Braised Leeks with Fennel

When was the last time you had a leek?  I love these little guys!  A member of the onion family, leeks have a very mild onion flavor and when cooked they take on this beautiful buttery, creamy essence, yum!  Just make sure you wash them very well since they grow in sandy soil and there is a lot of grit in them. We are only going to use the white part for this recipe.  Make sure you reserve the green tops for another day.  They can be used to flavor soups, stocks, what ever cooked onions are used for.  I also use the greens to line a baking sheet and place fish, chicken, or meat on top when cooking.  It adds a mild onion flavor, delicious. I think once you discover these amazing Alliums, like me, you'll be hooked.  Enjoy!

serves 4

4 medium sized leeks, white part only (should only have about 2-inches of light green at top, leek should be 6-8 inches once green part removed)

4 cloves garlic, peeled and cut in half 

4 Tbsp. butter

1 C. beef bouillon, hot

2 large Tbsp. Fennel fronds (in a pinch, fresh dill can substitute)

Kosher salt and fresh cracked black pepper 

Preheat the oven to 375°F

Trim off root end of each leek, slice lengthwise.  Wash under running water, gentle separating each layer to remove the sandy grit that hides inside.  Reserve.

Using a tablespoon of the butter, grease the bottom of a baking dish or casserole. Place leeks in dish cut side up. Sprinkle cut garlic and fennel on top of leeks.  Take the remaining butter and dot the top of the leeks.  Season with salt and pepper.  Carefully pour the hot bouillon around the leeks, only use enough so leeks are submerged halfway.  Seal in foil and place in hot oven, cook for 45-50 minutes.  

Remove from oven, carefully remove foil, serve and enjoy!

Balsamic and Honey Roasted Carrots

Balsamic vinegar and honey is one of those classic combinations, I love it with these carrots.  If I can find them, I like the multi-colored variety, it added a beautiful color to the plate.  Roasting brings out a caramel, almost nutty quality to the carrots and the sweetness of the honey mixed with the subtle bite of the vinegar is terrific.  Don't forget the lemon zest to finish the dish, it's bright punch really makes a difference and elevates the dish.  Enjoy!

serves 4

1# Carrots, washed and cut into 2" pieces

2 Tbsp. Olive oil

2 Tbsp. Balsamic Vinegar

2 Tbsp. Honey

1 Tbsp. Lemon zest

1 Tbsp. chopped Italian parsley

Kosher salt and fresh cracked black pepper, to taste

Preheat oven to 400°F

On baking sheet spread out carrots, toss with oil and season generously with salt and pepper.  Put in hot oven and cook, turning every 15 minutes.  This will take 40-50 minutes, you are looking for the carrots to be just about fork tender.  Carefully remove from oven, drizzle vinegar and honey on carrots and place back in the oven for 5-7 minutes.  Remove and sprinkle with lemon zest.  Taste and correct seasoning with salt and pepper, top with chopped parsley.  Serve and Enjoy!

Cauliflower Tator Tots

I'm always looking for ways to substitute vegetables for carbs in our diet.  Being wheat intolerant, I've cut out bread and pasta out of mine (very sad, I know but mother nature can be cruel).  This is a fun preparation that was surprisingly satisfying (no, nothing will take the place of the real thing), but if you are looking for something a little bit healthier, this works nicely.  Enjoy!


1 head cauliflower, broken up into medium florets
1 medium onion, diced fine
1 Tbsp. olive oil
1 egg, beaten
1/2 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs
Salt and pepper, to taste

Preheat oven to 425°F


Line a sheet tray or cookie sheet with parchment paper and spray with Pam, reserve.

Put olive oil in a skillet and heat. Add onions and stir frequently until they start to become golden in color. Remove from heat and reserve on the side.

Heat a large pot of salted water and bring to the boil. Carefully put cauliflower into the water and cook until tender, about 8 to 10 minutes. Drain and place in a large mixing bowl to cool. Once cauliflower can be handled, either using a potato masher or food processor, mash. To the mashed cauliflower add Parmesan cheese, cooked onions, egg, and Panko breadcrumbs. Season with salt and pepper to taste.

