Garden to Table Recipes

Kale and Green Bean Caesar Salad

2 c. cubes of French bread

1/4 c. olive oil

2 lbs. fresh green beans

4 anchovy fillets

2 T red wine vinegar

1 T lemon juice

1 clove garlic, chopped

2 T Parmesan cheese, shredded

1 1/2 tsp. Dijon mustard

4 c. baby kale

2 T toasted seeds of your choice

Preheat oven to 400°F.

Toss bread pieces on baking sheet with 1 T olive oil, a pinch of salt and some ground pepper. Roast, turning halfway through, until browned – about 15 minutes.

Bring a large pot of salted water to boil. Fill a large bowl with ice water.

Add green beans to boiling water and cook until bright green and tender (about 5 minutes). Trans and immediately transfer to ice water to blanch. Allow to cool completely. Drain and pat dry with paper towels.

To make the dressing, puree anchovies, vinegar, lemon juice, garlic, Parmesan and mustard together in a blender until smooth. With the blender running on low, slowly drizzle in 1/4 c. olive oil, blending until combined.

Add green beans, kale and half of your croutons to a large bowl. Add dressing and toss to coat. Season to taste with salt and pepper. When ready to serve, top with remaining croutons and seeds. Sprinkle with additional Parmesan, if desired. (adapted from Food Network)

Roasted Parmesan Green Beans

1 lb. fresh green beans, trimmed

2 T olive oil

1/2 tsp. salt

2 cloves garlic, minced

1/4 tsp. black pepper

1/2 c. Parmesan, shredded

1/4 c. mozzarella, shredded lemon wedge (if desired)

Preheat oven to 425°F.

Toss beans with olive oil and salt. Spread on a large sheet pan. Bake 10-15 minutes, tossing halfway through, until beans are crisp, yet tender. Remove from oven.

Heat broiler.

Top beans with garlic, pepper and cheeses and toss.

Broil beans until cheese is melted and golden, about 2 minutes. If desired, squeeze a lemon over the top for added brightness. (adapted from Delish)

Balsamic Roasted Beets

3 beets, peeled and diced

1 T olive oil

1/2 tsp. salt

1 T balsamic vinegar

1 T honey

Preheat oven to 425°F.

Cut beets into 1-inch cubes. Toss with olive oil and salt on a large sheet pan. Spread in an even layer.

Bake for 20 minutes, toss, then return to oven until beets are tender – about 10 minutes.

Meanwhile, mix together balsamic vinegar and honey.

When beets are soft to the touch, remove from oven and toss with vinegar mixture. Return to oven for 10 minutes, tossing halfway through. Vinegar mixture should coat beets and thicken.

Can be eaten as a side, or reserved for a salad. (adapted from Joy Food Sunshine)

Roasted Beet Salad

4 medium beets

olive oil

2 c. salad greens

1/2 shallot, sliced

1/2 green apple, sliced

Balsamic vinaigrette

1/4 c. toasted walnuts

2 oz. goat cheese

Preheat oven to 400°F.

Lightly prick each beet with a fork, then lightly coat with olive oil; add salt and pepper. Wrap tightly in aluminum foil. Place wrapped beets on a baking sheet and roast until forktender – this could take an hour or more, depending on the size of your beets.

Remove from oven and unwrap; set aside to cool. When cool enough to handle, peel the skins. Let peeled beets cool; refrigerate until chilled completely.

Slice beets to 1/4” thickness. In a large bowl, combined beet slices, greens, shallot and apple. Drizzle with your favorite balsamic vinaigrette.

When ready to serve, top with walnuts and goat cheese. Salt and pepper to taste. (adapted from Love and Lemons)

Roasted Okra

1 lb. okra

1 tsp. paprika

1 tsp. garlic powder

1/2 tsp. salt

Preheat oven to 450°F.

1 1/2 T melted butter dash of hot sauce (if desired)

Rinse okra and pat dry with a paper towel. Trim and cut into 1/2” pieces. Add okra to a medium size bowl. Season with paprika, garlic powder and salt; toss to combine.

Drizzle with melted butter. Add dash of hot sauce, if desired. Mix well.

Transfer to a parchment paper-lined baking sheet; spread into an even layer. Bake for 15 minutes until tender.

Note: if you wish to make this recipe vegan, simply use vegan butter. So simple! (adapted from Eat Something Vegan)