Farm Share Produce: Beets and their greens, Scallions, Summer Squash, Zucchini
I found it here, in this farm’s current newsletter
They reference marthastewart.com, but I couldn’t find it. Here is what I did.
3 medium beets with greens
1 t olive oil
1 - 2 cloves garlic, minced
2 T rice wine vinegar, or other mild variety
½ t grainy mustard
Pinch of sugar
3 T extra virgin olive oil
Heat oven to 400 degrees. Trim stalks to ½ inch and wash beets and beet greens. Set beet greens aside.
Tightly seal beets in an aluminum foil pouch. Place on a baking sheet and roast for 35 minutes. Remove beets and let cool in pouch for 10 minutes. Place in fridge to cool completely.
Meanwhile heat the 1 t of olive oil, then add the garlic and cook 1 – 2 minutes to flavor the oil. Add the beet greens and toss occasionally until wilted, 5-7 minutes.
Mix vinegar, mustard and sugar. Slowly add extra virgin olive oil to make dressing.
Put greens on the serving dish, slice beets and place on top. Dribble with dressing and serve.
Adapted from Summer Pasta Salad with Shrimp in Everyday Food Jul/Aug 2010
½ pound farfalle, penne, or fusilli pasta
1 T extra virgin olive oil
2 small summer squash
1 medium zucchini
3 scallions, sliced
1 T lemon juice
½ t crushed red pepper
Salt to taste
½ medium jar of sun dried tomatoes in oil
16 – 18 large shrimp, peeled and deveined
Cook pasta according to package directions.
In a large mixing bowl combine extra virgin olive oil, summer squash, zucchini, scallions, lemon juice, crushed red pepper and salt. Place pasta over the mix after it has cooked. Leave to sit for a minute so the heat can slightly cook the squash and zucchini. Toss after 1-2 minutes.
Place sun dried tomatoes and their oil in a skillet and heat. Add shrimp and toss occasionally until cooked. Toss shrimp and sun dried tomatoes with pasta mixture. Serve.