Swiss chard with Julianne Beets
Due to a mistake at the nursery where I purchased my beets that I planted I got what looks to be a golden beet instead of the typical red one. This lighter color beet is more of a mild flavor and is very good raw in a salad. So I thought I would sauteed some and see what happens. I was pleasantly surprised.
8 stocks Swiss chard, ribs removed, chopped
1 medium golden beet, peeled and julienne
Salt and pepper
Heat the oil in a large skillet and add the beets. Cook for a couple of minutes. Add the Swiss chard and cook till wilted. Season with salt and pepper and serve.
Grilled Sockeye Salmon
This is a great dish if you use good fish. The ingredients are simple and all you have to worry about is not overcooking your salmon.
2 fillets of sockeye salmon
Salt and pepper
Make sure there are no bones in your fish. Coat both sides of the fish with olive oil and season with the salt, pepper and paprika. Place fish skin side down on a hot grill and cook on one side till almost done to your liking. Flip over for one minute. Remove to a serving plate.
Serve with Swiss chard and beets and top with yellow mango salsa. I made two salsas, one mild and one hot with jalapeno and habanero peppers. To my surprise the salsa was not really hot.
Brown Rice with Figs and Golden Beets
The golden beets came from my garden and are slightly sweet and have a great texture. I have to say that this dish is one of the tastiest dishes I have ever made. This is one of those dishes that is created by looking in the fridge, pantry, garden and anywhere else you have food. I really love how the dish came together. The photo does not do it justice.
2 golden beets
2 cups chicken stock
1 cup brown rice
1 tsp. black pepper
1 tsp. olive oil
4 dried figs, chopped into small pieces
2 green onions, minced
1 handful of cilantro, chopped
Bake beets, wrapped in foil, in a 400 oven until they are tender. Allow the beets to cool before peeling and chopping in small pieces.
Heat the chicken stock in a saucepan until it reaches boil. Add the brown rice and stir. Bring back to a boil, stir and reduce to simmer. Cook covered until the rice has absorbed the liquid and is tender. Season the rice with black pepper.
Heat the oil in a small skillet over medium heat. Add the onions and figs and cook, stirring often, until the onions are soft.
Combine the rice, beets, figs and onions in a serving bowl and top with the chopped cilantro
Swiss chard and Beets
I took a look at my garden this morning and decided to combine the two ingredients that are ready to be picked in the same dish. What is great about having your own garden is being able to trust the food you prepare. You know exactly how it has been treated.
1 bunch Swiss chard
3 small beets
1 tbsp. coconut oil
Pinch of pepper flakes
Salt and pepper
Walnuts, handful, chopped
Wrap the beets in foil and roast them in a 350 oven until they are tender. Let the beets cool then peel and chop the beets into bite size pieces.
In a skillet over medium heat melt the coconut oil then add the red pepper flakes and stir. Add the Swiss chard and cook, turning often until the chard starts to wilt. Add the beets and cook for about one minute. Add walnuts and serve.