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Posts Tagged ‘pesto’

So you want to hear something that sounds a little weird to me? I like beets, and not only do I like beets, but I absolutely LOVE beet greens. I think I can officially be called a grown-up now. I think….

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Anyway, why is this such a revelation? Due to the fact that just a few short years ago, I couldn’t be persuaded to even consider the beet, it stands to reason that for me to kindly elbow my way to the front of my favorite Farmers Market organic vendor and snatch the last bunch of his bi-colored beets off the table is little short of miraculous. What’s more miraculous is that he is but one of only a few vendors that I see at my local weekly stops that A) actually has beets other than red ones, B) has beets with stunningly gorgeous greens and C) has beets with the green still attached, period.

Why farmers hack off those nutrient rich leaves I’ll never know. Beet greens are nutritional powerhouses, chock full of Vitamins A, B-6 and C, antioxidants like beta carotene and lutein and they are full of fiber, zinc, calcium, magnesium, phosphorus, potassium and iron. There’s no saturated fat and no cholesterol in beet greens, and with a quick saute and a few seasonings, you get a delicious option for your plate. A cup of greens will set you back a measly 10 calories or so.

I recently experimented with Spinach Pesto, much to our delight (and Griffin’s chagrin) and so it wasn’t without much thought that I considered another go-round of Pesto with the slowly growing pile of beet greens that I was accumulating. A quick search for recipes or methods turned up little on actually making a Pesto with the greens, and not like it’s much to consider what with a food processor, some good olive oil, a little garlic and a few seasonings, that I would be well on my way to a glistening dish of green goodness without much of a recipe to follow. Pesto is pesto…. the method is still the same.  I knew the greens couldn’t be used raw like spinach can, so I decided a quick sauté was in order.

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I decided to use caramelized leek and garlic as a good base for this pesto, something that would have a lot of flavor to stand up to the commanding taste of the beet green. After a slow saute to a deep golden brown, I dropped the beet greens into the same pan, stirring and tossing them with the hot leeks, and watched carefully to get them to a point of losing their crunchy texture, but not so far as to make them fully cooked. I left them dark green with some toothsome bite, then scraped them onto a baking sheet to cool. The whole thing was placed in the food processor, with olive oil, kosher salt and fresh ground pepper, then whizzed to the perfect consistency.

Wow. This is one amazing flavor, let me tell you. Perfect for pasta, as would be expected, but also good for spreading on my favorite herb flatbread and topping with an array of roasted and julienned beets, a drizzle of good herb vinaigrette and a sprinkle of nuts.

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Perfect Herb Flatbread

1- 3/4 c. AP flour
1 t. baking powder
1/2 t. salt
2-3 T. fresh herb of choice
1/2 c. water
1/3 c. good quality olive oil

Heat oven to 450° and place a round baking stone in oven.

Blend dry ingredients, including herbs together in a bowl. Slowly add water and oil and blend until a somewhat stiff dough forms. Turn out onto parchment paper and knead gently about 4 or 5 times to pull the dough together. Roll into a large 10-12″ circle with a rolling pin, sprinkle with sea salt and a drizzle of oil and place, with parchment, on heated stone. Bake for about 8-10 minutes or until browned in some spots. Remove from oven and cool. Do not leave on baking stone or it will continue to bake!

Dough can be divided into smaller portions and rolled out separately to smaller circles.

If you don’t have a baking stone, place the dough (on the parchment) right onto the rack of your oven. It may come out a little rippled.

I roasted these beets, wrapped in foil and in a 400° oven until they were nice and tender. The skins slip right off once cooled and they keep for several days in the fridge.

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Maybe I was a rabbit in another life. Or maybe it’s just my normal summertime affliction, but greens have dominated my meals as of late.

What fuels this obsession, and it can certainly be called one, is the availability of the ‘live’ lettuce heads my grocer has started carrying. I found these last summer and the love affair was ignited like an inferno; a big bunch of varied lettuces are packaged with the root ball intact. They can be planted and grown at home, or like I do, simply chopped off at the root, washed and held in the fridge. The amount of lettuce one gets in these offerings is grand, the quality is terrific and the price is exceptional, a bargain if there ever was one. I’ve bought two at a time and happily dug into their depths for countless meals, relishing the ease, the taste and the light fare. The bonus is that it’s a locally grown product by Minnesota’s own Bushel Boy.