Roll out some plastic wrap and lay flat on the counter. Place some of the mixture on the wrap and roll into a 1-inch log. Unwrap then with a knife cut tots. Place tots on your prepared sheet tray and put into the hot oven. Let cook for 20 minutes then remove and carefully turn the tots. Place back in the oven for another 10-15 minutes, tots should be browned and crispy. Remove and serve with ketchup, dill yogurt or ranch dressing. Enjoy!

Grilled Corn and Avocado Salad

2 ears of fresh corn
1 avocado, diced
Juice of one lime
2-3 Tbsp. Red onion, minced
1 Tbsp. Cilantro, minced
1 Red bell pepper, cut in half
2 Tbsp. Olive oil
Course Sea salt and fresh cracked black pepper

Preheat grill to high. Remove husk from corn and drizzle with olive oil, sprinkle salt and black pepper. Place ears of corn on the grill and char all sides, cook about 7 to 8 minutes total, you want the kernels to still have a slight crunch to them. Toss Red pepper halves with some olive oil, season with salt and pepper and place on the grill. Cook 4 to 5 minutes each side. Removed and reserve.

Using a sharp knife remove kernels off each ear into a mixing bowl. Dice red pepper and add to corn. Add red onion, cilantro, lime juice, olive oil, avocado. Carefully mix, you don't want to mash the avocado rather keeping the dice intact as much as possible. Taste and correct seasoning with salt and pepper. 

 

Serve and Enjoy!

Roasted Eggplant with Sun-dried Tomatoes and Capers

2 Tbsp. good olive oil plus extra

1 large eggplant
1/4 cup chopped sun-dried tomatoes
1 clove garlic, minced
2 Tbsp. minced red onion
3 Tbsp. capers
Juice of 1/2 lemon
Coarse sea salt and fresh cracked black pepper
Fresh parsley, chopped fine

Slice eggplant thickly and salt both sides reserve on a paper towel for 10 minutes to draw out moisture . This step reduces the bitterness of the eggplant.

Preheat grill to high. Brush excess salt off of eggplant slices and place in a large mixing bowl. Drizzle with olive oil and coat evenly. Place eggplant on the grill and cook 4-5 minutes each side. Remove from direct heat and place on upper grill racks to continue cooking for an additional 10 to 15 minutes or until very soft.

Remove eggplant once done and reserve on cutting board until cool enough to handle. Roughly chop eggplant and place back in mixing bowl.  Add other ingredients and mix thoroughly to incorporate. Check seasoning, correct with salt and pepper if necessary.

Serve and enjoy!

Butternut squash with dates and walnuts

So, I know it’s May and Spring has finally sprung, it was 80° today in Detroit, Butternut squash might not be the first thing that comes to mind. But, I love butternut squash; when roasted, it becomes so luxurious and comforting. You could easily add bacon to this one and it would be a grand slam. I was keeping it vegetarian, for meatless Monday, but will definitely be making this again with pork.

 

1 medium to large butternut squash, peeled, seeded, and cut into 1 1/2 inch pieces

1/2 small onion, diced
1 glove garlic, minced
1/2 C. toasted walnuts, cut into pieces
1/4 C. dates, pitted and chopped
1 tsp. fresh sage
1 tsp.  fresh thyme
1 Tbsp. honey
1/2 Jalapeño pepper, minced (add more if you like the heat) A good squeeze of fresh lemon juice Sea salt and fresh cracked black pepper

Preheat oven to 400°.

Cover the bottom of a rimmed baking sheet with a parchment paper.

In a large mixing bowl combine the squash, onion, garlic, herbs, jalapeño, salt and black pepper. Drizzle with 1 to 2 tablespoons of good olive oil and toss to evenly coat the squash.  Pour contents of bowl onto the baking sheet and using kitchen tongs space squash evenly in a single layer. Place into oven and roast for 20 minutes. Remove squash from oven and using the kitchen tongs turn the squash.  Add dates, honey, and lemon juice to the hot squash. Mix well to coat all the pieces. Place back into oven and roast another 15 minutes. Remove and serve hot.  Enjoy!

