Roasted Beet Salad

Milwaukee growers are just settling their gardens, and soon greens and root vegetables will be in abundance. Recently, I have become mildly obsessive with beets and their rich, earthy flavors. To tone down some of the earth-like flavors and add sweetness, try roasting beets in olive oil and honey with a bit of sea salt. This combination is impeccable, and to the weary beet-consumer, this recipe is made for you.

Food sensory experts agree that you must try a food several times over your lifetime to deem that you truly have an aversion. Rich in B vitamins and vitamin A, I love cooking with beets because you can use nearly the entire plant, making them a very resourceful vegetable. Try this recipe – and for a little added creaminess, add a sprinkle of feta!

Roasted Beet Salad (serves: 6-8)

Ingredients:

• 1 bunch of beets (3-4 large) and beet greens, chopped
• ¼ cup honey
• 1 Tbsp olive oil
• ½ tsp pepper
• 1 dash sea salt
• 2 cups spinach, chopped
• 3 ribs celery, chopped
• ½ sweet yellow onion, chopped
• 1 carrot, peeled and ribboned
• Fresh pepper
• Olive oil
• Balsamic vinegar

Directions:

1. Preheat oven to 375°F.
2. Slice off beet stems (greens) and roots. Discard roots and set greens aside. Peel outer layer of beets and discard peels. Chop beets into ½-inch thick pieces.
3. Place beets into a large sheet of foil. Drizzle with olive oil and honey. Sprinkle with pepper and salt. Bring foil together to form a foil package or pocket.
4. Place foil package into the oven, and bake until beets are tender, about 30-40 minutes. Allow to cool when roasted.
5.  Meanwhile, chop beet greens and place into a large bowl.
6. Add spinach, celery, sweet onion, and carrot ribbons.
7. Place roasted beets on top of greens.
8. Garnish with freshly ground pepper.
9. Serve salad with olive oil and balsamic vinegar.

Purple Potato Salad

Memorial Day is coming. The weather is warming. Grills are firing up. This can only mean one thing: POTATO SALAD season has begun. I have never settled for ordinary, and so this is not just any potato salad – it’s zesty, crunchy, and purple all over! My local Whole Foods had purple potatoes on sale, and I could not pass them by. I promise, this is a healthy, delicious and sure to “wow” your guests. What are purple potatoes, you ask? Well….you are about to find out.

Purple Potato Salad (serves 6-8)

Ingredients:

• 2 pounds purple-skinned potatoes, quartered
• 1 head garlic, halved
• ¼ tsp red pepper flakes
• 5 Tbsp apple cider vinegar
• 1 medium red onion, halved and thinly sliced
• 1 tsp sugar
• ½ cup Greek yogurt
• 3 Tbsp light sour cream
• 1/3 cup horseradish, drained (not the sauce – just plain horseradish)
• 2 stalks celery, sliced
• 3 dill pickles, diced
• 3 Tbsp fresh dill
• 2 Tbsp chopped fresh parsley
• 1 dash salt
• Freshly ground pepper

Directions:

1. Combine potatoes, garlic, red pepper flakes, and 1 tablespoon vinegar in a medium saucepan and cover with water.
2. Bring to a boil and simmer, uncovered, for 7 – 10 minutes, or until potatoes are soft.
3. Drain potatoes, discarding garlic. Allow potatoes to cool.
4. Meanwhile, sauté onions in a small saucepan until tender. Set aside.
5. In a large bowl, combine remaining 4 tablespoons of vinegar, sugar, Greek yogurt, sour cream, and horseradish. Add celery and pickles.
6. Gently add potatoes, onions, dill, and parsley to yogurt mixture.
7. Season with salt and pepper, and refrigerate until ready to serve.

Giraffes

From left to right by rows: 1 // 2 // 3 // 4 // 5 // 6 // 7 // 8 // 9 

Lately, I've had an obsession with giraffes in home decor (pillows, prints, sculptures, wall hangings, etc) as well as tech accessories (iPhone cases, wall paper backgrounds, etc). They are such elegant animals, and they've got a very peaceful, serene nature about them. I'm trying to gather inspiration/make a plan for my home, especially for my new place in July/August. I want to be very concrete and decisive about any new purchasing decisions. Right now, if I just randomly purchased what I would want, I would have an entire house filled of giraffe prints and pillows - excessive - but by the time August rolls around, I might have one or two. They also seem to have a gender neutral quality to them.

