Recipe – Page 9 – Backdoor Hospitality

Paleo Day 1: Pistachio Crusted Salmon

Before we had children, I participated in the South Beach diet with Ben. The premise is removing grains, some fruit carbs, white potatoes & sugars. You take everything out the first two weeks, then add in some other items the third week. I’m not really one for going on diets, but I was game for this one for Ben’s sake (not his Lemonade Cleanse though). The first day was fine. I had eggs, some veggies, and probably chicken for dinner. The next day took a turn for the worse. This is where that little old friend called “drama” sneaks its way into my head and clouds any clarity or logic.

I called up Ben sobbing the second morning saying something along the lines, “I can’t do it. If I eat eggs I’m going to puke. Seriously, I can’t do this anymore–what can I eat? I can’t…” Drama is my middle name and I will never live this down, as Ben has already said today that he is expecting a call tomorrow with “nutty wife syndrome.”

Today hasn’t been too bad of day one Paleo. The hardest is when there are multiple child meltdowns, the comfort of an Americano with cream or a latte is not an option, while I keep pressing on towards the goal. Reminds me of the Apostle Paul, “I press on toward the goal to win the prize for which God has called me heavenward in Christ Jesus.” Granted, Paul was talking about something a bit different from restraining oneself from sugars, grains & dairy; but, I think it’s the connection of seeing the end goal (whatever it might be). Right now I’m choosing to embrace this challenge (hopefully without so much drama like before) and I think tonight’s dinner proved a gold.

Pistachio Crusted Salmon with sautéed Shallot & Fennel (printable recipe)

Ingredients:

2 lbs Coho Salmon

mustard

2 cups shelled pistachios

sea salt & ground pepper

4 Tb olive oil

2 shallots, thinly sliced

1 fennel bulb, thinly sliced

Directions: Preheat oven to 375. Line baking sheet with parchment paper. Ground pistachios in food processor until nicely ground. Put your salmon skin side down. Sprinkle with salt & pepper. Put a thin layer of mustard all over the salmon. Cover with ground pistachios. Bake for 15 minutes. Allow to rest for 5 minutes.

Just before the salmon is done, add olive oil to saute pan and turn to medium heat. Saute shallots, stirring constantly, for 1 minute. Add the fennel and keep mixing it up a bit. It’s okay to have some of it brown & get a bit crispy on some of the pieces.

Put some of the shallot/fennel atop a good portion of pistachio salmon.

Coconut Ginger Butternut Squash Soup

Starting Monday, Ben & I will be joining our gym’s call to partake in the “Lean & Green Challenge.” Before I divulge into what it entails, let me say that I can already imagine the expression on your face as you continue reading. And I’m actually looking forward to it (in some respects). It is a Paleo eating style, which means we will be eating as Paleolithic people. You got that? Okay, well, it means we only eat lean meats, vegetables, limited fruit, nuts & seeds and good fats (olive oil, coconut oil, nut oils, nut butters, etc). That means we will not be eating any grains (containing gluten and gluten-free), dairy, sugars, or legumes (yes peanuts are a part of that).

I, of course, prefaced it with what we can eat, because most people upon hearing what we can’t eat automatically ask, “Well, what CAN you eat?” The next question, “Kamille, why are you doing this? What does this mean with baking?” Good question! Ben and I have been looking at our Family Mission (reading this great book) and our top priority is getting our family healthy. Ben joined Jogo in March, me in August, my mental health turned for the worse and we want more from life. Friends & co-Jogomates have testified the goodness of doing Paleo. How aches, pains, intestinal problems, weight around the gut, etc went away after following a Paleo food lifestyle (Robb Wolf), along with regular cardio-exercise. So really, I would have to ask myself, “Why wouldn’t I join the “L&G Challenge?”

And about baking…well, to be quite honest, I haven’t really wanted to bake much these days. Maybe it’s a mixture of exercise, lack of time, demands of family? And maybe I’m just burnt out. What I am excited about is loving my family in these next 30 days by preparing & cooking food that will be good to their body, help me menu plan (for once anyway) and most likely have a tighter rein on the food budget. Plus, we have a 1/2 a cow in our deep freezer, so here’s to using it. One of my recipes is this soup, which puts a twist on an Autumn classic. The coconut is subtle enough, which is why I didn’t use a whole can (but you certainly could) and plays on the creaminess known to the butternut squash. The ginger adds bite & spice to make it come a bit alive. Stay tuned as our family embarks on this adventure, and hopefully share a recipe or two:)

A Year Ago: Simple Meals & Juxtaposition

Coconut Ginger Butternut Squash Soup (printable recipe)

If you want to substitute the water for warm chicken broth, go right ahead, because it would add a greater depth of flavor to it.

