Roasted Beet Salad

I don’t like beets.

I don’t really care for strong vinegar tastes.

The vegetarian loves both of these.

So this salad was for him.

I ate a bit, (and by that I mean pretty much just ate the goat cheese.)

After the salad, we went down the street to a new pup that opened and I ate bar food. Happily.

That being said, the vegetarian and the French girl, really enjoyed this salad. It was easy to prepare and looked very nice presentation wise. You could easily only make ½ the dressing and still have more than enough. Be careful roasting your own beets, your kitchen will quickly start to look like children ran through there with pink highlighters.

Serves: 6

Time: active: 20 minutes

cooking: 50 minutes

Gather up:

•   8 medium-size beets, tops removed and scrubbed

•   1/2 cup balsamic vinegar

•   1/2 cup olive oil

•   2 teaspoons Dijon Mustard

•   Kosher salt and freshly ground black pepper

•   4 ounces baby arugula

•   1/3 cup roasted, salted Marcona almonds, toasted ( I simply used silvered almonds)

4 ounces crumbled soft goat cheese.

Get to work:

Preheat the oven to 400 degrees.

Roast the beets. Follow this awesome post from blog thekitchn http://www.thekitchn.com/how-to-roast-beets-in-the-oven-cooking-lessons-from-the-kitchn-172827

Really, just do exactly as she says, they turned out perfect.

Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges.

Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Serve warm or at room temp.

Enjoy.

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Recipe adaptation: Ina Garten

Versatile Vegetarian Chili

Vegetarian Chili. I consider this the “quintessential vegetarian starter dish.” If you are debating becoming a vegetarian and your significant other has said anything along the lines of, “Don’t expect me to eat that rabbit food.” Make chili. Add fake meat if you’d like. In this particular recipe, I did not, but all you’d have to do is throw it in at the same time you add the beans. This particular chili does not pack ridiculous amounts of heat. I just put hot sauce on the table, but feel free to add some while it’s still in the pot.

Serves: 6

Time: active: 30 minutes

cooking: 30 minutes

Gather up:

*Great option for bread bowls

2 tablespoons olive oil

1 large onion, chopped

1 poblano chile, ribs and seeds removed, chopped

4 garlic cloves, minced

Coarse salt

1 can (4 ounces) diced green chiles

1 tablespoon plus

11/2 teaspoons chili powder

2 teaspoons ground cumin

3 cups cooked kidney beans, drained and rinsed

3 cups cooked pinto beans, drained and rinsed

1 can (28 ounces) diced tomatoes, with juice

Assorted toppings, for serving

1. In a large Dutch oven or other heavy pot, heat olive oil over medium-high. Add onion, poblano, and garlic; season with salt. Cook, stirring occasionally, until onion is translucent, about 4 minutes.

2. Stir in green chiles, chili powder, and cumin; cook, stirring frequently, until spices are darkened and fragrant, about 3 minutes.

3. Add beans, tomatoes and their juice, and 2 cups water; bring to a boil over high heat. Reduce to a simmer and cook until vegetables are tender and chili is thickened, 20 to 30 minutes.

4. Remove from the heat. Season with salt. Serve with toppings. Whatever you desire. (Corn, sour cream, cheese, tortilla strips, avocado, more cheese, green onions)

enjoy.

Recipe credit: Meatless by Martha Stewart

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Healthy Apple Crisp

easy as pie. crisp style.

Serves: 6

Time: active: 15 minutes

cooking: 45 minutes

Gather up:

Gather Up: 12 ounces apple slices- peeled

juice of 1 lemon

1 cup old fashioned rolled oats

3/4 cup chopped walnuts

1/2 cup light brown sugar

2 tablespoons whole wheat pastry flour

1 tablespoon ground cinnamon

1/4 cup canola oil

-preheat oven to 370 degrees F

-place apple slices in large bowl, add lemon juice. toss to coat.

-make the topping: combine oats, walnuts, sugar, pastry flour and cinnamon in bowl. stir. add oil and stir again. *add more oil if necessary, mixture should stick together

-transfer apples to a 9" square baking dish. add the toping, spreading it evenly over apples. do not pack down.

bake until apples are tender 45-50 minutes.

top with ice cream.

eat.

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Mediterranean Quiche

We have a young woman staying with us from France for the month. If you didn't know, French people like meat. The challenge has now escalated to please a vegetarian (brian), a bacon loving gal (me) AND a French woman who is used to delectable meat based meals. Add in the fact that I am on a budget and in school/work full time, this could create quite the dilemma on weeknights. Here's where this easy quiche steps in...Vegetarian-check. Hearty- check. French approved- check.

Serves: 6

Time: active: 15 minutes

cooking: 50 minutes

Gather up:

1 puff pastry, thawed

8 oz frozen spinach, thawed, moisture squeezed out

1/2 cup chopped onion

1/2 cup feta cheese

10 cherry tomatoes

2 eggs

1 cup half and half

1 pinch ground nutmeg

1.Preheat oven to 350 degrees F

2. Put pastry in pie dish, roll in sides if needed

3.   Sprinkle feta cheese over Crust. Stir together onion and spinach. Top with spinach and onion mixture. Arrange tomato halves over quiche.

4. To make Quiche Batter: Whisk together all ingredients in medium bowl. Season with salt and pepper, if desired. Pour Quiche Batter over Filling in Crust.

 Set quiche on baking sheet, and bake 45 to 50 minutes, or until top is brown and center is set.

Recipe credit http://www.vegetariantimes.com/recipe/spinach-feta-and-tomato-quiche/