 really small onions) soy or aminos, garlic, ginger, red wine vinegar, and a splash of oil.

First, thinly slice onion and place into a bowl. Dump in the vinegar and toss around.

Grab the beet greens and cut the leafy parts from the stem. Chop the stems up into small pieces.

Place stems into a skillet with a tiny splash of oil and water and cook on medium heat.

Mince up garlic and ginger.

Once stems are tender, toss in the garlic and ginger and mix around. Keep on heat.

Now grab the greens and rough chop into smaller pieces

Once the garlic and ginger becomes fragrant, toss in the greens and stir in until wilted. Once wilted, dump in the soy and mix around. cook for another minute or so then remove from heat.

Toss in the onions and mix around.

Now just eat. From skillet or grab a bowl. You do you.

-C

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Sautéed Beet Greens and Onions

serves 1-3

• 1 bunch of beet greens

• 1 regular sized onions (or 2 very small onions)

• 2 cloves garlic

• inch piece of fresh ginger

• 2 tablespoons red wine vinegar

• 1-2 tablespoons soy, tamari, or aminos

• a splash of oil.

• a splash of water

First, if there are beets attached to the greens, cut them off and save them for later.

Take the onion and slice into very thin pieces, place into a bowl, and toss them with the vinegar. Set aside.

Grab greens and cut the leafy parts from the stem. Cut the stem up into little pieces and toss into a skillet with a splash of oil and a splash of water. Set on medium heat to cook. While cooking, mince garlic and ginger and once the stems become tender, toss garlic and given into the pan and mix around. Keep on heat. Now grab greens and give them a good rough chop then toss them into skillet once the garlic and ginger become fragrant. Mix around until wilted. Once wilted, add in the soy and mix. Cook for another minutes or so then remove from heat. Toss in the onions with the vinegar. And that is it. And now you eat.

Chocolate Chip Zucchini Muffins

Zucchini. One of the best summertime veggies. If you have been around here (as in my blog) for long enough, you all know how I am a zucchini feen. Once they start growing, I take them all. From my garden, from your garden, even my sisters mother in laws extra, plus the million I get with my farm share. At any given time I could have upwards of fifty zucchini spilling out all over the counter and shoved into any crevice I can find in the fridge. But the excess never lasts long because I eat them all. Mostly to myself, and I feel great about it. (Ok, I do end up freezing some of it for winter, but I am still eating it all!)

And every year when the first zucchinis start to hit the ground, all the people are up in my squash asking for zucchini bread, like they can’t possibly make it themselves or anything. But I don’t mind what so ever because sharing is caring and I guess I care. Plus I like to bake so it works, you know?

When I was recently asked to bake a loaf of zucchini bread, I made the decision to go the muffin route instead because aren’t muffins just individual little breads that take half the time to cook them a loaf? Yup, and that is very nice when you want to minimize any hot oven time because summer is hot enough as it is.

And because they are muffins, they acceptable for breakfast, even with all the chocolate chips.

Win!

Now to the muffins!

The stuff. A good sized zucchini, flour, baking soda and powder, salt, brown sugar, oil, cinnamon, raw sugar, apple cider vinegar, and some chocolate chips.

In a large bowl, whisk together the flour, baking soda and powder, salt, cinnamon, and brown sugar until completely incorporated and there are no lumps of sugar.

Shred the zucchini. I used a smaller shredder so the pieced are very thin but a normal sized box grater shred works just as well

Add zucchini, oil, and vinegar to bowl and fold in until completely combined.

Then fold in chocolate chips. Duh.

Scoop batter into a greased muffin pan and sprinkle the tops with raw sugar. Pop into the hot oven to bake.

Oh yeah. Perfect.

Pop out of tins to cool on a rack.

And eat. All to yourself or share, that is on you.

-C

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Chocolate Chip Zucchini Muffins

makes 12 muffins

• 2 1/2 cups all purpose flour

• 1 1/2 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 tablespoon cinnamon

• 3/4 cup packed brown sugar

• 1/2 cup neutral flavored oil

• 2 tablespoons apple cider vinegar

• 1 medium zucchini (2 cups packed shredded zucchini)

• 2/3 cup chocolate chips

• 1/4 cup raw sugar (to sprinkle the tops) optional

Preheat oven to 350.

Grab a large bowl and add in the flour, baking powder and soda, cinnamon, and salt. Whisk together then add in the brown sugar and whisk in, making sure there are no big clumps.

Shred zucchini uniti you have 2 hefty cups. If you have a fine shredder, use that, if not, a normal sized shred will do.

Place shredded zucchini into the bowl along with the oil and the vinegar. Start folding with a spatula until everything is incorporated. Resist the urge to aggressively mix, it takes a minute for the liquid from the zucchini to absorb into the flour. (Over mixing it will make the muffins tough) Once the batter is uniform, fold in chocolate chips.

Scoop batter into a well greased or lined muffin tin. Sprinkle the tops with raw sugar and pop the pan into the preheated oven. Bake for about 30 minutes or until fluffily and domed and a tester stuck in one comes out clean.