Ingredients:

2 butternut squash, peeled, seeds removed, cut into 1 inch cubes

1 small onion, roughly cut into large dice

extra virgin olive oil

kosher salt

1/2 cup coconut milk

3-5 cups water

2 tsp ground ginger

1/2 tsp finely grated ginger

Garnish options: olive oil, kosher salt, red pepper chili flakes, cilantro

Directions: Preheat oven to 425. Line baking sheet with parchment paper. Place butternut squash & onion on parchment paper. Drizzle with olive oil, mix around with hands, sprinkle a bit of salt on top. Roast for about 30-35 minutes, check the squash (a fork should pierce right through).

Add the roasted squash & onions in batches to the blender. Add 1/4 cup coconut milk and about 1/2 cup of water. Put a towel on top of the lid to avoid getting burnt by the steam. Blend until completely pureed. You most likely will need to add more water along the way. Continue doing this, until all the squash/onion mixture is pureed; as well as, the coconut milk is gone.

Transfer the puree to a large pot and bring up to medium heat. Add more water, 1/2 cup portion at a time, until you get the consistency you prefer. Add ground ginger & freshly grated ginger (using a microplane zester). Add salt to taste. If you need a bit of acid, then squeeze in the juice of 1/2 a lime–taste and if you think it needs the other 1/2–go ahead and add it.

Ladle into bowl, drizzle a bit of olive oil on top, along with red pepper chili flakes, some cilantro and a pinch of coarse salt.

Cookies & Tea with Orange Cardamom Cookies

Being a semi-food blogger, it isn’t uncommon that I’m typically creating new recipes, while neglecting some of my older ones. Today I’m making cookies for college Freshmen with the theme being, “Tea & Cookies.” I knew the perfect cookie should be tried & true, which is my Orange Cardamom Cookies. And just in case you think otherwise, here’s a little video from a year ago with my sweet Veronica helping me make them.

[youtube=http://www.youtube.com/watch?v=GFiPD0rRRjk]

Sour Cream Apple Crumble Bars

I will continue to love Autumn more than any season, and I don’t think it will ever leave, to which I’m grateful. The vibrant colors alone rap my heartstrings (doesn’t take much). And nothing says Fall quite like the wafting aroma of cinnamon, nutmeg, ginger & cloves. Puddle jumping never seemed so invigorating. Then, there’s the visit to the pumpkin patch or apple orchards, while bundled up in “sweater weather” with the crisp air and crunch of the leaves with each step. Oh Autumn, can you stay like this well into late November? Autumn seems to call out, “come inside, bundle up, sip some cider by the fire, and be.”

How they smile for the picture

With the busyness of summer feeling a bit nomadic, Autumn let’s us know that it’s okay to be sedentary, to regroup and develop a game plan (fitting that football is in the Fall) of where you’re going next. I’m reminded of traditions being rekindled or brand new ones beginning. I know our family has been like running one 800 meter to the next without a time to catch our breath, much less time to ‘know’ one another. This season reminds me of how I can make room for the new college student who has moved to town as well; but, it reminds me that if my family is on a constant chase without any reprieve, then it’s pointless.

I rarely make dessert specifically to be eaten after dinner, but sometimes having dessert planned with dinner when you’re not having guests over can be…well, special. And I think making a dessert for my family, unannounced communicates that I think they’re pretty darn special. These Sour Cream Apple Crumble Bars are perfect for that. Plus, they taste better the next day. So, you don’t have to be in the kitchen making dinner & dessert all for the same meal. They’re wonderful, and these little gems are sure to procure you praise for at least a couple of days (reason enough to make them). I would love to hear what you do to usher in Autumn!

A Year Ago: Rarely for the Planned

Sour Cream Apple Crumble Bars (printable recipe)

This recipe is adapted from The Good Cookie cookbook. It reminds me of an apple pie baked from Dutch Mothers in Lynden, WA, but without having to deal with the rolling & chilling that comes from making a pie crust. The key is to let it cool to get the best overall taste.

