Category: Olive Oil - Farm-Fresh Market

Sautéed Escarole

11/7/2023

INGREDIENTS

2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 small pinch red pepper flakes, optional
1 head escarole, well rinsed (and still a little wet), leaves removed from core, torn or chopped into 3 to 4 inch pieces
1 generous pinch sea salt or kosher salt

PREPARATION

1. Heat olive oil in a large skillet on medium high heat. When the oil is hot, add the garlic and red pepper flakes (if using).
2. Sauté the garlic.
3. Once the garlic starts to cook and is fragrant, add the escarole leaves to the pan. The leaves should still be a little wet from rinsing. They'll sizzle as they hit the pan, but if you add them all at once, the oil shouldn't splatter. Use tongs to turn the escarole over in the pan as it cooks. Sprinkle with a little salt.
4. Wilt the escarole. When it starts to wilt and is barely cooked through, remove from heat and serve.

Roasted Carrot Hummus

10/25/2023

Ingredients
1 pound carrots, peeled and cut into 1/2-inch pieces
2 cloves garlic, unpeeled
Extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons tahini
1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish
1 lemon, juiced

Preparation

Preheat the oven to 400 degrees F.
On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper.
Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm.
Peel the garlic cloves.
In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth.
With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl.
If desired, make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top.

Stuffed Sweet Onions with Bacon

9/13/2023

Ingredients

4 medium sweet onions
2 small zucchini, shredded
1 large garlic clove, minced
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry bread crumbs
4 thick-sliced bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese
1/4 cup reduced-sodium chicken broth

Directions

1. Peel onions and cut a 1/4-in. slice from the top and bottom. Carefully cut and remove the center of each onion, leaving a 1/2-in. shell; chop removed onion.
2. In a large skillet, saute the zucchini, garlic and chopped onions in oil until tender and juices are reduced. Stir in the basil, thyme, salt and pepper. Remove from the heat. Stir in the bread crumbs, bacon and Parmesan cheese. Fill onion shells with zucchini mixture.
3. Place in a greased 3- or 4-qt. slow cooker. Add broth to the slow cooker. Cover and cook on low for 4-5 hours or until onions are tender.

Peach and Tomato Caprese Salad

9/6/2023

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon flaked salt, divided
2 large heirloom tomatoes, cut in 1 inch cubes
2 ripe peaches - halved, pitted, and cut in 1 inch cubes
1 (8 ounce) ball fresh mozzarella, thinly sliced
6 leaves fresh basil, chopped large

Directions

Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.
In a bowl, mix tomato and peach cubes with mozzarella and basil leaves. Drizzle dressing over salad and gently mix together. Sprinkle with remaining flaked salt.

Summer Strawberry Salad with Feta

8/23/2023

INGREDIENTS

For the dressing

¼ cup sliced strawberries
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped shallot
1 tablespoon fresh lemon juice
2 teaspoons honey or maple syrup
½ teaspoon salt

For the salad

8-10 ounces arugula or spinach greens or a 50/50 mixture
½ cup Italian parsley leaves (tender stems are okay) or basil leaves
1 pound strawberries hulled and quartered
1 English (seedless) cucumber sliced into 1/2-inch chunks, or 3 baby Persian cucumbers, sliced
1 pint cherry tomatoes (any color) sliced in half
¼ cup sliced red onion
½ cup crumbled feta cheese

PREPARATION
1. Make the dressing. Combine all dressing ingredients in a blender or small food processor. Blend until smooth and creamy. Dressing will keep refrigerated in a covered container up to 5 days.
2. Make the salad. Put the arugula in a large salad bowl or a large serving platter. Top with the remaining salad ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.