When baked, remove from oven and pop out if tin. Let cool on a wire rack but feel free to eat one warm.

Store uneaten muffins in airtight container at room temp for a 2-3 days but if it is really hot out, just stick them in the fridge. Also can be frozen.

Cauliflower, Kale, and Lentil Bowl with Peanut Sauce

I am freaking hot. We are currently in a heat wave right this very minute and I am not happy about it. This is my problem with summer, the heat. Or better yet, the heat with humidity. It turns me sour and I can’t deal with anything, including myself. It is not a good look on me.

But a redeeming quality summer does have is all the fresh produce. The farm share is really starting to pick up and we are getting a good amount of fresh goody goods and that is something I can’t not be happy about. But it is still to hot and when it’s to hot, no one (I think) wants to cook. So don’t cook, just compile. A big ass bowl of veggies, some lentil (or use beans if you want) , and creamy peanut sauce. Thrown together within minutes, hardy and satisfying without being heavy and hot, and tasted really freaking good. A meal on it’s own or a fantastic side dish or snack dish or you know, anytime eating time food dish.

It is just a good dish to make and even better to eat. Heatwave or not.

Now to the cauliflower, kale, and lentil bowl with all the peanut sauce!

The stuff. Half a head of cauliflower, a few big kale leaves, half an onion, cooked lentils, peanut butter, apple cider vinegar, hot water, soy sauce, ginger, garlic powder, red pepper flakes, and black pepper.

Cut up cauliflower. Just go at it with a knife until it is a pile of small little pieces. Then dice up the onion into small pieces and cut up kale into small pieces as well.

Toss all of that into a bowl and top with the lentils.

Peanut sauce. Mix together the peanut butter, vinegar, soy, ginger, garlic, and red pepper flakes. Stir and add in enough hot water to make it creamy, smooth, and pourable.

Dump the peanut sauce into the bowl with everything else.

Toss until everything is evenly coated. And don’t forget to add a good amount of black pepper.

And that is it. Now grab a bowl and a fork and eat. It is really really good.

-C

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Cauliflower, Kale, and Lentil Bowl with Peanut Sauce 

Serves 1-2 as a big salad or 3-4 as a side

• 1/2 head of cauliflower

• 1 1/2 cup cooked lentils

• 2-3 large kale leaves

• 1/2 a small onion

Peanut Sauce

• 1/4 heaping cup of peanut butter

• 2 tablespoons soy or liquid aminos

• 2 tablespoons apple cider vinegar

• 1 teaspoon garlic powder

• 1/2 teaspoon ground ginger

• 1/2 teaspoon chili flakes

• 4-5 tablespoons hot water

• black pepper

Start by chopping up cauliflower into little pieces. Some pieces will be like crumble and that is good. Also dice up onion into small pieces and chop kale into small pieces. Place it all into a bowl and top with the cooked lentils.

Make peanut sauce. Place peanut butter, soy ,vinegar, the ginger, garlic and red pepper flakes, and 4 tablespoons hot water into a jar or bowl and mix until incorporated. It should be smooth and thick, but pourable. If to thick, add in another tablespoon or two of hot water.

Once sauce is made, dump into bowl with the rest of the stuff and toss until everything is coated and combined. Top with lots of black pepper and then, well, eat. Or set aside until meal time. Then eat.

Sautéed Rhubarb and Baby Kale Salad with Almond Dressing

Is it just me or can you also stuff an entire pound of fresh spring greens into your mouth by the fist full and be nothing but happy about it?

Spring greens are on point right now. So tender and sweet and just, agh, I just love greens. I picked up our last winter farm share a few days ago (3 weeks til summer share begins.. will I survive?) and I got a huge bag of baby kale which made me really freaking happy because I love me some kale but baby kale, I loooooovee it. Yay for me!

Then we have rhubarb. I get so excited every year when my patch starts to peek out from under all the rotten leave. The stalks I used for the salad were the first ones that I harvested from my patch! So I know that some people might think ruhabrb in any other form other then in a pie seems strange, but stop, don’t think that. Rhubarb is everything. You can use it and love it in all sorts of ways, sweet and savory, and in all sorts of things, like this salad.

Fresh greens tossed with tart and gingery warm rhubarb and onions, topped with a creamy almond dressing. There is not much more you can ask for in a spring time salad. Sure, I guess you can ask for a fork, but really, I ate more of it with my fingers because well, that’s just how I roll.

Now to the rhubarb and kale salad.

The stuff. Fresh rhubarb, baby kale, half an onion, a chunk of fresh ginger, a couple cloves garlic, almond butter, some roasted almonds, soy, vinegar, water, oil, and black pepper.

Start by mincing garlic and ginger and choping onion up into smallish pieces.

Add the stuff to a hot skillet with a little oil. Once it starts to sizzle, add in a couple splashes of water and let cook until soft.

While that’s cooking make the almond dressing. Mix the almond butter, soy, vinegar, and a little warm water together until smooth and creamy. Taste and add more soy or vinegar if you feel it necessary. More water too if it’s too thick.

