Beets: You can use the whole thing!

Ingredients

• 1 bunch beets with
• greens
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced
• 2 tablespoons chopped onion (optional)
• salt and pepper to taste
• 1 tablespoon red wine vinegar (optional)

Directions

1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Braised Escarole with Garlic and Lemon

Escarole shows up regularly in the weekly produce delivery. Here is an easy braising recipe that can me made ahead of time and eaten cold in a pinch. 

Ingredients

• 1 head escarole, about 1 pound
• 1/4 cup extra-virgin olive oil
• 1 tablespoon unsalted butter
• 4 garlic cloves, sliced
• 1/2 teaspoon red pepper flakes
• 2 bay leaves
• 1/2 lemon, cut in thin slices
• 2 cups water or chicken broth
• Kosher salt and freshly ground black pepper

Directions

Break off the leaves of the escarole and wash them individually, taking care to remove any soil at the base of the stems. Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons about 1 1/2-inches wide.

Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine. Nestle the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes. Sprinkle the escarole with a pinch of sugar and season with salt and pepper. Pour in the water and cover the pan. Simmer for 20 minutes until the escarole is tender.

Roast Trout with Sautéed Apples and Basil

 

Roast Trout with Sautéed Apples and Basil

(serves 2)

1 small apple

1 tablespoon butter or ghee

2 fillets trout

salt and pepper

1 small handful basil

Preheat your oven to 400F. Heat a medium sized frying pan to medium heat. Chop the apple into thin slices. Melt the butter in the skillet and add the apple to the pan along with a few grinds of fresh pepper. Fry on both sides until softened.

Remove the skin from the trout and pat dry with a paper towel. Sprinkle both sides with salt and pepper. Push the apples to the side of the pan and place the trout in the pan. Give the trout a little jiggle to avoid it sticking, and arrange the apples around it. Transfer the pan to the oven.

Cooking time will really vary depending on thickness, so check it often. A good rule of thumb is that a 1" fillet will take slightly less than ten minutes on average. Once the trout is almost cooked, cut the basil into thin strands and toss with the apples and over the trout. Place back in the oven for one minute or until fully cooked. Serve hot.