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Related Recipe's
Roasted Yam and Kale Salad
Prep Time: 20 Min
Cook Time: 20 Min
Ready In: 1 Hr 15 Min
Ingredients
2 jewel yams, cut into 1-inch cubes
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 onion, sliced
3 cloves garlic, minced
1 bunch kale, torn into bite-sized pieces
2 tablespoons red wine vinegar
1 teaspoon chopped fresh thyme
Directions
Preheat an oven to 400 degrees F (200 degrees C). Toss the yams with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.
Roasted Beets with Feta
Prep Time: 20 Min
Cook Time: 20 Min
Ready In: 1 Hr 15 Min
Ingredients
4 beets, trimmed, leaving 1 inch of stems attached
1/4 cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
Salt and pepper to taste
1/4 cup crumbled feta cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.
Nutritional Information
Calories: 149, Total Fat: 10.3g, Cholesterol: 14 mg
Summer Kohlrabi
Ingredients
1 c. finely chopped onions
1 lb. peeled kohlrabi, cut into stick pieces about 1 1/4 inches long and 1/4 inch thick
4 tbsp. butter
1/2 tsp. salt
About 1/4 tsp. black pepper
1 tbsp. flour
1 c. milk
1/3 c. finely chopped fresh parsley
Directions
In a heavy frying pan over medium heat saute onions and kohlrabi in butter until well coated with the butter. Sprinkle with salt and pepper. Cover tightly and cook, stirring occasionally until kohlrabi is tender, about 25 minutes.
Sprinkle with flour and turn to mix. Gradually add milk and cook and gently stir mixture until milk thickens to a smooth sauce. Correct seasoning, adding salt and pepper generously. Stir in parsley. Makes 4 servings.
Grilled Radishes
Prep Time: 15 Min
Cook Time: 20 Min
Ready In: 35 Min
Ingredients
20 ounces radishes, sliced
2 cloves garlic, minced
2 tablespoons butter, cut into small pieces
1 cube ice
salt and pepper to taste
Directions
Preheat the grill for high heat.
Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents.
Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.
Nutritional Information
Calories: 51, Total Fat: 3.9g, Cholesterol: 10 mg
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