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13
Aug
Cooking on the bright side has many health benefits. You get a better mix of nutrients by eating produce in a variety of shades as well. That’s due to the unique combination of vitamins, antioxidants and natural chemicals behind the bright hues. Research shows these compounds ward off disease, slow the aging process and boost overall health. Feel good and look good while wearing a cute apron while preparing these two bright meals!
Fresh Greens with Roasted Beets, Haricots Vert, & Goat Cheese Croutons
From Fine Cooking magazine
Yield: 4 servings
INGREDIENTS
For the Vinaigrette
1/4 cup sherry vinegar
1/2 tsp kosher salt
2 tbsp finely chopped shallots
1/2 tsp chopped fresh thyme
3/4 cup extra-virgin olive oil
Freshly ground black pepper to taste
For the Salad
2 large beets, washed and dried, outer skin left on
1 tbsp olive oil
8 (1/4-inch thick) slices baguette
1 (4 to 5 oz) log goat cheese
1/2 tsp herbes de Provence
1/2 tsp chopped fresh thyme
1/2 tsp coarsely ground black pepper
4 cups lightly packed mixed greens, such as frisée, red leaf lettuce, baby spinach, and mizuna, washed and dried
1/2 lb haricots vert (slim green beans), trimmed, cooked until just tender, shocked in cold water, and drained
Scant 1/2 cup good-quality black olives, optional
2 green, tart apples, cored and sliced thinly, optional
1/4 cup toasted walnuts, optional
METHOD
Make the Vinaigrette: In a small bowl, whisk the vinegar, salt, shallots, and thyme. Add the olive oil in a slow stream, whisking to emulsify. Season with pepper and more salt, if needed.
Make the Salad: Heat the oven to 400°F. Rub the beets with the olive oil, put them on a baking sheet, and bake until fork-tender, 60 to 90 minutes. When cooled, peel off the skin and slice the beets into 1/4-inch rounds.
Make the Croutons:Broil the baguette slices until light golden brown on both sides. Cool. With a hot, wet knife, cut the goat cheese into 8 slices. Put a round of cheese on each slice of baguette and arrange on a baking sheet. Sprinkle with the herbes de Provence, thyme, and pepper and set aside.
When ready to serve, heat the oven to 400°F. Bake until the cheese softens, about 5 minutes.
Meanwhile, arrange a few slices of beets on salad plates. Season lightly with salt and pepper. In a large bowl, toss the greens, haricots vert, and olives with enough vinaigrette to just moisten them. Divide the mixture among the salad plates. Garnish with apple slices, and sprinkle with walnuts if using. Put a warm crouton on either side of the plate and serve.
Roasted Cauliflower With Lemon Brown Butter and Sage Salt
Modified from a New York Times recipe
Yield: 10 to 12 servings
INGREDIENTS
1/4 cup olive oil
1/4 cup sage leaves, loosely packed
1 tbsp coarse salt, more for tossing
3 heads cauliflower, cut into florets
About 1 tsp table salt
6 tbsp unsalted butter
1 lemon, zest finely grated
Freshly grated Parmesan cheese, optional
METHOD
Line a baking sheet with paper towels and set it next to the stove.
Heat oil in a small pan until rippling. Add sage and cook, stirring, just until crisped, about 2 minutes. Lift out sage and drain on paper towel-lined sheet. Pour the infused oil into a large bowl. When sage is cool, place it in a small bowl with the coarse salt. Using a muddler, pestle, or other rounded object, crush the salt and sage together. Use your fingers to break up any large pieces of sage, but the mixture should be rough.
Heat oven to 375°F. Adjust the racks with one on the bottom and the second in the middle of the oven. Place roasting pan with an inch of water on lower rack. Add cauliflower to bowl with oil, add about 1 tsp table salt, and toss gently until coated. Spread out on two baking sheets. Place them side by side in the middle of the oven and bake until browned, 20 to 30 minutes.
Melt the butter in a small pan over medium heat. When foam subsides, watch closely and stir often. When white solids are brown and butter smells toasty, turn off heat, squeeze in juice of lemon, and stir well.
Transfer cauliflower to a bowl, drizzle lemon butter over the top, and add lemon zest. Add half the sage salt and toss. Taste and season with remaining salt as needed. Sprinkle with Parmesan if desired and serve.
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