Category: Appetizer

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Beet Cilantro-Lime Salsa

Haven’t tried beets? Well, here’s your chance. They’re super nutritious and oh so tasty! Or if you love beets, here is a fun way to use them. (Remember to use those tops too!) Beets are high in iron, so they’re great for maintaining healthy blood. Plus they taste so darn good!

Just whipped up this fab Beet Salsa with cilantro, jalapeño and lime. Would love to know if you give it a try and what you think.

Beet, Cilantro-Lime Salsa

Yields 3-4 cups

Ingredients

 

  • 3 large beets
  • 1/3 cup fresh cilantro
  • 1 teaspoon salt
  • 2 limes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 inch jalapeño
  • 1/3 of a small, red onion

 

 

DIRECTIONS

Preheat oven to 400 degrees F.

Cut off tops of beets and keep greens to use in another recipe, such as cooked greens.

Slice beets in half. Place in a loaf pan with about 1 inch of water. Cover tightly with aluminum foil and place in heated oven for 45-55 minutes to steam. They’re ready when a knife goes through easily to the middle.

Drain the liquid carefully into the sink (Watch out because it will stain!) Let them cool and the peels should slide off easily with your fingers. Slice into thin, small strips.

Rough chop the cilantro and finely mince the onion and jalapeño. (Wash hands thoroughly after handling jalapeño and do not touch eyes or face.) 

Juice the lime into your mixing or serving bowl and add all the fresh ingredients. Top with salt and slices and toss well to coat everything. 

Let chill in fridge for at least 1 hour. Longer is better as the flavors will develop. 

Enjoy on burgers, on fish tacos, veggie tacos, and with tortilla chips. Have fun experimenting with the uses!

I’d love to hear how you like it and what creative ways you come up with for this tasty salsa. 

The Empowered Kitchen Tips

This salsa can be stored in the refrigerator for up to 5 days. Cover to keep fresh. Cooked beets do not freeze well, so enjoy this the week you make it.

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Spicy Arugula & Lemon Pesto

Ready to spice up your pesto routine? This is a great pesto sauce to make when you have that bumper crop of arugula in your garden, like I did 2 weeks ago. This way you can use it all before it bolts.

Plus you can freeze the extra to preserve the taste of summer well into fall and early winter. 🙂

Arugula Pesto Ingredients

Spicy Arugula & Lemon Pesto

Yields 1 cup

Ingredients

 

  • 3 cups arugula leaves
  • 3/4 cup grated parmesan
  • 2 garlic cloves
  • 1/2 cup walnuts
  • 1/2 lemon (about 2 tablespoons juice)
  • 1/3 cup olive oil
  • Salt & Pepper to taste

 

Directions:

Peel garlic cloves and juice the lemon into a blender or food processor. Start with 1/2 teaspoon salt. Add all ingredients to the blender or food processor and combine until smooth. Adjust salt, pepper and other ingredients to taste. 

You can always add more lemon or olive oil if you would like it to be more lemony or thinner. 

This pesto goes great on pasta, pizza, paninis, with eggs or in a wrap with turkey and vegetables. 

Alternatives:

This is a spicy pesto that is stronger than a classic basil pesto. You can tone down the spiciness by using 1 garlic clove instead of 2. You can also substitute 1 cup of basil leaves for 1 of the cups of arugula leaves. 

Pine nuts or cashews can be substituted for the walnuts. 

The Empowered Kitchen Tips

Pesto freezes really well. If you want to save some of this for fall or early winter cooking you can freeze it in ice cube trays and put those frozen cubes of pesto in a well-sealed container with the label of the pesto and date in the freezer. They keep well for about 5-6 months, so make another batch near the end of summer if you want some for fall or early winter to have a taste of your summer garden again.  

When you want pesto pasta or pesto on a meat or veggie dish, just pop out a frozen cube and let it thaw or melt in the pan and you have a ready made sauce. 🙂 Now that’s meal prep months in advance! 

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Greek Lamb Meatballs

If you haven’t cooked with lamb before, give this recipe a try and I bet you’ll be hooked. I heard about it on NPR and have loved the recipe all spring.  It’s great on a salad, on pasta or over rice. Give it a try with pita and sides like hummus, baba ganoush, tahini sauce or tzatziki.  

Easy and great for meal prep. You can make extra to freeze in a tightly sealed container for up to 3 months. Just remember to date and label well. You can also store them in a bit of red sauce if you prefer. 

Always look for humanely and sustainably raised meats. If we eat less meat, but higher quality meats we can have healthier people and a healthier planet. 

Greek meatballs with lamb and feta cheese

Greek Meatballs

*Recipe From Kathy Gunst On WBUR’s Here And Now*

Yields: 12-15 meatballs

Serves: 4

Ingredients:

 

  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried and crumbled
  • 1 egg
  • ¼ cup breadcrumbs or panko
  • 3 tablespoons fresh mint
  • ¼ to ½ cup feta or goat cheese cheese, finely crumbled, or cut into small cubes
  • Salt and freshly ground black pepper
  • 1 pound ground lamb (sustainably sourced and humanely raised)
  • 1 tablespoon grapeseed oil (or olive)

 

Optional for Serving

 

  • Toasted Walnuts

 

Directions:

Mince the garlic. In a medium skillet heat 1 tablespoon of the oil over low heat. Add the garlic and cook about 2 to 3 minutes, or until softened and golden brown. Be careful not to burn. Add the thyme and remove from the heat. Let cool.

Beat the egg and rough chop the mint. In a large bowl thoroughly mix the oil and cooked garlic and thyme with the egg, breadcrumbs, mint, cheese, salt, pepper and ground lamb.

Divide the mixture into 12-15 meatballs. The mixture can be covered and refrigerated for up to 12 hours ahead of cooking.

Heat a large skillet heat over medium or medium high heat. Once heated, add the remaining tablespoon of olive oil and the canola oil.

Working in batches, cook the meatballs about 3 to 5 minutes per side, until brown and cooked through (there should be no sign of pink). Drain on paper towels if desired or pour drippings into pitas.

To serve, spread the tzatziki onto a serving platter and top with the warm meatballs. Scatter with toasted walnuts, if using.

Goes well with pita, hummus, some rough chopped parsley and/or tahini sauce.

**Recipe from Kathy Gunst on WBUR’s Here and Now**