Green Lentils with Roasted Beets and Carrots, Swiss Chard “Salad”

by Jennifer

The beets and carrots can be roasting, the lentils can be cooking, and the chard can be blanched and cooled all during the same time period;  this dinner can be ready in about 40 minutes, barring interruptions, of course!  The lentils are delicious warm or at room temperature.  One of my kids was sick today so while we hung out at home I decided to make some Semolina Bread to go with dinner, which turned out to be a huge hit with the kids (who says jam with bread can’t go with lentils?).  Serves 4.

Green Lentils with Roasted Beets and Carrots – adapted from Deborah Madison’s Vegetarian Cooking for Everyone

  • 3/4 – 1 lb beets, peeled and cut into small cubes
  • 4 medium carrots, peeled and cubed
  • 2 tsp olive oil
  • salt and freshly ground black pepper
  • 1 cup French green lentils
  • 1/2 small onion, chopped
  • 1 bay leaf
  • 4 parsley sprigs plus 1/3 cup chopped parsley
  • grated zest from two lemons

For vinaigrette:

  • 2 TBS fresh lemon juice
  • 1 shallot, minced
  • 5 TBS extra-virgin olive oil
  • salt and freshly ground black pepper

Preheat oven to 350 degrees.

Toss beets and carrots with 2 tsp olive oil, season with salt and pepper, and roast

until tender, about 35 minutes.

Place lentils, onion, bay leaf and parsley sprigs in a medium pot and cover with water.  Bring to a boil, then lower heat to a simmer, cooking the lentils until tender, about 25 minutes.

Drain lentils and discard the bay leaf and parsley sprigs.  Combine lemon juice and shallot and let it sit for 15 minutes;  whisk in olive oil and season with salt and pepper.

In a large bowl combine roasted beets and carrots, lentils and onions, chopped parsley, lemon zest, and vinaigrette, stirring gently to combine.  Serve warm or at room temperature.

Swiss Chard “Salad”

  • 1 lb Swiss chard
  • 2 TBS pine nuts, toasted
  • 1/2 TBS extra-virgin olive oil
  • 1 tsp sherry vinegar
  • freshly ground black pepper

Bring a large pot of salted water to a boil.

Remove stems and ribs from chard and

thinly slice the leaves.  Blanch chard by cooking it in the boiling water for 20 seconds,

then drain and run under cool water to stop the cooking process.  Squeeze chard dry.

In a small bowl toss the chard with the oil, then the vinegar, seasoning with pepper and adding the pine nuts.

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Pasta with Turnips, Turnip Greens and Garlic Scapes; Beets with Lemon and Cilantro

by Jennifer

The benefits of belonging to a CSA:  deliciously fresh local produce, the fun of figuring out what to cook with what you’ve got, trying new recipes and making some up on your own.  The con:  deciding how best to cook and eat vegetables you’re not entirely crazy about, or just plain have never heard of.  Which brings me to turnips and garlic scapes!  I have never been a big fan of turnips, and just learned about garlic scapes from our CSA last year, and this week we received two bunches of small Hakurei turnips with beautiful greens, and those scapes, which taste a little bit like a cross between garlic and green onions, only milder.  Tonight’s pasta is what I came up with, and I must say, it was pretty tasty!  The beets are an adaptation from the original recipe in Deborah Madison’s Vegetarian Cooking for Everyone:  roast 1 1/2 – 2 pounds of beets, with a splash of water in a brownie pan covered with foil, at 350 for 40 – 50 minutes, until you can pierce one easily with a knife.  Let cool, then rub off skins and slice each beet into 8 pieces.  In a bowl, whisk together the zest of one lemon, juice of 1/2 lemon, 2 TBS extra-virgin olive oil, 2 TBS chopped parsley, 2 TBS chopped cilantro, 1 tsp dried mint (or 1 TBS fresh), 1/2 tsp ground coriander, salt and pepper to taste.  Add beets and toss well to coat.  This dinner serves 4.

  • 1 lb spinach tagliatelle or fettucine
  • 2 bunches Hakurei turnips, with greens (about 1 1/2 – 2 lbs)
  • 5 garlic scapes, chopped (use 3 garlic cloves, chopped, if you don’t have scapes)
  • 1/4 cup extra-virgin olive oil
  • salt and freshly ground black pepper to taste
  • freshly grated pecorino romano cheese

Preheat oven to 425.

