Archive | October, 2012

Golden Beet, Beet Greens and Goat Cheese Salad

27 Oct



Last week I signed up for Farm Fresh To You, a produce delivery service which brings  local, organic fruits and veggies to your door as frequently as you’d like.  We chose to get this box of treats every other week;  every other Tuesday to be exact.   The delivery happens in the middle of the night on Monday so that the produce stays fresh.   Well, you shoulda seen me Tuesday morning.  Jumped out of bed like a kid on Christmas, opened the door to find a beautiful brown box filled with all sorts of goodies.  Kale, butter lettuce, spinach, carrots, golden beets, kiwis, apples, pears, a sugar pumpkin, a lemon and a pomegranate.

This bundle of fresh inspired me to plan out a menu for the week:  kale white bean sausage soup, pumpkin sage gnocchi, a spinach salad with bacon, blue cheese and pear, and a golden beet salad with goat cheese.

Golden Beet Salad with Goat Cheese

  • olive oil
  • 6-8 golden beets (with greens)
  • 2 tbsp goat cheese
  • 1/2 lemon
  • 1 tsp sugar
  • salt and pepper

For the beets

  1. Wash beets and beet greens.  Remove the beets from the greens.  Set green aside.
  2. Place beets in a large pot filled with cold water, 1 tsp of salt and 1 tsp of sugar.
  3. Turn the heat to high and once the water starts boiling, reduce the heat to medium-low, allowing the beets to simmer.
  4. Cook for about 45 minutes until beets are soft.  Remove them from the stove and place them into a bowl of ice water.
  5. Once the beets have cooled the skins should be easy to peel off.

For the beet greens

  1. Chop the greens up into bite-sized pieces.
  2. Heat 1 tbsp olive oil in medium saucepan.
  3. Add beet greens to pan and sautee until they begin to wilt (about 5-8 minutes).
  4. Season with salt.  Remove greens from pan.

For the salad

  1. Chop the beets up into quarters, add them to a bowl with some beet greens and crumbled goat cheese.  Sprinkle with some salt and pepper and squeeze half a lemon over the top.  Fresh, healthy and deeeelish, perfect for a light lunch (which I have to say, I don’t really believe in.  Who wants a “light lunch”??)


Pumpkin Bread

23 Oct

It’s that time of the year when they start selling pumpkin puree at grocery stores, when the air drops to 69 (from 72), and when us californians get to pretend that we live in a “leave-changing, pumpkin-on-the-vine-at-the-pumpkin-patch, i-must-wear-boots-and-tights” state.  This time of the year makes me miss fall in North Carolina.  The crisp feel in the air, spontaneous rain storms and football tailgates.  Since I can’t change the weather and can’t fly back to North Carolina each weekend, I feel the need to really take advantage of baking everything pumpkin during these few months to satisfy my fall fever.

It starts with a classic:  pumpkin bread.

Pumpkin Bread (from My Baking Addiction)

Makes 2 deliciously spiced loaves.

  • 1 15 oz can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 2 tsp vanilla extract
  • 2 1/2 cups sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 2 tablespoons pumpkin pie spice 
  1. Preheat oven to 350 degrees.  Butter and flour 2 loaf pans.
  2. In stand mixer fitted with paddle attachment, combine pumpkin, eggs, oil, water, vanilla and sugar, mixing until well blended.
  3. In a large bowl, whisk together the flour, baking soda, salt and pumpkin pie spice.
  4. Stir the dry ingredients into the pumpkin mixture until just blended.  Pour batter into the prepared pans.
  5. Bake for 60-70 minutes (I cooked mine around 60).
  6. Remove from the oven and eat a slice right away while it’s nice and warm with a cup of your favorite coffee!

After taking both loaves out of the oven, I placed one on our cake stand (right where Joe could see it when he got home from work) and took the other one over to my future sister-in-law’s house.  Max kinda liked it, Luca had no interest, and Bode couldn’t get enough!  Here he is concentrating on the bread right after waking up from a nap.