Enough of the death dirge already! I hear you. A few of my “fans” have been concerned that the black shroud and “Mock Chicken” was a sign of death to the blog. Perhaps I was one of those bloggers not quite willing to come right out and wrap it up, you thought. Truth be told, I never intended to be away so long, but in all my moments of cooking, have had little to motivate. Summer’s end brought me back to work with no weekly CSA and little motivation. The family plate reverted to our standby Mexican stuffed burritos with a variety of salsa, simple soups or stir-fries. Not much that was blog-worthy, I’m afraid.
Today, the sun is shining brightly over Minnesota, and this winterized body is craving some vitamins. A stop at the grocery, and the fridge is filled with chard, kale, beets, broccoli and a variety of fruits. Here’s what I came up with for Vitamin Supplement Number One:
Ingredients:
- 2Tbs. olive oil
- 2 large beets, peeled and grated
- 1 large sweet potato, peeled and grated
- 2 cloves garlic, grated with beets
- water to cover veggies
- 1/4 cup rice wine vinegar
- 1/3 cup honey
- 1 Tbs. Garam Masala
- Salt and pepper to taste
- 1 bunch curly kale, deveined and sautéed in olive oil
- Slivered almonds, toasted
Directions:
1) Wash and devein kale. Chop and saute in a splash of olive oil. Cook until just wilted and still bright green.
2) Grate sweet potatoes and beets. Place in large stock pot with olive oil and water to cover. Add salt and pepper, vinegar, honey, garam masala. Bring to slow simmer and cook until beets are just tender.
3) Toast slivered almonds in a dry skillet. Keep the almonds moving, and toast until the edges start to brown. Turn the toasted almonds out onto a cool plate.
3) Serve in large bowls with greens and toasted almonds on top.
Vegetarian Perspective 