Roasted Beet and Basil Salad with Warm Bacon Vinaigrette

I recently found a great, impromptu place for the most divine, earthy beets. I was heading home on Route 8 in Cheshire, MA and a tent was up with a sign for fresh veggies. I couldn't resist. And I was not disappointed as I found bunches of perfect carrots, beets, hot peppers, squash, and more. 

Let's just say that local produce doesn't taste like the plastic, bland stuff you get in the store. These veggies were as sweet as candy. And bursting with flavor. That's when you know you're getting real nutrients from your food - you can taste it! I decided to roast the beets to bring out their sweetness and then enjoy them in a salad. A favorite addition to any salad is bacon. The bacon also complimented the earthy sweetness of the beets. 

Once the beets were out of the oven, I kept popping them in my mouth like popcorn. Little pieces of red candy and they were so perfect. I was afraid I wasn't going to have any left for our dinner. That happened once when I roasted brussels sprouts I bought from the farmers' market. My daughter tried the beets as they are an attractive crimson, but she did not approve. We'll try them again sometime. Enjoy the recipe (see below) as the delicious vinaigrette sends this salad to the moon and back. You will make this again. 

Roasted Beet and Basil Salad with Warm Bacon Vinaigrette

Makes 2 dinner-sized salads

Salad
3 cups mixed greens (lettuce, kale, spinach, etc.) 

6 slices of bacon
4 tbsp blue cheese
2 medium sized beets
1/4 cup fresh basil, torn into pieces
2 tbsp extra virgin olive oil
salt and pepper
1/2 of a red onion, thinly sliced
1 pint cherry tomatoes

Warm Bacon Vinaigrette
3 tbsp reserved bacon drippings
2 tbsp red wine vinegar
1 tbsp honey
1 tbsp Dijon mustard
pinch of red pepper flakes
sea salt and pepper to taste

Directions:
Preheat oven to 400 degrees.
Wash, peel, and dice the beets a medium size. Place them on a sheet tray and coat with olive oil, salt, and pepper. Spread in an even layer on the tray and roast for about 35 minutes or until tender, turning them over at 15 minutes.
Cook the bacon when the beets are in the oven. When the bacon is done, make the vinaigrette by whisking all of the ingredients in a bowl.
Prepare the salad by distributing the greens equally on two plates. Top the greens with the onions, tomatoes, and basil.
When the beets are done, put them on the salads. Crumble the bacon on top of the salad and add the blue cheese. Lastly, drizzle on the warm Bacon Vinaigrette. 

*This recipe was adapted from Happy Healthnut- http://happyhealthnut918.wordpress.com/2013/07/24/roasted-beet-basil-salad-with-hot-bacon-vinaigrette/

Keep on Grillin'. Grilled Steak Salad.

As the heat continues to keep us from the kitchen, our grills are garnering lots of attention. If this is making you feel like you're in a grilling rut try this steak salad. It is bursting with flavor.

GRILLED BLACKENED STEAK SALAD 

makes 2 servings

For spice mixture

1 tablespoon paprika

2 teaspoons ground black pepper

1 1/2 teaspoons salt

1 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

For salad

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

6 cups (packed) mixed baby greens

1/2 red or green bell pepper, thinly sliced

1/2 cup thinly sliced red onion

2 5-to-6 ounce tenderloin steaks, each about 1/2 inch thick

2 tablespoons butter, melted

6 tablespoons crumbled blue cheese (about 3 ounces)

For spice mixture: Mix all ingredients in small bowl.

For salad: Whisk oil, vinegar, and mustard in a large bowl to blend. Season with salt and pepper. Add greens, bell pepper, and onion and toss to coat. Divide between two plates.

Spread mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steak into melted butter. Grill steaks and cook until desired doneness. Transfer to a cutting board and let stand for 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Add tomato and serve.

*adapted Bon Appetit

Tonight, I substituted 1 pound of should steak for the tenderloin (this is the cut you see in the image above). 

I've been into salads lately as I now have cucumbers in my garden. Fresh, crisp cukes. If only we felt as cool as one. That was corny. Forgive me. I am just so excited to have cucumbers again. For the past 5 years my cukes have succumbed to powdery mildew. I bought sprays and tried other remedies to no avail. I finally found a resistant plant at Whitney's Farm Market in Cheshire.

Growing strong...

