ON THE LIGHTER SIDE - Beet and Red Onion Salad

If you like beets, you'll love this recipe! If you are not sure, introduce yourself  to beets by trying this terrific dish. Great flavor and really easy to make. 

And of course I used the fresh picked beets from the farm that I got today!

• 1 bunch fresh beets on the medium to large side
• 1/2 red onion sliced thin
• 5 tablespoons olive oil
• 2 tablespoons white balsamic vinegar (can use dark)
• 1/2 teaspoon dried basil
• 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 tablespoon natural raw sugar (optional)

Set the beets on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets can easily be pierced, 45 to 50 minutes. Cool the beets and then rub with a paper towel to easily get the skins off. 

Cut the beets in half and then into slices. Mix with red onion slice and then add there set of the ingredients. Toss well and refrigerate to blend flavors.

Serve as a summer side or along side some goat cheese crostini.

ON THE LIGHTER SIDE - Asian Beet Greens Stir-Fry

The stems and greens from the beet are sautéed with ginger, garlic, scallions, and tossed with sesame oil, sweet chili sauce and sesame seeds. This recipe is very tasty and light and I used organic beets freshly picked from the farm!

• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1/2 slice of fresh ginger minced
• 2 sprigs scallion slice into inch pieces
• 1 bunch of beet greens with stems
• 1 tablespoon sweet chili sauce
• 2 tablespoons of soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds

Heat oil in a large non stick skillet or wok over medium heat until hot. Add the garlic, ginger and scallions and cook until fragrant.

Add the beet stems and cook until tender, stirring often. Add the beet leafy greens and cook until wilted and dark green.

Once cooked, drain excess liquid and then add the seasonings, sesame oil and seeds, stir until well coated.

Down on the Farm...

I found the most fabulous gem of a place today right here in my hometown called Llama Mama Good Farm. It is a nonprofit 100% organic organization that promotes healing, wellness and nutritional education. The most interesting thing about this great little farm is the Llama roaming around and the manure that they use as fertilizer for their crops! Availability of items changes each week so it's always exciting to see what's there!

I am so excited to add Llama Mama Good Farm to my list of "Places Worth Going". I intend to add more recipes on Food Newsy that are "On The Lighter Side" and also healthy alternatives.

Today at the farm I scored some pretty awesome veggies like, Garlic Scapes (that are fantastic), Beets, Swiss Chard, a variety of Lettuce, and a beautiful Herb Bouquet. I also got to meet Linda, Co-founder and farm operator.

BTW - visiting and purchasing at the farm is by appointment only. Just check them out on Facebook or see their website at http://www.llamamamagoodfarm.com

Here are some pictures along with the first of many tips and/or recipes using some of the goods from Llama Mama Good Farm. 

Recipes for Asian Beet Greens Stir Fry, Beet and Red Onion Salad, Sauteed Swiss Chard and White Bean and Garlic Scape Dip to come!

Pictured below are my purchases today, with a great tip on preserving fresh herbs.

To preserve herbs for later use, simply put into ice cube trays or vacuum seal bags along with some good olive oil and freeze them. Take them out as needed!

Chicken Meatball and Baby Bella Marsala over Creamy Polenta

Polenta is a nice alternative to pasta or rice and can be enjoyed as a meal or a side dish. Here is a simple yet impressive main dish that is not only mouth watering, but also presents well enough to serve to company!

• 1 lb lean ground chicken
• 1 cup Italian seasoned bread crumbs
• 1/4 cup grated parmesan cheese
• 1 Tbsp minced garlic
• 1/4 cup milk (I use 2% milk)
• handful fresh chopped parsley

For the Sauce:

• 1 Tbsp butter
• 1 Tbsp olive oil
• small red onion diced
• 6 cloves garlic, chopped
• 10 oz baby bella mushrooms, sliced
• 1 tsp dried thyme
• 1 cup marsala wine
• 2 1/2 cups chicken broth

For the Polenta:

• 2 cloves garlic chopped
• 2 Tbsp onion diced small
• 4 cups chicken broth
• 1 cup quick cooking polenta
• 1/3 cup grated parmesan cheese
• 4 Tbsp butter
• fresh parsley

Make the meatballs. Preheat your oven to 350 degrees. Mix all the ingredients for the meatballs together in a bowl. Place 1" meatballs on a parchment lined baking sheet. Bake for 20 minutes.

In a large saucepan, over medium low heat, add the butter and oil. Add the garlic, onion, thyme and mushrooms. Cook until softened, but not browned. Add the marsala wine and cook until reduced by about half. Stir in chicken broth and simmer on low for 120 minutes.

Make the polenta by drizzling olive oil into a pan and adding the garlic and onion. Cook until softened. Add in chicken broth let it come to a simmer. Turn off the heat and whisk in the polenta, continue whisking until all the liquid is absorbed and it is smooth and creamy. Stir in some fresh parsley, the grated cheese and butter.

