Beet Greens

I really love beets.  I love the taste of them, I love the look of them, I *love* growing them, I love thinning them!  So it is all the more unfortunate that I only learned about beet greens a few years ago; to think of all the delicious greens I just....discarded. (gasp!)

Next time you pull up some beets from your garden-don't throw those leaves away!  Utilize those flavonoids and vitamins for your own benefit: Try this recipe instead...and be forever converted.

**For an extra treat, I will occasionally add crumbled bacon pieces to the top before serving...but only when I want to impress.

You'll need:

• 1 pound beet greens
• 1/4 cup chopped onion
• 1 large garlic clove, minced
• 3/4 cup of water
• 1 Tbsp granulated sugar
• 1/4 teaspoon crushed red pepper flakes
• 1/6 cup of cider vinegar
•  1 or 2 strips of  bacon, chopped** (or a tablespoon of bacon fat)

** If you choose to impress with bacon, brown it now. Pat it dry and set aside.

Keep the hot grease or heat 1 Tbsp of bacon fat in your large skillet.

Add chopped onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in minced garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

Cut the leaves and stems an inch or two from the neck of the beet. Wash and pat dry your beet greens, and if you want to chop them, do so-I usually don't) and then add them to the skillet by gently tossing them in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar.

** Top greens with bacon pieces just before serving.

 

Garden Veggie Pie

You will need:
prepared single pie crust
zucchini or summer squash
onion
tomatos
garlic
lemon juice
flour
sugar
basil
egg
parmesan cheese
salt and pepper

Saute' :
(in 2 T. olive oil for about 5 minutes until slightly tender but still crisp)

3 medium summer squash (I used yellow and zucchini)
1 medium onion
1 medium tomato (I used 6 or 7 cherry)

Add about 1 T. minced garlic for one minute before removing from heat.

Prepare pie crust: Once rolled flat cut into wedges like a pizza and put pointed side OUT in a greased pie plate. Pinch the wide wedges back together to create a solid bottom and leave points hanging over edge.

Mix:

1 egg
1/2 c. parmesan cheese (I like the shredded)
3 T. fresh basil, chopped
1 t. lemon juice
1/4 c. flour
1 T. sugar
kosher salt and freshly cracked pepper to taste ( I like plenty)

...into the saute'd veggies and pour into pie crust.

Fold over the extra pie crust points. If you want a fancy presentation, paint with an egg wash. (I didn't) Sprinkle with extra Parmesan cheese.

Bake at 375 degrees for about 35 minutes or until crust is nicely browned and cheese is golden.

TRULY delicious.

Tomato Sandwich NON-recipe

I hate cookbooks that print glaringly obvious foods and tout them as "recipes". That said, it can be inspiring to get new, fresh ideas for how to serve food because sometimes, let's face it~we don't think of these things ourselves.

I post this here but I declare it a NON recipe, just in case you have never tried the most delicious Tomato and Sugar Sandwich. I must needs get converts. I must lure you to the OTHER side.

I must warn you though: Do not eat these in winter with those cardboard tomatoes that are shipped green and somehow pass as food. These are a SUMMERTIME treat, meant to be eaten with garden tomatoes.

You know, the kind that TASTE like something.

Simply toast your favorite bread and butter. Slice up some delectable tomatoes and sprinkle with sugar. Not too much, just enough to sweeten (and bring out the amazing flavor). Top and snarf.

See? No recipe here. Just sheer garden bliss on a sandwich.

yum.