By Rebecca Tofte, Development Director
This recipe is a great way to use those wonderful, locally-grown potatoes from the farmers market. I make it at least once a week year round! Pair it with pork tenderloin or steaks on the grill.
You may want to line your sheet pan with parchment or foil -- this recipe does a number on the pan because of the high roasting temperature.
Mustard Roasted Potatoes
2 yellow onions, sliced
one tray of red potatoes from farmers market
2 tbsp. stone ground mustard
olive oil (enough to coat potatoes)
salt and pepper
1. Preheat oven to 425 degrees.
2. Cut potatoes in half if small or in quarters if larger.
3. Mix all ingredients together on sheet pan (just use your clean hands -- it's easier!).
4. Roast for 25-30 minutes and test for doneness with a fork. Enjoy!
Tuesday, July 31, 2012
Tuesday, July 24, 2012
Weekly Recipe #75: Curried Beets and Carrots with Coconut Milk
By Jeanne Foels, Marketing & Outreach Coordinator
This week's recipe features one of the sweetest of all vegetables: the beet. In addition to being rich in natural sweetness, these deeply colored orbs are full of heart-healthy fiber, iron, potassium and folic acid. Plus, the pigment that gives them their color, betacyanin, is a powerful antioxidant. The pigment also has been used as a natural hair dye for centuries.
This recipe pairs roasted beets with chopped veggies and Indian spices for a healthy summer dish with lots of flavor.
Note: To roast the beets, trim off the top and bottom root and rub with oil. Wrap each beet in aluminum foil and place them on a cookie sheet. Bake at 350 degrees until tender (about 45 minutes), when a fork pierces them easily. Let the bundles cool, unwrap them and slide the skins off.
Curried Beets and Carrots with Coconut Milk
Adapted from Edible Twin Cities
(Makes about 3 servings)
1 small red onion, finely chopped
1 tbsp. olive oil
2 cloves garlic, finely chopped or minced
2 tbsp. curry paste
1 jalapeno, seeded and chopped
1/2 cup roasted red pepper, chopped
4 carrots, julienned
4-6 roasted beets, julienned (approximately 2 cups)
1 cup coconut milk
1/2 cup basil, chopped
1/2 cup peanuts, chopped
1. Saute onion in olive oil. Add garlic and saute until fragrant, without letting it brown.
2. Add curry paste and peppers and saute for several more minutes.
3. Add beets and carrots and saute until carrots are crisply tender.
4. Add coconut milk and simmer for 5 minutes.
5. Garnish with basil and peanuts. Serve on rice or with naan.
This week's recipe features one of the sweetest of all vegetables: the beet. In addition to being rich in natural sweetness, these deeply colored orbs are full of heart-healthy fiber, iron, potassium and folic acid. Plus, the pigment that gives them their color, betacyanin, is a powerful antioxidant. The pigment also has been used as a natural hair dye for centuries.
This recipe pairs roasted beets with chopped veggies and Indian spices for a healthy summer dish with lots of flavor.
Note: To roast the beets, trim off the top and bottom root and rub with oil. Wrap each beet in aluminum foil and place them on a cookie sheet. Bake at 350 degrees until tender (about 45 minutes), when a fork pierces them easily. Let the bundles cool, unwrap them and slide the skins off.
Curried Beets and Carrots with Coconut Milk
Adapted from Edible Twin Cities
(Makes about 3 servings)
1 small red onion, finely chopped
1 tbsp. olive oil
2 cloves garlic, finely chopped or minced
2 tbsp. curry paste
1 jalapeno, seeded and chopped
1/2 cup roasted red pepper, chopped
4 carrots, julienned
4-6 roasted beets, julienned (approximately 2 cups)
1 cup coconut milk
1/2 cup basil, chopped
1/2 cup peanuts, chopped
1. Saute onion in olive oil. Add garlic and saute until fragrant, without letting it brown.
2. Add curry paste and peppers and saute for several more minutes.
3. Add beets and carrots and saute until carrots are crisply tender.
4. Add coconut milk and simmer for 5 minutes.
5. Garnish with basil and peanuts. Serve on rice or with naan.
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