Black Bean, Corn and Tomato Salad

-Rinse and drain 2 cans of black beans. 

-In a large bowl combine the beans with the following:

The kernels from 4 fresh ears of corn

1 pint Sungold cherry tomatoes cut in half or 3-4 slicing tomatoes cut into medium sized chunks

½ cup minced onion

Some chopped cilantro or basil

-In a small bowl whisk together the following:

½ cup olive oil

The juice from 1 fresh lemon

1/2 tsp sea salt and freshly ground black pepper

-Add the dressing to the salad and gently toss.

-The salad may be made 1 day in advance and kept covered and chilled. 

-Serve the salad at room temperature or chilled slightly.

Beira Kale with Prosciutto and Pine Nuts

-Wash 1 bunch of Beira kale into fine slivers about 3-4 inches long.

-Chop 1 onion into small dice.

-Finely sliver 2 ounces of prosciutto.

-Heat 2 TBS extra virgin olive oil in a large saute pan.

-Add the onion and cook over medium heat until translucent.

-Add the slivered beira and cook for 5 minutes until beira is just wilted.

-Add the prosciutto and pine nuts and sautee for another minute.

-Sprinkle with the following:

Some red pepper flakes

Some wine vinegar

sea salt to taste

-Serve hot.

Beets with Tzatziki

-Boil 1 bunch of beets, about 20 minutes. When cool, rub skins off and coarsely chop.

-Mix together the following in a large bowl:

1 clove chopped garlic

2 tsp fresh lemon juice

1/2 tsp sea salt

-Stir the following into the bowl:

1.5 cups plain whole milk yogurt

1 TBS extra virgin olive oil

1 tsp chopped fresh dill

-Season with salt and pepper to taste.

-Gently stir the beets in.

-Chill until ready to serve.

Beetroot Soup with Goat’s Cheese from Plenty by Diana Henry

-Chop the following; you are going to be pureeing all the vegetables so you don’t have to be that exact.

-2 chopped leeks

-1 fennel bulb or 4 stalks of celery, chopped into smallish pieces

-1 bunch unpeeled beets, chopped into smallish pieces

-6 cloves of garlic, chopped

-Melt 3TBS butter in a large, heavy bottomed saucepan and add in everything you just chopped up.

-Add a splash of water, cover and sweat the vegetables for 10 minutes over medium low heat.

-Stir, add a little more water and sweat for another 15 minutes.

-Pour in 5 cups of chicken stock and add some salt and pepper.

-Bring to a boil and then simmer until the beetroot is tender.

-Serve hot or cold with a dollop of sour cream on top and some crumbled chevre.

-If you have any leftover cooked salmon you can add some flakes to each serving or if you have some raw salmon, you can moisten it with some olive oil and lemon juice and add some to each bowl as you serve the soup.

Beet, Radish and Sheep Milk Feta Salad with Toasted Seeds

-Wash and spin dry 1-2 heads of lettuce and tear into bite size pieces.

-Arrange the lettuce pieces on a large platter.

-Toast 1/3 cup pumpkin seeds or pine nuts on low heat until lightly browned, stirring often. Be careful not to burn!

-Cut 1 bunch of Pink Beauty radishes into thin rounds.

-Put in a glass bowl and sprinkle generously with sea salt.

-Grate the following:

2 peeled Red Ace beets

-Toss together in a bowl with the following:

2 TBS extra virgin olive oil

A big pinch of Celtic sea salt

Some freshly ground black pepper

-Let stand for 5 minutes then toss again.

-Sprinkle on top of the salad.

-Top the salad with the following:

1/2 cup crumbled sheep milk feta

The toasted seeds

The salted and drained radishes.

-For the dressing add the following to a blender:

1/4 cup extra virgin olive oil

The juice of half a lemon

1-2 artichoke hearts (we use ones from jar but not marinated)

Beet Sandwiches

We got this recipe from a neighboring CSA’s cookbook-they sound crazy but taste wonderful.

-Take the stems off a bunch of whole beets.

-Place the beets in a steamer with a lot of water and steam until soft, about 30 minutes.

-Run the beets under cold water until cool enough to handle. Slip the skins off then slice the beets into thin rounds.

-Toast several slices of bread.

-To each sandwich add some mayonnaise, some dill pickles sliced long ways, the beet rounds and some lettuce. 

Beet Salad with Ricotta Salata and Kalamata Olives

Ricotta salata is a aged Italian ricotta cheese, which is pretty readily available. If you can not find it use feta.

-Cut the tops off of 1 bunch of beets, leaving 1-2 inch of stem.

-Steam beets whole for 20-25 minutes until soft.

-Let cool a little then slip their skins under running water.

-When almost cool, cut the beets into cubes.

-Finely chop 2 cloves garlic and add to a to a glass jar with the following:

2 tsp freshly squeezed lemon juice

2 TBS extra virgin olive oil

1/4 tsp sea salt

-Shake well.

-Toss the beets in enough dressing to coat them lightly.

