Recipes from the Farm Kitchen
Grilled Vegetables - great tips and ideas for for summer vegetable grilling!
Beet Hummus - make a beautiful magenta color or golden yellow color hummus based on which beets you select to use.
2 large red beets -or- 2 large golden beets
1 clove garlic
¼ cup olive oil
Salt to taste
Tahini paste to taste, 2-3 tsp.
Preheat oven to 375°F.
Scrub beets and rub with 2 tsp. of olive oil reserving the remaining oil. Sprinkle with salt and place in a deep roasting dish. Cover with foil and bake until tender, about an hour. Let cool to room temperature and rub skins to remove.
Roughly chop the beets and garlic, and place in a food processor with the tahini. Begin blending while drizzling in the remaining olive oil to form a smooth spread. Taste and adjust seasoning as desired. Finish with a squeeze of lemon juice.
Sauteed Kale with Garlic
1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
1/2 cup vegetable stock, white wine or water
salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons red-wine vinegar
Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft. Add kale to the pan, turn the heat to medium-high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.