It’s summer in Utah. Which means it is really hot in Utah. It also means that FINALLY the farmers market is open for all of us to enjoy and we actually have many of them in various locations through out the Salt Lake valley which makes my little organic heart a happy heart.
Since it was still snowing in JUNE (what kind of place is this?!?) the first week of the farmers market was a challenge in finding actual vegetables one thinks of when you think of summer and I came home with lots of root vegetables and garlic.
This week, though, the farmers and their vegetables were both out in abundance (and we do a BUN DANCE for that?!) and I filled my canvas tote with all kinds of luscious things.
Two recipes to share. Both rather simple. Both thrown together off the top of my head. Neither with pictures because I will admit I wasn’t thinking of blogging either recipe while making the food, I was just really HUNGRY and this is what happened when a hungry girl goes searching for something to eat. You’re welcome.
BEET AND SAUERKRAUT SALAD
1 bunch of beets (about six or seven) greens still attached
3 or 4 green garlic bulbs
1 small jar of sauerkraut (I made some last year so I used that!)
salt/pepper
EVOO
Preheat your oven to 350 degrees.
Wash your beets and the greens. Cut off the greens and set aside. Cut the beets into quarters or eighths and put into a pot or pyrex dish (with lid) that can go into the oven. Leaving one of the green garlic bulbs for later, cut the green garlic into eighths and add to the pot with the beets. You can also add some of the green stems, too, if you’d like. Douse the garlic and beets with extra virgin olive oil (enough to coat) and sprinkle with some salt and pepper (not too much). Cover and put into the oven. Roast the beets and garlic for 20 – 25 minutes. The beets should be tender.
While roasting, you can sautee the beet greens. To do this, chop coarsely and also coarsely chop the remaining green garlic bulb (into even a finer chop). Sautee greens and garlic in a small amount of olive oil on medium/high heat in a heavy pan until just wilted. Set aside.
When the beets in the oven are ready, take them out. Allow to cool for about five minutes. Then mix the roasted beets and garlic with the sauerkraut in a large bowl. Add salt and pepper to taste. You can then serve this over the wilted beet greens. It can be served warm or even cold. It is, seriously, delicious.
RAW CASHEW AND OLIVE PATE
1.5 cups raw cashews (soaked in water over night)
1/2 cup variety of mixture of olives
3 – 4 raw garlic cloves
2 large sprigs of fresh basil
1 teaspoon white peppercorns
1 teaspoon pink peppercorns
1/2 cup extra virgin olive oil
Soak your cashews overnight in just enough water to cover.
Into your Cuisinart, fitted with the chopping blade, goes the following: The cashews along with whatever liquid is left. Pulse these until it resembles a crunchy peanut butter consistency. Then add the fresh garlic cloves. Pulse again until garlic is combined. Next add the all the rest of the ingredients. *Cook note: I get my olives from the olive bar at Whole Foods and just get a total mishmash variety of the ones that make me smile. For this mixture I got some Kalmata, some garlic stuffed (so more garlic!), some green with pimento and some capers, too. Use your imagination, this can NOT go wrong for you.
Mix on LOW until thick and smooth. Serve on toasted bread, crackers or do what I do and just slather it on your body and get some willing person to lick it off. Total yum!!
[...] Raw Cashew and Olive Pate from Naked Eats [...]