Archive for August, 2014

Roasted Beets

August 10, 2014


I never cooked nor liked beets in my life, accept those fancy beet and goat cheese salads at restaurants. They’re a B to peel, take forever to cook, and you usually don’t get that many. BUT when your CSA throws them at you two weeks in a row, you get through it. This recipe is actually pretty stellar.

1 bunch of beets
1 T balsamic vinegar
3 T goat cheese

Preheat the oven to 350. Wash the beets and trim if needed. No need to peel unless you’re really picky on flavor, then peel after they’re roasted. Toss the greens, there is no way to make them taste good (in my opinion).

Toss the beets with EVOO in a small roasting pan for 45-60 min (or longer if they’re big). They’re done when you can run a knife through them easily.

When hot, put them in a bowl after cutting them into pieces and toss with balsamic vinegar to taste. Top with goat cheese and chow! Can be served either cold or hot.


What the hell to do with radishes

August 10, 2014

Part of the WTF CSA? Series.

Radishes are hella-peppery all by themselves. I saw a recipe on Real Simple that had them sliced fresh and dipped in ricotta with EVOO. I decided goat cheese with honey was better. And it is.

Case closed.

Slice the radishes in half, dip in room temp growth cheese drizzled with honey.

Braised greens

August 10, 2014

Part of the WTF CSA? Series. Sooo good. I had no idea what I was going to do with all these greens. Tanks food and wine!

Makes 6 side servings

1/2 cup extra-virgin olive oil
1 large onion, thinly sliced
2 garlic cloves, minced
2 pounds sturdy greens, such as chard, mustard greens, kale or young collards—stems and inner ribs removed, leaves coarsely chopped
Salt and freshly ground pepper
1 pint grape tomatoes, halved
2 tablespoons white wine vinegar

Directions: In a large pot, heat the olive oil. Add the onion and garlic and cook over moderate heat until softened, about 6 minutes.
Add the greens, season with salt and pepper and toss to wilt. Stir in the tomatoes and vinegar, cover and cook over low heat, stirring occasionally, until the greens are tender and the tomatoes are soft, 10 to 15 minutes. Transfer to a bowl and serve.

MAKE AHEAD The greens can be refrigerated overnight.

Adapted From: