Roasted Beet Salad with Oranges, Walnuts, Dried Cherries and Goat Cheese

Adapted from FRESH EVERYDAY COOKBOOK by SARA FOSTER

Well, I was a busy girl yesterday! I planned a Sunday dinner for my family around some of the goodies I got in my Harvest Box. The menu was this salad: Roasted Beet Salad with Oranges, walnuts, dried cherries and goat cheese. The beets, so beautiful in three different colors, were roasted in an easy marinade. The oranges were from my parent's orchard and even though they're the last of the oranges for the summer, they were still sweet and juicy! All of the contrasting colors and textures in this salad make it not only tasty, but beautiful to look at!! The main course was Slow-Roasted Pork Shoulder with Sweet and Salty Glazed Onions along with Roasted Potatoes, Fennel and Carrots.

The Salad and Pork recipe come from one of my most favorite cookbooks: FRESH EVERYDAY by SARA FOSTER. I actually changed around the salad recipe a bit, omitted a couple things and added a few things of my own. If you ever have the chance to look through her cookbook, you will find some of the most amazing recipes ever!!

INGREDIENTS: (Serves 6)

• 3 medium beets (red, golden or any combination), trimmed of greens and washed well.
• juice of 1 orange
• 1/4 cup olive oil
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. maple syrup
• Sea salt and freshly ground pepper to taste
• 2 oranges, peeled and sliced into 1/2 inch rounds
• 1 Cup glazed walnuts (store bought or homemade)
• 3 ounces goat cheese, crumbled (about 3/4 cup)
• 1 cup dried bing cherries
• 1 large bag Organic Mixed Lettuce

DIRECTIONS:

1. Pre-heat oven to 400 degrees.

2. Place beets in a baking dish. Pour the orange juice, olive oil, vinegar, maple syrup, and 1/4 cup water over beets and season with salt and pepper. Cover the baking sheet tightly with foil and roast the beets until they're tender when pierced with a knife, 40-45 minutes. Uncover and let beets cool to room temp. ** Reserve cooking liquid.

3. Peel beets and cut them into 1 inch chunks. Arrange about 1 cup of lettuce on individual plates. Layer orange slices, beets, walnuts, goat cheese and cherries.

4. Whisk the reserved beet liquid and pour over the vegetables, season with salt and pepper. Serve immediately.

Roasted Beets just out of the oven

Look at what pretty colors these beets are!

A New Harvest

I can't believe this is the FIRST time I have bought a Harvest Box! I have friends who get them all the time and absolutely LOVE them! I'm always at the farmers markets in town and end up spending a lot, so I figured this would be a great way to get the best of what the farmers have to offer in one nice big box! So, I reserved my box at Rutiz Farms (all organic) on Thursday and was informed I could pick it up after 1pm on Friday. I know this sounds crazy, but I was SO excited to pick up my box! I couldn't even wait until I got home to peek inside the damp cardboard box. Potatoes, fennel, carrots, beets, spinach, lettuce mix, zucchini, a basket of the best strawberries on earth, and a single avocado! My mind started wandering about what I could make with all of the goodies inside. My plan is to get a box (or 2) weekly and plan my meals around what is in the box.

So, this is where I need help from my friends! I've never really cooked with beets, but I have some ideas just from dishes I've eaten at restaurants. Any good recipes you have that include beets, please send them my way! I'm thinking of a beet/goat cheese salad. I plan on using the fennel to make a roasted pork. I'm excited for this week of cooking and would love any ideas you have!!

Italian herbed shrimp pasta

I'm making up for lost time by adding 2 recipes today! This original recipe comes from Cooking Light July 2008 edition and is titled "Italian Herbed Shrimp Kebabs". Well, I was in the mood for pasta, so I took all of the "kebab" ingredients and threw them into some spaghetti. I already had a bag of large frozen, cooked shrimp, but I would not use them again for this recipe. If your going to make this, then get the uncooked jumbo shrimp...which will make for a more tender, flavorful shrimp. I didn't make them as kebabs because I grilled them on my stovetop grill pan, but when I make this recipe a second time, I will definitely kebab them to save on time, then throw them in the pasta along with the grilled asparagus. Go to your local farmers market to find some awesome zucchini right now...the yellow squash is one of my favorites!! Oh, and while your there, pick up the fresh herbs that's called for in this recipe!

