Orange Glazed Golden Beets & Carrots w/Bacon

Orange Glazed Golden Beets & Carrots w/Bacon
Author: 
 

Ingredients
  • 3 Tbsp. olive or sunflower oil
  • 3 medium gold beets, cut into 8 wedges each
  • 4 medium carrots, cut into similar sized pieces
  • 1 large shallot, minced
  • 3 slices bacon, cut into ¼” strips crosswise
  • Salt & pepper to taste
  • ¼ c. golden raisins, coarsely chopped
  • ¼ c. orange juice

Instructions
  1. Heat oil in a large skillet (well-seasoned cast iron or nonstick) over medium heat & stir in beets, carrots, shallots, bacon, salt & pepper.
  2. Mostly cover with a lid (leave it open an inch or so) & cook for 7-8 minutes, stirring once or twice, until vegetables start to brown.
  3. Uncover & add raisins & orange juice. Turn the heat down a bit & cook uncovered, stirring every couple minutes, for another 12-14 minutes, until liquid has turned to a glaze & vegetables are nicely caramelized. Serve immediately.

 

Roasted Vegetables with Shallots & Apple Cider Reduction

Roasted Vegetables with Shallots & Apple Cider Reduction
Author: 
Serves: 5-6
 

Ingredients
  • 1 quart pure apple cider
  • 6 cups mixed root vegetables of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, carrots, etc.) cut into uniform sizes/shapes of choice – long strips, wedges, cubes, etc.
  • 3 Tbsp. olive/sunflower oil
  • Salt & pepper to taste
  • 1 Tbsp. fresh or 1 tsp. dried thyme
  • ½ c. shallots, diced

Instructions
  1. Preheat oven to 400 degrees.
  2. Bring apple cider to a boil in a heavy bottomed pan over medium-high heat. Lower heat to maintain a rapid simmer & cook until reduced to about ¼ the original volume, stirring occasionally (should take 20-30 minutes – be careful not to take it too far & burn it). Keep warm.
  3. Meanwhile, toss prepared vegetables in oil to coat & spread in a single layer onto a rimmed baking sheet.
  4. Roast, turning occasionally, until just starting to brown but still au dente, about 20-30 minutes (if you have convection, use it – but lower cooking times).
  5. Remove from oven & sprinkle with salt & pepper & thyme, stir in shallots, & roast for another 10-15 minutes, until veggies are getting softer & golden browned.
  6. Toss with apple cider reduction & serve.

 

Carmelized Shallots

Carmelized Shallots
Author: 
Recipe type: Topping
 

Ingredients
  • ¾ tablespoon butter
  • 2-3 shallots, peeled and roughly chopped
  • ½ tablespoon sugar

Instructions
  1. Melt butter in small cast-iron skillet (or other heavy skillet) over medium heat.
  2. Add shallots; sauté 2 minutes. Reduce heat to low; sprinkle shallots with sugar.
  3. Cook until shallots are caramelized, about 10 minutes.
  4. Great as a pizza topping.

 

Roasted Shallot Gravy

Roasted Shallot Gravy
Author: 
Recipe type: Sauce
 

Ingredients
  • Your shallots and cippolini onions, peeled
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons Driftless sunflower oil, divided
  • 3 tablespoons unbleached flour
  • 2½ cups vegetable stock
  • 2 tablespoons dry sherry or brown rice vinegar
  • 2 tablespoons nutritional yeast flakes
  • ¼ teaspoon salt
  • ½ teaspoon white pepper

Instructions
  1. Preheat oven to 375°F.
  2. Place shallots/cippolini onions and thyme on a piece of aluminum foil and drizzle with a little oil.
  3. Gather up corners of aluminum foil to enclose shallots and place the packet in a pie pan.
  4. Bake for 15 to 20 minutes or until shallots are soft when gently squeezed.
  5. Let cool.

 

Broccoli and Fennel Salad with Blue Cheese & Walnuts

Broccoli and Fennel Salad with Blue Cheese & Walnuts
Author: 
Recipe type: Salad
Serves: 4
 

Ingredients
  • 3 Tbsp. Driftless Sunflower Oil
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. dijon mustard
  • 1 Tbsp. shallots or green onions, minced
  • salt & pepper taste
  • 2½ cups broccoli florets (can substitute cauliflower, green beans or snap peas)
  • 1 small fennel bulb, cored & thinly sliced
  • ⅓ c. walnuts, chopped & toasted
  • ⅓ c. blue cheese, crumbled
  • fennel leaves, for garnish

Instructions
  1. Whisk together oil, lemon juice, mustard, onions, salt & pepper in a medium sized serving bowl.
  2. Blanch broccoli in boiling salted water for 1-2 minutes, drain, cool in ice water, & drain. Add to dressing with sliced fennel & toss with walnuts & blue cheese.
  3. Garnish with fennel leaves. Serve cold or at room temperature.

 

Southwest Grated Beet Salad

Southwest Grated Beet Salad
Author: 
Recipe type: Salad
 

Ingredients
  • 3 medium beets (or mix of beets & carrots), grated (about 5 cups)
  • Juice of 1 orange & ½ a lime
  • 2 Tbsp. cold-pressed sunflower or olive oil
  • ⅛ tsp. chipotle pepper powder (or substitute a pinch of cayenne)
  • salt to taste
  • 3 Tbsp. scallions or shallots, minced
  • 3 Tbsp. fresh cilantro, chopped
  • toasted pumpkin seeds for garnish

Instructions
  1. Mix juice, olive oil, chipotle, salt, & scallions in a serving bowl. Toss in beets & garnish with cilantro & pumpkin seeds. Serves 4-6.