Entries Tagged 'veg' ↓

Spinach, Grilled Beets & Feta Salad

Balsamic Dijon Dressing:

  • 1-2 TB Balsamic Vinegar
  • 1 tsp Dijon Mustard
  • 3T Olive Oil
  • A bit of lemon zest
  • 2 tsp lemon juice
  • salt and pepper to taste

- I just put it all in a jar and shook it up

  • Big ol’ bunch of fresh spinach, washed & dried (other greens could work too)
  • 1 carrot grated
  • 1/4 red onion, sliced very thin
  • 1-2 oz feta cheese
  • Grilled beets (we had 3 small/med in the CSA box):

Peel & slice beets a little less than 1/2 inch thick, coat with olive oil ,sprinkle with salt and pepper.

Fire up the grill & cook on high about 3 minutes per side (I close the lid cuz our grill is a weakling)

Continue cooking until fairly soft then remove to a covered bowl and let steam on for another 10 minutes to get soft.

Combine all those things into one (if I may say so myself) kick ass salad – which I did share with my husband.

Parsnips – who knew?

As a child I was granted by my parents one, and only one, food item I would not have to eat.

I picked cooked carrots.
I still dislike them intensely. So when we received parsnips in our CSA box this week I was suspicious. They seemed entirely too carrot like for my comfort. But since CSA was overly generous with this last box of the season and our refrigerator protests by icing up when the crispers are too full, I needed to move some product in last night’s dinner – quick.

One of my standard go-to’s these days is roasted vegetables – super easy aside from the washing, peeling and chopping. Oven around 400°, toss with olive oil, herbs and spices and roast with a toss or two for about 30 – 45 minutes depending what’s in it. Cut hard dense things (beets, potatoes, radishes,  parsnips!) a bit smaller than light wet things (mushrooms, onions, peppers, broccoli)  and they’ll all get done around the same time. It’s a pretty much fail-safe non-recipe.

I figured that if the parsnips were nasty, at least we had plenty of other veggie nuggets to eat. Well, man was I surprised – they were the best of the bunch. Their texture is like roasted potatoes, crispy on the outside, dense by fluffy on the inside. And the taste (at least to me) is nothing like what happens to poor carrots when they are subjected to heat. There is something spicy and a bit sweet about them that combined with that texture could get addictive.

Just goes to show that it pays to be open to new tastes and experiences.