INGREDIENTS (serves 4-5):

• 1/2 cup packed fresh basil leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh parsley
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. water
• 1 garlic clove
• 4 tsp. extra virgin olive oil, divided
• 24 peeled and deveined jumbo shrimp (about 1 1/2 lbs.)
• 1 medium zucchini, cut into 1/2 inch thick slices
• 1 medium yellow squash, cut into 1/2 inch thick slices
• 1 bundle asparagus
• sea salt & fresh ground pepper
• 12-16 oz. cooked spaghetti

DIRECTIONS:

1. Prepare grill to medium-high heat

2. Place first 6 ingredients in a blender or small food processor; add 2 teaspoons oil. Process until smooth. Transfer mixture to a medium bowl. Add shrimp to bowl; toss well to coast. Let stand at room temp. 15 minutes.

3. Thread shrimp and zucchini slices alternately onto each skewer and reserve the marinade for pasta. Drizzle kebabs evenly with remaining 2 tsp. of oil. Place kebabs on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Sprinkle evenly with salt and pepper. While kebabs are grilling, drizzle asparagus with some olive oil, salt & pepper and place on grill for about the same amount of time as the kebabs. After asparagus is cooked, cut into 3 inch pieces. Cook the spaghetti, drain; then in a large pan heat the reserved marinade along with 2 Tbsp. olive oil. Add the spaghetti, shrimp, zucchini and asparagus. Season with salt and pepper to taste and add additional olive oil as needed. Heat through then serve.

Simple ingredients...

Ok, so I just HAD to throw in a couple pictures of my nephew & niece. I had them over yesterday and it was definitely the highlight of mine & Ella's day!!

Ella & Kai having a tea party...Kai was addicted to the tea!!

Oatmeal Chocolate Chip Cookies

So, we're finishing up the second week of summer vacation and WOW, has it been busy! I signed the boys up for an Ag Adventure camp, full of horseback riding, roping, jerky making, goat milking FUN!! They've come home every day this week exhausted! It's been exciting to hear all of the stories they come home with and all of the hay that comes pouring out of their shoes!! I've pretty much succumbed to the fact that this summer may be a little busier than others in the past, but I'm glad the kids are having fun being kids and that their isn't much time for arguing & bickering at home (which I'm REALLY happy about)!

Yesterday was one of those days that I figured they would be really happy to come home to freshly baked cookies...I mean, after a hard day on the farm, who wouldn't? So, to one of my most FAVORITE cookbooks I went and found one of my favorite cookie recipes. Had a nice big heaping plateful for them to devour after they washed their grubby paws!

Foster's Market Oatmeal Chocolate Chip Cookies

(I noted where modifications were made)

• 1/2 lb (2 sticks) unsalted butter, softened
• 1 Cup packed light brown sugar
• 1 cup granulated sugar
• 3 large eggs
• 2 tsp. vanilla extract
• 3 cups old-fashioned rolled oats
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon (I omitted this)
• 1/4 tsp. salt (I used 1/2 tsp.)
• 2 cups semi-sweet chocolate chips (I made half without & then poured 1 cup chips into the rest of the dough)

DIRECTIONS:

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper (this is the easiest clean-up method)!

2. Cream butter and both sugars in a large bowls with an electric mixer on high speed until fluffy. Add eggs, one at a time, scraping down sides of the bowl and blending thoroughly after each addition. Stir in the vanilla

3. In a separate large bowl, combine the oats, flour, baking soda, cinnamon (if using) and salt. Stir to mix. Add to the creamed butter-sugar mixture and stir just until the dry ingredients are moist and blended in. Stir in the chocolate chips.

