Beet and Lettuce Salad with Yogurt Dressing

Recipe by Posh Journal, Published by Yummly,  Adapted by Food Hub Members

Ingredients

  • 2 Beets
  • 2 cups of Lettuce

    Yogurt Dressing :
  • 2 Tablespoon of Greek Yogurt
  • 3 Tablespoon of Balsamic Vinegar
  • 3 Tablespoon of Extra Virgin Olive Oil or Hemp Oil
  • 1/2 Teaspoon of Fresh Lemon Juice
  • 1/2 Teaspoon of Honey or Agave Nectar
  • 1/8 Teaspoon of Ground Black Pepper

Directions

  1. Preheat the oven to 400 degrees.

  2. Wash Beets. Remove the top and the root of the beets.

  3. Peel the skin. Place the beets on a baking sheet or wrap in aluminum foil

  4. Roast for about 15 minutes

  5. In a medium bowl, whisk together all yogurt dressing ingredients except oil. Drizzle oil in slowly until fully combined. Feel free to add a little more honey/agave nectar and salt, according to your taste buds

  6. Remove the beets from the oven and cut small or slice

  7. Mix beets and lettuce in a salad bowl and Immediately toss with salad dressing

  8. Serve and Enjoy

Spinach & Parsley Pesto

Recipe by Girl Gone Gourmet, Published by Yummly , Adapted for Food Hub Members

Ingredients

  • 1/4 pine nuts
  • 2 garlic cloves
  • 5 cups fresh spinach
  • 2 cups fresh parsley
  • 1/4 cup asiago cheese, grated
  • Zest from one lemon
  • Juice from 1/2 a lemon
  • 1/2 teaspoon salt (or more to taste)
  • 1/3 cup olive oil, plus 1 tablespoon

Directions
 

  1. In a food processor or blender first chop up the pine nuts and garlic, pulsing several times.
  2. Add in the spinach, parsley, asiago cheese, lemon zest and juice and salt. Blend until smooth stopping to scrape down the sides of the bowl, if necessary.
  3. Slowly drizzle in 1/3 cup of olive oil while blending. You may want to add more depending on how thick you want the sauce. I added in one extra tablespoon, but do what feels right.
  4. Makes approximately 1 cup of pesto.

Steamed Salmon with Chermoula

Ingredients:

  • 4 center-cut salmon fillets, about 6 oz (185 g) each, skin removed

*Use the Chermoula included in this weeks basket! Or if you want to make it from scratch, here's what you need:

  • 4 garlic cloves
  • 1/3 cup firmly packed fresh cilantro leaves
  • 1/3 cup firmly packed fresh flat-leaf parsley leaves
  • 1/4 cup fresh lemon juice
  • 1 tsp. kosher salt
  • 1 1/2 tsp. paprika
  • 3/4 tsp. ground cumin
  • 1/8 to 1/4 tsp. cayenne pepper
  • 1/2 cup olive oil

 

Directions

To make the chermoula, turn on a food processor and drop the garlic cloves, one at a time, through the feed tube to mince them. Stop the machine and add the cilantro, parsley, lemon juice, salt, paprika, cumin and cayenne and process until blended. Scrape down the sides of the food processor with a rubber spatula. With the machine running, slowly add the oil, processing until smooth and thickened. Measure 3 Tbs. of the chermoula and set aside. Put the remaining chermoula in a serving bowl, cover and refrigerate.

Put the salmon on a platter and rub both sides of the fish with the 3 Tbs. chermoula. Cover with plastic wrap and refrigerate for about 2 hours. Remove the fish and the remaining sauce from the refrigerator and let stand at room temperature for 20 minutes.

Pour water into a wide saucepan to a depth of about 1 inch (2.5 cm) and set a steamer rack in the pan. Bring the water to a simmer over medium-low heat. Arrange the salmon fillets on a heatproof plate, place the plate on the rack, cover the pan tightly and steam until the fish is firm to the touch and is barely opaque throughout when pierced with the tip of a paring knife, about 8 minutes.