Grab rhubarb ad cut into 1/2 inch pieces.

Toss it into skillet with the other stuff. Add in another splash or so of water and keep on cooking.

Once rhubarb starts to soften, turn the heat off of the skillet. Grab kale and toss it around in the skillet to mix around with the good stuff.

Immediately dump it all into a big bowl and top with almond dressing. Toss it around to evenly coat. Oh and throw in some chopped almonds. And black pepper. Add lots (as much as you like) of black pepper.

Now it’s fork(or fingers) to bowl to face.

What a salad. What. A Salad.

Get at it!

-C

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Sautéed Rhubarb and Baby Kale Salad with Almond Dressing

makes an entree salad for one or a side salad for a few

• 2-3 stalks fresh rhubarb (about 2 cups chopped)

• 3 large handfuls (about 6 oz) baby kale (you can really use any greens)

• 1/2 a yellow or sweet onion

• 1tablespoon freshly grated ginger

• 2 cloves garlic

• olive oil

• black pepper

• 2 tablespoons almond butter

• 1 tablespoon red wine vinegar

• 1 tablespoons soy sauce

• 1-2 tablespoons warm water

• smal handful of chopped toasted almonds

Start by mincing the ginger and garlic and chop onion into small pieces. Place it all into a skillet with a drizzle of olive oil and place on medium heat. Once it starts to sizzle, add in a tablespoon or so of water to help soften and cook. Should take about 5 minutes.

In the meantime make the almond dressing. Mix almond butter, soy, vinegar, and a tablespoon of warm water together in a small bowl until completely incorporated. Taste. Add a little more soy if not salty enough, a splash more vinegar if not acidic enough, or bit more water if to thick.

Now chop up rhubarb into about 1/2 inch pieces and toss into skillet along with the other stuff. Cook for a few more minutes until the rhubarb becomes slightly soft. If the plan seems to get dry, add in another few splashed of water. Once rhubarb starts to get tender, take skillet off heat. Add in the baby kale and toss around then immediately transfer to a big bowl or plate. Drizzle almond dressing all over, toss, then top with chopped toasted almonds and lots of black pepper.

Eat.

Chickpea Flour Onion Rings

I love me some onions, I mean I eat one everyday so I asked myself why the heck haven’t I made onion rings before? Probably because when I usually think onion rings, I think greasy and fried and that is not really my jam. But early in the week the lightbulb went off in my brain. I have been making a lot of stuff with bean flours lately and thought that chickpea flour would make an excellent batter for onions. And low and behold, I was right. Very very right.

These onion rings are so f-ing amazing. Sure they might not be the most traditional of onion ring but they are for sure just as good. A spicy crispy crunchy outer layer with a soft and creamy onion inside. Baked, not fried, and just really delightful. Easy to throw together and yeah, you got onion rings. I have made them twice this week already. Probably going to make them again tonight because why the hell not? They are simply a vegetable covered in bean. I should be eating them every day and you probably should be eating them everyday too.

Now to the onion rings!

The stuff. Onions (I used valida but any sweet variety will work) chickpea flour, spices (garlic, ginger, cumin, chili powder, paprika, and a pick or red pepper flakes), warm water, oil, and salt and pepper.

Mix up the batter. All the spices get mix together with the chickpea flour. Add in the water and then mix unit completely combined and all batter like.

Cut onions into rings.

Dip the onions into the batter and place on a oiled baking sheet. Try not to overlap too much and use the insides of large rings to place the small ones!

Into the oven and out of the oven. Crispy, dark, and delicious!

Get those rings onto a plate while they are hot, grab some dipping sauce of choice (tahini for me) and eat.

Get into this.

-C

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Chickpea Flour Onion Rings

• 3/4 cup checkpea flour

• 1 teaspoon each cumin and chili powder

• 1/2 teaspoon each garlic, paprika and ground ginger

• pinch of red pepper flakes

• 2 medium sized valida onions (or whatever onions you have)

• 3/4 cup warm water

• 1/2 teaspoon salt

• cracked pepper

• tablespoon or so of oil to oil baking sheet

Preheat oven to 425.

In a wide bottomed bowl mix together the chickpea flour. salt. and all the spices. Add in the warm water and mix until completely incorporated and smooth. You want the batter to coat the onions when dipped but not be overly thick. If you think it needs to thicken up a bit, add a tablespoon more chickpea flour. To thin it, just add a splash more water.

Grab onions and peel off papery skin then slice into 1/4-1/2 inch rounds. Take onion rings and dip them into the batter then place rings on a large oiled baking sheet. Try not to overlap to much and definitely place smaller rings inside bigger rings. Also use a second baking sheet if you need to.

Once rings are all battered, place in preheated oven and bake for 40 minutes, giving them a flip atfter about 25-30 minutes.

Once dark brown and crispy, remove from the oven. Place rings on a plate and eat. Dipping sauce recommendation is tahini but anything or nothing at all is also right.