Farfalle with Golden Beets, Beet Greens, and Pine Nuts

yield: Makes 4 to 6 servings

You can use red beets if golden beets are unavailable, but your pasta will turn pink.

Ingredients
1/3 cup pine nuts
4 tablespoons extra-virgin olive oil, divided
2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)
3 garlic cloves, minced
2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
12 ounces farfalle (bow-tie pasta)
1/3 cup grated Parmesan cheese plus additional for serving
print a shopping list for this recipe

Preparation
Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.

Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.

Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.

Spicy Sausage Burgers

yield: Makes 6 servings

Ingredients
10 ounces ground beef chuck
1/2 pound ground beef sirloin
3/4 pound hot Italian sausage meat, casings removed
Salt and freshly ground black pepper to taste
Vegetable oil cooking spray
Preparation

1. Combine the chuck, sirloin, sausage meat, and salt and pepper in a bowl. Using your hands, mix well. Form into 6 patties. Refrigerate until ready to grill.

2. Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until hot.

3. Grill the burgers for about 5 minutes. Turn and grill for 4 to 6 minutes longer for medium-well burgers. Be sure the burgers reach 155°F so that the pork is thoroughly cooked.

Read More http://www.epicurious.com/recipes/food/views/Spicy-Sausage-Burgers-238246#ixzz1NUwYHuqe

Rhubarb and Raspberry Crostata

By:

yield: Makes 8 to 10 servings

“This dough, with its addition of whole wheat flour for a nutty taste and tender texture, is a must in your baking repertoire.”—Karen DeMasco

IngredientsCrust:
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed
1 large egg
1 tablespoon whole milk

Filling:
1/4 cup cornstarch
4 cups 1/2″-thick slices rhubarb
1 6 ounce container fresh raspberries
1/3 cup sugar
1 large egg, beaten
Raw sugar
Sweetened whipped cream or vanilla ice cream (for serving)
print a shopping list for this recipe

PreparationFor crust:
Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.

For filling:
Dissolve cornstarch in 3 tablespoons water in a small bowl; set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes.

Preheat oven to 400°F Roll out dough on floured parchment paper to 12″ round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2″ border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.

Seared Scallions with Poached Eggs

Almond Strawberry Spinach Salad

Ingredients

• 3 cups fresh baby spinach
• 1/2 cup sliced fresh strawberries
• 1/4 cup sliced honey-roasted almonds
• 1 tablespoon cider vinegar
• 1 tablespoon honey
• 1 1/2 teaspoons sugarIn a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.

  - from allrecipes.com by Renae Rosssow

Crostini with Goat Cheese, Beet Greens, Pickled Beet Salad

Marilyn Markel of the Cooking School at A Southern Season came out and cooked some delicious food on Tuesday here are the recipes:

Ingredients:

for the beet greens:
8 c beet greens
3 Tbsp olive oil
2 garlic cloves, minced
1 tsp fennel seed
1/2 tsp red pepper flakes
salt and pepper, to taste

for the crostini
1 baguette, sliced
1/4 c. olive oil
salt and pepper, to taste
8oz goat cheese

for the beet salad
2 lb beets
1 c sugar
1/4 c salt
1 c white wine vinegar
1 Tbsp fennel seed
2 tsp red pepper flakes
4 garlic cloves

Instructions

for the beet greens
Pull out wide vein of beet greens and julienne cut. Heat oil in shallow skillet on medium heat. Add beet greens, garlic, fennel, red pepper flakes, salt and pepper. Saute for a few minutes until limp.

for the crostini
Preheat oven to 400. Brush olive oil onto bread slices. Season with salt and pepper. Bake for about 6 minutes until crisp. Let cool, then spread with goat cheese. And put cooled greens on top.

for the beet salad
Wash the beets. Place in a saucepan. Add water to cover by a couple of inches and bring to a boil. boil until tender. Cool and remove skins from beets. Dice the beets into bite size. Place 5 cups of beet liquid and remaining ingredients back in the saucepan. Bring to a boil, until dissolved. Pour over diced beets and let cool. Store in the refrigerator at least 3 days and up to a week.

Pork Chops and Sugar Snap Peas with Mint Julep Glaze

Sugar snap peas are in! One of my favorites, they are so sweet it’s like eating candy. Here’s a recipe I found on epicurious that caught my eye because of the Mint Julep Glaze and the Kentucky Derby happening this weekend.
It’s also the height of Strawberry season and these pork chops with strawberry shortcake would be delicious for a Graduation/Mother’s day luncheon/dinner.

INGREDIENTS

• 1/2 cup beef broth
• 6 tablespoons bourbon, divided
• 1 tablespoon (packed) dark brown sugar
• 1/4 teaspoon white wine vinegar
• 2 3/4-inch-thick pork rib chops
• Ground allspice
• 1 tablespoon butter
• 4 ounces sugar snap peas
• 1/4 cup chopped fresh mint

Stir broth, 3 tablespoons bourbon, sugar, and vinegar in small bowl until sugar dissolves. Sprinkle pork with salt, pepper, and allspice. Melt butter in medium nonstick skillet over medium-high heat. Add pork. Sauté until just cooked through, about 4 minutes per side (butter will brown). Transfer pork to platter.

Add bourbon mixture to skillet and bring to boil. Add sugar snap peas and cook until crisp-tender, about 2 minutes. Using slotted spoon, scatter peas over pork. Remove skillet from over heat. Add remaining 3 tablespoons bourbon to sauce in skillet. Boil over high heat until sauce is reduced to thin glaze and coats spoon lightly, about 3 minutes. Mix in mint; spoon over pork and serve.

Read More http://www.epicurious.com/recipes/food/views/Pork-Chops-and-Sugar-Snap-Peas-with-Mint-Julep-Glaze-351532#ixzz1La2EerXH