Tuscan Kale with White Beets and Farro

kaledish

I know it’s been a while. I apologize for that. Life gets in the way, as it tends to do.

I have some good stuff coming your way though. Even some giveaways! So I hope you’re all still around.

So in addition to be finally sharing a fabulous dish with you today, I’m also excited that it’s been three years since our fabulous group of Kosher Connection food bloggers came together. I can’t believe it’s been three years! And in those three years, we’ve all grown. It’s amazing to see what our little foodie group can do and where we’ve been.

So today, we’re having a virtual potluck meal of sorts. And I’m bringing a fabulous vegetarian side dish to the table.

Summer in the kitchen, for me, is an exciting  time. The food that I serve is all about what’s in season and as much as possible, what’s local. My CSA pick-up is on Tuesdays and I tend to hit up the various local farmers markets Thursdays and Sundays. I’m thankful to have some amazing options near by.

This dish I’m sharing with you and with my Kosher Connection family is inspired by some greens I had a local restaurant and something I’ve played with over the past several weeks. You can change up any aspect of this dish based on what you have on hand. The greens are interchangeable with any hearty summer green – from kale to swiss chard to spinach to collard greens – you can play with it. I used beets today, but this dish is also wonderful with Japanese Turnips, radishes and other flavorful roots. Additionally, that farro can also be swapped out. I happened to have some ready made farro in my fridge from shabbat cooking, but you can also use quinoa or barley or whatever grain you prefer. The point is to use what you have – the freshest of what you have and to enjoy it.

The white beets that I used can be hard to find, but if you do see them, buy them. They are so great. If you can’t find them though, I’ve used Japanese Turnips in this dish. The taste is obviously not the same, but it’s another great root vegetable that works well against the greens.

I washed and peeled the beets and then I sliced them thinly with a mandoline. I then put them in the hot pan with some olive oil, shallots and garlic. Once the beets had softened, I added in the chopped greens. I added some salt and pepper to taste and stirred everything together. Greens don’t take long to cook.

white beets slicedcooked beetskale

Once everything was ready, I took everything off the heat and then stirred in the farro. And the dish is ready. It’s that easy. And it’s good. Hope you enjoy!

mixed

Tuscan Kale with White Beets and Farro
 
Author:
Recipe type: side dish
Ingredients
  • 1 tbsp. olive oil
  • 2 shallots, chopped
  • 3 cloves garilc, chopped
  • 1 tsp. salt
  • 1 tsp. fresh ground pepper
  • 2 white beets, washed and peeled
  • 1 bunch of Tuscan Kale, washed and chopped
  • 1 cup cooked Farro
  • Additional salt and pepper to taste
Instructions
  1. Wash and peel the beets.
  2. Slice the beets thinly. A mandoline is a great tool for it.
  3. Heat up the olive oil in a large pan.
  4. Add in the sliced beets, shallots and garlic. Cook about 5 minutes until soft
  5. Add in the chopped kale, salt and pepper. Stir and let the kale soften. Remove from heat when cooked.
  6. Mix in the cooked farro
  7. Serve

kale with white beets

 Loading InLinkz ...

Roasted Beets and Beet Greens with Pasta

roasted beet pasta900

If you’ve been following along on Facebook and Instagram feed, you probably already know all about my CSA and the amazing produce I get each week. I’ve been getting a weekly share from a local farm called Alstedes. Each week it’s like a foodie birthday present. As I pick up the crate of veggies and farm fresh cage-free eggs, I get a huge smile on my face. What am I going to make first out of all the amazing goodies?

I love beets. I love all kinds of beets. The first box that contained beets had me so happy. I had a bunch of red beets from the farmer’s market in my fridge, so when the golden beets came, I was exuberant. I love to see those rings when you cut in to a beet. They’re just so pretty. And the colors? I love it!

beet rounds

I often simply slice or grate beets and put them in a simple salad or side dish, but I decided to include them in something more substantial for dinner. I also wanted to include the beet tops. Did you know that you could eat beet greens? You totally can! Just wash them and eat them raw in a salad, or you can saute them! They’re fantastic and so good for you!

I started out by roasting my beets. I peeled and sliced the beets thinly and tossed in some olive oil, salt and pepper and placed on a baking sheet. I baked at 415 for about 20 minutes – keeping an eye on them so that they didn’t burn.

I cooked up the pasta, reserving some of the pasta cooking water.

I then sliced up both bunches of washed beet greens.

I toasted some pine nuts, then added some olive oil, chopped onion and garlic to the pan.

Next, I added the greens, some salt and pepper.

I love how fast everything cooks up in this dish. The greens take only a few minutes to wilt.

I tossed the cooked pasta in to the pan with a small amount of the cooking water.

I plated the pasta and greens and served with the amazing roasted beets and some goat cheese. So simple, yet so delicious!



Roasted Beets and Beet Greens with Pasta
 
Author:
Ingredients
  • 2 bunches of beets (about 6 medium beets)
  • 1 tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • ½ cup pine nuts
  • 1 tbsp. olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • Beet Greens from two bunches of beets, washed and sliced
  • additional salt and pepper as needed
  • Goat Cheese
  • parmesan cheese (optional)
  • ¾ pound pasta, cooked according to directions on box (reserving some pasta water)
Instructions
  1. Preheat oven to 400.
  2. Peel and slice the beets in to thin rounds. Toss with some olive oil, salt and pepper and place on baking sheet. Roast in oven for 20 minutes.
  3. Cook pasta according to the directions on the box, reserving some pasta water.
  4. Toast pine nuts in large pan for 2 minutes.
  5. Add in the olive oil, salt, pepper, onions and garlic and saute for 3-5 minutes to soften. Add in the beet greens and saute a couple more minutes.
  6. Mix in the cooked pasta and a couple tablespoons of the pasta cooking water.
  7. Plate the pasta and greens. Top with goat cheese, roasted beet rounds and Parmesan Cheese if desired.
  8. Add salt and pepper to taste.
  9. Enjoy!