Transfer the fish to warmed individual plates and top each fillet with a generous spoonful of the chermoula. Pass the remaining chermoula at the table. Serves 4.

Creamy Fettuccine Salmon Pasta

Ingredients

  • 8 oz. salmon fillet
  • 5 oz. fresh spinach
  • 1 C. heavy cream
  • ¼ tsp. parsley
  • 3 Tbs. butter
  • ½ lb. linguine noodles (half the box)
  • 1 lemon
  • Salt
  • Pepper

Directions

Begin by cooking the pasta. In a large pot with water, add a pinch of water and boil over a high heat. Once boiled, add in noodles and cook until tender, about 5-10 minutes. Drain and place noodles back into pot and place off to the side.

In a separate pan, melt the butter over medium-high heat. Once butter has completely melted and taken on a brown shade, take fish and place it in the pan. Sauté fish for 3 to 4 minutes or until skin has a nice coloring. Cook for another 3 to 4 minutes until middle has lost its redness. Remove fish and place on cutting board.

Remove zest from lemon but running lemon along a cheese grater. Shave only the yellow skin of the lemon. Finely chop a handful of parsley. Wash spinach, place more butter into pan fish was cooked in, and throw in spinach. Condense spinach and add in lemon zest.

Throw in pasta and heavy cream. Remove skin from fish, dice into small chunks, and place into pan with noodles and spinach. Sprinkle on parsley, stir together and serve. Meal can be made for 4 by doubling up the recipe.

Spicy Beet & Carrot Coconut Curry

Ingredients

  • 4 red beets, boiled & cut into bite size pieces
  • 3-4 carrots, sliced
  • 1/2 cup coconut milk
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 1-2 garlic cloves, crushed
  • 1 green chili, sliced
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper chili powder
  • 1/2 teaspoon salt
  • Parsley for garnish!

Directions
 

  1. Heat up the olive oil and saute the chopped onions until translucent.
  2. Add the crushed garlic and saute for a minute.
  3. Add the cumin seeds and saute them for a minute for flavors can release.
  4. Add cayenne pepper, turmeric & salt and saute for another minute or so.
  5. Add the sliced carrots and let them cook for 5 minutes or until tender.
  6. Now you can add the peeled, pre-boiled beets {I boiled them ahead for 10 min} which should be peeled, and cut up into bite sized pieces. Let the curry cook for another 5 minutes.
  7. Last step is to add the coconut milk, stir and let it simmer for 2 minutes and then add the chopped cilantro int he curry and save some for garnish before you serve.
  8. Serve with steamed basmati rice or naan.

    Beet Hash with Eggs

    Recipe By Martha Stewart

    INGREDIENTS

    • 1 pound beets, peeled and diced
    • 1/2 pound Yukon Gold potatoes, scrubbed and diced
    • Coarse salt and freshly ground black pepper
    • 2 tablespoons extra-virgin olive oil
    • 1 small onion, diced
    • 2 tablespoons chopped fresh parsley
    • 4 large eggs

    DIRECTIONS

    • In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.

    • Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.

    • Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.

    Zesty Salmon with Roasted Beets and Spinach

    salmon-main.jpg

    Recipe by Sara Buenfeld, originally published on BBC Good Food blog.

    Ingredients:

    • 4 small fresh beetroots
    • 1½ tbsp oil
    • 1 tsp coriander seeds, lightly crushed
    • 2 skinless salmon fillets
    • 2½ small oranges: zest of 1, and juice of half
    • 1 garlic clove
    • 1 red onion, finely chopped
    • 4 handfuls baby spinach leaves
    • 1 avocado, thickly sliced
    • 3 tbsp pumpkin seeds

    Method

    1. Heat oven to 350 F. Trim the stems of the beetroot and reserve any tender leaves that are suitable for eating in the salad. Cut the beetroots into quarters then toss with 1/2 tbsp oil, the coriander seeds, and some seasoning then pile into the centre of a large sheet of foil and wrap up like a parcel.