Grilled Radicchio

Looking for something different to spice it up.  With warmer weather here, it's always cool to grill different hearty lettuces to make a salad or side dish really stand out.  The bitterness of the Radicchio stands up nicely to the garlic and citrus.  The creamy-nuttiness of the pecorino adds a terrific counterpoint to the dish.  Enjoy!

1/3 C. Olive oil

1/4 C. Balsamic vinegar
4 cloves garlic
1 Tbsp. Rosemary, minced
1 tsp. Orange peel, grated
2 Tbsp. Orange juice
1/2 tsp. Red pepper flake
1 head Radicchio, trimmed stem and quartered
Sea salt and fresh ground black pepper, to taste
1/2 C. Shaved Pecorino cheese

 

Preheat grill, get it hot.

In a blender combine the first 7 ingredients. Blend to a vinaigrette (you may need to add a little water to correct the consistency)

Place the lettuce in a large mixing bowl. Toss in the vinaigrette, then add salt and pepper; let sit 15 minutes.

Place the radicchio onto the hot grill for about 3 minutes a side. You want the outer leaves to get a nice char. Remove and put on you platter, drizzle with remaining dressing and sprinkle top with cheese. Serve and Enjoy!

Roasted Beets with Goat Cheese and Walnuts

I love roasted beets and the goat cheese is such a classic go with.  I use latex gloves to handle the beets, so my hands aren't ruby red for the rest of the day.  Enjoy!

Serves 4

6 fresh large beets, peeled, washed and cut into 2” pieces

Good olive oil

A squeeze of fresh lemon juice

Sea salt and fresh cracked black pepper, to taste

1 tsp. fresh thyme
1/4 cup toasted and chopped walnuts
4 ounces of goat cheese, roughly crumbled

Preheat oven to 400°F.

In a medium sized mixing bowl toss beets with olive oil, lemon juice, thyme, salt and black pepper. 

Place on a rimmed baking pan that is lined with parchment paper. Place pan with beets into hot oven and cook for 15 minutes. Remove and using a kitchen spoon turn beets and return to oven for another 10-12 minutes or until beets are cooked all the way through.  Remove from oven and let rest for 5 to 10 minutes. Add crumbled goat cheese and top with walnuts, serve and enjoy!

Carrot Bacon

Last night I was doing a vegetarian dinner of creamy lemon pasta with asparagus and thought a bacon component would be a nice touch, sort of like a carbonara.  I love carrots and thought why not carrot bacon?!  Slice it thin, marinate in some liquid smoke, roast it off and viola!  Having thought I was a pioneer of this idea, I went to google and found out I wasn't even close.  Leave it to those vegans.  Countless versions already done.  So, while not original, it was delicious.  Have fun and Enjoy!

6-8 large carrots
1/2 cup vegetable broth (could use chicken stock too)
1 teaspoon soy sauce
2 tablespoons olive oil
1/2 teaspoon liquid smoke
1/2 teaspoon smoked paprika
Kosher salt and fresh ground black pepper to taste

 

Preheat oven to 400°F.

Sliced carrots into thin strips using either a mandolin or food processor to keep them uniform. In a small bowl, whisk together broth, soy sauce, olive oil, liquid smoke, and paprika. In a shallow dish, mix carrots with broth mixture until carrots are completely coated. Arrange carrot slices on a foil wrapped baking sheet, making sure they don’t overlap. 

Put in oven and bake for 10 minutes. Remove baking sheet from the oven and flip carrots. Put baking sheet back in the oven to bake for another 10-15 minutes. (It might take more less time depending on how thick or thin you slice your carrots.) You’ll know you’re  bacon is done when the edges are crispy and the center of each looks dry. 

Carefully move the bacon to a plate with a paper towel to soak up any extra oil. Salt and pepper to taste. Let cool to room temperature before crumbling over a salad or putting on a sandwich. Store in airtight container in the fridge.

