Don’t be afraid of the beet!

Beet greens and ends

We’ve gotten a few beets in our CSA box the last couple of years. They (shamefully) were left in the fridge for too long of a time and then sneakily thrown out. They seemed too much work, they taste like dirt (right? That’s what they say?), and they are too messy.

Our last CSA box contained two beets. I was determined to cook them. My husband might not eat them, but I would at least prepare them. Instead of heating up the whole house on a hot day and roasting them in the oven, I opted to boil them. I cut the ends off, scrubbed them with a vegetable brush, and popped them into a pot of boiling water.

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Summer Garden Recipes

Just a small portion of this week's CSA veggies

Yesterday I attended a class at a local nursery and garden shop about how to cook with your summer bounty. While I don’t really have a garden (just a couple containers), our CSA box is full of lots of summer garden goodies.

The nursery staff showed us how they make a few of their favorite dishes using items they grow themselves. We even got a little mini-cookbook and were able to sample the goods. I didn’t try the banana and apricot or blueberry muffins, but I imagine they were pretty tasty. I had spearmint ice tea which wasn’t overpowering but still refreshing and I enjoyed the basil and Parmesan rounds as well as the bruschetta topping. They also served a cowboy caviar with blueberries instead of beans, which made it light and perfect for hot days.

Here are few recipes from the class:

Chavelle’s Bruschetta

Heirloom tomatoes
1/2 Walla sweet onion
Fresh basil, coarsely chopped
2-3 cloves crushed garlic
Grey or sea salt
1-2 Tbsp balsamic vinegar (the more aged the better)
Olive Oil
Baguette

Chop tomatoes and onions. In a small bowl, add the vinegar then whisk in olive oil and garlic. Add the tomatoes and onions. Stir gently. Stir in basil and salt and pepper to taste. Bruschetta is best served after a few hours, at room temperature. If not serving immediately, omit the basil until right before you serve. Spoon on grilled or toasted baguette slices.

Rounds of Pesto (from the cookbook California Sizzles)
Makes 36

3/4 cup slivered basil leaves
1 cup grated Parmesan cheese (grate yourself or buy a good quality cheese already grated)
1 clove garlic, pressed
1/2 cup mayonnaise
French baguette

Stir together basil, cheese, garlic and mayonnaise until blended. Spread each piece of bread with a generous amount of mixture. Broil bread approx. 3-4 minutes on a cooking sheet, until bubbly and lightly browned.

These were pretty tasty but I try and avoid too much bread. This mixture might be tasty on squash rounds or other veggies.

Teresa’s Mixed Berries with Marscarpone-Limoncello Creme
Serves 8

3/4 cup chilled whipping cream
4 oz container marscarpone cheese
3/4 c sugar
3 tbsp limoncello
8 cups assorted fresh berries
3/4 c raspberry preserves
1 tbsp grated lemon peel

Combine cream, marscarpone, 3 tbsp sugar, and limoncello in a large bowl. Beat until soft peaks form. In another bowl, combine 1/2 sugar, berries, preserves, and lemon peel. Toss gently. Divide berry mixture into 8 dishes and top with cream mixture.

Quick and Easy Garden Pizza

Use leftovers and extra veggies for a simple meal

I’m a fan of Food Renegade, and as part of their Fight Back Friday, here is simple recipe for a healthy meal with lots of vegetables.

Sometimes we have trouble eating all the vegetables we get in out CSA Box or sometimes we just don’t feel like cooking. The solution?

Easy Garden Pizza

Ingredients:
Premade or precooked crust – I use organic gluten-free or sprouted-wheat crust
Olive Oil
Seasonings (basil, pepper, garlic, etc)
Vegetables (we use organic vegetables from our CSA Box or garden)
Cheese (we use raw cheddar, mozzarella, Parmesan, or goat cheese)

The winning combo for us this vegetable season?
Yellow squash
Eggplant (a great way to use this veggie if it’s not your favorite)
Leeks
Red onions
Peppers
Tomatoes
Garlic

I brush the crust with olive oil and 2 spoonfuls of fresh organic salsa. I sprinkle minced garlic throughout.
I top with sliced and chopped vegetables, then sprinkle with cheese. (if using leftover meat, place on the pizza before the cheese).
I then sprinkle basil and sun dried tomato flakes all over the pizza.

Place on a pizza stone after following crust directions for temperature. Should be ready in 8-12 minutes. We find the pizza pairs perfectly with a fresh salad with oil and balsamic vinegar.

This recipe can easily be changed to be gluten-free, vegan, or vegetarian.
A friend of mine uses veganaise as a dip to serve with pizza.

Don’t be afraid to use whatever vegetables you have on had. You can put anything on pizza and it can be healthy!