Citrus Beet Green Salad & Roasted Vegetable Skillet with Sofrito

Katrina Doing Chatfield Farm Cooking Demo

Beautiful late summer evening at the Denver Botanic Gardens Chatfield Farm in Littleton. What a dream to cook outside in this gorgeous setting with such a great audience.

Members of the farm's CSA program were enjoying their cocktails for the start to their Farm to Fork Dinner. Before heading off to dinner they gathered around this outdoor kitchen to watch a cooking demonstration and get a sampling of the farm's fabulous fresh produce, which is so stunning and bountiful this time of year.

 Raw beet stems and greens ready to go into the skillet. 

Raw beet stems and greens ready to go into the skillet. 

Here are the recipes!

Citrus Sautéed Beet Greens

Serves 4 to 6

Ingredients:

2 tablespoons extra virgin olive oil

1 bunch beets with stems and leaves

1 shallot

1 garlic clove

1 1/2 tablespoons apple cider vinegar

1 teaspoon honey

2 oranges

salt and pepper to taste

Directions:

1. Preheat oven to 375º F. Cut the stems from the roots of the beets. Cut the beets in half and place in a loaf pan with ½ inch of water. Cover tightly with aluminum foil. Steam for 30-45 minutes, or until a sharp knife goes easily through the beet. Remove the foil, let cool and then use your hands to remove the skins of the beets and discard. Be careful, as this can stain anything the beet juice comes in contact with. Dice beets into ½ inch pieces.

2. Cut leaves off of stems. Chop the stems into ¼ inch pieces. Rough chop or tear beet leaves. Set aside on cutting board.

3. Dice the shallot and garlic clove. Set the shallot aside. Zest the oranges and keep the zest in a small bowl.

4. Juice the oranges into a small bowl and add the minced garlic, vinegar and honey. Mix well. Set aside.

5. Place oil in a medium skillet, over medium high heat. Add stems and shallot and sauté for 4 to 5 minutes. Add beet leaves and continue to sauté for 3 minutes. Season with salt and pepper.

6. Add the bowl with the orange juice mixture to the skillet and simmer until all juice has evaporated, 2 to 3 minutes. Depending on the size of the oranges, you may just add half the orange juice mixture and taste.  You can save the rest for a salad later in the week. Adjust salt and pepper seasoning to taste.

7. Top with steamed beets, orange zest and enjoy!

Inspired by: http://www.spoonforkbacon.com/2013/06/citrus-sauteed-beet-stems/

Roasted Cherry Tomato and Potato Skillet with Bok Choy

Cherry Tomato Skillet with Potatoes, Bok Choy and Garlic Sofrito

Serves 4

Ingredients:

3 tablespoons olive oil

1 cup cherry tomatoes

6 fingerling or small new potatoes

2 cups baby bok choy leaves

Salt and pepper to taste 

Sofrito:

9 garlic cloves

½ cup olive oil

2 onions

2 large tomatoes

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon dried thyme (optional)

½ teaspoon dried rosemary

½ dried bay leaf

Directions:

1. Roast the vegetables. Preheat the oven to 375º F. Slice the cherry tomatoes in half and place on a baking sheet. Dice potatoes into ¼ inch pieces and place on a separate baking sheet. Coat all vegetables with a coating of olive oil and a sprinkle of salt and pepper. You can optionally season them with herbs such as rosemary, sage and thyme. Use your hands to coat them well.

2. Place in oven and bake for 10 minutes. Then remove the potatoes and tomatoes from the oven. If the tomatoes look fully cooked and kind of caramelized, you can stop roasting them now.  If they are not finished, put them back in the oven for 5-10 minutes.

3. For the potatoes, turn them with a spatula. Test them with a sharp knife for doneness. Coat again with a light coating of oil if they are very dry. Bake for another 10-15 minutes or until golden brown and a sharp knife goes right through the potatoes. Watch these closely, as they are cut in small pieces and have a risk of burning.

4. Remove from the oven when fully cooked and remove from the pan. Place tomatoes and potatoes in a cast iron skillet.

Make Sofrito

1.    Finely mince the onion and garlic. Dice the tomatoes to a medium dice.

2.   Heat the skillet to medium heat and then add the oil. Add the onion and garlic first, and saute for a minute. Crush the bay leaf. Then add the tomatoes, salt, pepper and herbs.

3.   Stir occasionally. Reduce heat to medium low. Cook for at least 10 minutes and up to 30, but stir to make sure it doesn’t burn or stick to the pan.

4.   Enjoy on a variety of dishes. In this case it will be added to the skillet with the potatoes and tomatoes.

Make the Skillet

1.      Rough chop the baby bok choy.

2.     Heat cast iron skillet to medium heat with 2 tablespoons olive oil and add the already roasted tomatoes and potatoes. 

3.     After 1-2 minutes of warming the roasted vegetables, add the bok choy.

4.     The bok choy will wilt quickly. Stir to combine. Once the greens are wilted, remove the skillet from the heat, top with a fried or poached egg and top with a bit of the sofrito. 

5.     This dish is great topped with a fried or poached egg.