Meatless Monday – Beet Salad with Goat Cheese and Pistachios

by joycevandenbergporterApril 17, 2017

Roasting beets intensifies their natural flavors and jewel toned colors. Slicing them into rounds creates a gorgeous base for creating a spectacular but simple salad. I topped the roasted beets with crumbled goat cheese and pistachios with a drizzle of balsamic vinaigrette. The goat cheese adds a creamy tang that complements the earthy beets and the pistachios provide a satisfying salty crunch. This is the perfect departure from the traditional tossed green salad, although you could lay the sliced beets on top of a bed of baby greens. Other good additions would be citrus slices or segments, pomegranate seeds, thinly sliced red onion, avocado, burrata or sliced fresh mozzarella.

The intense colors of BEETS are not just for show. The pigments that give them their rich colors are phytonutrients called betalains. which are either red or yellow, and provide antioxidant and anti-inflammatory benefits. Beets give you a big bang for the buck. They are vitamin rich, including iron, vitamin C and B6, while also low in calories (35 calories in a 2 inch beet), no cholesterol and almost no fat, so they can be your guilty pleasure. Speaking of guilty pleasures, this Four Pepper Goat Cheese from Trader Joe’s was a nice extra touch. However, use any cheese that you prefer. A great vegan option would be using one of the soft cheeses by Miyoko’s Kitchen which is starting to get traction outside of the Bay Area, so check them out! I have good luck finding it in Whole Foods Markets.

Pistachios are one of my favorite nuts. They are delicious and easy to use if you buy them pre-shelled. Although this salad uses only a small amount of them, they still contribute more than just flavor and crunch. Pistachios have protein and fiber and as a bonus, contain fewer calories and more potassium and vitamin K per serving than other nuts.

TIPS: The beets take about an hour to roast and then they have to cool, at least enough to handle. Luckily, they can be roasted a day or so ahead of time, peeled and refrigerated until you are ready to use them. Or you can sometimes buy already roasted beets for a super short cut. Once the beets are cooked and cooled, the salad is ready in minutes. Enjoy!

BEET SALAD WITH GOAT CHEESE AND PISTACHIOS

4-6 beets, preferably different varieties (red, golden or chiogga)
1/4 cup pistachios (toasted almonds, walnuts or pecans)
2 oz (2-3 Tbsn) goat cheese (or other crumbly cheese like feta)
1 Tbsn fresh parsley
1/4 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste

Cut off beet greens and save for another use. (They are delicious sautéed in butter or olive oil with salt and pepper} Take care not to cut into the beets or you will lose some of the juice in cooking. Leave the root or ‘tail’ end. It’s easy to pinch off after it’s cooked. If you must remove it, leave a short tail to minimize juice seepage. (I absent mindedly cut mine off without thinking and they turned out fine but a slightly harder clean up.)

Spray a baking dish with olive oil and place the beets inside. Spray or drizzle them with olive oil. Cover tightly with foil. For an even easier clean up, line the bottom of the pan with foil too. Bake in a preheated oven at 450 degrees for about an hour. They should be easily pierced with a fork but not soft and mushy. Remove from heat and let cool.

Remove the beet skins with a papertowel and pinch off the stem and tail.

Using a mandolin or a sharp knife, slice the beets and place on a platter in a single layer.

Here is your opportunity to be artistic. I recommend slicing your golden beets first to prevent having to wash the mandolin between colors. Warning: the red beets will dye anything they come into contact with, so don’t use anything with a porous surface (like wood).

Roughly chop the pistachios and parsley and sprinkle them on top of the beets. Crumble the goat cheese and sprinkle it as well.

Whisk the oil and vinegar together (or combine in a shaker). Season with salt and pepper to taste (I usually use 1/2 teaspoon salt and 1/4 teaspoon pepper). Drizzle over beets and serve with remaining dressing on the side.

