Roasted carrots and parsnips |
This past Tuesday we had our second healthy cooking
workshop. Once again we collaborated with the wonderful Jenny Williams who led
the workshop and introduced us to some great new ways to prepare fall produce.
Our turn out was not as great as we had expected but those who attended
definitely got their moneys’ worth,
seeing as Jenny is always fun to listen to and is a great cook as well.
First on the agenda was to introduce participants to some new ways to prepare fall produce. Jenny sliced and roasted beets, carrots, parsnips, and a butternut squash while Maggie tore up fresh kale and mustard greens to make a roasted fall vegetable salad. While the veggies were roasting Jenny taught us how to make a rubbed kale salad (you simply pour a little olive oil on your greens, kale and mustard for us, sprinkle a little coarse salt over it all and massage the greens for several minutes to tenderize them, no cooking involved!) which is as easy as can be. The salad came together quickly, roasted veggies topped the greens and then it was finished off with a homemade honeyed cider vinaigrette, and oh my was it ever delicious!
First on the agenda was to introduce participants to some new ways to prepare fall produce. Jenny sliced and roasted beets, carrots, parsnips, and a butternut squash while Maggie tore up fresh kale and mustard greens to make a roasted fall vegetable salad. While the veggies were roasting Jenny taught us how to make a rubbed kale salad (you simply pour a little olive oil on your greens, kale and mustard for us, sprinkle a little coarse salt over it all and massage the greens for several minutes to tenderize them, no cooking involved!) which is as easy as can be. The salad came together quickly, roasted veggies topped the greens and then it was finished off with a homemade honeyed cider vinaigrette, and oh my was it ever delicious!
Maggie and Jenny prepping veggies |
Last on the menu for the night was a second preparation of beets called rubies and pasta. Beets get such a bad name and are disliked by so many people, but Maggie and I are both staunch believers in the amazing deliciousness of beets, so we set out to try to change at least a couple of non beet believers and I think we may have been successful thanks to this dish! Rubies and pasta, a classic Italian dish, was completely new to me, so I was interested to see how it would turn out. Jenny roasted several more beets chopped them into small chunks, cooked them with a bit of garlic, olive oil, and red pepper, mixed them with pasta, garnished it all with some fresh basil and left us all with mouths watering, ready to eat.
Maggie is ready to eat! |
A big thanks to Jenny once again for her great skill and enthusiasm! Here are a couple of the recipes from the workshop:
Basil Pesto
Pesto is great on pizza, pasta, warm bread, mixed
in scrambled eggs etc. Pesto can also be frozen in large batches or if you wish
to have individual servings pour pesto into an ice cube tray, freeze
completely, then put individual “pesto cubes” in one freezer bag and you can
thaw just as many as you need at a time.
Ingredients:
Coarse salt and ground peppers
1 garlic clove, peeled
3 packed cups basil leaves
1/4 cup toasted pine nuts
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan
Coarse salt and ground peppers
1 garlic clove, peeled
3 packed cups basil leaves
1/4 cup toasted pine nuts
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan
Directions:
On a
cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop. Using a
flat side of the knife blade, crush mixture into a thick paste. Add to a food
processor with pine nuts, basil, and 1 tablespoon oil. Pulse until ingredients
are finely chopped. With machine running, add remaining oil in a slow, steady
stream. Add Parmesan and pulse to combine. Season with salt and pepper.
Use walnuts or pecans for the pine nuts. You can
also replace half the basil with arugula or parsley. Or try cilantro along with
pumpkin seeds.
Easy Whole Wheat Pizza Dough
Pizza w/ dried tomatoes and pesto |
Ingredients:
2 ½ teaspoons (one packet) dry yeast
1 cup warm water
1 teaspoon sugar
1 Tablespoon olive oil
1 cup all-purpose flour
1 cup whole wheat flour
Directions:
Combine dry yeast, sugar, and warm water in large bowl. Whisk to combine. Let sit for a few minutes until mixture becomes bubbly. Mix remaining ingredients together with water and yeast. Knead for a few minutes on a lightly floured surface. Place in an oiled bowl and cover. Place dough in a warm location and let rise until doubled in size (roughly 45 minutes). Knock down dough with a fist and let stand for 10 minutes. Spread onto a baking sheet and create a pizza!
Cook pasta according to package directions and
then drain, reserving ¼ cup of cooking water. In a skillet or pot large enough
to hold pasta and beets, heat the olive oil. When the oil is shimmering, add
the red pepper, garlic, and chopped beets. Stir until garlic has softened , but
not browned, and beets are heated through. Stir in cooked pasta, and add the
reserved cooking water a tablespoon at a time of pasta is too dry. Remove from
heat and top with chopped herbs and parmesan cheese.
Roasted Root Vegetable Salad with
Honeyed Cider Vinaigrette (serves four)
The Salad
Ingredients:
2 beets
2 parsnips
1 small acorn or butternut squash
4 cups of greens – any sturdy
lettuce will do, but endive is good if you can find it, or arugula, or even very
small, tender kale, turnip greens, or mustard greens
2 TBS olive oil
Salt and pepper to taste
Chopped, toasted walnuts,
pumpkin, or squash seeds to garnish
A beautiful salad |
Preheat oven to 450°. Peel
vegetables and slice thinly – about a quarter inch. Toss with olive oil to coat
and spread in a single layer on a sheet pan covered with parchment paper or
foil. Sprinkle with salt and pepper to taste. Roast until vegetables start to
brown around the edges, then use a spatula to lossen vegetables from pan and
flip over.
Meanwhile, clean and dry greens
and tear into small pieces. Toss with 2 TBS of dressing and arrange on a
platter or individual plates, Pile roasted vegetables on greens and drizzle
with more of the dressing. Top with toasted nuts or seeds and serve.
Honeyed Cider Vinaigrette
Ingredients:
1/3 cup cider vinegar
2 TBS honey
½ Tsp kosher salt
¼ Tsp pepper (Aleppo or cayenne
add a nice kick)
2/3 cup olive oil
Whisk all ingredients until smooth and thick. Serve with
greens.
Rubies and Pasta (serves 4)
Ingredients:
2-3 beets
Pink pasta! |
4 cloves garlic, finely chopped
1 lb pasta
2 TBS olive oil
Parmesan cheese to taste
Aleppo or red pepper flakes to taste
Chopped parsley and or basil to taste (about 1 cup total)
Roast beets in a 450° oven by placing them in a baking dish
with about a half inch of water and covering the dish tightly with foil. Roast
until fork tender, about 45 minutes to 1 hour, depending on size. Let beets
cool until you can touch them, then slips the skin off. Cut the beets into half
inch chunks and set aside. You can do this up to 3 days in advance. Refrigerate
beets if you are not using them immediately.
I hope all you blog readers will give these delicious recipes a try if you find yourself with some fall produce and an appetite, happy cooking!
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