Creamy Lemon Pasta

This creamy, bright lemon pasta is just right for a great easy and fast vegetarian dinner. If you want to reduce calories, you can substitute the cream for a rich vegetable stock or chicken stock if keeping it vegetarian is not a consideration.  If using stock, I would add a teaspoon corn starch when thickening sauce). This also can be "hefted up" by adding sautéed fish, shrimp or chicken.

1 lemon
1 1/2 cups dry white wine
3/4 to 1 cup heavy cream
1# spaghetti
3 Tbsp. butter, in pieces
4 oz. Parmesan cheese, freshly grated
1 to 2 Tbsp. extra virgin olive oil
Sea salt and fresh black pepper, to taste 

Zest lemon and slice into matchsticks. Juice lemon, strain and reserve. Place zest in a large non-reactive pan with wine and bring to a boil over high heat. Reduce heat to medium high and cook until it reduces to a syrupy mixture, about 1/4 cup, about 10 to 12 minutes.

Remove from heat and pour in about a 1/4 cup of the cream (stock). Stir, then pour in remaining cream (stock with corn starch). Return to heat and bring to boil. Reduce heat and simmer until thickened and reduced slightly, about 5 minutes. Remove from heat. Meanwhile, bring a large pot of generously salted water to boil. Add pasta and cook until al dente; reserve 1/2 cup cooking water and drain.

Return the hot pasta pot to the stove. Pour in cream mixture (stock), butter and lemon juice; stir, then add hot drained pasta and a few tablespoons of cooking water. Toss together and then the cheese in 3 or 4 parts, tossing each to meld with sauce. Add more cooking water if sauce is too thick and crumbly.

Plate each portion of pasta on plates and drizzle each with olive oil, a little sea salt and pepper. Serve and enjoy!

Mexican Slaw

Juice from 2 limes
1Tbsp. olive oil
1 Tbsp. sugar
1 dried arbol chile, stemmed, seeded and cut into rings
1 tsp. salt
1 tsp. freshly ground black pepper
2 C. shredded peeled jicama
3 medium raw beets, peeled and shredded
1 cucumber, peeled, seeded, and grated

In a small mix bowl combine the first 6 ingredients and whisk together to form the dressing for your salad. Reserve.  In a large bowl, mix together the jicama, beets, and cucumber.  Top with dressing and toss to fully coat.  Correct seasoning with salt and pepper, if needed.  Cover and refrigerate for 2 hours (can be as long as overnight).  Serve cold and Enjoy!

Butternut Squash, Kale, and Goat Cheese Pie

3 Tbsp. Olive oil, more for brushing
2 medium red onions, finely chopped
1/2 small Butternut squash, roughly 1#, peeled and cut into 3/4" pieces
2 tsp. fresh Thyme, finely chopped
1/2 tsp. crushed red pepper flake
1 bunch Tuscan kale, ribs and stems removed, thinly sliced
2 large eggs
3 oz. Parmesan cheese, grated
1 tsp. finely grated lemon zest
8 oz. frozen phyllo, thawed
4 oz. fresh goat cheese or feta crumbled
Kosher salt and pepper, to taste

Place rack in the lower third of the oven. Preheat oven to 400 degrees F. 

Heat 3 tablespoons of olive oil in a large ovenproof skillet over medium.  Add onions and cook, stirring occasionally, until softened but not browned.  6-8 minutes.  Add squash and cook stirring until tender, 8-10 minutes.  Mix in thyme and red pepper flakes and transfer to a medium bowl.  Wipe out and reserve skillet.

Add kale, eggs, parmesan cheese, and lemon zest to squash mixture and gently combine.  Season with salt and pepper.  Layer phyllo sheets inside reserved skillet.  Working quickly so as to not let the phyllo dry out, Spoon kale and squash mixture into phyllo and dot the top with goat cheese.  Brush edges of phyllo lightly with olive oil and fold over the filling, overlapping slightly, leaving the center exposed.

