Late Spring Session Week 2 Recipes

Beets and Turnips

Beet and Turnip Gratin

4 Tbsp. unsalted butter
1/4 cup finely chopped shallots or onions
2 cloves minced garlic
2 tsp chopped fresh thyme (or 1 tsp dried)
Kosher salt and freshly ground pepper, to taste
2 – 3lb beets and turnips, peeled and sliced crosswise into rounds 1/16 inch thick
½ cup chicken stock

Preheat an oven to 400°F (200°C). Grease a small baking dish with 1 Tbs. of the butter.

In a fry pan over medium heat, melt 2 Tbs. of the butter. Add the onions and cook, stirring occasionally, until tender, about 4 minutes. Add the garlic and thyme and cook, stirring constantly, for 1 minute. Remove the pan from the heat, add the remaining 2 Tbs. butter and stir until melted. Season with salt and pepper.

Arrange the beet and turnip slices in overlapping rows in the prepared dish, and season with salt and pepper. Pour the butter mixture evenly on top, followed by the stock. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the vegetables are tender and just starting to brown, about 30 minutes more. Let the gratin cool for 30 minutes, then serve.

Modified from recipe found at: http://www.williams-sonoma.com/recipe/beet-and-turnip-gratin.html

 

Collard-Wrapped Bean Burritos

4 – 8 large collard green leaves (depending on size of burrito you want)
1/3 cup sour cream
1/4 cup packed cilantro leaves
1 Tbsp. chopped pickled jalapeno
1 tsp pickled jalapeno brine
1 1/2 cups prepared brown rice
One 15-ounce can black beans, rinsed and drained
1 medium ripe tomato, chopped
1 medium avocado, sliced
1/4 cup shredded cheese
Remove the stems up to the leafy part of the collards. Lay each collard leaf, underside up, on a flat surface. Locate the thickest part of the stem and use a vegetable peeler to shave the top off for even thickness (this makes it easier to roll up the leaves).  Can steam or boil the leaves briefly (30 sec – 1 min) to make them softer if you prefer, or eat raw.

Whisk together the sour cream, cilantro, 1 Tbsp. water, pickled jalapeno and brine in a small bowl.

Combine the rice, black beans, tomato and 1/4 teaspoon salt in a medium sauce pan. Heat on med, stirring frequently, for 5-10 min.

Assemble the burritos: Use one leaf per wrap, or for a larger wrap, lay out two leaves side-by-side vertically, slightly overlapped. Form 1/4 of the rice and bean mixture into a log across the leaves about 3 inches from the bottom, leaving a 1-inch border on each side. Drizzle with 1/4 of the sauce, then top with 1/4 each of the avocado and cheese. Fold the sides of the wrap over the ends of the mixture, then roll up tightly from the bottom. Repeat with the remaining wraps and filling. Cut each in half on the bias and enjoy or refrigerate whole for a few hours before serving.

Modified from recipe at: http://www.foodnetwork.com/recipes/food-network-kitchens/collard-wrapped-bean-burritos.html?oc=linkback

** A collard wrap can be used with any filling!  Try subbing out collards for your sandwich bread, or any type of wrap you prefer. **

 

Radish Mushroom Toast

1 cup sliced radishes
1 cup sliced mushrooms
1 clove minced garlic
1 Tbsp. butter
Thyme (optional)
Salt & pepper
Bread for toast, butter for topping

Melt butter in medium size pan, add the mushrooms and garlic. Sautee for 5 min.  Add radishes, thyme, salt and pepper and cook for another 5 min.

Toast bread, top with butter, and radish/mushroom mixture.

 

Tips and Hints for this week’s box contents:

Radishes- this springtime brassica is full of health benefits ranging from cancer fighting properties in isothiocyanates (which also gives them their flavor), to promoting healthy digestion with their fiber content, to aiding in a strong immune system with vitamin C. ½ cup of radishes is a mere 9 calories (which is pretty low for a root vegetable), but contains 14% of your daily recommended vitamin C, and 4% of your recommended fiber.  Enjoy radishes raw, sliced or grated into salads, slaws, or sandwiches, steamed, or cooked into soups or stir fries (use as you would a turnip in soups).  One popular method is slicing thin and using as a topping on buttered toast!

Collards– Wow!  1 cup of chopped and cooked collards contains 858% of your daily recommended Vitamin K!  According to Whfoods.com, this cruciferous green has been shown to have the highest cholesterol lowering property of all of its relatives (kale, broccoli, cabbage, Brussels sprouts).  Collards also outshine as cancer preventers, highly in part of their anti-inflammatory (Vitamin K), and antioxidant (Vitamin C, A, and E) make-up.  Use collards as you would most winter greens, lightly steamed, our sautéed lightly in butter or oil (keeping heating time to a minimum to preserve nutrient content).  One great way to use collards is by making them into a wrap! That’s right, sub collards for your bread or tortilla next time you want to make a sandwich or burrito for that matter (see recipe above).

Golden Beets- have all the same health benefits as their counter parts (red beets), but with a lighter, sweeter, and less earthy flavor.  Golden beets have anti-inflammatory and detoxifying properties, improve digestion, and they are a great source of healthy nitrates (think Nitric Oxide = increased blood flow = increased oxygen to the body when it needs it. Aiding in dilating blood vessels, and lowering blood pressure). They are high in phytonutrients, potassium, manganese, folate, vitamin C, iron, and the list goes on!  Conclusion: Eat Your Beets!   Have you ever tried shredding raw beets to add to salads?  Just use the good ol’ cheese grater (can peel first or grate with skin on), then 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.

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