CSA Inspiration: Roasted Beets

Roasting beets is super easy. They take a while to roast in the oven but the hands-on time is minimal. I line the baking sheet with foil to make for easy cleanup, because every once in a while the beet sugar leaks out of the foil wrapping and creates a dreadful mess. Once you've roasted the beets, you've got a great addition to salads. I like mine in a salad with mesclun, green leaf lettuce, or red leaf lettuce, with either goat cheese or avocado. I make an easy red wine vinaigrette to dress the salad.

Roasted Beets

Preheat the oven to 400. Line a rimmed baking sheet with aluminum foil. Trim the greens from each beet, wash, and wrap tightly in foil. Place on the baking sheet and roast until tender. The roasting time will vary based on the size of the beet: as little as 30 minutes for very small beets; about 75 minutes for baseball-sized beets.

Once the beets are tender, remove from the oven and remove the foil wrapping. When the beets are cool enough to handle but still warm, slip off the skin. Chop or slice to use in salads.

CSA Inspiration: Beet Greens AND Spring Garlic

Last time I did a CSA, I never knew what to do with the spring garlic (also known as green garlic). This time around I’m coming up with lots of uses for it. As for beet greens, they are delightful sautéed with olive oil and garlic, but they are also great as a component in a more complex recipe. This gratin is hearty and will satisfy even the most devoted carnivore in your group of friends. I would imagine that it would keep well as leftovers, but I can’t say for sure as the four of us (two vegetarians and two omnivores) basically scraped the bowl clean.

Beet Greens, Spring Garlic and Pearled Barley Gratin

1 large bunch of beet greens

2 Tbsp. olive oil

1 medium onion, chopped

1 head of spring garlic, chopped

Salt to taste

½ tsp. fresh thyme

3 large eggs

½ cup skim milk

Freshly ground pepper

2 cups cooked pearled barley (or brown rice)

½ cup grated Gruyere cheese

¼ cup grated Parmesan cheese

Bring a large pot of salted water to boil, and drop the beet greens in. Blanch for one minute. Rinse with cold water, squeeze out any excess water, and roughly chop. Set aside.

Preheat the oven to 375°. Oil a 2 quart oval baking dish with olive oil.

Heat the oil over medium high heat in a large skillet. Add the onion and cook, stirring occasionally, until tender, about 8 minute. Add the garlic and a large pinch of salt. Continue to cook another minute or so, until the garlic is fragrant. Stir in the cooked greens and thyme, and season to taste with salt and pepper. Remove from heat.

In a large bowl, beat together the milk and eggs. Add ½ tsp salt, and pepper to taste. Stir in the greens and onion, the barley, and the cheeses. Mix together well. Pour into the oiled baking dish.

Bake for 40 minutes until sizzling and lightly browned on top. Allow to sit for 10 minutes before serving.

Serves 4.

In The Pantry: Barley

Here are instructions for cooking pearled barley. You'll need this recipe if you're going to cook the beet greens & barley gratin recipe published today. Barley is also a great substitute for brown rice as a side dish.

Basic Pearled Barley

1 c. pearled barley, rinsed
3 c. water
Salt and freshly ground black pepper to taste
1 Tbsp. butter

Combine all ingredients in a medium saucepan and bring to a boil over medium high heat.

Cover and reduce heat to low. Cook for 30 minutes. The barley is done when all the liquid is absorbed and the barley is tender. Add a little more water, a tablespoon or two at a time, if the barley is not quite done, and cook for a little while longer.

CSA Inspiration: Broccoli Rabe

Broccoli rabe is another one of those vegetables that I do not love, but am compelled to cook when I find it in my CSA box. Blanching the broccoli rabe prior to sautéing it may seem like an unnecessary extra step, but blanching takes away some of the bitterness of this assertive green. My dinner guests loved this preparation when I served it last week as an accompaniment to my beet green and barley gratin.

Sauteed Broccoli Rabe with Garlic and Red Pepper Flakes

1 large bunch broccoli rabe

Salt

3 Tbsp. olive oil

4 garlic cloves, thinly sliced

¼ tsp. red pepper flakes, or to taste

Peel any large stalks of the broccoli rabe. Bring a large pot of salted water to boil, and drop in the broccoli rabe. Cook for 5 minutes, then drain, squeezing out any excess water. (I prefer to leave the broccoli rabe intact, but you can coarsely chop if you prefer.)

Heat the olive oil over medium-high heat and add the garlic and red pepper flakes. Cook about 30 seconds, until the garlic becomes fragrant and just begins to color. Add the broccoli rabe and cook, turning repeatedly so that it is coated with the oil, about 5 minutes. Add salt to taste.

Serves 4.

CSA Inspiration: Bok Choy

The cabbage family is not high on my list of favorite vegetables. Let’s be honest, it doesn’t even make the list. But faced with a huge head of bok choy in my CSA box last week, and feeling compelled to use every bit of produce in there, I came up with this vegetarian dinner. I was kind of shocked to find that I loved it. If tofu is not your thing, the bok choy and red pepper paste would also be great with chicken.