You know the whole people-animal look alike thing, well, mine is probably a giraffe. Even just the body - long, skinny on top, big booty. So other than their serene quality, I've probably got a natural affinity to the creatures. Then, last week, I watched The Campaign and thought that this clip is probably a metaphor to the visual impact I have when I wear heels.

Spicy Coconut Tofu & Spinach

Despite the teasing warm sunshine last weekend, it has been a cold and windy week in Milwaukee. I adapted an old magazine-torn recipe to add heat and a punch of flavor to your night. With all of the protein, vegetables, and flavor in this dish, you cannot tag this meal weeknight health-conscious or weekend splurge! Savor the sweet and spicy taste combination. Pair with a glass of red, you cannot go wrong!

Spicy Coconut Tofu & Spinach (serves 4)

Ingredients:

• 2 Tbsp cornstarch
• 1 cup low-sodium vegetable broth
• ¼ cup peanut butter
• 1 tsp red curry paste
• 2 Tbsp brown sugar
• 2 Tbsp reduced-sodium soy sauce
• 2 Tbsp fresh ginger, minced
• 4 garlic cloves, minced
• 1 tsp red pepper flakes
• 1 red bell pepper, diced
• 1 14-oz package tofu, cut into 1-inch cubes
• 6 oz mushrooms, sliced
• 1 cup light coconut milk
• 1 Tbsp lime juice
• 6 cups baby spinach
• ¾ cup brown rice, cooked
• Lime, wedged for garnish (optional)

Directions:

1. Combine cornstarch and broth in a Dutch oven. Heat over medium heat until cornstarch is dissolved. Add peanut butter, curry paste, brown sugar, soy sauce, ginger, garlic, and red pepper flakes. 
2. Meanwhile, in a large skillet, lightly sauté bell peppers, tofu, and mushrooms (about 4-5 minutes).
3. Add tofu mixture to sauce, and allow to simmer for 15-20 minutes, or until flavors are combined.
4. Stir in coconut milk, lime juice, and spinach. Cook for an additional 15-20 minutes.
5. Serve curry mixture over brown rice, and garnish with lime and additional red pepper flakes (for added heat), if desired. 

Blueberry Citrus Scones

I am a tea-junkie. More importantly, I like to have a little something sweet (that will not give me a ‘food coma’) to tag along with my tea. These scones are perfect. If you want to add a little protein to your snack, try spreading a thin layer of nut butter on them. Loaded with antioxidant-containing foods (wheat germ, cinnamon, blueberries, orange juice/zest), this little treat will be the perfect way to start, manage, or finish your day. Cheers!

Blueberry Citrus Scones (serves 20)

Ingredients:

• 2 1/3 cup whole wheat flour
• ½ cup wheat germ
• 1/3 cup packed brown sugar
• 4 tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 3 Tbsp butter
• 1 ½ cups dried blueberries (or fresh)
• 1 Tbsp grated orange zest
• 1 egg
• ¾ cup milk
• 1/3 cup orange juice
• White sugar, optional (for dusting)

Directions:

1. Preheat oven to 375°F. Grease two baking sheets or line with parchment paper.
2. In a large bowl, mix together whole wheat flour, wheat germ, brown sugar, baking powder, salt, cinnamon, and nutmeg.
3. Cut chilled butter into dry ingredients. Mixture will appear crumbly.
4. Stir in blueberries and grated orange zest.
5. In a smaller bowl, stir together egg, milk, and orange juice.
6. Make a well in the center of the dry ingredients, and pour in the egg mixture. Stir until dough forms.
7. Turn dough onto a floured surface, and knead gently until dough is pliable to roll with a rolling pin.
8. Roll dough out to ½ inch thickness, and cut with a biscuit cutter (any cookie cutter will work).
9. Place scones 2 inches apart on baking sheets.
10. Dust with white sugar, and place in the preheated oven for 15-20 minutes.
11. Store in an airtight container.