Beet Salad with Goat Cheese and Pistachios

Servings: 6
Time: 90 minutes
Difficulty: easy
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4-6 beets, preferably different varieties (red, golden or chiogga)
1/4 cup pistachios
2 oz (2-3 Tbsn) goat cheese (or other crumbly cheese like feta, or gorgonzola)
1 Tbsn fresh parsley
1/4 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste

Cut off beet greens and save for another use. (They are delicious sautéed in butter or olive oil with salt and pepper} Take care not to cut into the beets or you will lose some of the juice in cooking. Leave the root or ‘tail’ end. It’s easy to pinch off after it’s cooked. If you must remove it, leave a short tail to minimize juice seepage.
Spray a baking dish with olive oil and place the beets inside. Spray or drizzle them with olive oil. Cover tightly with foil. For an even easier clean up, line the bottom of the pan with foil too. Bake in a preheated oven at 450 degrees for about an hour. They should be easily pierced with a fork but not over soft. Remove from heat and let cool.
Remove the beet skins with a papertowel and pinch off the stem and tail.
Using a mandolin or a sharp knife, slice the beets and place on a platter in a single layer. Here is your opportunity to be artistic. I recommend slicing your golden beets first to prevent having to wash the mandolin between colors. Warning: the red beets will dye anything they come into contact with, so don’t use anything with a porous surface (like wood).
Roughly chop the pistachios and parsley and sprinkle them on top of the beets. Crumble the goat cheese and sprinkle it as well.
Whisk the oil and vinegar together (or combine in a shaker). Season with salt and pepper to taste (I usually use 1/2 teaspoon salt and 1/4 teaspoon pepper). Drizzle over beets and serve with remaining dressing on the side.

Meatless Monday – Kale Pesto Pasta

by joycevandenbergporterAugust 17, 2015

Kale Pesto? Sounds too healthy doesn’t it? Wait, don’t run away screaming. I know the Kale ‘fad’ has been around for a while but bear with me. Pesto made with a dark leafy green like kale is surprisingly delicious and so easy. This is a NO COOK sauce that can be thrown together in about five minutes (while the pasta is cooking) and dinner is on the table easily in less than 20 minutes (including the time it takes for the water to boil). I also used non-traditional pistachios, which are a MUFA (Mono Unsaturated Fatty Acid) aka ‘good fat’ for a richer flavor. I actually think I liked this pesto better than the traditional version – And the extra vitamins and minerals are an added bonus. This could be the way you get YOUR picky eaters to eat their greens…

So we all know that Kale is King, since we are told ad nauseum, but why? Kale is very high in nutrients and very low in calories, making it one of the most nutrient dense foods on the planet. A single cup of raw kale contains 3 grams of protein and an alphabet list of vitamins and hard to get minerals:

Vitamin A: 206% of the RDA (from beta-carotene).
PistachiosVitamin K: 684% of the RDA.
Vitamin C: 134% of the RDA.
Vitamin B6: 9% of the RDA.
Manganese: 26% of the RDA.
Calcium: 9% of the RDA.
Copper: 10% of the RDA.
Potassium: 9% of the RDA.
Magnesium: 6% of the RDA.
Then it contains 3% or more of the RDA for Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Iron and Phosphorus.

You get all of this and more for the low price of 33 calories and very little fat. That, my friends, is why kale is deserving of the crown. Furthermore, kale is actually pretty versatile. It can be sliced into ribbons and eaten raw in salads, sauteed or added to pasta, soups and stews. Or you can make this delicious Kale Pesto which is a ~~sneaky~~ smart way to get kale onto the dinner table. BTW, Pistachios are no slouch either, adding protein, beneficial antioxidants, vitamins B and E, and a whole slew of minerals, including iron.

I used baby kale from my garden but any dark leafy green would work well too, like spinach, mustard or collard greens. Arugula would made a nice, zesty pesto. Since its uncooked, this sauce works best with young leafy greens. if you want to give it a try with larger, more mature leaves , I would recommend removing the stems and larger ribs and blanching them in boiling water for 45 seconds, then running them under cold water. Squeeze the water out with paper towels before processing to avoid a too watery sauce.

I hate eating empty carbs so try to use whole grain pasta whenever possible. Whole grain pastas have come a long way in the past few years, in response to demand for high quality healthful ingredients. I like Tru Roots Ancient Grain Penne Pasta which is organic and gluten free, made with brown rice, quinoa, amaranth and corn. It has a great texture (not gluey like so many others) and tastes like regular pasta. It’s also available at Costco so I buy it in volume.