And my tomato plants are flowering away as well. I am so intrigued with my tomato plants this year. I acquired all 13 of them at a seedling swap. And I have no idea what varieties are growing. I was told some were "mystery" plants. Every day I make my guesses. Roma? Beefsteak? Of course, like everyone else. I love a good mystery. The swap is sponsored by Hoosac Harvest and held every year in May at Mass MoCA in North Adams. https://www.facebook.com/hoosacharvest.

What's your guess?

I hope you have some cucumbers to enjoy from your garden or local farmer. Nothing else comes close.

Blackberry, Maple Syrup, and Yogurt Pops.

With another heatwave on the way, now is the perfect time to start making your own healthy, frozen treats. Many of the nearby farms have plenty of local berries ready for picking and this will help you create a fresh, sweet pop.

There are many recipes on the internet for making your own popsicles. Popsicles are the new cupcake it seems. Unfortunately, many of them include sugar. There's really no need for any sugar as the fruit is already pretty sweet. I find it best to use a small amount of honey or maple syrup. Maybe it's sweet enough with just the fruit. Just try your concoction before adding honey to see if you even need it.

I picked the blackberries from the yard this afternoon. My two-year-old daughter loves the berries and she has plenty of stained shirts to prove it.

The blackberries were here when we bought this property. It's just shy of 1/2 an acre with incredible views of Mt. Greylock. We also inherited a pear tree and an old concord grape arbor. The rumor is wine was made here and other types of booze during prohibition. The house was built in the 1920s. The rumors might be true as we found an old still under the grape arbor.

Mt. Greylock at sunset. View from our yard.

These blackberry bushes have been around for some time. This is evident as they certainly do not look like the strange giant ones you'll find at the grocery store.  And boy, are these seedy! The first time I picked them I made this perfect pie. Crust was from scratch; the whole nine yards. Sadly, my husband and I took a few bites and had tons of seeds stuck in our teeth. Such an awful sensation and they don't come out easily. It was a seed pie. We couldn't eat it. It is a sad day indeed when you have to throw out a pie.

For blackberries and raspberries, you can use a food mill to strain out the seeds or a colander.

Blackberry, Maple Syrup, and Yogurt Pops

1 banana
1 cup of blackberries (or fruit of your choice)
1 cup nonfat plain yogurt or Greek yogurt
2 tablespoons maple syrup
1/2 teaspoon fresh lemon juice (optional)

Put all of the ingredients into a blender and use a low setting until smooth. Divide the mixture into six molds. You should have about 4 ounces in each mold. After 10 minutes in the freezer, poke a popsicle sticks into the center. Place them back in the freezer until frozen solid.

And here's Estelle sneaking a taste before they go in the freezer. 

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Pork Tenderloin with Fresh Rosemary and Dijon Coating.

Time to use some of those herbs from your garden. Tonight I'm making pork tenderloin with a fresh rosemary and mustard coating. The rosemary in my garden is growing more like a weed so I better do something with it.

Pork Tenderloin with Fresh Rosemary and Dijon Coating

3 tablespoons coarse-grained Dijon mustard
3 large garlic cloves, minced
2 small bay leaves, finely crumbled
1 tablespoons olive oil
1 teaspoons maple syrup
1 tablespoons balsamic vinegar
2 teaspoons chopped fresh rosemary
1 1 1/2 pound boneless pork rib roast or pork tenderloin

Preheat oven to 425F. Combine Dijon mustard, minced garlic, bay leaves, olive oil, balsamic vinegar and rosemary in small bowl; whisk to blend. Dry pork with paper towels. Sprinkle pork with salt and pepper. Spread mustard mixture all over pork. Place pork on rack in baking dish. Roast pork until thermometer inserted into center registers 150°F, about 30 - 35 minutes. Let stand 15 minutes. Transfer pork to platter. Slice pork thinly and serve.

Another hot day, another cold slaw. Kohlrabi, Radish, and Carrot Slaw with BBQ Pork Ribs.

The heat and humidity lingers in the Berkshires. Well, it is summer after all. And it's a good excuse to head to Windsor Lake in North Adams, MA after Estelle wakes from her nap. After story time at the North Adams Library this morning and then racing with this little boy around the playground at Noel Field, she's out like a light.

With this sauna-like weather, I prefer to cook without using the oven. One great way to do this is to bust out the slow cooker. You might have a few cobwebs on there. I threw in some pork ribs and BBQ sauce. I make the BBQ sauce fresher and tastier by adding fresh-squeezed lemon juice and about 1/3 cup of ketchup. I sometimes make my own sauce, but I didn't feel such inspiration today.