Still, I’m chomping at the bit to get into Market season, where farmers by the score sell buckets of fresh lettuces for insanely cheap prices. A dollar gets me a five-quart buckets worth of fresh lettuces, almost more than I can manage, but that never seems to stop me. Once June is ever-present and the weather beckons me to other options, ones that don’t include standing over a stove, having fresh greens in the fridge gives me endless options for meals. I’m satisfied to have a plate of leafy goodness that hides all sorts of other crunchy vegetable options, a grain and legume for protein with a simple squeeze of a fresh lime and a dash of balsamic, and maybe a piece of chicken for Griffin to help his carnivorous cravings. With these offerings, and a few decent salad dressings, my young man surprised us all recently, including himself, when he ate a grilled chicken salad with amazing gusto and exclaimed  “That was the best salad I’ve ever had. And I never expected to use the words ‘best’ and ‘salad’ together ever!!”

Well, neither did we, and it was an awfully nice thing to hear.

So it was with great anticipation that I awaited the start of one of my favorite local satellite Farmers Markets and drove towards it with excitement. Imagine my disappointment when the normally over-crowded parking lot where it is held instead was home to just about half a dozen vendors, with only one selling any type of green stuff. I felt like a slowly deflating balloon, but shouldered on, purchasing a sackful of organic spring greens, spinach and radishes. At least it was a good start, and while I was heading back home with my goodies, the sack of spinach, crammed full of dark green curly leaves, gave me the idea of making Spinach Pesto and then dinner was born.

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Pesto is a favorite around here, well- of the adults anyway. A few summers in the past, I had a garden bounty of basil that I turned into approximately 20 cups of pesto that I coveted in the freezer for months to come.  I’ve been slow to experiment with other forms of pureed greens, but no more; this spinach pesto, combined with some remaining roasted red peppers that I found in the fridge, was so light, delicious and flavorful that now the craving for pesto, in any form, can be squelched with nary an effort outside of cleaning a bounty of my favorite leafy green.
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And it turned a plain box of pasta into a superb weeknight meal.

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Spinach Pesto
by Kate

4 c. washed spinach leaves, stemmed
1/3 c. olive oil
3 T. toasted pine nuts
1 clove fresh garlic, chopped

Place all ingredients in a food processor and process until smooth, scraping down sides as needed. This pesto can be frozen for quite some time with only minimal loss of flavor. Do not add cheese to pesto if planning to freeze, otherwise, add to taste your preferred hard cheese.

For the Pasta-
Heat water to cook pasta.

I diced two ripe tomatoes and sliced a medium shallot. Sautè the shallot in olive oil, in a deep sided pan, until soft and starting to turn slightly golden. Reduce heat and add tomato, cooking over low heat until it begins to break down only slightly. Stir minimally.

When the pasta is ready, lift all the pasta with tongs straight from the cooking water and into the saute pan. Stir to coat with the tomato mixture, then spoon in about a half cup of the prepared pesto. Using a little of the pasta water, thin the pesto slightly and toss to coat. Add more pesto if so desired. Top with grated cheese and toasted pine nuts and season to taste.

I stirred about a cup of chopped spinach leaves into this as well for a little more color and texture.

Simple Tip of the Day:
When you use spaghetti for a pasta dish, do you break apart the strands before placing them in the boiling water? Does tiny shards of broken spaghetti fly all over the kitchen?

Try this instead:
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Leave the pasta in the box and bend the box over the edge of your counter. All the broken pieces stay in the box, eliminating the annoyance of finding them scattered around your kitchen for days to come. Also, if you salt your pasta water, pour the salt directly into the box with the pasta while you wait for the water to boil. That way, you’ll never forget to add it.

Pesto Magic!
Pesto is so endlessly versatile. Have you ever stirred pesto into burger meat? It’s one of my favorite ways to use it. The oil helps to keep the meat moist and it gives the finished product huge flavor. Griffin won’t eat pesto on pasta, but when I turn the remains into a grilled and fragrant burger, he spares no restraint in consuming it without question.

Pesto is also wonderful in a grilled cheese. We didn’t get around to utilizing this method with the spinach pesto this time, even with wonderful Jalapeno Cheddar bread available as a base, but in the foreseeable future, I’m pretty certain this will be dinner.

Spread some pesto on slices of french bread, a pocketed ciabatta or crusty semolina sesame and sprinkle a little grated hard cheese over the top. Try something different than parmesan or asiago- maybe manchego?- and then place the slices under the broiler for a few quick minutes. Watch carefully! This is an excellent appetizer. Thick slices of fresh tomato can also be spread with pesto and cheese and broiled to a sizzling snack.

Roasted vegetables get a nice enhancement from being served with pesto, especially potatoes.

Pesto salad dressing is wonderful. A tablespoon or two can be added to your standard oil/vinegar mix, or thinned slightly and simply tossed with your greens.

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