I’ve never had a beet before. Well, not really. I’ve bought them and juiced them and I’ve had them as chips but I’ve always been scared to eat a plain beet. Every time I thought of it, it reminded me of the icky looking canned beets that are the most neglected item at every salad bar. I’ve been toying with the idea of trying them for a while and finally took the plunge. And now they’re my favorite vegetable. No joke. I wasn’t sure what to do with them but figured roasting them was a good start. Then I dumped them in with some garlic, walnuts, lemon and parmesan and made the most delicious pesto you’ll ever try. All the pictures I attempted to take of this had little hands and fingers in the corners because Finn couldn’t get enough of the pesto. I can’t even imagine how delicious it would be on a pasta.
2 fresh basil leaves (This is optional. I added these to add more flavor and mimic real pesto)
Salt and pepper to taste
2 cups mozzarella cheese
1 cup fresh chopped spinach (or kale)
¼ yellow onion, julienned
¼ cup of feta cheese
Preheat oven to 425 degrees. Toss diced beets with 1 tablespoon of olive oil and place on baking sheet. Cook until tender and edges are just browned, about 15-20 minutes.
In a small food processor, add beets, parmesan, lemon juice, garlic, basil and nuts and pulse until finely chopped. Add remaining oil and salt and pepper to taste and blend until texture is almost creamy.
Reduced oven temp to 375 degrees. Spread crust evenly on a baking sheet (I used the pan I roasted the beets in and didn't wash it, no shame). Spread beet mixture over evenly then top with onions, chopped spinach, mozzarella and feta.
Bake until cheese is melted and golden and crust is firm, about 20 minutes. Cut and serve immediately.
I absolutely love soup. I love everything about it. The the perfectly cooked vegetables, the tender meat, the blend of spices, and most of all, the perfectly salty broth that absorbs all the flavors. It’s just SO GOOD. My husband, however, hates it. He doesn’t think soup should be allowed to be considered a meal or main course (eye roll). I went against his wishes the other night and made this Italian Wedding Soup which just blew my mind. It was so flavorful yet simple and tasted even better the next day in my lunch. Plus, it’s SO fast and easy. Everything is cooked in the broth in one pot for easy cleanup. I also used pre-seasoned ground turkey to save extra time and add extra flavor. I highly recommend serving with a good portion of mozzarella cheese on top and a side of crusty toasted bread.
This soup is a one-pot wonder, loaded with fresh veggies, parmesan and Italian-seasoned turkey meatballs, all cooked right in the broth in 20 minutes.
Author: gotham kitchen
Recipe type: Main
Serves: 4-6 servings
1 small onion, grated with a cheese grater
⅓ cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
½ cup breadcrumbs
½ cup grated Parmesan
1 lbs Italian seasoned ground turkey
Ground black pepper
10 cups chicken broth (you can use bouillon cubes too)
2 large carrots, diced (optional)
3 cups fresh spinach, coarsely chopped
1 large egg
2 tablespoon freshly grated Parmesan
Salt and freshly ground black pepper
Combine turkey, parmesan, bread, egg, onion, parsley, garlic, salt and pepper in a medium-sized bowl and mix with your hands until fully combined. Using a 1" scoop (or your hands), shape the meat mixture into 1-inch-diameter meatballs. Set aside on a plate or cutting board.
Bring the broth to a boil in a large pot over medium-high heat. Once simmering, add the meatballs and carrots and simmer until meat is cooked through and the carrots are tender, about 6-8 minutes. Add spinach and stir until wilted and fully incorporated into soup.
In a small bowl, whisk the egg and parmesan until combined. Use a fork or whisk to move the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Top with freshly grated mozzarella or parmesan cheese. Serve immediately.
A few times a year I become obsessed with an ingredient and pretty much have to have it in everything I eat. This time of year, it’s always butternut squash. I buy a large one once a week (at least) and it usually takes us through 2 complete meals plus leftovers for our lunches the next day. This butternut squash and spinach lasagna is extremely hearty and is perfect for a one-pot winter meal. You can also experiment with adding different veggies (cauliflower would be sooo good) and cheeses (ricotta!).
3 cups of milk (I used whole milk, but you could use any)
½ cup of parmesan cheese
2 cups of mozzarella cheese (or one 8oz package)
2 tablespoons butter
1 tablespoon extra-virgin olive oil
2 tablespoons flour
2 cups of fresh spinach, chopped
salt and pepper, to taste
Preheat oven to 400 degrees. In a medium bowl, toss diced butternut squash, olive oil, salt and pepper until well combined. Spread evenly on cookie sheet and place on top rack of the oven. Cook about 20 minutes or until squash is soft and starting to turn golden brown.
Meanwhile, in a large sauce pot cook butter and garlic over medium-high heat until garlic is fragrant, but not brown. Add milk and reduce heat to medium-low. Once milk begins to simmer, slowly add flour and parmesan cheese to thicken. Once it's an alfredo sauce consistency, remove from heat and set aside.
Fill a large pot with water and bring to a boil. Quickly cook 6-9 lasagna noodles until flexible, but not cooked through. Set aside.
Once butternut squash is cooked, reduce oven heat to 350 degrees. Grease a 9x13 baking dish and begin layering noodles, alfredo sauce, spinach, butternut squash, and mozzarella cheese. It doesn't have to be in this order, just make sure the sauce covers the noodles well and the top is covered in a good layer of mozzarella. I also added fresh cracked pepper to the top.
Cover with aluminum foil and cook for 30 minutes. Remove foil and cook an additional 30 minutes or until cheese is golden and bubbly on top. Serve immediately