I still had some kolhrabi from my recent trip to the North Adams Farmers' Market. The name kohlrabi comes from the German word for cabbage, kohl. It is similar in taste to a broccoli stem, but sweeter. But not as sweet as an apple. It's just right. It has a very clean, light, and fresh taste. Perfect for this heat. And because BBQ ribs go perfect with a slaw, I made this quick vinegar one out kohlrabi, radish, and carrot. Who says a slaw must be made with cabbage and mayo?

This is the slaw pre-dressing. 

In fact, I'm enjoying a bit of the slaw right now as I write this. It's even better the next day. 

Kohlrabi Slaw Recipe
1/2 medium kohlrabi julienned (4 cups loosely packed)
1 cup tightly packed grated carrots
8 baby radishes, sliced paper thin
chives for garnishing

Dressing:
1 tbsp Dijon mustard
1 tbsp white wine vinegar1 tbsp lemon juice
1 tsp honey
3 tbsp extra virgin olive oil
2 pinches of sea salta grind of fresh black pepper
1 tbsp fresh snipped chives

Use a vegetable peeler or knife to remove the outer layer of the kohlrabi.  Using a mandolin or knife, carefully slice the kohlrabi into thin sheet slices.  Julienne each slice into matchsticks.  In a large bowl, add kohlrabi, grated carrots, and baby radishes and give a quick toss with your hands.  Make the dressing in a small bowl by whisking together Dijon, white wine vinegar, lemon juice, and honey.  Stream in olive oil and whisk until combined.  Season with sea salt, black pepper and fresh snipped 
chives.  Pour over slaw and give it a good tossing.  Refrigerate until ready to serve.  Serves 4-6. 
Recipe from Green Thyme. 

Our dinner last night, kohlrabi slaw with the BBQ pork ribs. 

I have to confess something. I am not much of a breakfast eater. When I wake up, I want coffee first and prefer to eat leftovers or something more hearty. I had some leftover, cold ribs for breakfast. Delicious. 

To conclude,  I have to share a pic of my little girl, Estelle. This was taken yesterday. She's 2 and already enjoys spending time with me in the vegetable garden. She loves to water the garden and look for worms. She gets excited when she sees the cucumbers growing. She is understanding how things work. I hope this will stay with her for a lifetime. I grew up spending time with my mom and sisters in the garden. The tradition continues...

Chocolate Zucchini Bread. The squash that keeps on giving.

The infamous zucchini.  It is often overlooked because it basically grows overnight, making it hyper-abundant. And if you take a trip to Racine's market in Adams, you'll see what I mean. I swear, there are several of them that would make fine canoes.

When it comes to baking I find a way to smuggle in some chocolate. This zucchini bread was no exception. This bread is better than the rest because it has mote than chocolate chips it also has cocoa. Mmmm. My toddler was quite entertaining while we made this together as she would repeatedly say, "Mmmmmm, chocolate." She's definitely my kid.

The larger zucchini provided 3 cups for the bread.

Doesn't this look like chocolate heaven? In my opinion, this is the only way to make this bread. 

And, here is the finale...

I look forward to enjoying this with my morning cup of joe. And I'm sure this will be the first thing my daughter asks for when she rises. 

And the moment you've all been waiting for....the recipe.

Chocolate Zucchini Bread {makes 2 loaves}
Recipe by Our Best Bites

2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
optional: zest from one orange

Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8″ disposable pan to give away and a larger 9″ one for me and the batter divided perfectly. So you should get 2 very full 8″ pans or slightly less full 9″. Do one of each like I did!

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix until combined.

Gently stir in the grated zucchini (and zest if you’re using).

Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it’s the size of mini chocolate chips.

Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.

Divide the batter between the two pans. and sprinkle topping over each. Place pans on a cookie sheet for easy moving.

Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.

When it’s done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.

Let it cool on a rack for 5-10 minutes and then remove from pans. 

Garlic Scape Pesto with Chicken and Penne.

The garlic scape pesto was garlicky enough to satisfy. Yet, not too overpowering as my toddler enjoyed it. I so hope my little one grows up to be a big lover of garlic. I can't imagine life without it. The markets in the Berkshires have an abundance of scapes right now so give the pesto a try.

We enjoyed our garlic scape pesto with penne and chicken.

Here's the recipe again.

Garlic Scape Pesto

Ingredients:
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste

Method:
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.

For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

This recipe is from The Washington Post's Kim O'Donnel.

What does one do with Kholrabi and Garlic Scapes?

Kohlrabi and garlics scapes sound so exotic. Yet, many local farms have an abundance of both this time of year. I picked up my share at the North Adams Farmers' Market today.  

