Seeds of Change: Part IV

29 08 2010

Today was a kitchen day, I like those days. I picked beets from the garden on Thursday and was very eager to roast them and steam the beet greens. I found a nice Halibut recipe to go with the beets. I ended up creating one with the peaches and fresh cherry tomatoes. Sunday dinner became Pan Roasted Halibut with a Roasted Peach and Tomato salsa served with the star of the show, beets done two ways.

Roasted Beets with Goat Cheese

3 Beets

2 Tbsp Olive Oil

2 Tbsp White Wine Vinegar

1 Sprig of Thyme, leaves removed

Salt and Pepper

Place whole beets on tin foil, drizzle with olive oil, vinegar, thyme and salt and pepper. Seal tightly, place foil package on a cookie sheet and roast in a 425 degree oven for 90 min. Remove from oven, open foil, let cool until you can lightly scrape the outside skin off the beets. Cut into 1 cm slices and drizzle with olive oil, lemon juice and salt and pepper.

Sauteed Beet Greens

Beet Greens, roughly chopped, larger stems cut off

2 Tbsp Olive Oil

1 Clove of Garlic, halved

1-2 Tsp Chilli Flakes

Heat the garlic in the olive oil on medium heat in a saute pan. I just scented the olive oil with garlic, as I don’t like using too much garlic. You can use minced garlic if you’d like. I removed the garlic from the oil when it was browned. Add the chilli flakes, turn heat up to medium-high, add the beet greens. Saute, coating the leaves and then cover for 3-5 min, until bright green and wilted.

I served the two dishes ‘deconstructed’, with Dill and Onion Goats Cheese we bought at Carmelis Goat Cheese Farm in Kelowna, on the side. Mmmm Sunday Dinner. How was your Sunday dinner?

Eat Well, Be Well,


p.s. couple of blog changes, you can now share blog postings, click on the ‘share’ icon and choose your favourite way. Also, I have started to highlight links in another colour, hopefully that helps see them better.

Lunch at Work v.2

10 08 2010

mmmm I had the yummiest lunch today and yesterday. Continuing on my ‘Lunch at Work’ series, here is another version.

I wrote about a Bean and Feta Wrap awhile back. This recipe is similar, I just played with the ingredients to make a delicious spread you could put on a grainy piece of toast, rice crackers or whatever you like. Remember, at lunch you want to balance your veggies, grains and protein. Grains are important, aim for whole grains and high fibre. It will be more satisfying and keep you full longer. I really like sugar-free grainy and seedy breads. I toast a slice the night before, spread a bit of butter, let it cool and throw it in my lunch. For crackers I love Finn Crisp Original.

Bean and Goat Cheese Spread

1 can Organic Butter Beans

1 small package of plain Goat Cheese ( 100 g size)

2-3 tbsp Lemon Juice

2 tbsp Olive Oil

1 tbsp fresh or dried Oregano

3 tbsp fresh Parsley

1 tbsp fresh finely chopped Chives

4 large Green Olives chopped (or any olives of your choice)

Pinch of Salt, lots of fresh cracked Pepper

Drain and rinse the beans. In a bowl, mash the beans using a fork. Add the oil, salt, pepper and lemon juice. The beans don’t need to be smooth, add the goat cheese and all the other ingredients. If you let the cheese sit at room temp for 10 min, it is easier to mix. This makes about 4-5 lunch servings. I packed with it some cut up veggies I picked up from my new favourite market, Kingsland Farmers Market (have I mentioned that I love that market :)) and five Finn Crisps. I put the container in my lunch bag in the morning and by lunch it was still cool and the spread was easy to smear on the crackers. Yummy yummy in my tummy.

Eat well, be well,