2 large beets, peeled and sliced into 1/4-inch thick disks
1 cup all-purpose flour
1 cup panko bread crumbs
2 eggs, beaten
Olive oil, as needed
6 cups salad greens
1 cup cucumber, sliced
Frying oil, as needed
Blue Cheese Dressing:
3 oz. bleu cheese, crumbled
3 Tbsp. sour cream
3 Tbsp. buttermilk
2 Tbsp. mayonnaise
2 tsp. distilled white vinegar
1/4 tsp. sugar
Pinch of garlic powder
Pepper, to taste
Pre-heat oven to 400°F. Place peeled, sliced beets on a sheet of foil. Drizzle beets with olive oil, fold and seal foil into a packet. Bake until beets are fork tender, about 25 minutes. Remove beets from the oven, open foil packet and set aside to cool.
Combine all dressing ingredients in a small bowl. Mash bleu cheese with a fork to break up any extra large pieces. Season with pepper, if desired.
Place flour in one wide bowl, beaten eggs in another wide bowl and panko bread crumbs in a third bowl. Pre-heat frying oil to 350°F.
Dip each slice of cooled beet into flour and pat off excess, dip into egg and remove excess, finish in panko bread crumbs. Gently lower coated beets into frying oil and deep fry until golden brown and crispy.
Arrange salad greens on individual plates. Top each salad with a few slices of fried beets, cucumbers and drizzle with blue cheese dressing.
Honey-Balsamic Cabbage Steaks
1 head green cabbage, outer leaves removed
1/4 cup olive oil
1 tsp. fresh thyme
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. balsamic vinegar
2 Tbsp. honey
Pre-heat oven to 400°F. Cut cabbage into 1/2-inch thick slices. Arrange slices on a
In a small bowl, combine remaining ingredients. Brush mixture over each cabbage steak. Bake until cabbage edges start to crisp and turn brown, about 30 minutes.
2 large or 1 pt. cherry tomatoes
1 large zucchini, diced
1 cup onion, finely chopped
1 Tbsp. garlic scapes or 2 cloves green garlic, minced
2 Tbsp. olive oil
1/2 cup dry white wine
Salt and pepper, to taste
Dice tomatoes or cut cherry tomatoes into quarters. In a saute pan heat oil. Add onion and zucchini and saute for 3-5 minutes, or until edges just begin to brown.
Add garlic and tomatoes and cook an additional 2-3 minutes, being careful not to burn garlic.
Add wine and cook until pan is almost dry. Season with salt and pepper to taste. Serve over cabbage steaks.
Yukon Gold & Kohlrabi Bake
1 large bulb kohlrabi, peeled and diced
8 Yukon Gold potatoes, diced
1 large garlic scape or 3 cloves green garlic, minced
1/2 cup heavy cream
4 Tbsp. butter, unsalted
1/2 cup parmesan cheese
Salt and pepper, to taste
Pre-heat oven to 400°F. Place diced kohlrabi in a large pot. Cover with water and a tablespoon of salt, and bring to a boil over high heat. Boil for 10 minutes. Add potatoes and garlic and boil until tender, about 10-15 minutes. Drain and return to the pot.
Using a potato masher, smash kohlrabi and potatoes together. The mixture should be rustic, not smooth. Add cream, butter and half the cheese until well combined. Season to taste with salt and pepper. Place mixture in a baking dish and top with remaining parmesan cheese. Bake until golden brown on top, about 30 minutes.