Crust:

1 1/3 cups unbleached flour
1/3 cup unrefined evaporated cane juice
1/4 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
2 tsp cold water
3/4 tsp vanilla extract

Apple Filling:

1 pound Jonamac apples; peeled, cored, & sliced into 1/2 inch slices
2 tsp freshly squeezed lemon juice
2 Tb apple juice or cider
2 tsp cornstarch
2 Tb brandy
4 Tb unsalted butter
1/2 cup rapadura sugar

Topping:

1 cup unbleached flour
1/4 cup unrefined sugar (evaporated cane juice)
1/3 cup rapadura sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, melted

Sour Cream Mixture:

1 large egg
1/2 cup sour cream
1/2 tsp ground cinnamon
1/4 tsp salt

Directions:

Make the crust: In a food processor, add the flour, sugar, & salt, combine 30 seconds. Scatter the butter pieces over the flour mixture and process until the mixture resembles coarse meal, pulse 6-8 times. In a small bowl, combine the egg yolk, cold water & vanilla. Then, with the food processor running, add the liquid and combine for 15-20 seconds. Dump the dough into a 9-inch square pan and pat it down evenly with your hands. Bake in preheated oven of 350 for 20 to 25 minutes. Remove to a wire rack to cool.

Make Apple Filling: In a medium bowl, combine the peeled/cored/sliced apples, lemon juice, cornstarch, brandy, & apple juice. Toss it around and set aside.
Melt the butter in a large skillet over medium-high heat. Once the butter is melted, add the sugar to cook. Stirring constantly until there are no more lumps. Add the apple mixture and bring to a boil. Cook for 5 minutes, or till the apples are soft on the outside but still slightly crunchy inside. Empty contents into a bowl and allow to cool completely.

Make the topping: In a small bowl, whisk together the flour, sugars, cinnamon & salt. Add the melted butter and mix with a fork, stirring until the dry ingredients are all moistened. Set aside.

Make the Sour Cream Mixture: In a small bowl, whisk the egg until well blended. Add the sour cream, cinnamon & salt to the whisked egg and whisk till combined.

Assembling the bars: Take the sour cream mixture and combine it with the apple filling. Stir well and spread evenly on the baked crust. Sprinkle the topping evenly over the sour cream apple mixture. Bake for 35 to 40 minutes, until golden brown around the edges and set. Cool the bars completely before serving. You can dive right in if you’d like; however, they taste so much better when they’re completely cooled.

The Family Meal (Roasted Tomato & Red Pepper Soup)

There is so much research showing how important it is to eat together for meals. I understand that eating every meal together is not completely feasible, so maybe it’s making a goal for one meal a day. Granted, I don’t have teenagers or any after school sports during this stage of life. However, I think I hold it so dear, because growing up we didn’t have regular “check-in” time during a meal (meaning every member of the family sat together). I love how Ben regularly asks the girls, “Girls, I forgot to ask (insert enthusiasm), what was your favorite part of the day?” Tayers will routinely announce, “OH..HUCK! (as in a character from Strawberry Shortcake).” But you know, it’s not about dinner being intricate or fanciful; rather, it’s simply about being present to feed both the body & soul.

I wish you could come into our home to share a meal with us, because contrary to mislead beliefs, we rarely have exquisite platings. Typically, it’s fairly humble and sometimes a flop (with a very humble husband still eating it). If there’s something I want to impart to you in the kitchen is take risks, expand upon what you know, but do it with little steps. And if there’s another thing I want to impart is take advantage of what the farmers are growing, because it most likely tastes REALLY good.

Tomatoes. They’re still abounding here in western WA and you don’t want to pass them up. My girls love tomatoes, as do I, and we all love a good tomato soup. Growing up I hated tomato soup, because you only found in a white & red can labeled Campbell’s (Could it get any worse?). So in my infinite 8 year old wisdom, I deduced that all tomato soup was evil (as were those sad little Circus Peanut Candies). Then, I grew up and tried a different tomato soup, come to realize I had it partially wrong. Not all tomato soups are created equal (I was right about the Campbell’s brand). This tomato soup is fairly straightforward & easy. You won’t see if featured on 30 minute meals, due to the roasting time alone, but well worth it. You can choose to serve it a la rustic (less smooth & without pressing it through a sieve) or a bit more refined (pressing it through a sieve), but it’s entirely up to you. Whatever you do, I hope you sit down, give thanks for even the simplest of meals, breathe in deep for this moment you’re given, and do with those people you love most:)

One Year Ago: Day One & Two of Culinary Intensive Course

Roasted Tomato & Red Pepper Soup (printable recipe)

Please don’t be afraid of salt here. Salt is like the focus button on a camera, it is there to enhance the flavor. A tomato in season is going to be great; however, when you add a bit of salt to it…it’s WOW factor increases exponentially. Use however, much water you think you need to create the consistency, which suits your fancy.