TIPS: To further boost flavor and nutrition, try topping your pesto pasta with roasted butternut or summer squash which adds a creamy sweetness. Just peel and cube squash, drizzle with olive oil, sprinkle with salt and pepper and roast at 450 degrees for about a half hour. Let cool slightly and toss with pasta. Yum!

KALE PESTO PASTA

PASTA

3/4 lb penne, gemelli or fusilli pasta (preferably whole grain)
1 Tbsn olive oil
1 tsp salt
1 cup cooking water (reserve before draining)

PESTO

1 large bunch kale (about 3 cups roughly chopped leaves)
3 cloves garlic, peeled
1/2 cup pistachios (walnuts, cashews or pine nuts), toasted
1 cup olive oil
1 tsp lemon zest
1 tsp salt
1 cup grated parmesan

TOPPINGS (Optional)

Fresh basil, chopped or julienned
shredded or flaked parmesan
lemon zest

Roughly chop the kale and place it in a food processor with the pistachios and garlic. Pulse until coarsely chopped.

With the motor running, drizzle in the olive oil to form a smooth sauce.

Add the salt, lemon zest and parmesan and pulse to combine.

Pour the pesto into a large bowl and set aside.

Bring a large pot of salted water to a boil. Cook the pasta for 8-10 minutes or until al dente. Scoop out a cup of pasta water and set aside. Drain the pasta. Add the hot pasta to the bowl with pesto and toss well to evenly coat. Add some of the reserved cooking water if necessary.

Serve with fresh basil and more lemon zest and parmesan, if desired. To make ahead or store, put in a container, cover the surface with a little more olive oil and keep in the refrigerator for a week, or freeze for up to a month.

Kale Pesto Pasta

Servings: 4-6
Time: 20 minutes
Difficulty: easy
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PASTA

3/4 lb penne, gemelli or fusilli pasta (preferably whole grain)
1 Tbsn olive oil
1 tsp salt
1 cup cooking water (reserve before draining)

PESTO

1 large bunch kale (about3 cups roughly chopped leaves)
3 cloves garlic, peeled
1/2 cup pistachios (walnut or pine nuts), toasted
1 cup olive oil
1 tsp lemon zest
1 tsp salt
1 cup grated parmesan

TOPPINGS (Optional)

Fresh basil, chopped or julienned
shredded or flaked parmesan
lemon zest

Roughly chop the kale and place it in a food processor with the pistachios and garlic. Pulse until coarsely chopped.
With the motor running, drizzle in the olive oil to form a smooth sauce.
Add the salt, lemon zest and parmesan and pulse to combine.
Pour the pesto into a large bowl and set aside.
Bring a large pot of salted water to a boil. Cook the pasta for 8-10 minutes or until al dente. Scoop out a cup of pasta water and set aside. Drain the pasta. Add the hot pasta to the bowl with pesto and toss well to evenly coat. Add some of the reserved cooking water if necessary.
Serve with fresh basil and more lemon zest and parmesan, if desired.
To make ahead or store, put in a container, cover the surface with a little more olive oil and keep in the refrigerator for a week, or freeze for up to a month.

Wheatless Wednesday – Cucumber Ribbons with Red Onion, Feta and Mint

by joycevandenbergporterAugust 12, 2015

Are you a lover or a hater? Cucumbers have a reputation for being boring. I don’t agree. I love cucumbers and this salad, which is refreshing and definitely not boring, brings it! There is a bit of a kick and crunch with added jalapenos, lemon zest and pistachios. Topped with crumbled feta and a drizzle of red wine vinaigrette and you have a taste sensation. Did you know cucumbers have a secret? Scroll down for the big reveal.

I am on the cucumber bandwagon and drink Lemon Cucumber water every morning (recipe HERE) but know there are haters out there, including my future daughter in law. (For her I make strawberry, lemon, blueberry water or other concoctions) So, if you avoid cucumber but like the ‘idea’ of this salad, just substitute zucchini. Win!

I was gifted a bag of lovely Heirloom Japanese long cucumbers from my friends, Linda and Michael Rosso, and their prolific garden in Sonoma. Aren’t they fabulous? Linda tells me that one plant has already yielded 20 of these babies and summer is not over yet. Linda and Michael own Sonoma Rosso, a California Wine Country getaway in Kenwood, California that offers a one bedroom guest cottage with access to a salt water pool and an organic garden. Yes, you can keep what you pick! I haven’t been lucky enough to see it yet, but it looks like a beautiful spot for getting away. Click on the LINK for more information. Here’s a photo of Michael harvesting ‘my’ cucumbers and other produce from their garden.