Fresh Corn Salad

7/26/2023

Ingredients
For the dressing:
4 tablespoons olive oil
6 tablespoons apple cider vinegar
1 teaspoon sugar, honey or maple syrup to taste
1 teaspoon Dijon mustard
salt, to taste
pepper, to taste
juice from 1 lime, optional
For the salad:
6 ears corn, shucked
2 tablespoons olive oil
1/4 red onion
2 cups cherry tomatoes, sliced in half
1 avocado, cubed
1 cup spinach

Preparation

In a small mixing bowl, combine the olive oil, the apple cider vinegar, the sugar, the Dijon mustard, the salt, the pepper, and the lime juice with a whisk.
Set the dressing aside.
Add a couple of inches of water to a large skillet and bring to a boil.
Add the corn and cook for 3-4 minutes total, rotating throughout. Drain and set aside.
Preheat the grill on medium heat.
Brush the corn with the olive oil and grill until nicely golden on all sides.
Once the corn has cooled, cut the corn off of the cob and add it to a bowl.
Add the red onion, the cherry tomatoes, the avocado, and the spinach and toss to combine.
Drizzle the salad with the dressing.
Toss the salad to coat with the dressing and serve.

Scallion Vinaigrette

7/19/2023

Ingredients

¼ cup white-wine vinegar
1 tablespoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon pepper
Pinch of sugar
¾ cup extra-virgin olive oil
3 chopped whole scallions (about ¼ cup)

Directions

In a small bowl, whisk together white-wine vinegar, Dijon mustard, salt, pepper, sugar, and scallions.
Slowly add extra-virgin olive oil, whisking until emulsified. Whirl all in a blender. Refrigerate until ready to use.

Serrano Pepper Basil Pesto

6/28/2023

Serrano pepper takes the world's freshest sauce from simple to spicy with one ingredient.

INGREDIENTS

1 clove garlic, peeled
1 Serrano pepper
1/4 cup pine nuts
2 Tbsp grated Parmesan cheese
2 cups basil, packed tight
1 Tbsp lemon juice
Olive oil. Start with 1/2 cup, add more as needed to make a loose sauce
Salt and fresh cracked black pepper to taste

PREPARATION

Drop the garlic clove into a food processor while it is running, and run the machine until the garlic is finely minced.
Trim the stem off the hot pepper and slice it in chunks. Add it to the machine, seeds and all if you want it really spicy, while it is running, and wait until it is finely minced.
Next add the pine nuts and Parmesan cheese and process until everything is smooth.
Add the basil and lemon juice and pulse, scraping down the sides of the machine a few times, until the basil has broken down.
Drizzle in the olive oil while processing. Process until the pesto is as smooth as you like. It can be chunky or smooth, it’s your choice.
Season to taste with salt and pepper. Add more olive oil if you want a looser pesto.
Store in the refrigerator in an airtight container, and use within 10 days.

Roasted Broccoli Radish Salad with Lemon Mint Vinaigrette

6/14/2023

Ingredients
For the Salad:

3 cups broccoli florets
1 1/2 cups radishes cut into 1/8ths
1 tablespoon olive oil
1/4 cup golden raisins
1/2 cup chopped red onion

For the Dressing:

1 tablespoon lemon juice
1 tablespoon unseasoned rice vinegar
1 garlic clove, minced
1/2 teaspoon Dijon mustard
2 tablespoons olive oil
1 tablespoon chopped mint
1/4 teaspoon Kosher salt
Freshly ground pepper

Instructions

Preheat oven to 400 degrees F. Toss broccoli and radishes with olive oil and spread on a foil-lined baking sheet. Roast for 10-15 minutes until broccoli is lightly browned and crisp and the radishes are tender.
While the vegetables are roasting, cover raisins in hot water to rehydrate.
To make salad dressing, whisk together lemon juice, rice vinegar, minced garlic, mustard, and olive oil. Stir in chopped mint.
In a large bowl, toss roasted broccoli and radishes, red onion, plumped raisins, and dressing. Season with salt and pepper. Serve hot or room temperature

Marinated Summer Squash Salad

6/7/2023

Ingredients
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 pounds summer squash (yellow, green or a mix), about 3 large squash per pound

Preparation

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside.
Trim and slice the squash diagonally, about ¼ inch thick
Add the squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
Grill the vegetables on a medium-high heat, or saute them in a lightly oiled pan, until they are crisp tender and browned – about 8 minutes.
Transfer the vegetables to a platter. Drizzle with the reserved marinade, gaarnish with thyme leaves and serve hot or at room temperature.