3 lbs heirloom tomatoes
Handful of sungold tomatoes
1 red bell pepper
1/3 cup olive oil
sprinkle of unrefined granulated sugar
sprinkle of kosher salt

2 tsp unrefined sugar, evaporated cane juice
1 tsp kosher salt
1-1 1/2 cups water
freshly grated parmesan cheese
crack of fresh ground pepper
light drizzle of olive oil

Directions:
Preheat oven to 400. Line rimmed baking sheet with parchment paper. Cut heirlooms into quarter slices, while leaving the sungolds as is and put on tray. Quarter the red bell pepper & place on sheet as well. Drizzle the olive oil over the nightshades (tomato & peppers fall in the nightshade family), then sprinkle with salt & sugar. Roast for an hour.

Transfer everything, even the oil, to a food processor. Process until smooth (45 seconds to 1 minute). Taking a fine meshed sieve or food mill, pour some of the pureed mixture through to strain the seeds & skin pulp. Take the strained soup mixture and add 1/3 cup at a time to create the right consistency for you. I used 1 cup of water. Then, added a little bit more sugar & salt to make the tomato flavor pop. Heat on the stove top. Garnish with freshly grated parmesan, cracked pepper, & light drizzle of extra virgin olive oil.

Celeriac Risotto with Basil Pesto

Tomorrow morning I drop off my girls with my father-in-law, so I can head back up to Bellingham to bake many, many cupcakes for my sister-in-law’s wedding reception. Ben is at a conference down in Seattle until tomorrow, which makes for baking those many, many cupcakes a bit stressful with two little monkeys running around. Before I head off into butter, sugar, eggs & flour land, I find it my duty to introduce you to celeriac–that is if you’ve never met.

Celeriac has a bit of celery coming out, but that part you want to save for making stock. However, it’s the bulbous, root, where the inner beauty lies. You would be fooled by passing it by at the farm stand, market or grocery store. It’s just like it’s name implies, the taste of celery, but a bit more subtle. You can turn it into a puree, roast it or puree to make a soup. Here is a wonderful recipe to make use of it’s subtlety in a semi-elegant way, while really not trying as hard as people think you actually did.

A Year Ago: It’s Called Comfort

Celeriac Risotto with Basil Pesto (printable recipe)

Ingredients:

3-4 Tb olive oil
1 celeriac, cut into 1/2 inch chunks
2 tsp kosher salt
1 leek, small dice
2 garlic cloves, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
4 cups chicken broth, keep warm in a small pot on simmer
3/4-1 cup grated parmesan

Basil Pesto (hopefully you have some on hand that you made from summer’s bounty)

Directions:
In a heavy-duty bottom pot or large saucepan, put oil in pan and turn to medium heat. Add celeriac & leeks, stirring often, until celeriac is tender but not browned. Add rice to pan and cook, stirring constantly, for 1 minute. Add the wine and mix, allowing the alcohol to burn off a bit and soak into the rice (about 30 seconds).

Add 1 cup of chicken broth to the rice & mix well. Allow the liquid to bubble, turn heat to a simmer and continue adding warm broth in 1/2 cup increments, while stirring often to ensure your rice isn’t dry at the bottom of the pot and getting burnt. It should take about 20-25 minutes, or till the rice is creamy, but a little al dente is good. Add the grated parmesan and mix it in. Serve immediately and put a teaspoon of basil pesto on top.

Brown Butter Pumpkin Cake

I just love food magazines, but what I love even more is having an excuse to buy one. We went to Vegas for my sister-in-law’s wedding and if traveling with two children under the age of four isn’t excuse enough–I have no clue what is. We spent the night in Seattle to make it easierContinue reading “Brown Butter Pumpkin Cake”

Tina’s PSL Revisited Pumpkin Spice Latte

This is the old PSL & the revamped is even better.

There are times in our lives when what we think is near perfection is actually not quite. Last year I adapted a PSL (pumpkin spice latte) thinking it was great. However, after making a couple since that time I have come to the following conclusions:

The recipe I had given you is more strenuous & labor intensive if you made one even two mornings a week (for those of you on the 3+ PSL’s a week–it’s our little secret).
I couldn’t get past the muck of spices in those last couple sips.
There must be an easier way to eliminate time constraints & spice granules swimming in my mouth.

