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Wilted Kale, Pickled Beets and Feta Salad

12/15/2021

Ingredients

2 tablespoons extra virgin olive oil
1 bunch fresh kale with stems removed and leaves chopped
Pinch of sea salt
½ cup sliced pickled beets*
¼ cup crumbled feta cheese
1/4 cup toasted pine nuts (optional)
Preparation

In large sauté pan, heat olive oil on medium heat.
Add kale leaves and pinch of sea salt. Cook and stir leaves for about 3 minutes until kale turns brighter green and is slightly wilted.
Remove from heat and transfer to serving plate.
Top with pickled beets, crumbled feta cheese and toasted pine nuts to serve.

*Pickled beets recipes.
Canning method compliments of Janet Baker
Ingredients
4 lbs. beets
3 cups onions, thinly sliced
2 cups white vinegar
2 cups water
1 tsp salt
2 cups sugar
1 Tbsp mustard seed
1 tsp whole cloves
3 sticks cinnamon, broken
1 Tbsp whole black pepper
1 bay leaf
Preparation
1. Wash and drain beets. Place in large pot, cover with boiling water and cook until tender.
2. Let cool until you can skin comfortably. Slice.
3. Combine remaining ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer 5 mins.
4. Add beets and cook until hot throughout.
6. Remove cinniamon sticks.
7. Pack hot beets into 4 hot pint jars, leaving 1/4 inch headspace.
8. Ladle hot pickling liquid over beets, leaving 1/4 inch headspace.
9 Remove air bubbles. Cap with two-piece caps.
10. Process 30 minutes in a boiling water canner.

Quick pickled beets recipe
Refrigerator Pickled Beets are so easy to make and last up to 6 weeks, so you can always have some available for a side, salad, or healthy snack!
Ingredients
4 medium roasted beets , cooled, peeled, and sliced (<< click that link for how to make roasted beets)
1 cup cider vinegar
1 cup water
1/3 cup granulated sugar
1 teaspoon kosher salt
1/4 teaspoon (dry) ground mustard
5 whole black peppercorns
Instructions
1,  Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
2.  Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.
3.  Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.
Notes-This particular recipe will keep up to 6 weeks in the refrigerator.

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Red Pepper Soup

12/8/2021

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Ingredients

5 medium onions, cut into 8 pieces (about 6.5 cups)
½ stick (1/4 cup) unsalted butter (or olive oil)
6 large garlic cloves, minced and mashed to a paste with ¼ tsp. salt (about 2.5 tblsp)
½ cup dry white wine
9 lbs. yellow or red bell peppers, cut into 1“ pieces (about 17.5 cups)
4 cups chicken or vegetable broth or water
1 cup sour cream or yogurt for a dollop on top
Garnish: ½ cup chopped fresh chives

Directions

Taste the onions, peppers and wine before you start. They each can be very sweet and I adjust the wine choice to compensate. But still use the full amount of wine. Also, the sour cream and/or yogurt can modify sweetness at the end.
In a very large frying pan (with cover) or 6-8 qt. kettle, cook onions over moderate heat in butter (oil) until just limp. Stir occasionally, 8-10 minutes.
Stir in garlic paste; cook 2 minutes – stirring constantly.
Add wine. Bring to a boil, and then reduce heat and low boil until liquid is reduced to 1 tblsp.
Stir in bell peppers and broth. Simmer, covered, 20-25 minutes, until peppers are tender.
Blend/food process in batches.
If adding sour cream or yogurt, let the soup cool down enough so you can add without curdling.
Add salt and pepper to taste.
Garnish with chopped chives

This soup can be served warm or cold. Keep in refrigerator, covered, up to 5 days.

This recipe freezes well without sour cream/yogurt for over six months.

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Creamy Spinach and Celery Soup

12/1/2021

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INGREDIENTS

1 onion, finely chopped
1 clove garlic, chopped
2 tablespoons butter
5 cups chicken or vegetable broth
4 cups chopped celery
1 potato, peeled and diced
4 cups fresh spinach, trimmed
Salt and pepper

PREPARATION

In a large saucepan, soften the onion and garlic in the butter.
Add the broth, celery, and potato and bring to a boil. Cover and simmer gently for about 20 minutes or until the vegetables are tender.
In a blender, purée the soup until smooth with the spinach. Season with salt and pepper. Strain, if desired.

NOTEFor a holiday flare, top with a dollop of sourcream and/or a red garnish - shopped red bell pepper, sliced red radish or chopped cherry tomatoes.

This soup is also delicious served cold. Refreshing in the summer.

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Wilted Kale, Pickled Beets and Feta Salad

Red Pepper Soup

Creamy Spinach and Celery Soup

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