-Put them on a platter and add bunch of cleaned and dried lettuce.

-Just before serving, add the following:

4 ounces thinly sliced ricotta salata

10 pitted Kalamata olives

-Spoon the remaining dressing over top and serve.

Beet Salad with Feta and Sunflower Seeds

-Using a box grater or a food processor fitted with a grating blade, shred the following

1 bunch of beets

1 bunch of carrots

-Zest 1 lemon and juice it.

-In a large bowl, whisk together the lemon juice and zest with the following:

2 tsp white wine vinegar

¼ cup finely chopped dill or cilantro

2 TBS olive oil.

-Season with salt and pepper.

-Add shredded beet/carrot mixture to bowl and toss to coat.

-Right before serving, gently toss with

½ cup feta cheese

¼ cup sunflower seeds

Beet Risotto with Walnuts and Gorgonzola Cheese

-Top and scrub clean 1 bunch of beets, leaving them whole.

-Steam them until tender, about 20-25 minutes.

-Run them under cold water, until they are cool enough to handle and then slip the skins.

-When cool, chop the beets into ¾ inch cubes.

-In a small pan bring 5 cups unsalted chicken or vegetable stock to a near boil with 1 tsp sea salt.

-In a large pan over medium heat, warm 2 TBS olive oil with 1 TBS unsalted butter.

-Finely chop and add 4 garlic cloves.

-Sauté until soft and clear, about 5 minutes.

-Add 1½-cup Arborio rice, stirring frequently for 5 minutes.

-Add ½ cup stock and stir constantly until liquid is absorbed.

-Add more stock, about ¼ cup each time. It should take about 20 minutes in all, though you receive bonus points if you have the patience to take 25-30 minutes to add all of the stock.

-Before the last ladle of stock is added, stir in 4-5 oz crumbled Gorgonzola and 1/3 cup walnuts.

-After the last bit of liquid is absorbed, add the chopped beets.

-Let the risotto stand 5 minutes before serving.

Beet Greens with Balsamic Syrup

-Wash the greens from 1 bunch of beets.

-Then shake dry and chop into thin slivers.

-Dice up 1 bunch of green onions.

-Place a large skillet over medium high heat.

-Add 1 TBS of olive oil.

-Put the beet greens and the green onion in the pan and cook for 5 minutes.

-Sprinkle lightly with salt and then transfer the mixture to a medium sized bowl and set aside.

-Without cleaning it, return the pan to the stove over medium heat.

-Pour in 1/3 Balsamic vinegar bring to a boil (this is kind of strong smelling!).

-Turn the heat to very low and simmer for 10 minutes, then pour the vinegar over the greens and toss well.

-Top with pine nuts if desired.

Beet and Goat Cheese Salad

-Cut the tops off of 1 bunch of beets and save for another use.

-Put a good amount of water in a steamer and steam for 20-25 minutes over medium high heat. (You can also use a pressure cooker, which will take 7 minutes instead.)

-When the beets are tender when poked with a sharp knife, drain and run under cold water.

-When cool enough to handle, slip the skins of the beets.

For the dressing:

-In a mason jar with a lid, add the following:

3 TBS walnut oil

3 TBS extra virgin olive oil

The juice of ½ a lemon

1/8 tsp salt and some freshly ground black pepper

-Cut the beets into wedges, then sprinkle with some of the dressing and toss.

-Toast ¼ cup walnut pieces in a toaster oven for 3 minutes (set the timer!) or brown them in a skillet.

-Tear 1 lettuce into small pieces.

-Gently wash and spin dry, then mound a little on each plate.

-Top with some of the beets and then the toasted walnuts.

-Crumble up about ¼ cup chevre style goat cheese and sprinkle on each salad.

-Dust with some finishing salt and freshly ground black pepper.

Beans with Garlic, Lemon and Pepper

-Bring a large pot of water to boil.

-Drop in 1# tipped and tailed green beans.

-Cook over high-heat until just crisp tender, about 3-5 minutes.

-Drain, pat dry and set aside.

-In a large sauté pan heat 2 TBS olive oil over medium heat. 

-Stir in 2 cloves minced garlic and cook about 2 minutes.

-Add the beans to the pan and stir to coat. 

-Take ¼ tsp whole peppercorns, put them in a cloth or paper towel and crush them with a mallet or heavy jar. 

-Then add the crushed peppercorns to the beans, along with the following:

½ tsp dried oregano

2 TBS fresh lemon juice

A big pinch of salt

-Cook for 3 minutes until beans are warmed through.

Beans with Four Spices

A nice French recipe from Perfect Vegetables/Cook’s Illustrated.

-Bring a large pot of water to boil, adding 1 tsp salt.

-Tip and tail 3/4 pound of Roma or green beans.

-Cut the beans into 1-inch segments and then put the beans in the boiling water.

-Cook until beans are just tender, about 2-3 minutes.

-Drain well and pat dry with a kitchen towel.

-In a small bowl combine these spices;

1/4 tsp black pepper

1/8 tsp ground cloves

1/4 tsp ground nutmeg

1/4 tsp ground ginger

-Set aside.