Here’s what I’ve come up with and I think you’ll be pleased.

Make a simple syrup.
Use whole spices to infuse the syrup.
Keep simple syrup in your fridge for your PSL needs.
Combine 1 part simple syrup to 2 parts pumpkin puree.
Add steamed milk & shots of espresso.
Put whipped cream on top & sprinkle with nutmeg.

And it must be said that whenever I drink a mocha (I’m typically an americano girl) I don’t have whipped cream. If it’s made right, then I really don’t think it’s necessary. However, I would say that a PSL & whipped cream have a symbiotic relationship. If you’re going to make one, please do us all a favor and just add the whipped cream (you know you want to). Your friend who stopped by will thank you for it (and it’s a sure way to add a bit of flare to that hospitality).

Tina’s PSL (Pumpkin Spice Latte) Revamped (printable recipe)

Most simple syrup recipes use regular white sugar. However, I like rapadura for it’s molasses undertones. Plus, it’s unrefined. So when the sugar dissolves you are going to get a dark simple syrup. Don’t worry–it’s totally fine. In my first PSL recipe it calls for vanilla (along with some other ingredients). However, by using rapadura you don’t need any vanilla since it’s so flavorful. You can find in bulk at most health or co-op stores.

Simple Syrup Ingredients:

1 cup water

1 cup rapadura sugar

4-5 cinnamon sticks

1-1 1/2 tsp whole cloves

3-4 tsp freshly grated nutmeg

Directions: Add water & sugar to a small pot & turn on heat to low. Combine until the sugar is dissolved & syrup is hot (not boiling or simmering though). Add the spices and allow them to infuse for 5 minutes. Strain the infused syrup using either a fine sieve or cheesecloth. Discard spices & keep the spice simple syrup.

Pumpkin Spice Latte

1 cup of steamed milk (160 degrees)

1-2 shots of espresso, freshly pulled

1 Tb spice simple syrup

2 Tb pureed pumpkin

whipped cream

Putting it together: Steam your milk to 160. If using an espresso machine, you want to barely put the tip in the milk to create a couple bubbles until it hits 80 degrees. As you see the very small bubbles, you want to submerge your wand deep into the milk and constantly swirl the wand around in the pitcher. This will create that wonderful silky foam you get at a good coffee shop.

You can either combine your pumpkin puree & spice syrup in the cup, or you could add it to your steaming milk. Caution: if you’re trying to achieve that wonderful silky foam, then don’t add the syrup or pumpkin, because it will disrupt the milk from stretching.

Pull your shots & add them to the syrup & pumpkin puree. Stir with a spoon. Pour in your milk. Top with whipped cream & a little nutmeg. **Remember that you can add a little more pumpkin or less, all depends on what your tastebuds tell you.

Peach Pico de Gallo

The trees around here tell me that Autumn is on the move. However, in Bellingham it is known that summer doesn’t fully start until the Fourth of July and sticks around till end of September. Today would prove otherwise. But, I’m not letting it get to me and trying to make up for so much lost time in the kitchen this summer. Peaches, nectarines, apples & plums are in abundance. In fact, you can still get strawberries, blueberries & raspberries at Joe’s Garden (oh how I love thee). Not to mention the nightshade vegetable/fruit family abounding everywhere.

And since we’re leaving to Vegas this week for my sister-in-law’s wedding, I needed to do something with the tomatoes & peaches before I left. A peach pico de gallo sounded wonderful. I think it was two summers back we would buy this mango-peach salsa from Costco & simply loved it. It was more on the sweet side, not as much spice, but perfect for grilled chicken, salmon or even better…scrambled eggs. My version is less sweet and it tastes like a pico de gallo should–fresh. You can up the spice factor however you like. It takes me to the beaches of Mazatlan where my grandpa lives, except this time I’m older and can drink a beer with it. Enjoy!

P.S. We got our camera in the mail this week (must use the word “our,” as I’ve already said “my” once–OOPS!) & I love it!

A Year Ago: Sour Lemon Scones

Peach Pico de Gallo (printable recipe)

Ingredients:

1 medium sweet onion, diced

1 large red pepper, diced

1 jalapeno pepper, minced (the heat is in the inner white spine, so you can remove that to make it less hot)

6 hothouse tomatoes (Joe’s Garden), diced

1 1/2-2 lbs peaches, chopped & skinned

pinch of salt

juice of one lime

Optional: If you want more heat, add more jalapenos.

