Tag Archives: Alan’s Orchard Fresh Box

Beet Ya

Beets are an interesting vegetable, don’t you think? They’re deep red, taste like the earth (but not in a “I just put dirt in my mouth” way), and are actually quite versatile. Admittedly, I didn’t really embrace the beet up until recently. Thanks to the CSA program I’ve belonged to for the last two years, I’ve had the opportunity to try both regular (red) and golden beets multiple times, and I’ve used them in a lot of different ways. Some of my favorites have been these beet burgers, as well as simply roasting them with some potatoes. I also gravitate towards beet salads when I’m dining out, but that’s mostly because they seem to always top the salad with goat cheese (one of my favorites).

So when I got beets as part of my very last CSA box of the season, I wanted to do something a little different with them. After looking around my refrigerator and pantry, I decided on beet quesadillas! It sounds weird, but it works. The combination of the earthy beets sautéed in spices, their chard-like leafy greens, and some melty cheese all folded into a tortilla was a perfect weeknight dinner. I would definitely recommend giving these a try. But be forewarned, you may experience some panic moments in the bathroom the next day!

Beet Quesadilla | FoodosaurusRex.com

Beet Quesadillas
– makes 6 quesadillas – 

Ingredients:
2 Tbsp oil
Bunch of beets (mine was 3 large beets) and their greens
1 medium onion
2 Tbsp chili powder
1 tsp oregano
1 Tbsp cumin
2 Tbsp water
1.5 cups shredded cheese
6 burrito sized tortillas

Directions:
1. Remove the beet greens, wash  and roughly chop them; put them aside. Peel and chop the beets into small cubes. Dice the onion. 
2. In a medium pan, heat the oil over medium heat and add the chopped onions and sauté for 5 minutes until they start to become translucent. Add the cubed beets and continue to sauté for 10 minutes, stirring frequently. Add the spices and cook for an additional 5 minutes or until the beets are soft.
3. Slowly add the chopped beet greens, being sure to stir them around to make sure they are coated in the oil remaining in the pan. As you’re doing this, add the 2 Tbsp of water to help deglaze the pan. Sauté until the beet greens are wilted. 
4. Put the sautéd mix aside, and wipe the pan clean. 
5. Spray the pan with cooking spray, and re-heat over medium heat. 
6. Sprinkle a quarter cup of shredded cheese onto one side of the tortilla. Top with 2-4 tablespoons of the beet mixture. Fold the other half of the tortilla over the cheese and beet mixture. 
7. Cook the tortilla for about 1-2 minutes, flip, and cook the other side for the same amount of time.*
8. Repeat with the remaining ingredients

*NOTE: In order to make sure my quesadillas stayed warm after I cooked them on the stovetop, I put them into the oven to stay warm (300 degrees for just a few minutes). This will of course depend on the number of quesadillas you are making, and how long the whole process will take. 

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Filed under Food Blogging, Recipe, Vegetarian/Vegan

Vegetarian Flavor

When I first thought about taking the plunge into a vegetarian lifestyle, I reasoned with myself that I couldn’t do it because of all the things I’d be missing. Of course if you approach anything with the mindset of what you’re losing and not what you’re gaining, struggles are bound to happen. Thankfully when I finally decided to officially make the vegetarian plunge (almost 3 months strong now!), I approached it much differently. While I still have a pang for a cheeseburger once in a blue moon, I’ve discovered so much more in the food world, and have been able to make some pretty simple substitutions.

I abide by the rule that almost anything can be turned vegetarian. Obviously a steak can’t, but there are ways to approach meals and make them just as flavorful, if not more. So, when this week’s Fresh Box included radicchio, I went on the hunt for recipe inspiration  and like most recipes I find, there was a meat component. I found a recipe from Saveur that included pancetta, and immediately decided I could easily swap that out.

For the recipe, I went with Morningstar Farm’s vegetarian styled bacon. This could easily work well with smoked tempeh, and of course, bacon or pancetta. I went with the suggested pappardelle, but if you don’t have any on hand, a fettuccine or other egg styled pasta would work well.

Smoky Pappardelle with Radicchio inspired by Sauver 
– Serves 4 –  

Ingredients:
3 Tbsp olive oil
1 yellow onion, sliced
1 tsp sage
4 slices veggie styled bacon or tempeh*
1 lb. pappardelle or other egg styled flat pasta
1 head radicchio, sliced
1 Tbsp balsamic vinegar
Parmesan cheese
Salt & Pepper to taste 

Directions:
1. Heat oil in a skillet and add onion, sage, salt and pepper over medium heat. Constantly stir for about 20-30 minutes until golden brown (it’s a pain, but I promise worth it!). Add in the veggie bacon and sauté for an additional 5 minutes. Add the radicchio to the pan and cook until wilted, about 5 more minutes. 
2. Meanwhile, boil 3-4 quarts of salted water, add the pasta and cook for about 8 minutes, drain (save about 1/4 cup of water).
3. Combine the pasta with the veggie bacon, onion, and radicchio with the 1/4 cup of pasta water; mix well.  
4. Finish off with the balsamic vinegar and top with grated or shredded parmesan cheese.  

*Note: You can buy “fakin’ bacon” that is already flavored tempeh, or you can buy regular tempeh and mix it with some liquid smoke for the same effect.

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Filed under Recipe, Vegetarian/Vegan