Place skillet over medium heat until bottom of the pastry is just golden (carefully lift up on one side with a heatproof rubber spatula), about 3 minutes.  Transfer pie in oven and bake until kale is wilted and tender and phyllo is golden brown and crisp, about 20-25 minutes.  Remove pie from oven, let cool at least 15 minutes before slicing into wedges.  Enjoy!

Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.

Mexican Avocado Salad

A good friend of ours, Leslie brought this to one of our parties and it was love at first taste.  Think deconstructed Guacamole.  Super easy and a summer go to (has gone to a year rounder for us). Obviously, the key here is ripe avocados and tomatoes.  Fry up fresh tortilla chips for a next level treat.  You're going to be the hit of the party with this one! Enjoy. 

6 Avocados, diced

1 Sweet onion, diced

1 pint Grape tomatoes, diced 

1 c. Pickled Jalapeños with juice

Juice of one lime  

1 Tbsp. Mexican oregano

1 Tbsp. Cilantro (optional)

Salt & fresh cracked black pepper, to taste

Garnish- fresh jalapeño slices(optional)

Freshly fried corn tortilla chips

In a large bowl combine all ingredients.  Correct seasoning with salt and pepper.  Top with a few fresh jalapeño slices, if using and serve! (Told you it was easy)

Slow Roasted Tomato Bruschetta

Dehydrating the tomatoes is the key to huge flavor in this great appetizer.  Think sophisticated pizza and with only 7 ingredients it couldn’t be easier.  Make the day before since you need about 6 hours in an oven to do these right.  Just reheat or serve at room temperature.  Also goes great in a salad or on your favorite sandwich to “kick it up a notch!”

Makes 2 dozen

Good quality Olive oil

10 ripe Roma tomatoes, tips removed and cut in halve vertically

8-10 cloves of garlic, minced fine

1 cup fresh basil leaves, finely chopped

1 French baguette

Sea Salt and fresh ground black pepper

¼ cup grated fresh Parmesan cheese

 

Preheat oven to 225 F.

In a large mixing bowl combine tomatoes, garlic, and basil.  Coat tomatoes liberally with olive oil.  Add salt and pepper to taste.

Prepare a large baking sheet with parchment paper.  Arrange tomatoes, cut side down, on paper.  Spoon the remaining garlic mixture on top of each.  Place tray into the oven and roast tomatoes for 5 to 6 hours or until they have shrunk in size by about 75%.  Remove tray from oven and let tomatoes cool.  This step can be done up to 3 days before.  Just make sure to cover and refrigerate.

Preheat broiler and position top shelf at highest position (closest to burner).  Slice baguette into 24, ½” slices and brush with olive oil.  Arrange on a baking sheet and place one tomato (you may have to slice tomatoes if too large for bread. I like to gently press them into the bread with the back of a fork).  Top with cheese and place tray under hot broiler until cheese has turned golden brown and bubbly, about 2-3 minutes.  Serve and Enjoy!

Butternut Squash Loaf with Cranberry

½ c. cooked black beans

2 Tbsp. olive oil
¼ C. diced onions
3 garlic cloves, minced
1 carrot, peeled and diced small
1 celery rib, diced small
½ green apple, peeled and diced small
2 tsp. Italian seasoning
2 C. cooked butternut squash, roughly mashed
½ C. cooked quinoa
1 Tbsp. toasted walnuts, chopped
1 beaten egg
¼ C. panko breadcrumbs
2 tsp. sea salt

Cranberry Glaze

½ C. fresh cranberries

¼ C. ketchup
2 Tbsp. brown sugar
1 tsp. Sriracha sauce
1 garlic clove, minced

Preheat oven to 350°F.

Place cranberries on a small baking sheet. Place black beans on another.  Put both in the oven and roast for about 15 minutes. Remove and set aside.

Warm oil in frying pan over med-low heat; add onion and the minced 3 garlic cloves.  Cook until onions are translucent, about 5 minutes.  Add carrot and celery, cook 5 minutes.  Add the apple and Italian seasonings and cook another 3 minutes.

In a large mixing bowl, combine squash, cooked vegetables, quinoa, roasted black beans, walnuts, eggs, panko, and salt.  Mix until well combined.  Transfer mixture to a parchment lined 9x5 loaf pan, smoothing out with a spatula to remove any air bubbles.