    2. Bake for 45 mins or until the beetroots are tender. Remove from the oven, then top with the salmon and half the orange zest, and return to the oven for 15 mins. If you want to toast the pumpkin seeds, put them in the oven for 10 mins.

    3. Meanwhile, cut the peel and pith from 2 oranges. Then cut out the segments with a sharp knife working over a bowl to catch the juices. Finely grate the garlic and leave for 10 mins to allow the enzymes to activate. Stir the garlic into the orange juice and remaining oil with seasoning to make a dressing.

    4. Remove the parcel from the oven and carefully lift off the fish. Transfer beets into a bowl with the red onion, remaining orange zest, pumpkin seeds and spinach leaves and toss well. Gently toss through the orange segments and avocado with any beet leaves then pile onto plates and top with the warm salmon. Drizzle over the dressing and serve while still warm.

      Carrot Cake

      INGREDIENTS    For the Carrot Cake:   2 cups (280 grams) all-purpose flour  2 teaspoons baking soda  1 teaspoon kosher salt  1 1/2 teaspoons ground cinnamon  1 1/4 cups (295 ml) canola or other vegetable oil  1 cup (200 grams) granulated sugar  1 cup (200 grams) lightly packed brown sugar  1 teaspoon vanilla extract  4 large eggs  3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)  1 cup (100 grams) coarsely chopped pecans  1/2 cup (65 grams) raisins, optional   For the Cream Cheese Frosting:   8 ounces (225 grams) cream cheese, at room temperature  1 1/4 cups (140 grams) powdered sugar  1/3 cup (80 ml) heavy cream  1/2 cup (50 grams) coarsely chopped pecans, for topping cake   DIRECTIONS   Heat the oven to 350º F. Grease two 9-inch by 2-inch cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.   Prepare Cake Batter  :  In a medium bowl, whisk flour, baking soda, salt and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time.  Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins, if using them.   Bake Cake Layers  :  Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.  Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.   Make Cream Cheese Frosting  :  In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.   Frost Cake  :  When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.   NOTES    Preparing the Cake Pans  :  Even though it is a bit time consuming, don't skimp on prepping the pans. It's never fun to find your cake layer is stuck to the bottom of your pan. (If this does happen to you, leave the cake pan upside down and allow gravity to do its thing).   How to Make Carrot Cake Cupcakes  :  For cupcakes, we'd recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack.  We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.

      INGREDIENTS

      For the Carrot Cake:

      2 cups (280 grams) all-purpose flour

      2 teaspoons baking soda

      1 teaspoon kosher salt

      1 1/2 teaspoons ground cinnamon

      1 1/4 cups (295 ml) canola or other vegetable oil

      1 cup (200 grams) granulated sugar

      1 cup (200 grams) lightly packed brown sugar

      1 teaspoon vanilla extract

      4 large eggs

      3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)

      1 cup (100 grams) coarsely chopped pecans

      1/2 cup (65 grams) raisins, optional

      For the Cream Cheese Frosting:

      8 ounces (225 grams) cream cheese, at room temperature

      1 1/4 cups (140 grams) powdered sugar

      1/3 cup (80 ml) heavy cream

      1/2 cup (50 grams) coarsely chopped pecans, for topping cake

      DIRECTIONS

      Heat the oven to 350º F. Grease two 9-inch by 2-inch cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.

      Prepare Cake Batter: In a medium bowl, whisk flour, baking soda, salt and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time.

      Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins, if using them.

      Bake Cake Layers: Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.

      Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.

      Make Cream Cheese Frosting: In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.

      Frost Cake: When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.

      NOTES

      Preparing the Cake Pans: Even though it is a bit time consuming, don't skimp on prepping the pans. It's never fun to find your cake layer is stuck to the bottom of your pan. (If this does happen to you, leave the cake pan upside down and allow gravity to do its thing).

      How to Make Carrot Cake Cupcakes: For cupcakes, we'd recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack.

      We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.