Simply Roasted Apples and Potatoes

3/8/2023

The perfect combination of sweet and savory and ready in 30 minutes.

INGREDIENTS

5 medium potatoes, yellow, gold, or russet
3 tbsp olive oil, extra virgin
1 tsp salt
1/2 tsp dried basil
1/2 tsp dried rosemary
1/2 tsp ground mustard
1/2 tsp garlic powder
1/2 tsp black pepper
5 medium apples - any naturally sweet variety

INSTRUCTIONS

Preheat oven to 425 degrees
Slice your potatoes in half. Slice again so each potato is in four pieces. Potato pieces and apple slices should be about the same size.
Add the oil and herbs to a large ziplock bag and shake up. Add the potato pieces and shake until potato pieces are thoroughly coated. or large bowl.
Spread coated potatoes on a 12 x 17 baking sheet.
Place in the oven and bake for 5 minutes.
Slice apples into quarters, removing and discarding the core and seeds. Do NOT peel the apples.
Remove the pan from the oven. Add sliced apples. Use spatula to flip the potatoes and move the apples around so they too are coated with oil. Spread everything in a single layer.
Bake for another 15 to 20 minutes or until potatoes are done.
Remove from the oven and serve immediately.

Creamy Non-Dairy Onion Soup

1/4/2023

INGREDIENTS

2 tablespoons olive oil
3 cloves garlic, minced
5-6 medium sweet or yellow onions, peeled and sliced
1.5 cups russet potato, peel and dice into small evenly sized pieces
16.9 ounce chicken broth
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon cracked black pepper, to taste
2-3 tablespoons coconut milk (optional)
2 tablespoons chives, chopped small

PREPARATION

Add olive oil, minced garlic and sliced onions to a large sauté pan. Simmer over medium heat until the onions are translucent, not brown, about 10 minutes.
Once the onions are translucent add the prepared potatoes, chicken broth, salt and pepper. Bring to a boil.
Let everything simmer for 10-15 minutes or until the potatoes are fork tender. Stir occasionally.
Once the potatoes are fork tender reduce the heat, add the lemon juice and stir until well combined.
Puree the soup using an immersion or regular blender until creamy. Bring back to serving temperature.
Add the coconut milk (if using) and stir until it is well combined.
Top chopped fresh chives and serve immediately!

Slow Cooker Creamy Potato Vegetable Soup

12/14/2022

Ingredients

2 large onions, diced
4 stalks celery, chopped
4 large carrots, chopped
4 pounds potatoes, diced
2 tablespoons minced garlic
1 tablespoon dried dill weed
1 tablespoon dried oregano
2 tablespoons olive oil
Vegetable broth to cover
Ground pepper to taste
Parsley for garnish

Directions

Combine the onions, celery, carrots, potatoes and garlic in a slow cooker.
Drizzle the olive oil over the mixture.
Stir the dried herbs into the vegetable broth, and pour the vegetable broth into the slow cooker.
Cook on High until the vegetables are tender, about 6 hours.
Remove some of the potatoes and broth and puree to make the broth creamy.
Serve as is – or mix in bacon bits or cubed ham and sprinkle with parmesan.
Garnish with parsley.

Simple Cream of Celery Soup

9/28/2022

Ingredients

2 tablespoons olive oil, or butter
1 onion, diced
4 garlic cloves, minced
6 cups celery, sliced thin (about 1 ¼–1 ½ pounds), save some leaves for garnish
2 cups potatoes, sliced into ½ inch thick rounds
4 cups vegetable or chicken broth
1 cup water
1 bay leaf (optional, remove before blending)
1 teaspoon salt
½ teaspoon pepper
1/8 – 1/4 teaspoon cayenne, more to taste or leave it out entirely.
¼ cup fresh dill (small stems ok)
½ cup fresh parsley (small stems ok)
½ cup (or more) of sour cream, plain yogurt, vegan sour cream or heavy cream.
Garnish: Celery leaves

Instructions

Add Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
Add the garlic and stir 1-2 minutes, until fragrant.
Add the garlic and stir 1-2 minutes, until fragrant.
Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)
Blend the soup until very smooth using an immersion blender or regular blender. If using a regular blender, let cool before blending in smaller batches. Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup.
Place soup back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.
Serve garnishing with celery leaves if desired.