Are you ready for a botanical shocker? You may have heard that tomatoes are a fruit and not a vegetable. Well cucumbers fall under that same umbrella. What? Tomatoes were a surprise way back when I heard that news – but at least they are sweetish, round and colorful. This is quite a shocking revelation to me as there is nothing remotely fruity about cucumbers, however they are actually a fruit. Really! They contain seeds and grow from the ovaries of flowering plants which is the definition of a fruit. Does this make all vegetables males? I’m afraid to ask. Cucumbers are members of the plant family Cucurbitacae, which also makes them related to squashes and melons. But there is more to cucumber than just water which makes them really hydrating and great to eat in summer. Cucumbers also contain Vitamins B1, B2, B3, B5, Folic Acid, Calcium, Vitamin C, Iron, Magnesium, Phosphorus, Potassium, and Zinc. Mind still blown…

TIPS: Cucumbers have a lot of water which makes them a super healthy snack but in salads, they continue to release water so this salad should only be made just before needed, otherwise it will be sitting is a pool of water. To store any leftovers, pour off excess water before refrigerating and toss with a bit more vinaigrette and fresh mint to refresh.

CUCUMBER RIBBON SALAD WITH RED ONION, FETA AND MINT

2 large cucumbers (Persian or other thin skinned cucumber)
1/2 red onion
1 jalapeno (or more)
1/2 cup fresh mint
1/2 cup roasted pistachios
zest from one lemon
1/4 cup olive oil
1/4 cup red wine or apple cider vinegar
1/2 tsp salt
1/4 tsp pepper

Using a mandolin, slice cucumbers on the thinnest setting. Cucumbers don’t need to be peeled unless they have thick and bitter skins. Place in a large serving bowl.

Slice onion vertically and add to the bowl with the cucumbers

Chop or julienne mint leaves and add to the bowl

Finely dice jalapeno

Roughly chop pistachios

Add mint, jalapeno, pistachios and lemon zest to the bowl

Whisk together the oil, vinegar, salt and pepper. Taste and adjust seasonings. Drizzle over cucumber mixture and toss to combine.

Sprinkle with crumbled feta cheese, if desired. Serve immediately. (This is not a make ahead salad as cucumbers make a lot of water.)

Cucumber Ribbons with Red Onion, Feta and Mint

Servings: 4
Time: 20 minutes
Difficulty: easy
Print

Using a mandolin, slice cucumbers on the thinnest setting. Cucumbers don’t need to be peeled unless they have thick and bitter skins. Place in a large serving bowl.
Slice onion vertically and add to the bowl with the cucumbers
Chop or julienne mint leaves and add to the bowl
Finely dice jalapeno
Roughly chop pistachios
Add mint, jalapeno, pistachios and lemon zest to the bowl
Whisk together the oil, vinegar, salt and pepper. Taste and adjust seasonings. Drizzle over cucumber mixture and toss to combine.
Sprinkle with crumbled feta cheese, if desired.
Serve immediately. (This is not a make ahead salad as cucumbers make a lot of water.)

Wheatless Wednesday – Winter Green Salad with Crispy Quinoa

by joycevandenbergporterJanuary 7, 2015

New year equals new ideas. The holidays might be over but that doesn’t mean the presents have to stop! I finally decided to order a CSA (Community Supported Agriculture) box loaded with produce fresh from a local farm delivered right to my door – And my first one came today! Even though I was the one to order it, I still felt ridiculously excited to see two boxes with their mystery contents at my doorstep this morning when I got up. It felt like Christmas and Hanukkah all over again. Some of us will go to great lengths to extend the holiday season… For those that don’t know, CSA is an alternative ‘farm to table’ method for distribution of produce. Consumers sign up with a local company who arranges personalized home delivery of organically and locally grown fruits and vegetables. I signed with Farm Fresh to You, who supplies produce from Capay Organic Farm located about 90 miles Northeast of San Francisco. I chose the Traditional CSA Box but they offer many types and sizes of boxes, like Fruit or Vegetable Only, even a ‘No Cooking Box’. I decided to try this for a few reasons. First, I love fresh produce and in the winter, my garden is a bit sparse (because I’m a fair weather gardener). I also like supporting local farmers and eating with the season. Lastly, instead of going to the market and hand selecting items for dinner, I thought to stretch my creativity by having to figure out what delicious meals to make with the contents of my mystery boxes.

