Early Spring Session Week 1 Recipes

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BEAUTIFUL beet hummus! Picture courtesy of Kailyard Kitchen

Beet hummus with caraway and horseradish

1 medium beet
1 can white beans, drained
1 small lemon, zested and juiced
1 garlic clove, minced
1/2 teaspoon freshly grated horseradish or 1/4 teaspoon prepared horseradish
1 teaspoon ground caraway
2 tablespoons tahini
1/4 cup olive oil
Salt to taste

  1. Preheat oven to 375°. Wrap beet in aluminum foil and place on a baking sheet. Roast until easily pierced with a fork- 45 minutes to an hour.
  2. Once your beet is cooked and cooled, use a paper towel to gently rub off the skin.  Quarter the beet and place it in your food processor. Blend until only small bits remain.
  3. Add all ingredients except for olive oil and blend until smooth.
  4. Drizzle in olive oil with good processor running. Taste the hummus and add salt to your liking.

(Recipe provided by Heather at Kailyard Kitchen)

Farro Salad with Mushrooms and Fennel

1 cup farro, cooked according to package instructions and cooled to room temperature.
4 tablespoons butter or canola oil
2 cups crimini mushrooms, sliced
1 medium leek, sliced into 1/4 inch rounds
1 fennel bulb, cored and shaved with a mandolin
4 cups (or handfuls) baby arugula
1/4 cup goat cheese, crumbled
1/4 cup dill, roughly chopped
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup olive oil
Salt to taste

  1. In a large skillet, melt butter over medium heat. Add mushrooms and leeks and sauté until lightly caramelized. Remove from heat.
  2. In a pint jar, combine vinegar, mustard, honey, olive oil, and a healthy pinch of salt. Shake until well mixed.
  3. In a large mixing bowl, combine farro, mushrooms, leeks, fennel, arugula, and half the dill. Toss with enough dressing to lightly coat all the ingredients. Place salad into a serving bowl and top with goat cheese crumbles and remaining dill.

(Recipe provided by Heather at Kailyard Kitchen)

 

Broccoli Frittata

Pictured: Broccoli Frittata

Broccoli Frittata

1 garlic clove, thinly sliced
2 tablespoons olive oil
3 1/2 cups broccoli florets
1/4 teaspoon crushed red pepper
Salt
Black Pepper
8 large eggs
1/2 cup grated Parmigiano-Reggiano cheese

  1. Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, heat 1 tbsp. olive oil. Add garlic, broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover until the broccoli is crisp-tender, 2 minutes; let cool.
  1. In a bowl, whisk eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature.

(recipe found at: http://www.foodandwine.com/recipes/broccoli-frittata)

**Add on: you could fill the frittata with veggies by adding in yellow onion and kale raab to the broccoli sauté!  I added caramelized onions and topped with goat cheese in the picture above.**

Turmeric Cauliflower

Pictured: Turmeric Roasted Cauliflower

Turmeric Roasted Cauliflower

1 head cauliflower (cut into 1-inch pieces)
3 smashed garlic cloves
¼ cup olive oil
1tsp turmeric
1tsp ground cumin
¼ tsp crushed red pepper flakes
½ tsp salt

  1. Preheat oven to 450 F
  2. In a large bowl, combine cauliflower pieces with garlic, drizzle with olive oil, set aside.
  3. In a small bowl, combine turmeric, cumin, pepper flakes, and salt. Sprinkle over cauliflower and toss to coat. Spread cauliflower out on a large rimmed baking sheet.
  4. Bake, stirring occasionally, until browned on the edges and tender, roughly 23-27 min. Remove from oven and serve hot!

(recipe found in Skinnytaste cookbook)

Helpful hints and tips:

Beets- Have you ever tried shredding raw beets to add to salads?  Just use the good ol’ cheese grater to shred beets (can peel first or grate with skin on) and store them in the fridge for use throughout the week. I squeeze a little lemon juice on mine to keep them fresh!   Add some grated carrots to grated beets, top with lemon juice, sunflower seeds, salt and pepper for a quick springtime side dish.

Raab- Kale raab is just like broccoli raab (but much less bitter) and can be treated the same way (often sautéed or boiled and added to a dish). One of my family’s favorites is a garlicy, buttered pasta with greens. You can toss both the broccoli florets and the kale raab (both cut into 1-inch pieces) to the last 5 min of boiling pasta water, then drain. Heat some olive oil or butter with garlic on the stove top, then toss with pasta, greens, and sprinkle on some parmesan! YUM!

Fennel- Try substituting fennel for celery in any recipe. It is very versatile and can be eaten raw, steamed, boiled, baked, or sautéed.  Fennel leaves can be dried and used in place of dill in many dishes. Try a sauté of fennel, artichoke hearts, zucchini, tomatoes, bell peppers, with salt and pepper.

 

 

 

 

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