Summer Squash and Fresh Ricotta “Oreos”

9/14/2022

Ingredients
16 ounces fresh ricotta
3 tablespoons good-quality extra-virgin olive oil
juice of one lemon
1 tablespoon lemon zest
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
10 large leaves fresh basil, rinsed, patted dry and chiffonaded
4 large ripe summer squash, trimmed and sliced into 1 1/2-inch rounds

Directions
1.  In a large bowl, combine ricotta, 2 tablespoons of olive oil, lemon juice, lemon zest, salt, pepper and basil. Cover and refrigerate until ready to use.
2. Heat the remaining tablespoon of olive oil in large non-stick pan over medium-high heat. When it shimmers, add the squash without overcrowding the pan and cook in batches, flipping after about 3 minutes, until both sides are golden brown and squash is just cooked through. Don't overcook or you'll end up with soggy sandwiches.
3.   Remove from pan and transfer to a plate covered with a paper towel to absorb excess oil. Allow to cool to at least room temperature. You shouldn't feel any heat or see steam rising from them. If they are too warm, the ricotta stuffing will melt.
4. Make your "oreos" by placing the ricotta mixture on top of one squash round and topping with another squash rouund.
5. Serve immediately or refrigerate until ready to serve.

Raw Beet Salad

8/24/2022

Ingredients

1 pound beets, grated
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1 large clove garlic, minced
2 teaspoons Dijon mustard
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

Directions

Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.
Let sit in refrigerator for an hour to let flavors merge (though OK to serve immediately)
Serve

Cantaloupe, Arugula & Goat Cheese Salad

8/17/2022

Ingredients

2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons extra-virgin olive oil
5-7 ounces (1 medium bunch) arugula
3 cups chopped cantaloupe (about 1 pound)
1 cup crumbled goat cheese or feta (about 4 ounces)
⅓ cup shelled unsalted pistachios or pepitas (toasted if you like)
¼ cup torn fresh basil leaves

Directions

Whisk lemon juice, honey, mustard, salt and pepper together in a large bowl. Slowly whisk in oil.
Add arugula and cantaloupe and toss to coat.
Transfer to a serving platter and top with goat cheese, pistachios and basil.

Roasted Carrot and Cauliflower Hummus

6/15/2022

Yield: 1 1/2 - 2 cups

Ingredients

1 1/2 pounds whole carrots (about 6 large carrots)
4 tablespoons olive oil, halved and divided
1/2 head of small cauliflower, roughly 2 1/2 cups florets
1/8 cup tahini
1/4 cup water
2 tablespoons lemon juice
1/2 teaspoons cumin

Instructions

Preheat the oven to 415 degrees.
Line the whole carrots and cauliflower florets on a large baking sheet. Coat with 2 tablespoons olive oil.
Cook for 45-55 minutes or until carrots and cauliflower are soft and slightly caramelized.
Place all remaining ingredients, the other 2 tablespoons of olive oil, and roasted vegetables in a blender or food processor and blend until smooth and creamy.
Store in the refrigerator.

Sautéed Bok Choy

6/8/2022

Sautéed bok choy is an easy to make and flavorful side dish. It's a 5-ingredient recipe that is made in under 10 minutes.
Ingredients
1 pound baby bok choy
1 1/2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
Pinch crushed red pepper flakes
Sea salt
Half of a lemon, cut into wedges

Directions
1. Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. 2. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
3. Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
4. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
5. Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.

Carrot Slaw

6/1/2022

This recipe is adapted from a Bobby Flay original.

Ingredients

2 tablespoons freshly squeezed lemon juice
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
3 Tablespoons olive oil
3 large carrots, peeled and shredded
2 tablespoons chopped fresh parsley

Directions

In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth.
Whisk in the olive oil until completely blended.
Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed.
Add the parsley and toss.
Chill 30 minutes before serving.

