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.

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.

Creamy Cannellini Bean Potato Salad

Do you ever make cold potato salad when it is not summer? I can’t remember a time when I have. Is that strange? Maybe a little, but it probably has more to do with never wanting to turn the oven on in the summer to cook anything or eating anything that is hot. And fall and winter is not time for anytime cold, I just want my potatoes hot.

I just reasoned myself my own question.

Anyway, cold potato salad. A classic summertime staple just in time for all the BBQ’s, picnics, lazy days spent at home doing nothing , and basically eating anywhere, anytime. Yes,a great side dish but I have been known to have myself a little bowl here or there for a nice snack. Heck, it would make for a nice filling breakfast treat as well. It’s your potato salad ad you can it it whenever you dang well please.

This potato salad is pretty classic in the since that is is boiled potatoes covered with creaminess except the creaminess comes form beans and not mayo. And let me tell you, the mayo is not missed in the slightest here. The bean cream is made from cannellini beans which when blended, are nice and smooth and not overly beany. Added to the cream is pickle juice and mustard for a slight tang. And it all gets mixed together with onions to complete the dish. Simple yes, but so good. And because it is mayo free, everyone can eat it, making it a perfect side dish to bring along or share at any eating event with people that might have a different style of eating. Because we all deserve some so good potato salad, don’t ya think?

Now to the potato salad!

The stuff. Potatoes, caneillini beans, an onion, a few cloves garlic, brown mustard, ground flax seeds, pickle juice, and salt and pepper

Start by dicing up potatoes into inch-ish sized chunks.

Rinse then place the potatoes into a pot completely submerged in cold water. Sprinkle in a good pinch of salt and set on stove to boil.

In the mean time, dice up onions into small pieces. Also chop garlic into smaller pieces.

Place onions into a big bowl along with a pinch of salt and1/4 cup of pickle juice (or vinegar if you prefer)

Now make bean cream. Strain all the liquid from the beans then place 1/4 cup back in. Add the rest of the pickle juice, the mustard, the chipped garlic, and the ground flax seed. Blend until smooth.

Once the potatoes are nice and from tender, remove from heat and strain away the liquid.

Toss the warm potatoes into the bowl with the pickling onion. Let sit for about 10-15 minutes so potatoes have time to cool and absorb picking liquid.

When potatoes have slightly cooled, dump the bean puree an and toss until combined.

And there you have it, super delicious creamy cannellini bean potato salad. If you want to be a little fancy, dice up something green (I used broccoli) to sprinkle on top. It never hurts!

Happy Summertime eating!

-C

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Creamy Cannellini Bean Potato Salad

• About 2 1/2 pounds potatoes ( I used Yukon gold)

• a large onion

• 2 heaping tablespoons spicy brown mustard

• 1 heaping tablespoon ground flax seed

• 2 cups cooked cannellini beans with 1/4 cup bean liquid

• 2-3 cloves garlic

• 1/2 cup pickle juice (or any type of vinegar)

• salt and pepper

Start by dicing up potatoes into cubes about and inch big. Place potatoes in a large pot, rinse in water, strain, then refill pot with cold water until all potatoes are submerged. Add a large pinch of salt to pot and then stick pot on high heat on stove until it starts to boil. Once water is boiling, lower heat but keep at a soft boil. Cook potatoes until fork tender which should take about 15 minutes.

While potatoes are cooking, dice up the onion into small pieces. Place in a large bowl along with a pinch of salt and 1/4 cup of pickle juice. Toss around and set aside.

The cannellini bean cream. Strain the beans but reserve 1/4 cup of liquid. Add liquid back to beans along with the other 1/4 cup pickle juice, the garlic, the mustard and flax seeds, and a small pinch of salt and lots of pepper. With either a hand blender or regular blender, blend until smooth. Taste and add more salt if needed. Also if the puree seems really thick, add in another splash of pickle juice. To thin, add in another tablespoon ground flax seeds.

Once potatoes are fully cooked, strain from water and toss the potatoes, still warm, into the bowl with the onions. Gently toss around and let sit for a few minutes to cool and absorb any pickle liquid. Once the potatoes cooled off a bit, dump the bean cream into the bowl and toss around until potatoes are all evenly coated.