Directions: This is relatively easy to make. The work is done with a sharp chef knife, cutting board and bowl. Cut, dice, chop, etc and put it into the bowl. Mix together, taste for flavoring & add more of what you think you need. Eat with chips, serve on eggs, chicken, salmon, fish tacos, cod, halibut. Add a mango if you like.

Beet Salad Done Right!!

I’ve been suffering from a bit of writer’s block. In college when it came time to write my history papers I would fumble & fumble with the introduction. And that’s how it’s been feeling when I sit down to write a new post. I can’t seem to find just the right words to begin. But, in a way, it’s exactly how life is going in the here & now. Take breakfast for instance. It’s 8:00 and I’m actually showered & ready, so breakfast should be a snap. Not quite. When I came downstairs I found my “risen bread” to be not so risen, but quite fallen. I didn’t want to waste it, so I began thinking what I could do instead.

Then, insert two little girls under the age of four asking for, “Mama, can you put Shortcake Swing on?” Me: “Yes! (still looking baffled at my dough). And since I didn’t move in .milliseconds I was asked the same question again. Then, Tayers needed her boots on like sissy. Oh, but my hands were sticky, so go and wash, help with said boots, then back to dou…oh wait, there’s dirt all over the floor. Find broom. Another question asked of me. Me wondering if I had something I was doing in the kitchen. By the time I got back the dough was sticking to the board. Eventually, I made a sad excuse for a breakfast pizza (eggs cooking on top, dough a bit soggy [because it was intended for bread in the first place]); however, the girls didn’t seem to mind.

Oh, what I also forgot to mention was the time when we finally ate…oh about 9:15. Because what ensued from the time I started to the time I finished, well, I have no clue at this point in the afternoon. I do know that I lost my marbles at one time with a bit more boisterous mama (some call it shouting) saying, “I need to think! Out of the kitchen…get out of the kitchen!” I think I was the one who needed an immediate time out and my apologies & reminding myself in front of the girls how we are to “use our words.” That’s what my introductions to posts feel like. My life at present is like the first time I learned to drive stick, a whole bunch of jerking stops not knowing how (or if I should) to begin again.

But you know, I find a bit of solace amidst of all this (granted, it’s almost 8 hours later). As I was picking up the toys, hats, shoes from the floor for the umpteenth time I thought of the people without kids (whether it be the barren, the empty nester, etc) and how this mere “inconvenience” is full of life. Our home is full of non-stop chatting, laughter, cries, music, movement & breaths. The silence is more than appreciated & needed, but there’s something about that little voice after nap, which gladly says, “Hi Mama!” There’s something about it all that I wish I could stuff it into a bottle so it never fades. It’s contentment in these little things, that makes a Monday feel like a Friday. This little salad does just that. The acidity from the marinated beets, sweet licorice blend from the fennel, and the creaminess from the avocado. You could eat it by itself or put it on top of salad greens.

A Year Ago: Superlative Chocolate Chip Cookies & Cabbage-Apple Salad

Beet, Fennel, & Avocado Salad

This salad can be eaten without salad greens, or with. I found a good washed kind from my Farmer’s Market (had kale, mustard greens, herbs, bibb lettuce). Be sure you don’t throw out your beet greens. You can either saute them up with a little minced garlic, olive oil & salt for later. Or, chop them up to use as part of your salad greens for this here salad.

(printable recipe)

Ingredients:

1 bunch of beets (if you can get a variety sold at a Farmer’s Market–that would be optimal)

4-5 small fennel bulbs (or 2 big ones)

2 ripe avocados

Raw Apple Cider Vinegar

Kosher Salt or Sea Salt

Olive oil

Mixed Greens

Directions: Chop the beet greens off (save them for later use by steaming or cut up & put as part of your salad). Scrub the beets, but no need to peel them. Thinly slice them using a mandoline. Put them in a bowl and pour enough raw apple cider vinegar to cover them. Allow them to marinate for minimum 2 hours. Once your beets have marinated (I marinated mine for 3 1/2 hours), drain them & if you want to barely rinse them, go ahead.

Slice the fennel with the mandoline (think thin as well). Put them in a ice water bath, then transfer them to a salad spinner to get the water out. The ice water bath shrinks the fennel, allowing it to be crunchy.

Transfer the beets & fennel into a bowl. Drizzle some extra virgin olive oil on top, sprinkle with salt & cubed avocados as well. Lightly mix with your hands. Place a portion on top of mixed salad greens. Drizzle with a little bit more olive oil and you’re good to go.