Beet and Feta Burgers
Makes 6 to 8 burgers
3 cups grated beets (about 4 to 5 beets)
2 garlic cloves
2 tablespoons olive oil (we prefer cold-pressed)
2 organic eggs
1 1/2cups rolled oats (gluten-free if you prefer)
7 ounces sheep’s feta cheese or firm tofu
1 handful fresh basil, leaves picked
1 pinch sea salt and black pepper
2 tablespoons coconut oil, ghee or olive oil, for frying
Peel and grate beets, onion, and garlic on a box grater or use a food processor with the grating blades attached.
Place the grated vegetables in a large mixing bowl.
Add olive oil, eggs, and rolled oats and mix everything well.
Add sheep’s cheese or tofu, basil, salt, and pepper and stir to combine.
Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together).
Try shaping a patty with your hands. If the mixture is to loose, add some more oats.
Form 6 to 8 patties with your hands.
Grill the burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides.
Serve with grilled sourdough bread and toppings of your choice (lettuce, cabbage, mango, avocado, tomatoes, sprouts, and onions).
Tomato – Balsamic Vinaigrette
1 Tbsp grainy Dijon mustard
3 cloves garlic
1-4 Tbsp balsamic vinegar
¼ cup red wine vinegar
Salt and freshly ground black pepper
½ cup extra virgin olive oil
1 Tbsp minced fresh thyme
1 tsp minced fresh rosemary
Whisk together the mustard, garlic, vinegars, salt and peppers. Slowly add the oil, whisking to emulsify. Stir in the herbs and diced tomato. Use fresh or within two days if using the diced tomatoes.
4 small, firm, ripe tomatoes
Salt and freshly ground black pepper
¼ cup olive oil
8 garlic cloves, minced
¼ cup chopped fresh basil and/or parsley
1 cup bread crumbs, fresh or dry
½ cup freshly grated parmesan cheese
Cut the tomatoes in half and remove the stems. Arrange them, cut side up, in an oiled baking dish. Sprinkle with salt and pepper.
Heat the olive oil in a heavy skillet and carefully saute the garlic for 2-3 minutes, stirring constantly and taking care not to brown. Add the basil and stir briefly. Add the bread crumbs and stir until the oil is evenly distributed. Remove the mixture from the heat and stir in the parmesan.
Spoon the topping onto the tomatoes. Bake, uncovered, at 350 degrees for 30 minutes.
Recipe from Sundays at Moosewood
Broccoli Salad with Garlic and Sesame
This is a quick and easy salad that might be one of our favorite ways to use raw broccoli florets. Yum!
1 ½ teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
1/3 cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes
In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Recipe from Melissa Clark in the New York Times
Simple Pac Choi & Radish Slaw
1 head Bok Choi or two small Pac Choi, washed,stems and leaves separated
1 bunch D’Avignon or other radishes, tops removed
1/4 cup olive or sesame oil
3 tablespoons tamari or shoyu soy sauce
juice and zest from half a lime
1 tablespoon toasted sesame oil
1 tablespoon maple syrup or honey
1 clove minced garlic
1 teaspoon grated ginger
Slice Choy and radishes into thin vertical slices.
Mix the dressing ingredients together. Toss radishes, bok choy stalks, and leaves with the dressing. Add more lime or tamari to taste.
2 cups Arugula
1/3 cup Extra Virgin Olive Oil
¼ cup Raw Sunflower Seeds
¼ cup Cilantro or parsley
3 cloves Garlic or garlic scapes
4 tsp Sea Salt
Blend and enjoy!
If you are running out of ideas for the beets here is a great way to use up a bunch!
2 cups pureed, cooked and peeled beets
1/4 cup Organic Extra Virgin Olive Oil
1/3 cup Organic Raw Sunflower Seeds
¼ cup Organic Parsley
¼ cup Organic Basil Leaves
4 cloves Organic Garlic
1 ½ tbsp. Organic Balsamic Vinegar
½ tsp Sea Salt
½ tsp ground pepper
In a food processor blend garlic, parsley, basil and sunflower seeds. Then add the cooked beets, oil, vinegar, salt and pepper and puree until thoroughly mixed but be sure to not over blend it to a soupy consistency.
Note: Most herbs work for this recipe as substitutes. I often substitute more parsley for the basil or cilantro.
makes 2 to 3 cups pesto
KALE WITH CANNELLINI BEANS
From Vegetarian Cooking for Everyone, Deborah Madison
1 bunch kale or mixed greens, stems removed 1 tsp chopped rosemary
Salt and freshly milled pepper ¼ cup dry white wine )
1 bunch scallions, finely diced or 1/2 c. onion ¾ cup cooked cannelloni beans, rinse well if canned
1 tbsp olive oil ( we often substitute with navy beans)
2 plump garlic cloves, minced Freshly grated Parmesan, optional
Pinch of red pepper flakes
Simmer kale in salted water until tender, 5 to 7 minutes. Drain, reserving the cooking water, and chop the leaves. In a large skillet, sauté the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until it’s reduced to a syrupy sauce. Add the beans, and enough cooking water to keep the mixture loose. Heat through, taste for salt and season with pepper, and serve with a dusting of Parmesan.
Kohlrabi ‘n’ Carrot Slaw
~ from Farmer John’s Cookbook~ Angelic Organics
Serves 2 -3
½ lb kohlrabi (about 2-3 medium bulbs) peeled, grated
1 med carrot, grated
½ cup red bell pepper, diced
¼ cup red onion, chopped
1 Tsp. chopped fresh thyme
1 med garlic clove, minced
¼ cup sour cream
5 Tbls. extra virgin olive oil
2 cups wine vinegar
¾ tsp. chili powder
¼ tsp. salt & 1/8 tsp black pepper
Toss the kohlrabi, carrots, bell pepper, onion, thyme, and garlic in a medium bowl.
Whisk the sour cream, oil, vinegar, chili powder, salt, and pepper in a medium bowl.
Pour dressing over vegetables, toss to coat. Cover and refrigerate for 2 hrs. before serving.
Simple Sauteed Kohlrabi
Farmer John’s Cookbook ~Angelic Organics Serves 2 to 4
Quick, simple, and satisflying, this recipe celebrates the greatness of kohlrabi. Serve as is, as a salad on a bed of greens, or as a side to grilled or roasted meats.
2 medium Kohlrabi bulbs, grated
1 tsp salt
¼ cup butter or light oil
½ onion or scallion diced
1 clove garlic or 2 garlic scapes minced
1 tbsp dried thyme or sage
1. Mix the kohlrabi and salt in a colander and let stand for 30 minutes to drain.
2. Melt the butter in a skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and sauté for 1 minute more.
3. Stir in the kohlrabi. Reduce the heat to low, cover and cook for 10 minutes.
4. Increase the heat to medium, uncover the skillet, and cook for 2 minutes stir in herbs and remove from heat. Let stand for a couple of minutes to let the flavors develop.