Tag Archives: Ruby

Summer salads: Beet, goat cheese, & caramelized onion

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Happy birthday, America! You look good for 235.

Speaking of America, the most famous man in America, our boy Barack, invited me to dinner. Unfortunately, we have plans so I had to be all “Sorry, B. Hit me up next time you’re in town.” Wait, you guys got that invite too? Its a fundraiser? Shooooot.

Well, Barack wouldn’t have liked this dinner anyway. Do you know he hates beets? I have no idea how I know that, but it’s true.

Beet, goat cheese, & caramelized onion salad, serves 2-3

Go get:
-Lettuce (we had green/red leaf from our CSA)
-Beets (also from our CSA but if you are in a rush, just buy the precooked ones at Trader Joe’s or Whole Foods)
-Goat cheese log
-Onions (again, some green ones from our CSA)
-1 T sliced almonds
-1 T bread crumbs
-1 T + 2 T olive oil
-Fresh herbs, I used basil, rosemary, and parsley
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For the dressing:
-Honey (I’m currently obsessed with the Tupelo honey from Savannah Bee Company, partly because it’s amazing and partly because it’s a song about Ruby)
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-Balsamic vinegar
-Olive oil

Let’s do this:
Slice your beets. Mine were babies so I just cut them into halves or quarters. Spray with olive oil, or toss them with olive oil in a bowl. I have an aversion to the oven right now, so I grilled them in our grill pan, but you can roast them in the oven too.

While your beets are cooking, slice up your onion and add to a pan with 1 tablespoon of olive oil. Stir occasionally until onions start to caramelize.

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Toss the herbs in the food processor until they are little bitties.
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Throw in the almonds and bread crumbs and give ’em a whirl until they look like this:
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Divide goat cheese into thirds and press into the herb/bread crumb mixture:
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Get 2 tablespoons olive oil heating in a pan. Wait until the oil is good and hot to lay the goat cheese croquettes (fancy!!!! DR thinks it’s French now) into the pan. Let them cook for about 3 minutes before you flip them over veeeeery carefully. This is either fun or frustrating, depending on your general luck that day.
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Top your lettuce with the onions, beets, and goat cheese. Drizzle some honey over your goat cheese, and drizzle the balsamic and olive oil over your greens. Since we’re French now, we’ll insert the two French words we know: Bon appetit!
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Curried Cauliflower Soup

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I’m at it again with the Whole Foods recipes! This one is for cauliflower soup, which I decided to whip up since I had all of the ingredients on hand except for a head of cauliflower. Well, that and I had an accounting exam to study for, i.e. this train just pulled into the procrastination station, if you know what I mean.

Slight warning for the faint of heart: we happened to have a Muchi Curry spice on hand, and for the amount I used in this recipe, its spicy! If you don’t like spicy foods, use a milder curry or a lighter touch.

Back to the recipe. I prepared my ingredients:

1/2 cup sunflower kernels
4 cups unsweetened almond milk
3 teaspoons curry powder
1.5 cups chopped yellow onion (Kath would hate this recipe!)
5 cloves garlic, chopped (I always up the garlic in every recipe!)
1 head cauliflower, roughly chopped
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Preheat oven to 350ºF.

In a small bowl, toss sunflower kernels with 1 teaspoon of your almond milk and 1 teaspoon of your curry powder. Spread out on a cookie sheet and bake, stirring once or twice, for about 6 to 8 minutes, or until toasted. Set these aside to cool.
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Meanwhile, heat about 1/2 cup almond milk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 2 teaspoons curry powder and almond milk, cover and simmer until cauliflower is very tender, about 40-50 minutes.

Use a stick blender to purée the soup in the pot, or purée in a blender (in batches) until smooth. Transfer to bowls, garnish with the sunflower seeds.
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Finally, watch your dog beg. (No one told her it was spicy!)
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