What was in my box? Butternut squash, beets, rainbow carrots, Treviso radicchio, kiwis, baby bok choy, watermelon radish, fennel, red d’anjou pears, pink lady apples and assorted lettuce. Whew! After mulling the many possible ways dinner could go, I opted to use the most perishable items first, like lettuce. So salad it is… Winter Greens with thinly sliced pears, watermelon radish and avocado, coated with yummy crispy quinoa and crumbly feta with a few pistachios thrown into the mix. I added quinoa, not only to give my salad a nutrient boost with it’s high protein content and minerals like calcium, phosphorus, and iron, but also to enhance the taste and feel of the salad. When tossed with a simple vinaigrette, the crispy quinoa bits collect on the veggies making each bite a tasty treasure.

I first had crispy quinoa in a salad at Tamalpie Pizza in Mill Valley, CA. I was instantly enamored and only slightly dismayed to hear that the quinoa was deep fried. It was such a great concept, that quinoa can be transformed almost into something else. I don’t remember what else was in that salad except for leafy greens (and it is not currently listed on their menu, darn) so I made up my own salad with some help from my CSA box.

TIPS: Always rinse quinoa before cooking (unless the packaging says that it has been pre-rinsed) to remove any remaining saponins, a naturally occurring but bitter substance that the plant produces to protect itself from predators (smart, huh?) Use a fine mesh colander so you don’t lose any of the tiny grains.

WINTER GREEN SALAD WITH CRISPY QUINOA

1/2 cup dry quinoa (any kind) or 3/4 cup cooked
1 Tbsn high heat oil like coconut or avocado (not olive oil)
1 head or 4 cups assorted lettuces
5-6 radicchio leaves
1-2 watermelon radish
1 d’anjou pear
1/4 cup pistachios (or roasted hazelnuts)
1/4 cup crumbled feta (optional)

Vinaigrette: (1/4 cup lemon juice, 1/4 cup apple cider vinegar, 1/3 cup olive oil, 1 clove minced garlic, salt and pepper to taste. You can also add 1/2 tsp of either cumin or Italian seasoning or any fresh herbs)

Rinse quinoa and simmer in salted water for about 15 minutes or until tender. All water should be absorbed. Let cool.

Heat 1 Tbsn oil in a skillet until almost smoking and add in the cooked quinoa. Cook, stirring occasionally, until the quinoa pops and sizzles and turns crispy, about 5 minutes. Let cool.

Cut or tear the larger lettuce leaves into pieces. Slice the radicchio

Thinly slice the radish, pear and avocado.

Sprinkle the cooled quinoa on top of the salad greens

Top with the sliced pear, radish, avocado, pistachios and feta.

Dress sparingly with the vinaigrette and toss gently. Serve with more vinaigrette and feta on the side

Winter Green Salad with Crispy Quinoa

Servings: 4
Time: 30 minutes
Difficulty: easy
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1/2 cup dry quinoa (any kind) or 3/4 cup cooked
1-2 Tbsn high heat oil like coconut or avocado (not olive oil)
1 head or 4 cups assorted lettuces
5-6 radicchio leaves
1-2 watermelon radish
1 d’anjou pear
1/4 cup pistachios (or roasted hazelnuts)
1/4 cup crumbled feta (optional)

Rinse quinoa and simmer in salted water for about 15 minutes or until tender. All water should be absorbed. Let cool.
Heat 1 Tbsn oil in a skillet until almost smoking and add in the cooked quinoa.
Cook, stirring occasionally, until the quinoa pops and sizzles and turns crispy, about 5 minutes. Let cool in the
Cut or tear the larger lettuce leaves into pieces.
Slice the radicchio
Thinly slice the radish, pear and avocado.
Sprinkle the cooled quinoa on top of the salad greens
Top with the sliced pear, radish, avocado, pistachios and feta.
Dress sparingly with the vinaigrette and toss gently.
Serve with more vinaigrette and feta on the side

