Beet and Walnut Salad

This roasted beet and walnut salad was a surprise hit with a slightly sweet flavor enhanced by the crunch of the nuts and the tang of blue cheese. The kids poked at it suspiciously while the adults went back for seconds and thirds. It's the perfect chilled accompaniment to the warm dishes sharing the plate. Just remember to serve with the blue cheese...it wasn't until we were putting the few left overs back in the fridge did we realize we forgot the wedge in there!! And after Anne specifically hunted the cheese shelf for non-crumbly blue cheese for the perfect wedge.

Anne found these beautiful beets at the local food co-op, but this time of year, Farmers Markets are filled with these little gems that are all too often only served pickled.

Roasted Beet and Walnut Salad

INGREDIENTS
2 garlic cloves, peeled and minced
4 tbsp. red wine vinegar
4 tbsp. walnut oil
12 medium cooled Roasted Beets, peeled and cubed
¼ cup chopped toasted walnuts
Salt and freshly ground black pepper
wedges of blue cheese



INSTRUCTIONS

1. Put garlic, vinegar, walnut oil, beets, walnuts, and salt and pepper to taste into a bowl and toss well. (Anne roasted the beets the evening before to ensure they were cooled in time)
2. Serve with wedges of blue cheese on the side.

 

Leek and Potato Soup

This hearty dished warmed up the coldest of nights. With temperatures dipping to record lows in our neck of the woods, we were all happy to have this creamy soup on the menu. While the kids weren't too fond of the chopped chives, the adults all agreed it added just the right amount of zip and texture to a surprisingly low fat soup. The odd bit of this recipe is that is gives you the option of either mashing the vegetables with a fork or passing them through a food mill. This two techniques will results in two vastly different textures. If you like your soup on the chunky side, mash with a fork. If you prefer creamy and smooth, use an immersion blender as Sarah did.

Leek and Potato Soup Recipe

INGREDIENTS
3 russet potatoes, peeled and sliced or diced
5 leeks, trimmed, cleaned, then thinly sliced, including the tender green part
Salt
4–6 tbsp. whipping cream
2–3 tbsp. minced fresh parsley or chives


INSTRUCTIONS

1. Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 40–50 minutes.

2. Mash vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning with salt.

3. Off heat, just before serving, stir in the cream by spoonfuls.

4. Pour soup into a tureen or soup bowls and decorate with the herbs.

5. Add a little freshly ground white pepper, if you like.

Shredded Brussels Sprouts and Kale Salad

The whole group is a fan of Brussels sprouts and kale in general, especially this time of year when both are in large supply at Farmers Markets. This dish, however, was a surprise. Typically, we roast, bake, or even grill the little green cabbages  I did a double take when I realized they were thinly sliced and raw. It's a simple recipe that highlights the slightly bitter kale and the crunch of the Brussels sprouts. Jen used less kale than the recipe calls for to even out the Brussels sprouts to kale ratio.

Shredded Brussels Sprouts and Kale Salad Recipe

INGREDIENTS

1 lb. Brussels sprouts
1 bunch kale, stems removed and finely chopped
2 tbsp. whole-grain mustard
4 tbsp. fresh lemon juice
½ cup extra-virgin olive oil
Kosher salt and fresh-ground black pepper


INSTRUCTIONS

1. Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don't have a food processor, you can slice the sprouts using a mandolin.)

2. In a large bowl, whisk together the mustard, lemon juice, and olive oil. Add the kale and shredded Brussels sprouts and toss to coat. Season to taste with salt and pepper.

January 2013: A Vegetarian Harvest

2013 Started off with a warm and cozy dinner...

The Hostess

The Rookie

The Theme
A Vegetarian Harvest

The Menu

Appetizer: Gougères

Main Dish: Farro Risotto and Leek and Potato Soup
 Side Dishes: Marinated Beets With Walnuts and Blue Cheese
Shredded Brussels Sprouts and Kale Salad
 Dessert:Torta di Sant'Antonio with Freshly Whipped Cream

Drink: Twelve Mile Limit Cocktail

Background

It was a cold and rainy night in December when I picked out this menu. Doesn't that type of weather make you want to curl up with a bowl of thick soup by a crackling fire? 

I didn't tell my boyfriend there would be no meat until our dinner guests had already arrived and were bringing their dishes into the kitchen. He was...less than excited. I think only one of the guys was "okay" with the idea. The other two filled up on meat products earlier in the day. Honestly, I didn't miss the meat. The farro risotto and the soup were very filling. The salads were a perfect accompaniment. The ladies began by toasting to our first dinner of Supper Club 2.0 with glasses of Twelve Mile Limit cocktails (the recipe described it as "potent" and I can confirm it is). Gougères started the evening's menu off as described on Saveur's website, but you'll have to check out that post for the final verdict.

After the men were fed and the children were tucked in a back bedroom with a few packages of glow sticks to entertain them, the ladies ended the meal in the kitchen with a slice of Torta di Sant'Antonio (a story all it's own)  and a dallop of freshly whipped cream. Perfection!

Stir-Fried Bok Choy and Lettuce with Mushrooms

I had never cooked bok choy before and I am so glad I chose this recipe because it is now a new regular for stir fry in our house!



Gather the following items...
(I suggest having everything prepped and ready to go as it will go really fast)

1 cup boiling water
8 dried shiitake mushrooms (about 2 ounces)

2 tablespoons low-sodium soy sauce
1 tablespoon Shaoxing (Chinese rice wine) or dry sherry
1/2 teaspoon sugar

4 teaspoons canola oil, divided
1 teaspoon minced peeled ginger
1/2 cup fat-free, less-sodium chicken broth

2 tablespoons oyster sauce
1/2 teaspoon cornstarch

2 medium garlic cloves, thinly sliced
8 heads baby bok choy, halved lengthwise
1 medium head romaine lettuce, cut crosswise into 1-inch pieces (about 8 cups)


1. Combine 1 cup boiling water and shiitake mushrooms in a bowl. Cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Remove and discard stems; cut each cap into quarters. Set aside.



2. Combine soy sauce, wine, and sugar in a small bowl, stirring with a whisk.

3. Heat a small saucepan over medium-high heat. Add 1 teaspoon oil and ginger to pan; sauté 30 seconds. Add reserved mushrooms; sauté 1 minute. Add reserved mushroom liquid and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

4. Combine oyster sauce and cornstarch in a small bowl, stirring with a whisk; stir into mushroom mixture. Bring to a boil, stirring constantly. Cook 1 minute or until thickened. Remove from heat; keep warm.

5. Heat a wok or large skillet over high heat. Add remaining 1 tablespoon oil to pan. Add garlic; stir-fry 10 seconds. Add bok choy; stir-fry 2 minutes or until bok choy begins to soften. Add lettuce; stir-fry 2 minutes or until lettuce wilts. Stir in mushroom mixture and soy sauce mixture; cook 3 minutes or until bok choy is tender.



Enjoy!!