      Grilled Romaine Lettuce

      Ingredients

      • 3 to 4 romaine hearts
      • 3 Tbsp olive oil
      • 1 Tbsp red wine vinegar (or cider vinegar)
      • 2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)
      • 1/4 teaspoon salt
      • Pinch freshly ground black pepper

      Method

      1. Prep the romaine hearts—pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.
      2. Prepare your grill for high, direct heat. Paint the lettuce hearts all over with the vinaigrette. Prepare the vinaigrette. Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine.
      3. Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.
      4. Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.

      Read more: http://www.simplyrecipes.com/recipes/grilled_romaine_lettuce/#ixzz4EmmeDYe5

      Baby Bloomin' Onions

      Published in spoonforkbacon on February, 2016

      Ingredients

      • 16 cippollini onions
      • 1 cup buttermilk
      • 1 cup all purpose flour
      • 1 teaspoon garlic powder
      • 1 teaspoon onion powder
      • 1 teaspoon smoked paprika
      • 1 teaspoon salt
      • 1/2 teaspoon dry mustard
      • 1/2 teaspoon black pepper
      • peanut or vegetable oil for frying

      Directions


      1. Fill a tall pot with 2 1/2 inches of oil. Preheat oil to 350˚F.
      2. Cut off 1/8 inch from the pointed stem end of each onion, then peel carefully, ensuring not to peel through an actual onion layer.
      3. Place the onion, cut-side up and make a cross-cut through the onion, leaving the bottom stem intact. Continue cross-cutting through the onion until you have 12 evenly spaced cuts through each onion.
      4. Turn the onions over and use your fingers to gently separate the outer layers.
      5. Pour buttermilk into a small bowl. Set aside.
      6. Place remaining ingredients into another mixing bowl and toss together until well combined.
      7. Dip each onion into the buttermilk, shaking to remove any excess liquid. Quickly dredge each onion in the flour mixture, shaking off any excess. Repeat until each onion is double coated.
      8. Carefully drop a couple onions at a time into the hot oil, cut-side down, for 3 to 4 minutes. Flip and fry for an additional 2 minutes or until each onion is crisp and golden brown.
      9. Transfer onions onto paper towels and season with salt and pepper. Quickly transfer to a cooling rack or serving plate and serve with buttermilk ranch dipping sauce.

       

      http://www.spoonforkbacon.com/2016/02/baby-bloomin-onions/

      Spinach and Onion Tart

      Published by Martha Shulman in nytimes.com

      This is a classic combination for a quiche, but it’s lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.

      INGREDIENTS

      • 1 yeasted olive oil pastry (1/2 recipe)
      • 1 ½ pounds fresh spinach, stemmed and washed in 2 changes of water, or 3/4 pound baby spinach, rinsed
      • 1 tablespoon extra virgin olive oil
      • 1 medium onion, finely chopped
      • Salt and freshly ground pepper to taste
      • 1 teaspoon fresh thyme leaves, coarsely chopped, or 1/2 teaspoon dried thyme
      • 4 eggs
      • ¾ cup low-fat milk
      • 2 ounces Gruyere cheese, grated (1/2 cup)
      • 1 ounce freshly grated Parmesan (1/4 cup)

      PREPARATION

      1. Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling.
      2. Steam the spinach above an inch of boiling water for 2 to 3 minutes, until wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze out excess water and chop medium-fine.
      3. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender and beginning to color, about 8 minutes. Add the spinach, thyme and salt and pepper to taste, and stir together. Remove from the heat.
      4. Whisk the eggs in a large bowl. Add salt to taste (I use about 1/2 teaspoon) and whisk in the milk. Stir in the onion and spinach mixture and the cheeses. Scrape into the pastry-lined tart pan. Place in the oven and bake 40 to 45 minutes, until tart is set and beginning to color on the top. Remove from the heat and allow to cool for at least 15 minutes before cutting. Serve warm or room temperature.

      Tip

      • Advance preparation: You can make this a day ahead. You can make the filling through Step 3 a day ahead, and the crust can be made weeks ahead and frozen.

      http://cooking.nytimes.com/recipes/12379-spinach-and-onion-tart