Using What You Can - Pickled Beet Sandwiches

This is only my second summer canning and pickling, but boy did I go nuts. I think we spent at least one day each weekend in the kitchen. So I have pint after pint of different pickles, relishes and salsas. It can be a challenge to think of new ways to eat the same thing over and over.

This weekend we went to our friend's birthday party. We were asked to bring something for a potluck and I knew that I wanted to bring sandwiches. I also knew that I wanted to use some of our bounty from this summer. One of the sandwiches that I decided on was a pickled beet, arugula and goat cheese sandwich. It was simple, but so good!

Pickled Beet, Arugula and Goat Cheese Sandwich

Baguette
4 oz goat cheese, peppered
1/2 cup baby arugula
1 pint of pickled beets

Take one full baguette and slice lengthwise. Don't cut all the way through the bread. Hollow out the insides a bit (and save those yummy pieces for breadcrumbs later!).

Spread each side with goat cheese. Layer the arugula along both sides. Fill in with pickled beet slices.

Really, that's it. You can slice it into about 15 pieces if you are serving it as finger food/snacks or you can slice it into 4 full size sandwiches. Enjoy!

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Planning Ahead Week of 2/12/12

Another busy week and another week of failing to follow our meal plan. It seems like I'm starting to get caught up in late hours at work and overextending myself again. It's time to review those resolutions I made and start taking better care of myself. So, with that in mind, below is what we plan on making this week. Meal 1 - Roasted Chicken, onions and potatoes Meal 2 - Stirfry with chinese broccoli and mushrooms Meal 3 - Roasted turnips, shredded carrots with tahini dressing, couscous Meal 4 - Veggie burgers, kohlrabi salad Meal 5 - Enchiladas!! We have some friends coming over for dinner on Thursday and Craig is making homemade enchiladas - complete with homemade tortillas and enchilada sauce. Hot damn! We have some posts planned for the week, so be sure to check back.

Using What You Can (or Freeze) - Radish and Corn Salad

Radish and Corn Salad A couple of weeks ago , I went a little nuts buying radishes. Thinking that they wouldn't be at the greenmarket too much longer, I bought quite a few bundles. Usually, I snack on radishes throughout the week, but given the amount I bought this time, I knew I was going to actually have to make something. I started flipping through Carol Gelles 1,000 Vegetarian Recipes . When Craig and I first moved in together, he was still a vegetarian. I bought this book then, to familiarize myself with some of the more common vegetarian recipes. I've used this book for years, but I don't think I've ever made a recipe from it exactly as specified. It's a great book to use for inspiration, and it seems to make it through every one of my annual cookbook purges. So, flipping through the book and looking at the frozen summer corn in my freezer, we put the following salad together. Radish and Corn Salad adapted from Carol Gelles "Red Radish Salad" serves...

Parsley Root

Have you ever seen parsley root? I hadn’t. Always curious about new foods, I asked the farmer at the stand the best way to cook and eat it. He said that his favorite way to eat it was as a soup. It was fall-like outside, so soup sounded good. As I was paying for the parsley root, I asked him if the greens were edible. He looked at me for what felt like 5 minutes and said very slowly, “yes ma’am……it’s parsley”. So, once I wiped the egg off my face, I went home and made some soup. It was a very simple soup but quite tasty. I didn’t write down the exactly what I made, but below is a rough guide of what I threw together. Sautee some garlic and onion in butter. Throw in the parsley root, chopped (I peeled it, but I’m not really certain that it’s necessary). Cover with veggie or chicken stock. Let it simmer until parsley root is tender. Puree with immersion blender. Add salt and pepper to taste and garnish with parley leaves. Yummmmmmm.

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