Bok Choy and Crispy Tofu with Spicy Red Pepper Paste

Leaves from a large bunch of bok choy, cut crosswise into ½ inch strips

1 red bell pepper, cored, deseeded, and coarsely chopped

1 small onion, coarsely chopped

2 large garlic cloves, coarsely chopped

¼ tsp. chili powder

4 Tbsp. vegetable oil or olive oil (not extra-virgin), divided

½ tsp. salt

1 pkg. extra firm tofu (12 to 14 oz. package)

Remove the tofu from the package. Cut lengthwise into two rectangles, then cut into approximately ¾ inch cubes. Place on a couple of paper towels, cover with two more paper towels, and place a heavy skillet on top. Drain the tofu for about 20 minutes.

Place the pepper, onion, garlic, and chili powder into the bowl of a food processor along with 3 tbsp. of water, and process to a chunky paste. The mixture should not be totally smooth.

Warm 3 tbsp. of the oil in a large skillet over medium-high heat. Add the red pepper paste and sauté, stirring occasionally, for about 5 minutes. Add the bok choy and the salt and stir for about 30 seconds, until the bok choy is covered with the red pepper paste. Cover, turn the heat to medium-low, and cook for 8-10 minutes until the bok choy is just cooked.

Meanwhile, while the red pepper and bok choy is cooking, warm 1 tbsp. of oil in a large, non-stick skillet over medium-high heat. Add the tofu and pan-fry, turning occasionally, for about 10 minutes, until the outside of the tofu is crispy.

Plate the bok choy, top with crispy tofu, and serve with cooked pearled barley or brown rice.

Serves 2.

CSA Inspiration: Watercress

Oh Julia… Yes, your leek & potato soup (even the watercress variation) is indeed “simplicity itself to make”. Yes, it uses up a huge bunch of watercress from the CSA box. And yes, it is a delicious opening act to any meal, especially last week’s vegetarian feast. But could you please tell me what to do with the snail I found clinging to the leaves of the watercress?? 

(What’s that, Julia? You recommend Le Beurre pour Escargots from Mastering the Art of French Cooking as an accompaniment to the humble snail? OK, I’ll investigate…)

Watercress Soup à la Julia Child (Sans Escargot)

1 lb peeled potatoes, sliced

1 lb. thinly sliced leeks, white and tender green parts

2 qts of water

1 Tbsp salt

1 large bunch watercress, leaves and tender stems (about a cup and a half tightly packed)

2 Tbsp butter, room temperature

Place the potatoes, leeks, water, and salt in a 3-4 qt. pressure cooker (alternatively, you can use a normal saucepan). Bring the water to the boil, then lower the heat, cover the pressure cooker and cook under 15 lbs pressure for 5 minutes; release pressure and simmer uncovered for 15 minutes. (If using a normal saucepan, bring the water to the boil, then partially cover and simmer for 45 minutes.)

Stir in the watercress and simmer for 5 minutes.

Remove from the heat and puree using an immersion blender. Then stir in the butter. 

Serves 6-8.

Pantry Dinner: Pasta

I need a hearty lunch or dinner before going in for an evening or overnight shift at the hospital. This pasta dish, with its mix of carbs and protein, fits the bill. You’re likely to have most if not all of the ingredients in your kitchen right now. Serve it with a side salad of mixed greens and you’re all set for dinner.

Pasta with White Beans and Roasted Tomatoes

2 pints grape tomatoes

3 tbsp capers, drained and rinsed

1 tsp dried oregano

3 tbsp olive oil

Sea salt and freshly ground pepper

1 can (15 oz) cannellini beans, rinsed and drained

1 lb. whole wheat rotini (or another short pasta of your choice)
2 oz. goat cheese, crumbled (optional)

1. Preheat the oven to 450°. Line a rimmed baking sheet with aluminum foil, and toss the tomatoes, capers, and oregano with the olive oil, salt, and pepper. Roast until tomatoes burst and start to brown, about 20 minutes, tossing about halfway through.

2. Meanwhile, in a large pot of boiling salted water, cook the rotini until al dente. Reserve ½ cup pasta water, then drain.

3. Return pasta and ¼ cup pasta water to pot. Add tomato mixture and cannellini. Cook over medium heat until sauce is thickened slightly, 3-4 minutes. If necessary, add more pasta water so that the sauce coats the pasta.
4. Just before taking off the heat, mix in the goat cheese.

Serves 4.

CSA Inspiration: Garlic Scapes

My CSA starts next week and I am getting excited (and a little nervous about being able to use all that produce). I’m hoping that garlic scapes make an appearance in the first week or two, mainly because I can make this delicious, addictive dip. It’s great with pita chips or veggies (snap peas and red peppers come to mind) and will be a big hit at your next cocktail party or barbecue.

(What are garlic scapes, you may ask? They are the flowering stalks of a garlic plant. They offer a subtle garlic flavor.)

White Bean and Garlic Scape Dip

1/3 cup sliced garlic scapes (3 to 4)

Juice and zest of 1/2 lemon

1/2 teaspoon coarse sea salt, more to taste

Freshly ground black pepper, to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil

1. In a food processor, combine the garlic scapes with the lemon juice, zest, salt and pepper until finely chopped. Add the beans and process to a rough purée.

2. With motor running, drizzle olive oil through feed tube and process until smooth. Pulse in 2 or 3 tablespoons water, or more, until the mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, to taste.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more sea salt. Serve with vegetables and pita chips.

Yield: 1 1/2 cups.