|Sauteed Summer Vegetables over Pasta with a Poached Egg||Herbed Beef and Beet Stew||Roasted Sweet Dumpling Squash||Carrot, Onion, and Green Beans with Chardonnay Sauce||Sauteed Beet Greens|
|1 bunch||1 bunch greens|
|1 bunch, about 3/4 lb|
|1 bag, 2 oz|
pasta, whole wheat
1-2 eggs per serving
|1 onion||1 onion|
|2 Tbsp||2 Tbsp|
red wine vinegar
|1 Tbsp||1 Tbsp|
|1-2 cloves||1 clove|
|1/2 to 1 Tbsp||4 Tbsp|
Sauteed Summer Vegetables over Pasta with a Poached Egg
Dice 1 bell pepper. Dice 1 pint tomatoes. Dice 1 small eggplant. Dice 1 onion. Mince 1 clove garlic. Finely chop 1/4 cup basil.
Add 2 Tbsp cooking oil to a large skillet. Add onion, garlic, and pepper to the skillet, and saute for 3-5 minutes. Add tomatoes, eggplant, 1/2 tsp salt, 1/4 tsp black pepper, and saute another 5-7 minutes. Stir in basil, then remove from heat.
Serve over cooked pasta (or rice, or crusty bread) then top with a poached egg.
Herbed Beef and Beet Stew
Season 1lb beef stew meat on both sides with 1/4 tsp caraway seeds, 1/2 tsp ground ginger, 1/4 tsp cinnamon, salt and pepper.
Place a large stainless steel pot over medium heat. Add oil. When the oil is hot add the chuck steaks, browning well on both sides. Add 1 Tbsp red wine vinegar, 1 Tbsp sugar, 1 sweet onion minced, and 1 Tbsp minced garlic followed by 5 cups of cold water. Bring water to a simmer, skimming the foam as it rises. Cover and simmer gently until tender, anywhere from 30 minutes up to 3 hours.
Dice all the beets, and 2 large potatoes, and add to pot. Taste and re-season with more salt, pepper and any or all of the spices as necessary. Break the meat into bite size pieces and add it back to the stew. Simmer 30 more minutes. Garnish with fresh parsley and dill sprigs.
Roasted Sweet Dumpling Squash
Cut squash in half, then scoop out seeds and place cut side up on a baking sheet. Place 1/2 to 1 Tbsp butter in both squash. Sprinkle with 1 Tbsp brown sugar, and 1/2 tsp pepper between the 2 halves. Roast in the oven at 450 for 20 to 30 minutes.
Carrot, Onion, and Green Beans with Chardonnay Sauce
Melt 2 Tbsp of the butter in a 5- to 6-quart heavy-duty pot, such as a Dutch oven, over medium-high heat. Add the all the green onions diced and cook, stirring occasionally, until well browned in spots, 8 to 10 minutes. Transfer to a serving bowl. Do not wipe out the pot.
In the same pot, bring 4 cups water and 1/2 tsp. salt to a boil over medium-high heat. Add the all the green beans, cover with the lid ajar, and boil until just tender, 4 to 6 minutes. Using tongs, transfer to the serving bowl.
Add all the carrots diced to the same water, cover with the lid ajar, and boil until just tender, 4 to 6 minutes. Using tongs or a slotted spoon, transfer to the serving bowl.
Continue to boil the liquid in the pot until reduced to 1/2 cup, 25 to 30 minutes.
Add 1 cup white wine and 1 Tbsp honey to the reduction and boil until reduced to about 1/2 cup, about 20 minutes. Stir in the remaining 2 Tbs. butter until melted. Add the vegetables and cook, tossing gently, until heated through and coated with the sauce. Season to taste with salt and pepper. Serve garnished with the parsley and sea salt, if you like.
Sauteed Beet Greens
Roughly chop 1 bunch of beet green tops. Mince 1 clove garlic.
Add 2 Tbsp olive oil to a skillet, then add garlic and saute until fragrant, about 1 minute. Add beet greens, adding stems first, then greens 30 seconds later, and a pinch of salt and pepper. Saute for 3-5 minutes until greens have wilted, then add 1 Tbsp red wine vinegar to deglaze the pan.