Dandelion Greens Salad

5/25/2022

INGREDIENTS

1 bunch dandelion greens washed, drained and trimmed**
3 green onions chopped (white and green parts)
OR 1 small chopped red onion
2 teaspoons dried dill, or fresh equivalent
¼ cup extra virgin olive oil
juice of ½ lemon
salt and pepper to taste

**Substitutes for dandelion greens

mustard greens
arugula
watercress
baby spinach
curly endive
raddichio
kale

PREPARATION

Place all the ingredients, up to olive oil, in a large bowl and toss together.
In another little bowl stir together oil, lemon juice and salt and pepper. Pour over salad.

ADDITIONAL OPTIONAL INGREDIENTS

Tomatoes chopped
Hard boiled eggs
Radishes
Pepper flakes
Parmesan cheese

Arugula Pesto

4/27/2022

Ingredients

2 cups tightly packed fresh arugula
1 clove garlic
1 tablespoon freshly squeezed lemon juice (about ½ lemon)
pinch of red pepper flakes (optional)
⅓ cup shredded Parmesan cheese
½ cup good extra virgin olive oil
handful of walnuts, pine nuts or almonds (optional)
salt and pepper, to taste

Instructions

Combine arugula, garlic, lemon juice, red pepper flakes and parmesan cheese and nuts (if using) in a blender or a small food processor.
Pulse until combined and then, with the blender or food processor running, drizzle in olive oil until a pesto forms, scraping down sides as needed.
Taste and season with salt and pepper as needed.

Coconut Curry Carrot Soup

2/2/2022

Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons peeled, finely grated, fresh ginger root
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
Pinch ground cayenne pepper
1 1/2 pounds carrots (5 large), scrubbed well, cut into 1/4-inch thick coins
4 cups low-sodium chicken broth
1 cup low-fat coconut milk
2 teaspoons honey or maple syrup

Preparation

Heat the oil in a medium pot over medium-high heat. Once the oil shimmers, add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the garlic, ginger, cumin, coriander, salt, pepper, turmeric and cayenne pepper; cook for 30 seconds, stirring, then add the carrots and the broth.
Increase the heat to high just to bring to a boil, then reduce the heat to medium-low, partially cover and cook for about 12 minutes, or until the carrots are tender.
Stir in the coconut milk and the honey, then puree using an immersion (stick) blender, or in several batches in a regular blender (if using the latter, remove the center knob of the lid so steam can escape, and place a paper towel over the opening to avoid splash-ups).
Serve warm.

Makes 6 servings
Serving size: about 1 1/2 cups

Blue Cheese, Apple, Walnut Stuffed Squash

1/5/2022

Ingredients

2 acorn squash, halved lengthwise and seeds removed
1 Tbsp olive oil
½ cup quinoa, rinsed
1 cup vegetable broth
2Tbsp uinsalted butter
1 shallot finely chopped
1 garlic clove, minced
1 tsp finely chopped fresh sage
1 apple, peeled, cored and chopped into ½ inch pieces
Zest and juice of ½ lemon
¾ cup (3 oz.) crumbled blue cheese
¾ cup walnut halves and pieces
4 Tbsp pure maple syrup

Directions

Preheat the oven to 425° with a rack in the center position. Rub the squash with the oil and roast on a large baking sheet, cut sides down, until tender, about 25 minutes.
Meanwhile, make the filling: In a small saucepan, bring the quinoa and broth to a boil. Reduce heat to simmer and cook, covered, until the liquid has been absorbed, about 15 minutes. Remove from heat and let stand, covere, for 10 minutes; gently fluff with a fork.
Melt the butter in a large skillet, then add the shallot, garlic, and sage. Cook until the shallot is lightly golden, 2 to 3 minutes. Season with salt and add the apple. Cook until the apples are tender, about 2 minutes longer. Transfer to a large bowl and toss with the quinoa, blue cheese, and walnuts. Season with more salt to taste.
Invert the acorn squash and fill each cavity with the stuffing mixture. Drizzle the maple syrup over the squash and return to the oven. Bake until the filling is golden brown, about 30 minutes.

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.