Tag Archives: Beet

Week 33, Juice 2: Beet-fennel-O.J.

I’ve seen beets with oranges plenty of times on the menu, so it’s not much of a stretch to throw beets and oranges into the juicer together. The additions of zippy anise, earthy spinach and sweet carrots make this the most vegetal juice on our menu–kind of like V8 but better … more like V12.

Keep reading for the recipe. Continue reading Week 33, Juice 2: Beet-fennel-O.J.

Week 29, Meal 3: Salsa verde grilled chicken, roasted beet and goat cheese salad

Week 29, Meal 3: Grilled chicken tossed in pistachio and herb salsa verde over arugula salad with roasted beets, goat cheese and lemon vinaigrette

(Yield: 2 servings)

Chicken
12 oz. chicken breast, butterflied
1 clove garlic, minced
1 small shallot, minced
1/2 T tarragon, chopped
1/2 T parsley, chopped
1/2 T chives, thinly sliced
1/4 c pistachios, chopped
1 T olive oil
1 lemon, juiced

Salad
5 oz. wild arugula
6 baby beets, different colors if possible
salt and pepper, as needed
1 t olive oil
1 oz. chevre goat cheese Dressing
1 lemon, juiced
1 T vegetable or grapeseed oil

1. Preheat the oven to 400 degrees. Toss beets with olive oil, salt and pepper. Place on a rack in a small roasting pan, with enough water in the pan to cover the bottom of it. Cover the pan with foil and roast the beets for 30-40 minutes, until easily pierced with a pairing knife.

Remove from the oven and, using paper towels, rub the outer  skin and stem off. Cut beet pieces into wedges.

2. In a Magic Bullet or blender, mix the lemon juice and oil to make the vinaigrette. Reserve.

3. In a small bowl, mix together the garlic, shallot, tarragon, parsley, chives, pistachios and olive oil. Reserve.

4. Preheat your grill to high. When ready to grill, cook chicken until cooked through, 3-5 minutes per side. When chicken is cooked through, slice  into strips and toss with the salsa verde. Season with salt and pepper to taste.

5. Mix the arugula and beets  in a bowl and dress with vinaigrette.

To plate: Lay the greens out thin over the whole plate, as  opposed to a mound  in the middle. Disperse the beets evenly. Top with half of the chicken and sprinkle each salad with 1/2 oz. of goat cheese.

Week 29: Salads that don’t suck

Back in November 2010 when I started this blog, I facetiously wrote that this was for “people who hate the gym and think salads suck.”

It’s been a year now, and while I’m still struggling with that whole gym thing, I will readily admit that salads don’t suck. A year ago, my vegetable intake seriously consisted mostly of french fries and grilled onions. (I just asked Wifey Nadia and she couldn’t think of anything past those two either.)

In that spirit, I asked Chef Brian to whip up a menu of “salads that don’t suck.” I’ve known for some time that Brian is a salad machine, but surprisingly, he said that this menu stumped him a little because he’s turned a lot of his favorite salad combinations into dinner entrees for this supposed salad hater.

But here we are, and here’s the menu:

Week 29, Meal 1: Glazed salmon over spinach salad with mango, avocado and coconut-peanut dressing

Week 29, Meal 2: Smoked paprika dusted chicken “milanese” with mixed greens, manchego, dried cherries, pine nuts and orange-sherry vinaigrette

Week 29, Meal 3: Grilled chicken tossed in pistachio and herb salsa verde over arugula salad with roasted beets, goat cheese and lemon vinaigrette

As always, each recipe makes two servings. Follow the jump for the shopping list. Continue reading Week 29: Salads that don’t suck

Week 14, Meal 1: Tarragon-crusted ahi over roasted beets with tangerine, beet greens, orange vinaigrette and blood orange yogurt

Wifey Nadia and I have always made a habit of celebrating Valentines Day out.

If it was a time when we had some extra cash, we’d splurge, if not … we’ll, we’d still splurge, just with the credit card, lol.

For the first year in our five years together, we decided to stay in. She hung out and I put together the first meal of our aphrodisiac-based menu.

Now this a meal fit for Valentine’s Day …

Check out Week 14, Meal 1: Tarragon-crusted ahi over roasted beets with tangerine, beet greens, orange vinaigrette and blood orange yogurt. Continue reading Week 14, Meal 1: Tarragon-crusted ahi over roasted beets with tangerine, beet greens, orange vinaigrette and blood orange yogurt

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