The Purloined Recipe

Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs.

Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile sauté the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.

beets, other greens, Recipes By Ingredient, side dishes, The Recipes

I must admit I was never a huge beet lover until I made these and had the delight of Whipstone’s yummy beets!

4-5 Medium Sized Beets
1 Tablespoon Orange Juice concentrate or
1/2 Cup Fresh Orange Juice – if you use fresh oranges, zest them and add the zest to the mixture
3 Tablespoons Olive Oil
Fresh Ground Pepper
Salt to taste
Couple dashes of Red Wine Vinegar
Dash of Herbs De Provence Mix if you have it but not necessary

Steam fresh Beets for about 45 minutes (depends on the size of the beet).

Let cool slightly then peel the beets while still slightly warm. Pour all
ingredients into a Tupperware bowl with a lid. Dice the beets and add to the bowl. Put the lid on and toss the beets with the mixture. The beets are great to have on hand throughout the week to add to salads. And they taste great in salads with Arugula and Goat Cheese!

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Serves 8

3 lbs beets, uniform in size (about 2 inches)
4 Tbsp olive oil, divided
1 tsp salt
½ tsp black pepper
1 Tbsp Dijon mustard
Juice of one orange
1 tsp sugar
1 Tbsp red wine vinegar
1 Tbsp fresh minced rosemary

1. Trim beets of all but ½ inch stem and root. Place beets in roasting pan; add 1 Tbsp olive oil, salt and pepper. Toss to coat.
2. Roast at 400 degrees 45 minutes or until beets are tender.
3. Whisk mustard, orange juice, sugar, and vinegar in bowl. Whisk in remaining 3 Tbsp olive oil and rosemary. Set aside.
4. When beets are cool enough to handle, rub to remove skins; cut into quarters. Add warm beets to bowl and toss with dressing. Let stand 30 minutes while beets absorb dressing.

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6 servings

6 medium red potatoes, peeled and thinly sliced
½ cup minced onion
1 clove garlic, minced
2 tsp salt
½ cup chopped parsley

1. Place potatoes, onions and garlic in large saucepan with enough water to cover by about 1 inch. Add salt. Cover, bring to boil over high heat; reduce to medium and cook 10 minutes.
2. Add Parsley; cook 5 minutes more, or until potatoes are tender; drain.

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2 cups mashed potatoes
2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
1 egg, slightly beaten
1 cup seasoned bread crumbs
1/2 cup canola oil (for frying)

In a medium mixing bowl, combine potatoes, corn, egg; mix with spoon.

Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2inch diameter patties; dip each patty in bread crumbs, coating both sides.

Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot. Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes on the second side. (If flatter, more crispy cakes are desired, flatten cakes while cooking with spatula).

Transfer finished cakes to a baking sheet and keep in a warm oven (200 degrees) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired.

For the Salsa:

1/2 cup finely chopped yellow pepper
1/2 cup finely chopped green pepper
4 plum tomatoes, seeded and chopped
1 tablespoon minced jalapeno pepper
1/2 cup chopped red onion

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8 banana peppers
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 1/2 teaspoons salt, divided
1/2 teaspoon ground black pepper
1 egg
1 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese
1 pound hot Italian sausage
1 pound mild Italian sausage
1 1/2 cups bread crumbs

1. Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil.
2. Add peppers, reduce heat, and simmer until tender but firm, about 5 mins. Drain and set aside.
3. Heat butter in a medium skillet. Sauté reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
4. Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
5. Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
6. Bake uncovered in preheated oven for 1 hour.

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Serves 4

2 large red bell peppers
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
6 ounces aged goat cheese
1 small head lettuce, such as red leaf or Bibb

1. Heat grill to high. Roast red peppers on grill until charred, turning as each side blackens. Transfer to a large bowl, and cover with plastic wrap. Let stand until cool enough to handle, about 15 minutes. Using paper towels, peel off blackened skin.
2. Lay peppers flat on a clean work surface. Using a sharp paring knife, cut open peppers and remove seeds and ribs. Slice into ½-inch-wide strips. Drizzle with 1 tablespoon oil, and season with salt and black pepper; set aside.
3. Slice goat cheese into four pieces, and place directly on grill. Heat, covered, until cheese starts to soften and melt. Remove from grill.
4. Place one piece on each serving plate. Arrange lettuce leaves next to cheese on each plate. Drizzle greens and cheese with remaining tablespoon oil; season lightly with salt and black pepper. Divide reserved peppers among plates; serve immediately.

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Serves 6

At first glance, you may think that these vegetables are overcooked to death. Long slow roasting though allows the individual flavors to intermingle. The potatoes are meltingly tender without becoming mushy, the onions are marvelously sweet and the spices have mellowed. The smoked cheese adds a meaty quality so although this is a great side dish for grilled poultry and pork, it is also substantial enough to satisfy a hearty vegetarian appetite.

2 large onions, thinly sliced
2 large garlic cloves, minced
3 Tbs. extra-virgin olive oil
1 lb. yellow zucchini, cut in 1/3-inch rounds
½ lb. small red potatoes, scrubbed, sliced into ¼-inch rounds
3 large ripe tomatoes, cored and coarsely chopped
1 each red and green bell pepper, cored, seeded and cut into 1-inch squares
1 Serrano pepper, seeded and minced…(use your Chilepenos)
6 ozs white mushrooms, sliced ¼-inch thick
1 Tbs. each fresh thyme and basil leaves
¾ cup white wine
4 ozs smoked mozzarella, shredded
½ cup Parmesan, freshly shredded

Heat oven to 350 degrees. Oil a roasting pan and place onions and garlic in pan.

Add olive oil and coat the vegetables. Cover with foil and roast for 30 minutes.

Remove and add remaining ingredients except cheese. Cover again and bake or 45 minutes. Cover and roast for another 45 minutes.

Remove cover, sprinkle with cheese and bake for 20 minutes or until cheese has melted. Serve hot or just slightly warm.

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from Danielle Adams

1/2 Onion
2-3 Tomatoes (depends on the size – 2 if x-large) Or 1 can diced tomatoes if tomatoes are out of season
Handful or More of Summer Squash
Handful or More of Okra
1 Tablespoon of Olive Oil
1 Tablespoon of Butter
Cajun Seasoning
Salt and Pepper to Taste
Can of Corn or 2 cups Butter Beans

Simply Sauté all of the above and then let it simmer for 15 minutes or so and it makes a great dish…sometimes I even add a cup or so of cheddar cheese on top at the end and then our kids really love it.

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Slightly modified from Eastern Mediterranean Cooking by Paula Wolfert

Serves 4

1 1/2 pound tender green beans, trimmed and cut up
1/4 cup olive oil (sometimes I use less)
1 cup minced onion
Salt to taste
1 teaspoon sugar
1/3 cup tomato sauce or one whole tomato, chopped
1 cup boiling water, more if needed

Place all ingredients in a heavy saucepan. Bring to a boil and boil vigorously 1 minute. Cover with tight lid and cook over low heat for at least 30 minutes (the original recipe calls for 2-3 hours), until most of the liquid has been absorbed.

Serve at room temperature with a slab of cheese and crusty bread.

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