Kissed with freshly-squeezed orange juice, cilantro and mint, this salad will brighten up any spread.
6 golden beets, tops removed
1 red onion, cut in half and thinly sliced
1 teaspoon olive oil
¼ cup freshly squeezed orange juice
1 teaspoon orange zest
2 teaspoon cumin
1 teaspoon salt
¼ cup fresh mint leaves, packed
¼ cup fresh cilantro leaves, packed
1. In a large pot bring enough water to cover beets to a boil. Add in beets and allow to simmer until beets are tender enough to be pierced with a fork, about 35-40 minutes. Remove from the pot and allow beets to cool completely. While running under cold water, remove the skins from the beets using a peeler. Cut beets into 2” pieces and set aside.
2. In a small bowl combine orange juice, olive oil, cumin and salt. Stir well and set aside.
3. In a large bowl add in beets, fresh mint, fresh cilantro, sliced onions and dressing and toss until everything is mixed together. Top with more fresh herbs and serve.
As we begin the month of November, this week’s box fittingly celebrates the month’s classic, cozy and color-rich flavors. With the first Delicata and Black Futsu squash, plus blushy pink Rosalba radicchio, rainbow Swiss chard, a trio of Italian heirloom onions and Chioggia beets, as well as sliced wholegrain bread, farm-fresh eggs, crunchy almond bites, fragrant herbs, and a lovely French wine, this lineup is sure to bring comfort to your soul; enjoy!
Here are a few recipe ideas for the week:
Braised Rainbow Swiss Chard with Garlic
A wonderful side dish to accompany your fall entrées.
Maple-Ginger Winter Squash
You’ll love this unique flavor combination!
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.
Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette will add a bright, yet rich, finish to salad greens.
Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!
Jimmy Nardello peppers lends themselves perfectly to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!
4 Jimmy Nardello peppers, cut into 2-inch pieces
2 fennel bulbs, trimmed and coarsely chopped
1 red onion, or 2-3 Tropea onions, or a combination of the two, peeled and chopped
¼ cup olive oil
1. Preheat broiler.
2. Toss together all ingredients with ½ teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until vegetables begin to soften, about 10 minutes. Turn over and stir, then broil 8 to 10 minutes more. Serve sprinkled with fennel fronds.
This inviting main dish is incredibly flavorful! (If you happen to have any leftovers, try piling them into a sandwich with this week’s pumpernickel bread.)
4 bratwurst links
1 sweet onion, peeled and sliced into half-rings
1 yellow onion, peeled and sliced into rings
2 leeks, trimmed of root and dark green ends and thinly-sliced
2 sweet peppers, such as this week’s Pimento, seeded and sliced
2 tablespoons butter
1. In a large sauté pan, melt the butter and then add both the onions, leeks and peppers, cooking over low heat until all the onions and leeks are caramelized and the peppers are tender, about 20 minutes.
2. Meanwhile, in another skillet, simmer the bratwurst in 1-2-inches of water to cover for 20 minutes. Then drain off the water from the skillet and continue cooking just long enough to brown the bratwurst lightly.
3. To serve, pile the bratwurst atop the caramelized veggies and serve with mustard on the side.