Roasted Beets and Watermelon Radishes with Blood Oranges

 

 

roasted-beet-wedges

Roasted beets with watermelon radishes

Prep Time: 20 Mins Cooking Time: 30 Mins Total Time: 50 Mins

Ingredients:

  • 3 medium watermelon radishes, trimmed
  • 3 medium yellow beets, trimmed
  • 2 blood oranges, cut into supremes
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • ½ teaspoon sea salt

Directions:

  1. Roast. Clean beets and radishes well with a vegetable brush. Remove beet and radish tops (reserve for something else). Wrap beet bulbs and radish bulbs with aluminum foil. Place on a baking sheet lined with parchment paper. Roast in an oven preheated to 350 degrees Fahrenheit until a fork can easily be inserted into the bulbs. About 30 minutes.
  2. Peel. Once beets and radishes are cool enough to touch, remove the foil and peel the skins (they should easily come off under cold, running water). Cut the beets and radishes into wedges (or you can slice them if you prefer).
  3. Cut Supremes. Peel the oranges. Cut the pith off of the oranges with a paring knife, exposing the flesh. Cut the oranges into segments (by cutting on either side of the membrane and removing the orange segments). Discard the orange pith and membrane. Remove any seeds.
  4. Make Dressing. Combine oil, vinegar, and salt in a bowl.
  5. Combine. Combine radishes, beets, orange segments, and parsley in a bowl. Add dressing and toss to coat.
  6. Serve. Can be served warm or cool.

Carrots and Fennel Braised with Orange Zest and Honey

roasted-carrots-fennel-honey

roasted-carrots-fennel-honey

Carrots and Fennel Braised with Orange Zest and Honey

From: Food 52
Prep Time: 10 Mins Cooking Time: 20 Mins Total Time: 30 Mins

Ingredients:

  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey (preferably orange blossom honey)
  • 1 1/2 pound carrots, peeled and cut into 1/4 inch x 3 inch sticks
  • 1 fennel bulb, ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8”-inch slices
  • 4 strips of orange zest,– each 1 inch x 4” inch (use vegetable peeler)
  • 1/2 teaspoon fennel seeds, –crushed in a mortar
  • 1/3 cup spring water
  • 1/3 cup orange juice
  • 1/2 teaspoon plus 1/8 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons coarsely chopped fennel fronds or dill

Directions:

  1. Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil, and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften. Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.
  2. Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break or mush the vegetables. Remove orange zest, transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately. Cook’s’ note: The carrots and fennel can be trimmed and cut up to 6 hours ahead and refrigerated until ready to use, but the dish is best made just before serving. It does not reheat well.

Cauliflower with Saffron, Pepper Flakes, and Parsley

 

Cauliflower with Saffron, Pepper Flakes, and Parsley

Prep Time: 10 Mins Cooking Time: 10 Mins Total Time: 20 Mins

Ingredients:

  • 1 head cauliflower (about 1 1/2 pounds), broken into small florets, the core diced (about 6 cups)
  • Sea salt
  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • 2 pinches saffron threads
  • 1 large clove garlic, minced
  • Scant 1 teaspoon crushed red pepper flakes
  • 1/4 cup finely chopped, lightly packed flat-leaf parsley
  • 1/2 cup water
  • Grated aged cheese or crumbled feta cheese (optional)

Directions:

  1. Steam cauliflower for about 3 minutes. To test for doneness, taste a piece; it should be on the verge of tenderness but not quite fully cooked. Uncover and transfer the colander to the sink to drain.
  2. Meanwhile, heat the oil in a wide skillet over medium heat. Add the onion and saffron; cook for about 6 minutes, stirring frequently, until the onion has softened. The heat will activate the saffron so that it colors and flavors the onion. Stir in the garlic, the crushed red pepper flakes and a few pinches of the parsley, then add the steamed cauliflower. Toss to coat it evenly, then add the water and cook (over medium heat) until the cauliflower is tender, just a few minutes.
  3. Season with salt, toss with half of the remaining parsley, and keep warm.
  4. Sprinkle the cheese on top (to taste) and serve.
  5. Variations:
  6. Serve with 8 oz. cooked pasta. Preferable small shells, snails, or other shapes.
  7. Serve with Sauteed Shrimp. If so, omit the cheese.

Salty Parsnips and Potatoes

 

Roasted Parsnips and Potatoes