Prepare the cranberry glaze- puree roasted cranberries and all glaze ingredients until smooth.  Spoon glaze over squash loaf so fully covered.  Place loaf in oven and bake for 45 minutes.  Remove from oven and let rest 5-10 minutes.  Serve and enjoy!

Moraccon Rice Pilaf

1-1/2 C. basmati rice
3 Tbsp. unsalted butter
1/2 C. finely chopped yellow onions, from one small onion
1/2 tsp. cumin
1/2 tsp. ground turmeric
1/4 tsp. cinnamon
2 cloves garlic, minced
2-1/4 C. water
1-1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/3 C. dried fruit, such as currants, raisins or finely chopped dried apricots

1/2 C. Peas

1/4 C. sliced or slivered almonds, toasted until golden

Place rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish grains to release any excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a fine mesh strainer, drain water from rice. Place strainer over bowl and set aside.

Melt butter in a pot over medium-low heat. Add onions and cook, stirring regularly, until softened but not browned, about 4 minutes. Add cumin, turmeric, cinnamon, and garlic to sautéed onions and cook until fragrant, about 30 seconds longer. Add rice to pot, and cook, stirring constantly, for about 3 minutes. Add water, salt and pepper to rice and return to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15-18 minutes. Off heat, remove lid, and sprinkle dried fruit and peas over rice (do not mix in). Place lid loosely over pot and let stand 10 minutes. Toss in toasted almonds, fluff rice with a fork, then serve. Enjoy!

North African Spiced Butternut Squash

5 tbsp. vegetable oil

 1 ¹/₂ C. walnut halves

1 each cinnamon stick
2 each whole cloves
1 large yellow onion, thinly sliced 
2 # butternut squash, peeled, seeded & cut into 1” pieces
1 tsp kosher salt
¹/₂ tsp. fresh ground black pepper
1 tsp. ground coriander
¹/₂ inch fresh gingerroot, peeled and minced
2 Tbsp. sugar
1 Tbsp. fresh lime juice
1 ¹/₂ C. golden raisins
1 ¹/₂ C. vegetable stock or water
1 C. Pomegranate seeds, (optional)

 

Heat 3 tablespoons oil in a deep skillet over medium heat.  Add walnuts and toast lightly (about 3-4 minutes tossing often).  Remove walnuts and reserve.  Add remaining oil, heat very hot.  Add the cinnamon, cloves, coriander and the ginger.  Cook 10 seconds, add onions and squash, cook for 15-20 minutes until the squash is golden brown. 

 

Add the salt, pepper, sugar, lime juice, golden raisins and vegetable stock or water.  Bring to a boil, reduce heat to low and cover.  Simmer for 15 – 20 minutes until squash is tender. Fold in the walnuts. Sprinkle with pomegranate seeds (optional), serve and Enjoy!

 

Chickpea Tikka Masala

We like to treat Monday as "Meat-less Monday".  Not only a catchy title, but a good recovery day from what usually are crazy, eat whatever weekends (also catchy and fun!)  This meal prep's quickly, can be on the table in less than 30 minutes start to finish, and is very tasty.  Enjoy!

1 Tbsp. vegetable oil
1/2 medium onion, diced
2 tsp. grated fresh ginger
1 fresh serrano chile, minced
1 Tbsp. garam masala
1 Tbsp. tomato paste
1 can (28oz.) crushed tomatoes
2 cups chickpeas (cooked or canned)
1/2 cup heavy cream
1/4 cup chopped fresh cilantro
salt and pepper to taste

Heat oil over medium heat and add onions.  Cook until softened, about 5 minutes.  Add ginger, chile, garam masala, and tomato paste.  Cook 1 minute more.  Season mixture with salt and pepper, add crushed tomatoes and chickpeas.  Bring to a simmer and cook, covered 15 minutes.  Stir in cream and cilantro and serve immediately.  A good accompaniment is brown rice, Enjoy!