-Melt 2 TBS butter in a large saucepan over medium-high heat.

-When the foaming subsides add the bowl of spices and cook stirring frequently until fragrant, about 30 seconds.

-Add 3 TBS heavy cream and the beans and cook for 1 minute until heated through.

-Season to taste with sea salt.

Beans with Feta, Chili and Tarator Sauce

From Plenty by Diana Henry.

-To make the Tarator sauce:

-Soak 1 oz crusty white bread in 4 TBS milk for 30 minutes.

-Zest 1 lemon, then squeeze the juice and set aside.

-Puree the bread/milk in a food processor along with the following:

2 ounces blanched almonds or hazelnuts

1 fat garlic clove

3 ounces olive oil

2-3 TBS of the lemon juice

-Add water if you want it thinner.

-Season to taste salt and pepper.

-Top and tail 1 pound of beans.

-Steam and until just tender, about 7 minutes.

-Chop up about 1/4 cup cilantro or basil.

-Place the beans in a shallow bowl and top with the following:

6 ounces feta

3 TBS extra virgin olive oil

A few red pepper flakes

1/2 tsp of the lemon juice

Half the chopped cilantro or basil

-Drizzle with the tarator sauce and scatter with the following:

The lemon zest

The rest of the chopped cilantro or basil

Some more chili flakes.

-Serve warm.

Beans with Butter and Toasted Almonds

-Tip and tail 1 pound green or Roma beans.

-Place them in boiling water and cook about 3-4 minutes (they should still be crisp when done).

-Drain and spread hot beans out on a dishtowel to dry (they’ll continue to cook and dry from the retained heat).

-Melt 1-2 TBS butter in a sauté pan.

-Add ¼ cup slivered almonds and cook for about 1 minute over medium heat.

-Add the beans and toss. Sprinkle with salt and serve warm.

Basil-Arugula Pesto

This pesto is a nice twist on traditional basil pesto; serve it with pasta or on crostini.

-To the work bowl of a food processor add ¼ cup olive oil, 1 bag basil leaves (stems and all), 1 bunch arugula leaves (washed and spun dry), ½ cup grated pecorino Romano cheese, 1/3 cup pine nuts, 2 cloves of garlic and ½ tsp lemon zest. 
-With the motor running, add ¼ cup more olive oil and 1 TBS water. 
-Blend until smooth and season to taste with salt and pepper.

Balsamic-Roasted Carrots

-Preheat your oven to 425.

-Cut 1 bunch of a carrots into 1 inch pieces.

-In a shallow roasting pan, toss the carrots with 2 TBS extra virgin olive oil and big pinch of salt or two.

-Roast carrots in the middle of the oven, stirring occasionally, until golden and tender, 25 to 30 minutes.

-Drizzle 2 tablespoons balsamic vinegar over carrots and shake pan a few times.

-Roast carrots until most of vinegar is evaporated, about 2 minutes more.

-Serve warm or at room temperature.

Balsamic-Marinated Radicchio

-Whisk together the following in a large bowl:

2 TBS balsamic vinegar

3 smashed garlic cloves

1 TSP fresh lemon juice

½ cup olive oil

½ tsp sea salt and some freshly ground black pepper

-Cut 1 head of radicchio into thin ribbons and put it on a baking sheet and toss with 2 more TBS olive oil.

-Broil 5 to 6 inches from heat, turning occasionally, until slightly wilted, 3 to 4 minutes.

-Add hot radicchio to balsamic marinade and gently toss to coat.

-Cover bowl (to keep heat in) and marinate, tossing once or twice, at least 1 hour.

-Transfer radicchio to a serving dish, pouring some of marinade over top.

Balsamic Summer Squash

-Preheat broiler.

-Cut 1-2 pounds of summer squash into large chunks.

-In a large bowl, toss the summer squash with the following:

3 TBS extra-virgin olive oil

½ tsp sea salt

Fresh ground black pepper

-Arrange squash in 1 layer on a large shallow baking sheet.

-Broil with pan about 3 to 5 inches from heat without turning, until browned in spots and beginning to soften, 4 to 6 minutes.

-Drizzle 2 TBS Balsamic vinegar over broiled summer squash and shake pan a few times, then continue to broil until most of vinegar is evaporated, about 2 minutes more.

-Sprinkle  ¼ cup grated Parmigiano-Reggiano cheese over squash and broil again until cheese is melted, about 1 minute more.

-Cool to room temperature and serve sprinkled with ¼ cup toasted pine nuts.

Balsamic Maple Vinaigrette

-Press 1 clove of garlic through a garlic press.

-Finely chop 2-3 TBS chives (optional).

-Add to a jar with a tightly fitting lid along with the following:

¼ cup olive oil

1/8th cup Balsamic vinegar

1- 2 TBS maple syrup

2-3 TBS red wine or lemon juice

1 rounded tsp of Dijon mustard

A big pinch of sea salt

-Shake well and serve fresh.