Meatless Monday – Roasted Beet Salad with Ripe Peaches and Goat Cheese

by joycevandenbergporterJuly 21, 2014

Is it a coincidence that fresh tomatoes ripe from the vine or juicy, just picked peaches taste especially good in summer or is it nature’s design to give us what we need? I was thumbing through some cooking magazines admiring gorgeous photos of carmelized tomatoes and 10 ways to use fruit when I came across an article, “In Season For a Reason:”, by Ellie Krieger in CookFresh Magazine that claims our bodies are ‘calling for them’, meaning seasonal veggies. “Not only do summer vegetables taste better and have a higher nutritional value, in season produce is in sync with our nutritional needs; it contains specific nutrients that replenish and protect us in the hot summer months”. Summer’s juicy fresh fruits and vegetables help keep us hydrated (20 percent of our water intake comes from the food we eat) and are rich in anti-oxidants, just when we need them most. Specifically, antioxidants like lycopene, vitamin C and beta-carotene help protect our skin from the sun by neutralizing damage to skin cells caused by the sun’s UV rays. Potassium, which we lose when we sweat, is also found in many summer vegetables. I wonder if winter vegetables give us what we need in winter too?

I like combining seasonal fruits and vegetables, especially in salads. I often toss orange or grapefruit sections into my salads to give them a sweet and tangy boost. Today’s salad combines fresh, roasted beets, ripe peaches and arugula topped with goat cheese and pistachios. If I had them I would have added a few halved dark red Bing cherries or strawberries which are also in season. There is something about the combination of sweet and salty is really satisfying. Right now with peaches in season, they are plentiful, delicious and less expensive at the height of the season! If you have the grill going, you can just halve and pit them and stick them on the grill for a few minutes to slightly caramelize them or just cut them up fresh and delicious.

Like their intense color would suggest, beets are big on antioxidants, and have cancer and heart disease-fighting properties, as well as a host of vitamins and minerals. including iron. Roasting them brings out a more intense flavor and gorgeous color since nothing is released into water, as happens with boiling. If you slice them vertically, you may get heart shapes, which if you’re my pinterest friend, you know I collect hearts found in nature so couldn’t resist this picture. Too pretty! Don’t throw away the beets tops. They actually have more flavonoid antioxidants and vitamins than the beet roots themselves, including Vitamin A. They can be chopped and sautéed with a bit of olive oil and garlic for a delicious side dish similar to chard or mustard greens. The beets can be roasted a day or two beforehand and stored in the refrigerator until you need them. Other than roasting the beets (which is easy but takes time), this is a very fast and easy meal to throw together, nice and colorful too!

Roasted Beet Salad with Ripe Peaches and Goat Cheese

Servings: 4
Time: 2 hours
Difficulty: easy
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2-3 raw beets
1-2 peaches
1 bunch baby arugula
1/4 cup pistachios (or toasted pine nuts)
2 oz fresh goat cheese (optional)
1/4 cup fresh basil, chopped
2 Tbsn fresh mint, chopped
1/4 cup olive oil
2-3 Tbsn balsamic vinegar
salt and pepper to taste

Preheat oven to 375 degrees. Lay beets on aluminum foil and drizzle with olive oil. Don’t remove the stem or tail. Wrap foil into a pouch and bake until the beets are fork tender, about 1 hour and 20 minutes.

Let the beets cool, at least enough to handle, and remove the skins, stem and tail. I like to use paper towels so my fingers don’t turn red. Set aside and let them cool to room temperature, then slice. I would recommend using a non-porous cutting board, since the juice from the beets stains everything it touches, including your hands.

Wash, remove the pit and slice the peaches. I like the skin but if you don’t, then remove the peel before slicing.
Coarsely chop the pistachios.

Place the arugula in the bottom of a large serving bowl or platter. Add the sliced beets and peaches.

Top with pistachios and goat cheese.

In a separate bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper and pour over the salad before serving.

