Recipes * Valentine’s Day
Today we’ll have some side dishes you can serve on Valentine’s Day – or anytime you want something simple and still impressive.
Roasted Beets and Carrots
Purple ~ Serves 6
6 small beets, trimmed, with 1″ of stems attached (about 2.5 lbs with greens)
2 pounds carrots, peeled and cut diagonally into 3/4″ thick slices
2 Tablespoons oil
salt and pepper
Preheat the oven to 450F.
Wrap the beets tightly in foil, making two packages, and roast in the middle of the oven until tender, about 1-1/4 hours. In a shallow baking pan, toss the carrots with the oil, and salt and pepper to taste. Roast the carrots in the middle of the oven until tender, about 20 minutes. While the carrots are roasting, unwrap the beets, and when just cool enough to handle, slip off the skins and remove the stems. Cut each beet into six wedges. Add the beets to the carrots, tossing to combine, and roast until the beets are hot and the carrots are very tender, about 15 minutes more.
French Mustard Mixed Vegetables
Purple ~ Serves 4
1/2 cup carrots, cut into 1-1/2″ pieces
1-1/2 cups cauliflower florets
1-1/2 cups broccoli florets
2-1/4 teaspoons Dijon-style mustard
2-1/4 teaspoons honey or agave
1/2 teaspoon dried dill weed
In a steamer over simmering water, steam the carrots for 10 minutes. Add the cauliflower and broccoli, and steam until barely tender, about 10 minutes. In a small bowl, combine the mustard, honey, and dill weed to make a smooth sauce. Mix the sauce with the cooked vegetables and stir. Serve hot.
Mixed Green Salad with Arugula
Purple ~ Serves 4
1 bunch organic butter lettuce, torn
1 bunch organic arugula, torn
1 head organic romaine lettuce, torn into bite-sized pieces
1/2 bunch fresh basil, cut into chiffonade*
4 Tablespoons olive oil
4 Tablespoons red wine vinegar (or balsamic vinegar)
salt and pepper
In a large bowl, combine the butter lettuce, arugula, romaine, and basil. In a small bowl, whisk together the olive oil and vinegar. Add salt and pepper to taste. Toss the salad with the dressing and serve.
*chiffonade – Tear the basil leaves from the stem, and stack them on the cutting board. Tightly roll the leaves into a long cigar shape. Slice the cigar shape very finely. The resulting finely sliced leaves are chiffonade.
