Amazing Beet Salad

INGREDIENTS:

• 3 medium beets, sliced 1/16th to 1/8th inch thick (love your mandolin) 
• 1 orange, zested and then supremed, juices reserved
• ¼ cup roasted or steamed edamame 
• 2 oz. soft goat cheese 
• 2 T. extra virgin olive oil 
• 1 T. Lemon juice 
• Salt and pepper

PREPARATION:

1. Whisk the reserved orange juice, lemon juice and a pinch of salt together until salt dissolves. Continue to whisk while drizzling in olive oil.
2. Toss beets with dressing.
3. Arrange all of the remaining ingredients on a platter and top with extra dressing and fresh black pepper as desired. Eat.

Pasta with No-Cook Tomato Sauce

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Serves: 4 (serving size: 2 cups)

INGREDIENTS:

      2 pounds ripe tomatoes, cored, chopped

      2 tablespoons extra-virgin olive oil

      2 tablespoons minced fresh basil

      1 tablespoon minced fresh oregano

      1 clove garlic, minced

      1 teaspoon kosher salt, plus more to taste

      10 ounce short pasta noodles such as cavatelli, penne or rigatoni

      1/4 cup grated Parmesan, optional

      Freshly ground black pepper

             

PREPARATION:

1. In a bowl, toss tomatoes, olive oil, basil, oregano, garlic and salt. Cover and let stand for 30 minutes.

2. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain pasta and place in bowl with tomatoes. Add Parmesan, if desired, and stir to combine. Season with additional salt and pepper. Serve immediately.

Lemon & Garlic Green Beans

INGREDIENTS:

• 2 pounds green beans, ends trimmed
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons butter
• 2 large garlic cloves, minced
• 1 teaspoon red pepper flakes
• 1 tablespoon lemon zest
• Salt and freshly ground black pepper

INSTRUCTIONS:

Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.

Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.