Seared Scallops with Zucchini “Pasta”

by joycevandenbergporterDecember 11, 2013

Seared Scallops with Zucchini “Pasta” and Roasted Beet Salad

Last summer, spent at our Maine house, was a balancing act when it came to dinner, which we rotated among friends and took turns hosting. I had just begun the Good Mother Diet, my husband was protein heavy and mostly carb free and our friend, Rick went back to our ancestral roots with the Paleo diet. Well here is a meal that satisfies all three! The pasta is not real pasta, but noodles made by slicing zucchini into long, skinny spaghetti-like ribbons. For this a mandolin works best, however, you can also use a grater, zester or potato peeler but it won’t look as nice. If you want it to look even more like spaghetti, you can peel the zucchini before cutting it but I prefer to keep the skins (and vitamins) in the dish.

This is my favorite way to prepare beets. Roasting, rather than boiling, intensifies the color and flavor, plus it is by far the easiest way to remove the skin. Using varieties with different colors makes for a prettier dish. If making the entire meal, start by roasting the beets since that can take a half hour or so, depending on the size of your beets and get the zucchini ‘pasta’ going. The beets can be made ahead of time and will last in the refrigerator several days. The actual cooking time of everything else is pretty short and should be done just before serving. Paleos, like Rick, should omit the pistachios, cheese and seasoning/salt.

Serves 4

Roasted Beet Salad

4 beets

1-2 Tbsn olive oil

1 head butter lettuce (washed and separated)

Vinaigrette ( ¼ cup olive oil, ¼ cup red wine vinegar, 1 Tbsn Dijon Mustard, salt and pepper)

Feta (optional)

Cut leafy stalks off the beets, taking care not to cut into the flesh. (You want to keep all the juice inside). Reserve leaves for another use or chop them and saute in olive or butter with garlic and serve on the side.

Wash and dry beets but don’t peel them. (The peel will slide off easily after they are roasted). Lay them on a large piece of aluminum foil. Brush them with olive oil and fold the foil up and seal into a leak-proof package, or you can use a covered baking dish. Bake at 400 degrees for about 45 minutes or until you can easily pierce them with a fork. Larger beets can take up to an hour, so check often. Be careful when you open the pouches, as they will be very steamy and can burn your fingers.
Remove from heat and let cool. Once they are cool enough to handle, slip the skins off by hand or with a papertowel. (You will be surprised how easy it is).
Slice and serve with lettuce and sliced apple. Drizzle with vinaigrette and top with feta, if desired.

Seared Sea Scallops and Zucchini “Pasta”

1 lb large sea scallops

2 Tbsn avocado oil (or another oil that does well in high heat)

1/2 tsp creole seasoning (like Tony Chachere’s) or just salt and pepper

¼ cup white wine

4 – 6 zucchini (depending on size)

1 Tbsn olive oil plus 1 Tbsn butter (or all olive oil)

¼ cup shelled pistachios, coarsely chopped (Optional)

2 oz parmesan, grated or thinly sliced Optional)

Using a mandolin, cut the unpeeled zucchini into thin pasta sized ribbons. (A grater or potato peeler will work as well). Place the ‘pasta’ strands on a papertowel and sprinkle with salt. . Cover
with a papertowel and press down gently. Let them ‘sweat’ for about 30 minutes to remove the extra moisture.

Toast the chopped pistachios in a small, dry pan on medium heat for a few minutes (until you can smell them cooking). Let cool.
Heat olive oil and butter in a saute pan over medium heat. Add the garlic and saute for a few minutes. Turn off the heat and add ‘pasta’ and pistachios. Toss gently. Top with parmesan if desired..
Wash and dry scallops. Put them in a bowl with the oil and seasoning. Gently mix until scallops are coated. The oil should not pool in the bottom of the bowl. Pour off excess oil that doesn’t mix back in. The scallops won’t sear if there is too much moisture or oil.
Heat a cast iron, or other skillet, on medium high to high heat. The pan should be very hot. Cook scallops in a single layer, without crowding. You may have to cook them in two batches. Cook for about 2 minutes or until golden brown. Turn and cook the other side 2 minutes.
Remove scallops from the pan. Add wine to the hot pan and stir to deglaze and reduce the liquid to make a sauce. If you overcook and too much liquid goes away, just add a bit of water.
To serve, place ¼ of the ‘pasta’ mixture on each plate. Top with ¼ of the scallops. Drizzle with wine sauce.