 

roastedbeets text

Baked Rutabaga French Fries

rutabaga-fries-on-plate

Sometimes, easy can be a good thing. A much needed thing.

Today is our second snow day of the week. We have more snow days coming. My kids are thrilled. Me? Not so much. This winter thing is getting old.

Lately, my kitchen and meal plans have geared more towards easy and kid-focused than anything else. At this point, I’d be happy to throw macaroni & cheese from a box at them for every meal, since I know they will eat it. And I know that I will only have to clean one pot. I can’t do that though. I just don’t have it in me. Though I do have my secret stash of Wacky Mac macaroni & cheese in my pantry. Am I the only one with a boxed macaroni and cheese stash? Don’t tell anyone.

I had a full day of work yesterday. The kids had a full day of school. I felt my sanity return for a minute.

I came home to my clean kitchen in time for dinner preparation and I felt a sense of normalcy. Never mind the fact that a few hours later I would get another snow day call.

Anyhow, Tuesday is the the day that the local fish store delivers some fresh wild fish right to my front door. I started doing this a few weeks ago to try out. I’m happy to not schlep out at the witching hour and thrilled that I have some fresh fish at my door ready to go. We got some fresh flounder yesterday.

Tuesday also happens to be the day that there is a local farmer’s market outside my office. The winters are slim pickings at the market, but I love to support local farmers and I’m happy to know that my fabulous and local root vegetables were grown locally. I picked up some parsnip and rutabaga. I hope to use the parsnip for soup, but the rutabaga became french fries to go with our dinner. My take on fish and chips.

I’ve roasted rutabaga many times and always love it. I decided to cut it in to french fries and bake them and see what happened. I used my crinkle cut tool in the hopes that my kids would be attracted to the familiar crinkle cut fry look. I was right.

rutabaga-fries-cut-

After tossing the rutabaga in olive oil, salt and pepper, and baking them, my daughter checked out the sheet pan of fries and made a jump for joy. She excitedly pulled out the bottle of ketchup was thrilled to have a great side dish on the menu.

rutabaga-fries

Rutabaga fries are a great low carb alternative to potatoes. They are super easy to make, have a great flavor and when baked, provide a nice crunch.


Baked Rutabaga French Fries
 
Author:
Recipe type: Sides, Appetizer, Low-Carb
Serves: 4-6
Ingredients
  • 2 Large Rutabagas
  • 2 tbsp. olive olive oil
  • 2 tsp. sea salt
  • 2 tsp. ground pepper
  • additional herbs as spices
Instructions
  1. Preheat oven to 400
  2. Wash and peel rutabaga
  3. Slice in to preferred french fry shape
  4. Toss french fries with olive oil and spices
  5. Bake for around 20-25 minutes until the fries get crispy
  6. Serve with ketchup or other dipping sauce.

Rutabaga-French-Fries-Text

 

Stir Fried Bok Choy and Orange Cauliflower with Tofu

cauliflower-and-bok-choy

I am very fortunate to live and work in areas where I have easy access to fresh, organic produce from local farms. My local farmer’s market often determines any given dinner. On a recent recent night, my dinner came from some fresh and massive bok choy from my co-op and an orange cauliflower from the farmer’s market outside my office building. I have never had this particular kind of cauliflower, but since the sign labeled it as “Cheddar Cheese Cauliflower,” of course I had to pick it up.

cauliflower-fun

The farmer told me that the cauliflower would taste a bit sweeter than the standard variety. I couldn’t tell the difference, but it was still mighty tasty!

I recently discovered the “Super Extra Firm” tofu at Trader Joe’s. It’s pre-pressed, so it requires minimal draining. It’s perfect for quick dinners like this one.

I cubed up the tofu and then washed and cut up the veggies. I then did a quick stir fry along with some garlic, ginger, tamari, Hoisin Sauce, sesame oil and miso. The dish came out perfect. I served it with some Basmati rice, but brown rice will also work just as well.

A regular white cauliflower will work just as well as the “Cheddar Cheese” variety.

Stir Fried Bok Choy and Orange Cauliflower with Tofu
 
Author:
Recipe type: Main Course, Dinner
Cuisine: Stir Fry, Asian
Ingredients
  • 1 tbsp. canola oil or other flavorless oil
  • 2 tsp. sesame oil
  • 1 lb. extra firm tofu, drained and pressed - cut up in to cubes
  • 2 tsp.
  • 3 shallots, chopped
  • 4 cloves garlic, chopped
  • 2 tbsp. ginger, chopped
  • 1 head of bok choy, cut up in 1-inch pieces
  • 1 head of cauliflower, washed and cut in to florets
  • 2 tbsp. tamari or soy sauce
  • 2 tbsp. hoisin sauce
  • 2 tbsp. red miso
  • 3 tbsp. vegetable broth
  • 2 tsp. red pepper flakes
  • scallions, chopped plus extra to garnish
Instructions
  1. Heat up the oils in a large wok or saute pan
  2. Add in the cubed tofu and brown for a few minutes
  3. Once the tofu has browned, add in the salt, onions, garlic, ginger and garlic and saute a few minutes.
  4. Add in the cauliflower and bok choy and stir fry for about five minutes. Let the veggies soften. You don't want them too mushy.
  5. Mix up the soy sauce, miso, hoisin and vegetable broth in a small bowl and then pour over the stir fry.
  6. Add in some of the scallions and the red pepper flakes. Taste and add additional salt as needed.
  7. Serve over rice. Enjoy!

cauliflower-and-bok-choy

1 2