Recipes: Week of November 2nd, 2020

Roasted Beet, Mushroom and Kale Sandwich

Ingredients

1 large beet

5 oz mushrooms

1 bunch kale, washed and thick stems removed

2 garlic cloves, minced

3 Tbsp olive oil

2-4 slices of bread

Tomato slices

handful of microgreens

Mayonaise (optional)

salt and pepper to taste

Directions

1. Wash, peel, and slice the beet into thin slices

2. Heat olive oil in pan over medium heat. Add beets and grill each side for 2-4 min. Set aside on a plate.

3. Heat olive oil in the same pan and sauté mushrooms for about 5 minutes.

4. While mushrooms are sautéing, massage the kale leaves (this removes the bitterness and toughness).

5. Set mushrooms aside. In the same pan, add the kale with garlic cloves, sprinkle with salt and pepper, and cover and cook for 1-2 min.

6. Toast bread if desired.

7. To assemble, add may on toast (optional), then place beet slices and add the mushroom-kale mixture. Add tomato and microgreens and top with the remaining slice of bread. Enjoy!

Picture and recipe adapted from: https://www.dailyharvestexpress.com/roasted-beet-mushrooms-spinach-and-garlic-vegan-sandwich/

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Acorn Squash and Beet Salad

Ingredients

Salad

1 lb beets

1 acorn squash, seeds removed, peeled and cut into 1/2 inch semi-circle rounds

1 Tbsp olive oil

1/3 cup maple syrup

3 cups mixed greens

Optional: Sunflower seeds

Optional: Blue cheese

Salt and pepper to taste

Vinaigrette

1 tsp dijon mustard

1/4 cup lemon juice

1/3 cup olive oil

Directions

1. Preheat oven to 400 F. Wrap the beet in aluminum foil and roast for 45 min to an hour, or until easily pierced with a fork. Remove, peel and set aside.

2. Place squash slices on a rimmed baking sheet. Toss with salt and pepper and 1 Tbsp olive oil. Roast for 15 min. Drizzle 1/3 cup maple syrup over squash and roast for another 10 min. Remove from the oven and let cool.

3. To make the dressing, whisk together the mustard, lemon juice, olive oil, and any remaining maple syrup.

4. To assemble, place greens in large serving bowl. Arrange beets and squash on top of lettuce. Pour half of the dressing over salad and sprinkle with sunflower seeds and/or blue cheese if desired.

Picture and recipe adapted from: https://www.bhg.com/recipe/roasted-acorn-squash-and-beet-salad/

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Seasoned Kale Sauté

Ingredients

1 bunch kale

1 large tomato, diced

1 Tbsp olive oil

2 cloves garlic, thinly sliced

1 pinch red pepper flakes

Juice of 1 small lemon

Salt and pepper to taste

Directions

1. Coarsely chop kale and rinse.

2. Heat olive oil in a large wide pan over medium heat.

3. Add garlic and red pepper flakes, let cook for 1 minute. (do not let garlic brown)

4. Add kale and tomatoes, and sprinkle with salt and pepper.

5. Cover and let cook until kale is tender, about 5 minutes.

6. Remove from heat, stir in lemon juice and serve.

Picture and recipe adapted from: https://www.thekitchn.com/how-to-cook-kale-261979

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