Additional Recipes For The Week

Sauteed Beets

Ingredients:

1 bunch beets withgreens

1/4 cup olive oil, divided

2 cloves garlic, minced

2 tablespoons chopped onion (optional)

salt and pepper to taste

1 tablespoon red wine vinegar (optional)

Directions:

Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.

Cover and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Spinach salad with strawberries and pecans

Ingredients:

8 ounces fresh torn spinach or baby spinach

1 1/2 to 2 cups cleaned and sliced strawberries

1/2 cup pecan halves or pieces, lightly toasted

2 to 3 ounces goat cheese or blue cheese, crumbled, optional

Dressing

1/4 cup Canola oil or other salad oil

2 tablespoons balsamic vinegar

1 tablespoon plus 1 teaspoon granulated sugar

1/4 teaspoon dried tarragon

1/8 teaspoon each onion and garlic powder

dash dry mustard

Directions:

Toss spinach with sliced strawberries, pecans, and cheese, if using.

Combine dressing ingredients in a jar; shake until well blended. When ready to serve, drizzle dressing over the salad and toss lightly.

Fruit Salad

Ingredients:

6 peaches, peeled, pitted, and chopped

1 pound strawberries, rinsed, hulled, and sliced

1/2 pound seedless green grapes

1/2 pound seedless red grapes

3 bananas, peeled and sliced

1/2 cup granulated sugar, or less, to taste

Dressing:

juice of one lime

1/2 cup pineapple juice

1 teaspoon ground ginger

Directions:

Combine chopped and sliced fruits in a large serving bowl; toss gently. Sprinkle with sugar. Whisk together remaining ingredients in a small bowl or 1 cup measure. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving.