Recipe of the Week

Pasta with Roasted Beet Sauce

I hope that you enjoy parsley. Someone once wrote us that “nobody eats parsley” which can’t be true, since it is ordered in quantity by many of our stores and restaurants, but the comment did indicate to us that parsley may not be fully appreciated for the amazing herb that it is. It goes well with potatoes and rice and can be added to most of your vegetable dishes. It is a source of antioxidants and vitamins well beyond what you might expect. See this web page for more on parsley nutrition: www.whfoods.com/genpage.php?tname=foodspice&dbid=100.  There’s one dish that stands out when it comes to parsley, and that is salsa verde, which is super-easy to make if you have the ingredients on hand (capers for example).  There are several good salsa verde recipes available on various web sites.

Another recipe recommendation that will serve you well during the fall, is the Full Belly Stir Fried Greens with Winter Squash recipe: http://fullbellyfarm.com/recipes/stir-fried-greens-with-winter-squash/  The winter squash, leeks, chard and parsley that are in the boxes this week would all be delicious in that recipe. 

Here’s a wonderful recipe for your beets – maybe a little too involved for a school night, but worth the trouble.  This recipe is enough for 2 or 3 people.  If you don’t have all the seasonings, don’t worry, go ahead anyway!

ingredients

3 medium-sized beets, cleaned and cut into a small dice

3 Tbs. extra-virgin olive oil

3 sprigs thyme

3 cloves garlic

1 Tbs. balsamic vinegar

2 Tbs. vermouth

1/2 cup freshly grated parmesan cheese, plus more for garnish

1/4 cup cream or milk

1/2 pound pasta (penne is good)

coarse salt and freshly ground pepper

1 Tbs. poppy seeds

mint leaves, for garnish

1/2 cup vegetable stock

instructions

Preheat oven to 400°. On a rimmed baking sheet, toss the diced beets and cloves of garlic with 1 Tbs. oil, thyme sprigs and a good pinch of salt and pepper. Roast for 40 minutes. Check for doneness at the 30-minute mark.

Transfer roasted beets and garlic to a food processor. Add the balsamic vinegar, vermouth, half of the cheese and the remaining oil. Pulse until it’s as smooth as you can get it.

Transfer beet mixture to a small saucepan. Add the stock and cream and bring to a light simmer. Add the remaining cheese and another pinch of salt. Simmer on medium-low.

Toast the poppy seeds in a small skillet until fragrant, about 2 minutes.

Cook the pasta until al dente. Drain and return to skillet. Pour the sauce over the pasta and toss to combine. Give it one more taste. Season accordingly.

Serve pasta garnished with a good sprinkle of the poppy seeds and the mint leaves. Garnish with cheese.

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