And that is it. You can be fancy and spindle something green like some chopped dill or parsley or broccol on top for a little color and flavor…If you want.

And then eat right away still slightly warm or stick in the fridge to completely chill and eat cold. Last for 3-4 day in the fridge covered.

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.

Cranberry Brussels Sprout Slaw

What do you think about at 5 o’clock in the morning? Wait, are you awake at 5? Well I am and yes, I know that most people are not and think I am crazy for waking up so early, but it is and I do and whatever. Anyway, it’s 5 o'clock and I am at the gym (yes, I wake up at 5 AND go to the gym) and me and my gym friend start talking about food (as usual) and what we were going to do with our Brussels sprouts that we got from the farm (I got her to join my CSA!). That is what I am usual thinking at 5. Food, and how to prepare it. And as the sprout conversation commerced, this is what materialized in my head. Crisp, crunchy fresh Brussels spouts, shredded up and tossed in a warm tangy cranberry sauce. My mouth was salivating and as usual, I left the gym hungry.

So I came home, drank all my coffee and then proceeded to make the sprout dish for lunch and let me tell you, this sprout slaw is amazing. Tangy and crunchy and all Brussels sprouty. It has a hardy salad feel without being heavy. It is a slaw that really get me, you know. (I actually don’t know.)

Anyway, you should really get on the eating this Brussels sprouts slaw (or any Brussels sprouts dish) train now, before they go out of season and you end up buying kind of not great sprouts from the market that don’t taste as good. Bad Brussels sprouts suck.

To the cranberry Brussels sprout slaw.

The stuff. Fresh Brussels sprouts, cranberries (fresh or frozen), some onion, balsamic vinegar, a little maple, dried cranberries and toasted walnuts, and salt and pepper.

Start with onion. Grab it and dice it nice and small.

Dump the onion into a skillet with a little pinch of salt and a splash of water and cook for a few minutes, just unit they are not raw anymore. Then add in the cranberries and 1/2 cup water. Cook on a low heat until the cranberries all pop and the sauce starts to thicken.

While cranberries are cooking, shred up the sprouts. Thin as you can get them.

Cranberries are now a thick and chunky sauce and oh so delicious. Add in the vinegar and maple here and give it a good stir and a taste test too. If it is too tart for your liking, add more maple. Think you might need a bit more vinegar, well splash it on it.

Now toss those shredded spouts it.

Stir it around. Season with salt and pepper and there it is.

Scoop into a bowl. Top with dried cranberries and walnuts and grab a fork.

This is good.

-C

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Cranberry Brussels Sprout Slaw

serves 3-4 as a side or one person who wants to eat it all to themselves

• 1 1/2 cups fresh or frozen cranberries

• 1/2 a pound Brussels sprouts ( around 3 1/2- 4 cups shredded)

• 1 small or 1/2 a large onion

• 3 tablespoons balsamic vinegar

• 1 tablespoon maple syrup (or more to taste)

• salt and pepper

• 1/2 -3/4 cup water

• small handful dried cranberries (optional)

• smal handfuls toasted walnuts (optional)

Start with dicing the onion up into small pieces. Place in a skillet with a small pinch of salt and a good splash of water and place on medium heat. Cook for a few minutes or until the water has evaporated and the onions are not raw. Add in the cranberries and 1/2 cup water. Keep on low heat and cook until the cranberries pop and start to thicken. If the cranberries are not cooked all the way and the water has evaporated out, just add another 1/2 cup.

While cranberries are cooking, shredded the Brussels sprouts, as thin as you can. A mandolin is great for this but a knife works too.

Once the cranberries have cooked down to a saucey consistency add in the vinegar and maple and stir around. Remove from heat and carefully taste the sauce. If you think it needs more maple or vinegar, add in another tablespoon until it tastes good to you. Dump in the shredded sprouts and mix. Season with salt and pepper to taste.

And then it’s done. You can dump it all into a bowl and sprinkle the dried cranberries and walnuts on top, or leave it in the skillet and do the same. Me,I scooped half into a bowl for pictures sake and ate the rest right out of the skillet. I then licked the skillet clean with my finger. Then ate the bowl full. SO good.