Images taken from the North Adams Farmers Market Facebook page

Don't let an unfamiliar food deter you. Take a risk and try something new. You might just love it! And who knows what this new adventurous side might lead to. If you have something you have created with scapes or kohlrabi please share in the comments. Or e-mail me.

KOHLRABI
So what is kohlrabi? It is a type of turnip with an edible stem. They are versatile. They can be eaten raw or cooked and taste like broccoli stems. I'm torn between preparing them sauteed or as a slaw.

It's mighty hot today, so a slaw it is. 

Kohlrabi and Apple Slaw
makes 4 cups

1 pound of kohlrabi trimmed, peeled, and grated

2 apples, peeled and grated

Dressing
1/4 cup cream or plain yogurt
1 tablespoon fresh lemon juice
1/2 tablespoon spicy mustard
1/2 teaspoon sugar 
Salt & pepper to tast
Fresh mint, chopped

Whisk together the dressing and then add the shredded kohlrabi and apple. Top off with fresh mint. Serve immediately and enjoy!

GARLIC SCAPES
Last, but not least, what do I plan on doing with those garlic scapes? First off, scapes are simply the top part of a garlic plant. Not too exotic now that you know. The scape is a thing of divinity if you're a garlic lover. Some don't approve of the bud part; it's a texture thing. The scapes can be used to make a killer omelette or they can be sauteed in rice. My favorite way to enjoy them is in a pesto!

This is a great recipe from The Washington Post's Kim O'Donnel.

Garlic Scape Pesto

Ingredients:
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste

Method:
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.

For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

Happy 4th of July!

We started our day with a quaint little parade in Williamstown, MA. My two-year-old daughter, Estelle, enjoyed the goats, horses, and firetrucks. And candy was thrown at her feet, along with red necklaces, and flags. Patriotism abounds in this small town. I'm sure this can be said about many small towns across the country today. I've seen several trucks and jeeps with large American flags flapping in the wind and I actually get a bit teary. There are tragedies still fresh in our minds. But let's focus on the positive today; let's focus on being together with family, friends, and our communities. Here are a few pics that, in my humble opinion, capture the spirit. 

Our daughter, Estelle Klein 

Uncle Sam the goat. 

Bonnie Lea Farm in Williamstown, MA

 http://bonnielea.com/wordpress/

After our little one naps, we'll take a dip in Windsor Lake in North Adams, MA. Beautiful lake and it is definitely cold enough to restore us from this heat and humidity. 

And it wouldn't be the 4th without a cookout.

Our menu consists of grilled turkey burgers with various toppings. I think my burger will be topped with sour cream, cheddar cheese, and fresh garlic chives from the garden. And, of course, everything is better with bacon. Consider these options too:

1. barbecue sauce, grilled red onions, bacon, and swiss cheese

2. ketchup and bread and butter pickles

And you can't have a cookout unless there is a salad. I love olives. Did you know if you mouth the words "olive juice" it looks like you're saying "I love you"? Anyway, I digress. One salad that is sure to have plenty of olives is a Greek pasta salad. And for added flavor, there is plenty of pepperoni. Notice my attempt to be alliterative. Who doesn't love olives and pepperoni? 

Recipe and photo courtesy of My Baking Addiction

Greek Pasta Salad

8 servings

Ingredients

DRESSING

1 cup olive oil

3/4 cup red wine vinegar

2 teaspoons garlic powder

2 teaspoons basil dried basil or a tablespoon of chopped fresh basil

2 teaspoons dried oregano or a tablespoon of chopped fresh oregano

1-1/2 teaspoons freshly ground black pepper

2 teaspoons granulated sugar

FOR THE SALAD

1 pound rotini pasta cooked according to package directions
1 pint cherry tomatoes, cut in half (you can also sub in grape tomatoes)
1 large cucumber, seeded and chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 green onions, thinly sliced
3/4 cup Kalamata olives
1-1/2 cups crumbled feta cheese
1 7-ounce pepperoni stick, sliced

DIRECTIONS:

1. In a a large Mason jar or other sealable container, combine olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Shake well to combine.

2. In a large bowl, combine cooked pasta, tomatoes, cucumber, bell peppers, green onions, olives, feta cheese and pepperoni.

3. Separate and reserve ½ cup of dressing in the refrigerator.

4. Toss the pasta salad with the rest of the dressing until evenly coated. Cover, and chill overnight.

5. Right before serving, freshen the salad with the reserved dressing, tossing to coat.