Serve the meatballs and mushrooms over the polenta and enjoy!

Spicy Seafood Hot Pot

This is a very fragrant and delicious soup. I make mine with pork, shrimp, mussels and squid, but you can add crab, fish and just about any other shellfish to the dish. It has lots of ingredients but is very easy to make!

• 4 inch x 4-inch sheet of dried laver crumbled
• ½ cup of onion, sliced
• 4 ounces of lean pork, cut into thin strips, mixed with a pinch of salt and ground black pepper in a small bowl. Set aside 
• 6 large shrimp shelled and deveined
• 10 mussels cleaned and de-bearded 
• 4 ounces of squid cut into ½ inch x 2 inch pieces
• 1 tbsp. of minced garlic
• 2 tsp. of minced or sliced ginger
• ¼ cup of vegetable oil
• 2 tsp. of salt
• 3 tbsp. of hot pepper flakes 
• ½ tsp. of ground black pepper
• ¼ cup of carrot, sliced into ½ inch x 2-inch strips 
• 4 stalks of green onions cut into 2 inch long pieces 
• 1 pound of cabbage (or Napa cabbage), sliced 
• 4 ounces of leek, cut into ½ inch x 2 inch pieces 
• 4 white mushrooms, sliced 
• 1 teaspoon of sesame oil 
• Water

Pour 10 cups of water into a pot. Add laver and the onion. Bring to a boil over high heat. Then turn it down and cook for about 20 minutes. Strain and keep the clear stock. Set it aside.

In a small bowl, combine 3 tbsp. of hot pepper flakes and 2 tbsp. of vegetable oil with a spoon. Set aside. You can add more or less hot pepper flakes according to your taste.

Heat up a large wok or a heavy bottomed pot with 2 tbsp. of vegetable oil, and then add garlic and ginger and stir them until light brown.

Add pork strips and stir-fry them for 2 minutes. Add vegetables: cabbage, carrot, green onion, leek, and white mushroom and stir for 5 minutes until all are cooked nicely and light browned.

Add the mixture of hot pepper flakes and vegetable oil and mix them well.

Add squid, shrimp, and mussels and keep stirring over high heat for about 5 minutes.

Add the stock and boil it for about 7-10 minutes.
Add 2 tsp. of salt and ½ tsp. of ground black pepper.

Take out 4 portions of the noodles from the package and add them to the boiling soup and cook until the noodles are done. Take a sample to see if the noodles are cooked fully or not. The noodles should be soft and chewy. Add 1 tsp. of sesame oil and transfer to bowls. Serve it hot. 

NOTE:
You can also buy the shellfish already cleaned and shelled.

Spicy Zucchini Saute

Delicious and a great vegan alternative with rice! You can eat this raw as a salad without stir frying too !



• 6 medium size zucchini (sliced in moon shape)
• 3-4 stalk of green onion (chopped or sliced)

• 1 tablespoon of minced garlic

• 1-2 tablespoon of sesame oil

• 1-2 tablespoon of toasted sesame seeds

• 1 tablespoon of red chili powder (flake)

• 1 teaspoon of sugar

• 1 1teaspoon of salt


• 1 teaspoon ketchup
• 1 teaspoon of rice wine vinegar

Mix all ingredients together in a bowl. Add a little bit of additional sesame oil to the pan. Stir fry on high flame until softened, but not soggy.

Korean Spicy Crab (Cooked)

My Korean obsession started about 6 years ago. I know, crazy that I would even admit that and I was so intrigued by the food. It always looked so delicious. The asian population uses an immense variety of ingredients.  I am on a mission to cook with ingredients that I have never tried before! This recipe for Spicy Crab was adapted from the raw version called Yangnyeom Gejang. I adjusted and added ingredients to my taste and I have to say, it's VERY delicious!

• 1 tablespoon vegetable oil
• 2 tablespoons chopped garlic
• 2 tablespoons chopped ginger
• 6 blue crabs cleaned, gutted and split in half
• 1 lb shrimp tail on
• 2 heaping tablespoons prawn paste (asian grocer or asian grocery section)
• 2 tablespoons hot pepper paste
• 1 tablespoon soy sauce
• 3 stalks green onion chopped or sliced thin
• 1/2 cup fresh basil
• 1 tablespoon sesame oil

Try and buy the crabs already cleaned. Any good fish counter will do it for you. Break off the claws and set all of the crab pieces aside.

In a large pot add vegetable oil and heat. Throw in the garlic and ginger and stir fry but do not brown. Add all of the crab and store keeping flame medium-high. Add the shrimp and continue to stir.

Add the prawn sauce, the soy sauce and the pepper paste continuing to stir. Throw in green onion and basil and finish off with sesame oil.

Remove from heat and it's ready to eat!
ENJOY!

NOTE: Did you know that if you cut the crab in half and squeeze on the body portion, all of the meat will ooze out with very little effort. Squeeze it right into your mouth so you don't miss any of it!