Slice off turnip greens and wash, leaving them whole if small to medium-size, or sliced in half crosswise if large.

Trim turnips and cut into quarters or sixths, depending on size.  If the turnips are small you do not need to peel them.  Bring a large pot of salted water to a boil.

Heat the oil in an oven-proof skillet over medium heat;  add garlic scapes and cook, stirring, for 1 minute.

Add turnips, salt and pepper, and toss to coat turnips in oil.

Transfer skillet to oven and roast turnips for 15 minutes, or until tender and slightly golden, stirring once.

Meanwhile, cook pasta and turnip greens together, according to pasta package instructions, reserving 1/4 cup cooking water before draining.

Gently toss together pasta, greens, reserved cooking water, turnips, scapes and oil.  Serve with pecorino romano on top.

Salad with Golden Beets, Meyer Lemon Confit, Goat Cheese and Candied Walnuts

by Jennifer

The beets can be roasted and sliced earlier in the day;  the confit (using Meyer or regular lemons) can be made days before and refrigerated — let it come to room temperature before using.

Serves 6.

  • 1 bunch golden beets
  • 5 oz. salad greens
  • 1 cup candied walnuts (such as Trader Joe’s brand)
  • 1 cup crumbled goat cheese
  • generous 1/2 cup Meyer lemon confit (see below)
  • 2 TBS champagne vinegar or white wine vinegar
  • salt and freshly ground black pepper to taste

To make the Meyer lemon (or regular lemon) confit, simply thinly slice a few Meyer lemons, remove the seeds,

cover them with good olive oil in a shallow pan, and simmer them on low for an hour.

Refrigerate until ready to use (use both the lemons and oil they are sitting in).

Roast the beets:  trim, place them in a pan with a splash of water, cover with foil, then roast in a 400 degree oven for 45 – 60 minutes, or until tender (when a knife easily passes through the largest beet).

Let cool, then slip off skins, quarter and slice.

Stir together the confit, vinegar, salt and pepper.

In a large salad bowl toss together the beets, greens, walnuts and goat cheese.

Add the confit mixture and toss well.

Beet, Orange and Black Olive Salad

By Jennifer

Beet, Orange and Black Olive Salad

Adapted from Plenty by Yotam Ottolenghi

  • 1 bunch beets
  • 2 oranges
  • mix of soft lettuces, i.e. Boston lettuce, baby red chicory, etc., washed and dried
  • 5 TBS Greek black olives (the drier, wrinkly kind, not Kalamata)
  • 3 TBS olive oil
  • 1 1/2 TBS red wine vinegar
  • salt and black pepper

Beets ready to roast

Trim beets, place on foil, add a splash of water, and seal with foil.

Beets roasted and tender

Roast in a 400 degree oven for 45 – 60 minutes, until a knife can be easily inserted.

Beets peeled and sliced

When cool, rub off the skins and slice into quarters or eighths, depending on the size of the beets.

Remove the pits from the olives by either using your hands to tear them in half, or using the side of knife to push down on the olive until the pit is extruded.

In a large bowl toss together the beets, greens, oranges, oil, vinegar, salt and pepper, and serve.

Beet, Orange and Black Olive Salad

Beets with Watercress and Orange

By Jennifer,

Beets with Watercress and Orange

This recipe is from Fields of Greens by Annie Somerville.

  • 1 bunch beets
  • 3 TBS fresh orange juice
  • 1 TBS Champagne vinegar
  • 1/8 tsp salt
  • freshly ground black pepper
  • 1 bunch watercress

Preheat oven to 400.

Beets ready to roast

Trim beets and place them, with a good splash of water, in a foil-lined tray.  Cover with foil and bake for 45 – 60 minutes, depending on their size.  Check to see if they’re tender by piercing one with a sharp knife.

Beets out of the oven

Beets, without skin

If tender, let them cool, then rub off the skins and cut into thin rounds or wedges.

Sliced beets marinating in orange juice and vinegar

In a medium-sized bowl combine orange juice, vinegar, salt and pepper, then add the beets and toss to coat;  set aside (I set mine aside in the fridge for a good 6 hours).  Trim the long stems off the watercress, wash and spin-dry well.

When ready to serve, place a good handful of watercress on each plate and arrange some beets on top;  sprinkle with pepper.