Posted by Tim Vidra / Friday, July 1, 2011
Garden to Table
What a perfect start to a 3 day weekend. Dinner tonight with the exception of the lamb (for obvious reasons) came from the backyard. The rosemary, thyme, garlic, beets, carrots, and even the greens from the top of the beets.If you are in the habit of buying beets and discarding the colorful nutrient rich tops or greens here's your E.A.T. tip:
Clean the greens by soaking in water. Swirl and change the water several times to remove the grit. Once dry, these can simply be sauteed in olive oil with salt and pepper to wilt. I also like to make a simple mixture of horseradish & sour cream to dollop on top. Depending on how many greens just add horseradish to sour cream to taste with black pepper. Dollop on top of warm greens. Serve with your sliced beets.
Clean the greens by soaking in water. Swirl and change the water several times to remove the grit. Once dry, these can simply be sauteed in olive oil with salt and pepper to wilt. I also like to make a simple mixture of horseradish & sour cream to dollop on top. Depending on how many greens just add horseradish to sour cream to taste with black pepper. Dollop on top of warm greens. Serve with your sliced beets.
Hoping everyone enjoys the 3 day weekend!
E.A.T. local and E.A.T. well
Awareness Carrot Cook Cooking EAT Recommends Food Food and Related Products Food Prep garden advice Gardens herbs Recipe Collections Recipes Recommendation Vegetable vegetables
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment