Roasted Beets with Red Onion, Poblano and Lime

This delicious and simple recipe comes from Kitchen Konfidence.



Ingredients
-1.5 pounds small red beets (I used 3)
-1 large red onion, sliced 1/4 inch thick
-2 poblano peppers
-1/3 cup olive oil
-3 tablespoons Worcestershire sauce
-1 teaspoon kosher salt
-Freshly ground black pepper
-2 tablespoons freshly squeezed lime juice
-3 tablespoons chopped cilantro

Instructions

-Preheat oven to 425°F.
-Start by preparing the beets. Trim the root and tip end of each beet, peel, then cut into wedges.
-In a large bowl, combine beets, red onion and whole poblanos. In a smaller bowl, add olive oil, Worcestershire sauce, kosher salt and several turns of black pepper, whisking to combine. Drizzle the liquids over the beets, red onion and poblanos, tossing to evenly coat.
-Spread vegetables out on a rimmed baking sheet then transfer to the oven. Roast until the poblanos and soft and blistered, stirring every 10 minutes (should take about 25 – 30 minutes). Remove the poblanos from the oven but continue to roast the beets and onions. Place the peppers in a small bowl and cover with plastic wrap. Continue cooking the beets and onions until the beets are tender (10 – 20 minutes longer). Set aside to cool.
-Once the poblanos are cool enough to handle, peel off the skin, remove the stem and gently scrap out all seeds. Give the poblanos a rough chop.
-Combine beets, onion and poblanos in a serving bowl. Add lime juice and cilantro, tossing to combine. Season with additional kosher salt and ground black pepper if needed.

Fresh Corn and Black Bean Salad

Fresh Corn and Black Bean Salad 

makes about 8 servings

Prep time: 10 minutes
Cook time: 5 minutes
Chill time: 30 minutes

3 ears organic sweet corn

1 organic red pepper, chopped

1 organic red onion, chopped

1 18 oz can black beans, drained and rinsed

1/4 C fresh cilantro leaves

1 C organic grape or cherry tomatoes, halved or whole

juice from one lime

1-2 avocados, cut into small chunks [optional]

1. To prep the corn, shuck each ear, and cut each cob in half.

2. Place the prepped corn cobs in a large pot of boiling water, and boil for 3-5 minutes, or until the corn is tender. [Alternately, you could skip this step and use raw corn kernels.]

3. Remove the corn from the water and let cool until you can safely handle them. (Since I was in no rush, I let the ears cool in the fridge overnight.)

4. After the corn has cooled, use a sharp knife to carefully cut the kernels from each cob.

5. Place the kernels into a large serving bowl.

6. Stir in the chopped red pepper, red onion, and black beans.

7. Add in the tomatoes and stir to combine.

8. Stir in the fresh lime juice.

9. Garnish with fresh cilantro.

10. Place in the fridge and let chill for at least half an hour. Give it a stir before serving.

11. If you want to take it up one more notch, top with chunks of avocado just before serving.

12. Serve the corn and black bean salad by itself or over a bed of quinoa.

Roasted Summer Vegetables with Feta

Roasted Summer Vegetables with Feta

makes one serving (you can easily double, triple, etc. this recipe for additional servings)

2 T olive oil

1 T balsamic vinegar

1 T brown sugar

1/2 t dried rosemary

1/2 t kosher salt

1/4 t freshly ground black pepper

6 cherry tomatoes, halved

1 small zucchini, diced

1/2 red onion, cut into quarters and chopped

1/4 C feta cheese crumbles

1 C cooked quinoa or grain of your choice

1. In a small bowl or measuring cup, mix together the olive oil, balsamic vinegar, brown sugar, rosemary, salt, and pepper. Set aside.

2. Add the chopped and diced veggies to the bottom of a glass baking dish.

3. Pour the vinaigrette over the veggies. Gently shake the dish to make sure all the veggies are evenly covered by the sauce. Flip any tomatoes so that they are cut-side up.

4. Roast in the oven for 20 minutes. Remove from the oven and gently toss. Roast for an additional 10 minutes, then gently toss again. Let roast for an additional 10 minutes, then remove from the oven.

5. Serve the roasted vegetables over a bed of quinoa (or couscous, rice, etc.) and top with feta cheese crumbles.

New Red Potato Salad

LFFC New Red Potatoes

This recipe is adapted from the Food Network's Paula Deen. A great way to use up three items that are abundant in the shares right now - new red potatoes, green bell peppers, and fresh onions.

New Red Potato Salad
Serves 6

Ingredients
4 cups new red potatoes, cut in small pieces
½ cup green bell pepper, finely diced
¼ cup red onion, finely diced
3 scallions, diced (optional)
1 teaspoon dijon mustard
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon mayonnaise or vegenaise
salt and fresh pepper

Directions
1. Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.
2. While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.