Beet Greens with Green Beans

Beet Greens with Green Beans

2 Tbls Olive Oil
½ small onion, chopped
1 cup green beans, trimmed
1 garlic clove, minced
1 small tomato, chopped or ½ pint canned
¼ tsp thyme
1/8 tsp red pepper flakes
1-2 Tbl cider vinegar
Salt and Pepper to taste

Heat olive oil in large skillet over medium heat. Add onion and stir until onion is browned about 10 minutes. Stir in green beans and cook until lightly browned. Stir in beet greens, tomato, and garlic and cook until beet greens are wilted. Stir in remaining ingredients adding vinegar a little at a time until desired amount is added. Delicious served over rice.

Baked Eggs with Rainbow Chard

Baked Eggs with Rainbow Chard

1 bunch rainbow chard or any other in-season greens, thinly sliced
Butter to grease ramekins
¾ cup grated parmesan cheese
2 tsps olive oil
1 small green onion, tomato, or pepper, diced
2 garlic cloves, sliced thin
Salt and Pepper to taste
4 large eggs

Preheat oven to 350.  Generously butter 4 6oz ramekins. Heat oil in large skillet over medium heat, add garlic, and stir constantly for 1 minute. Stir in chard, cover and cook for 8-10 minutes, stirring a few times and adding a little water if skillet gets dry. Remove from heat and drain excess liquid. Stir in ½ cup parmesan and ½ of the green onion, tomato, and/or pepper. Divide mixture evenly between ramekins, break an egg into each ramekin and sprinkle with remaining cheese and veggies. Generously sprinkle with salt and pepper, place ramekins on a cookie sheet and bake until egg whites are almost completely set, about 15-20 minutes.

Baked Eggs with Rainbow Chard​​​​​​​

Baked Eggs with Rainbow Chard

1 bunch rainbow chard or any other in-season greens, thinly sliced
Butter to grease ramekins
¾ cup grated parmesan cheese
2 tsps olive oil
1 small green onion, tomato, or pepper, diced
2 garlic cloves, sliced thin
Salt and Pepper to taste
4 large eggs

Preheat oven to 350.  Generously butter 4 6oz ramekins. Heat oil in large skillet over medium heat, add garlic, and stir constantly for 1 minute. Stir in chard, cover and cook for 8-10 minutes, stirring a few times and adding a little water if skillet gets dry. Remove from heat and drain excess liquid. Stir in ½ cup parmesan and ½ of the green onion, tomato, and/or pepper. Divide mixture evenly between ramekins, break an egg into each ramekin and sprinkle with remaining cheese and veggies. Generously sprinkle with salt and pepper, place ramekins on a cookie sheet and bake until egg whites are almost completely set, about 15-20 minutes.

Beet and Broccoli Salad

Beet and Broccoli Salad

1½ cups red wine vinegar
1½ cups sugar
⅓ cup pickling spice
1 cinnamon stick
1 star anise pod
4 baseball-size beets (about 2 pounds)--trimmed, peeled and cut into bite sized wedges
1 medium broccoli crown, trimmed and cut into small florets
¼ cup (2 ounces) fresh goat cheese or feta
1 tablespoon lemon juice
3 tablespoons extra-virgin olive oil
Salt and Pepper
1 cup beet green leaves, other greens, and/or lettuces, trimmed and torn into bite-size pieces
additional crumbled goat cheese or feta

In a medium saucepan, combine the red wine vinegar with the sugar, pickling spice, cinnamon and star anise. Bring to a boil and stir until the sugar dissolves, about 2 minutes. Remove the saucepan from the heat and let the spices steep for 10 minutes. Strain; reserve the liquid and discard the spices. Return the liquid to the saucepan, add the beets and bring to a boil over high heat. Reduce the heat to medium and simmer the beets for 10 minutes or until fork tender. Remove the saucepan from the heat and let the beets cool slightly in the liquid. Pre-heat oven to 450. Toss broccoli with 1 TBL olive oil, sprinkle of salt and pepper, place on baking sheet, and bake for 15-20 minutes or until lightly charred but still crisp-tender.  Refrigerate the charred broccoli until ready to serve. In a small bowl, whisk the goat cheese with the lemon juice, 2 TBL olive oil, 1½ teaspoons of water and a pinch of salt until smooth. Drain the beets and discard the liquid. In serving bowl, toss the greens, beets, and broccoli with goat cheese dressing. Add salt and pepper to taste and set salad at room temperature to merry for 1-2 hours. Serve with additional crumbled cheese.