Sweet Potato Curry

Found this in Bon Appétit magazine and its a winner, very good.  Simple to make and delicious, especially the next day.  I substituted red chili flakes for the Thai chile and used lemongrass paste (found it by the fresh herbs at the market) instead of the fresh (couldn't find).  Don't be afraid to make the full recipe and have leftovers for lunches during the week.  I also use this recipe to make a killer Thai fish stew, just substituted cod and some shrimp for sweet potato and added chopped kale.  Fish only needs about 8 minutes at the end to cook

SERVINGS: 12

1 lemongrass stalk, tough outer layer removed, coarsely chopped
1 2” piece ginger, peeled, chopped
4 garlic cloves
2 tablespoons vegetable oil
Kosher salt
¼ cup red curry paste
2 tablespoons tomato paste
1 14.5-oz. can crushed tomatoes
2 13.5-oz. cans coconut milk
1½ pound sweet potatoes, peeled, cut into 1” pieces
¾ pound small or young carrots, peeled, cut on a diagonal into 2” pieces
6 medium shallots, peeled keeping roots intact, quartered lengthwise
1 red Thai chile, thinly sliced (optional)
1 tablespoon fresh lime juice
Steamed jasmine rice (for serving)
Thinly sliced scallions, basil leaves, cilantro leaves with tender stems, and lime wedges (for serving)


Pulse lemongrass, ginger, and garlic in a food processor until very finely chopped.
Heat oil in a large heavy pot over medium heat. Add lemongrass mixture and cook, stirring often, until golden brown, about 5 minutes; season with salt. Add curry and tomato pastes and cook, stirring, until darkened, about 3 minutes. Add tomatoes and cook, scraping up any browned bits, until thickened, about 5 minutes. Stir in coconut milk; season with salt. Bring to a boil; reduce heat and simmer, stirring occasionally, until curry is rich and full of flavor, 20–25 minutes.
Add sweet potatoes and carrots, then pour in water to cover. Partially cover pot and cook until carrots are crisp-tender, 10–15 minutes. Add shallots and cook until potatoes are tender and shallots are soft, 15–20 minutes.
Add chile, if desired, and lime juice to curry and spoon over rice. Top with scallions, basil, and cilantro; serve with lime wedges.
Do Ahead: Curry can be made 2 days ahead. Let cool; cover and chill.

Beet Greens with Capers and Sun-dried Tomatoes

When cooked these greens become silky and delicious.  They're more tender than kale and their nutritional benefits are amazing.  Besides supplying good amounts of protein, phosphorus, and zinc, beet greens are also a great source of fiber.  These beautiful greens are packed with antioxidants, they’re high in vitamin B6, magnesium, potassium, copper, and manganese, and low in fat and cholesterol.
As if that weren’t enough, studies have also shown that the vitamin K in beet greens contains blood clotting properties, helps ward off osteoporosis, works with calcium to boost bone strength, and may also play a role in fighting Alzheimer’s disease. Beet greens have a higher iron content than spinach, and a higher nutritional value than the beetroot itself.
The vitamin A content in beet greens helps strengthen the immune system and stimulates  production of antibodies and white blood cells. The beta-carotene in vitamin A is a known antioxidant that can fight the effects of free radicals in the body along with cancer and heart disease. Doctors often recommend vitamin A to patients at risk of developing night blindness.
So, go out and buy those organic beets with the top intact and instead of discarding the tops, cook them up for a super side dish.  Enjoy!

Serves 4

2 Tbsp. Olive oil
1 shallot, minced
1 clove garlic, minced
1 large bunch beet greens, stems discarded and leaves shredded
1 tsp. Capers, chopped fine
1 Tbsp. Sun-dried tomatoes in oil, chopped
Salt and fresh ground black pepper

Heat a large sauté pan over medium heat.  Add oil, once hot add shallots and cook for 1-2 minutes, until softened.  Add garlic and cook for 1 minute.  Add greens, cooks for 2-3 minutes until wilted,my hen fold in capers and tomatoes.  Season to taste with salt and pepper.  Serve and Enjoy!