Roasted Beets and Sautéed Beet Greens May 15, 2008

Beet greens are an excellent source of the B vitamin, folate, and a very good source of manganese and potassium. Beet greens are a good source of dietary fiber, vitamin C, magnesium, iron, copper and phosphorus.

Ingredients:

• 1 bunch baby beets with greens, rainbow beets if you can get them
• 2 tablespoons extra virgin olive oil, divided
• 2-3 cloves garlic, minced
• pinch of red pepper flakes
• 1/2 small onion, chopped
• 4-5 Cremini mushrooms, sliced or 1 small Portobello mushroom (de-gilled), cubed
• salt and pepper to taste

Tip: To peel garlic, smash the clove with the flat of your knife by pressing down with the heel of your palm. The skin will peel off in one piece.

Preparation:

1. Preheat the oven to 350 degrees.
2. Wash the beets thoroughly, leaving the skins on, and remove the greens. If you plan to skin the beets after roasting, leave a bit of the top to hold onto.
3. Rinse greens, removing any large stems, and set aside.
4. Place the beets in a small baking dish (I used a meatloaf pan), and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted. A paper towel helps to skin the beets quickly and protect your hand at the same time. Quarter the beets and return to the baking dish until ready to serve.
5. Cover, and bake for 30 to 45 minutes, or until a knife can slide easily through the largest beet.
6. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic, onion and red pepper flakes and cook until the onion is translucent.
7. Add the mushrooms to the skillet and cook until the mushrooms are softened.
8. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender.
9. Season with salt and pepper and serve.

Margarita Shrimp Salad May 7, 2008

The flavor of this salad is reminiscent of a margarita - tequila, triple sec and lime juice. Fresh shrimp, diced avocado, red onion and crisp romaine lettuce are tossed with a creamy, spicy sour cream dressing.

Avocados are a good source of vitamin K, dietary fiber, vitamin B6, vitamin C, folate and copper. Avocados are also a good source of potassium: they are higher in potassium than a medium banana.

Although they are fruits, avocados have a high fat content of between 71 to 88% of their total calories - about 20 times the average for other fruits. A typical avocado contains 30 grams of fat, but 20 of these fat grams are health-promoting monounsaturated fats, especially oleic acid, which may help to lower cholesterol. 

I took this salad to a neigborhood party, tossing the ingredients together at the last minute so the lettuce wouldn’t get soggy. If serving at home, toss the dressing with the romaine lettuce and then layer the avocado and shrimp on top.

Ingredients:

• 1 pound medium shrimp (30-40 per pound), peeled and deveined
• 1/4 cup tequila
• 2 tablespoons triple sec
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/4 cup thinly slivered red onion 
• Creamy Lime-Chile Dressing
• 4 cups torn romaine lettuce (approximately 1 head)
• 2 ripe Hass avocados, peeled, pitted and cut into 1/2-inch cubes
• 1 tablespoon extra-virgin olive oil
• 3-4 limes, juiced (look for heavy limes at the grocery)

Preparation:

1. A lime at room temperature gives the most juice (1 1/2-2 tablespoons). Before juicing, roll the lime on the counter, pressing down with your hand.  
2. Toss shrimp, tequila, triple sec, lime juice and salt in a medium bowl. Cover and marinate in the refrigerator for 2 hours, stirring occasionally.
3. Cut red onion into small slivers. Place in a small bowl, cover with 1 tablespoon lime juice and let stand for 10 minutes. This will bring out the transparent pinkness in the red onion and diminish their bite.
4. Meanwhile, make the Creamy Lime-Chile Dressing.
5. Toss romaine and the drained onion in a large bowl. Add the dressing and toss to coat. 
6. Toss avocados with 1 tablespoon lime juice to prevent discoloration. Add to the salad and toss.
7. Drain the shrimp and discard the marinade. Heat oil in a large skillet over medium-high heat. Add the shrimp and saute until pink and firm, 2 to 3 minutes. Add to the salad and toss. 

Creamy Lime-Chile Dressing May 7, 2008

Two of my favorite flavors, lime and chili. You can make this dressing up to 2 days in advance. Use it as a dressing for Margarita Shrimp Salad.

Ingredients:

• 6 tablespoons reduced-fat sour cream
• 3 tablespoons lime juice (approximately 2 limes, depending on juiciness)
• 2 teaspoons minced seeded jalapeno or serrano pepper
• 1 teaspoon chili powder
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 tablespoon fresh cilantro, chopped

Preparation:

1. A lime at room temperature gives the most juice (1 1/2-2 tablespoons). Before juicing, roll the lime on the counter, pressing down with your hand.
2. Whisk all ingredients in a small bowl.