4. Scoop the doughy out with a 1/4 cup measure or ice cream scoop and drop onto the prepared baking sheet. Leave about 3 inches between cookies because they will expand! Press the cookies to 1/2 in to 1/4 inch thickness with the palm of your hand.

5. Bake cookies on a center rack for 12-14 minutes to get soft, chewy cookies. If you want crunchy cookies, bake about 4-5 min. longer. Allow cookies to cool on baking sheet for a few minutes, then transfer to a cooling rack.

Mini Lasagnas with Sweet Corn and Mascarpone

When I saw these cute little lasagnas being made, I was determined to try them! They look delicious & I just love that they are made individually. I think the kids liked that too! My oldest, Jaden had so much fun making these with me and he really enjoyed the fruits of his labor! This is yet another Giada De Laurentiis recipe and she uses a couple of stronger/sharper cheeses in this recipe, so I will give you some adjustments if you prefer to have a more mild flavor. I rounded out the meal with some broccolini (my kids favorite veggie) and some good bread! Click on the title above to be sent to Giada's recipe.

INGREDIENTS:

• Butter for ramekins
• 12 lasagne sheet
• 3 cups frozen corn kernels, thawed
• 1/2 cup whipping cream, at room temp.
• 3 garlic cloves, minced
• 1 cup (8 oz) mascarpone cheese, at room temp.
• 1 cup (4 oz.) finely grated Pecorino Romano, plus 1/2 cup (Or you can use Parmesan for a more mild flavor)
• 1 large lemon, zested
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground pepper
• 3/4 cup packed chopped fresh basil leaves
• 1 1/2 cups (6 oz) shredded sharp Provolone (OR I used Mozzarella)
• Extra Virgin Olive Oil, for drizzling
• 6 (10 oz) ramekins

DIRECTIONS:

Arrange rack in the center of oven. Preheat oven to 375 degrees. Butter ramekins and set aside. Boil lasagna noodles according to package, drain and lay out on wax or parchment paper. I like to do this because it makes them so much easier to handle. Lay out 2 cooked noodles into the ramekins making an "X". Push noodles down gently, allowing excess pasta to hang over edges (I have a picture below).

In a food processor, blend the corn, cream and garlic until chunky. Add the mascarpone, 1 cup of Romano cheese, lemon zest, salt and pepper. Blend until smooth. Add the basil and pulse until just combined. Spoon 1/4 cup filling into the bottom of each ramekin and sprinkle with 2 Tbsp. of the Provolone (or Mozzarella). Fold overhanging 2 pieces of pasta over the filling (trim end of pasta with scissors if necessary). Add another 1/4 cup filling to each ramekin and top with another 2 Tbsp. Provolone. Fold over the 2 remaining pieces of pasta.

Spoon any remaining filling on top of pasta. Sprinkle the tops with the remaining 1/2 cup Romano and drizzle with olive oil. Place ramekins on large baking sheet and bake until tops are golden brown and the filling is bubbling, about 25-30 minutes. Cool for 10 minutes.

To serve, run a knife around the edge of the ramekins to loosen the lasagna. Unmold onto serving plates.

Ingredients

Jaden was so excited to help me make these

Lay the noodles in an "X" shape

Peach, Apricot, Mixed Berry Crisp

Ahhh, the sweet smells of summer-time! There's nothing like super ripe juicy peaches, bright red sweet berries and the smell of a buttery crisp baking in the oven! I LOVE experimenting with crisps, cobblers & pies! The fun thing about them is that you don't have to stick to any particular recipe, you can use any combination of fruit that you like & it always turns out amazing with that crispy, buttery topping! This particular combination turned out so good because the fruit was so ripe & sweet on it's own that I didn't have to add much sugar at all. I followed Ina Garten's recipeHERE, but tweaked a few things. So go ahead and make a crisp this summer and don't let that crisp topping turn you away....it's summer after all!!

INGREDIENTS for FILLING:

• 5 peaches, sliced in thick wedges
• 4 apricots, sliced in thick wedges
• 1 pint raspberries
• 1 pint blackberries
• 1/2 pint blueberries
• 1/2 cup sugar (or more if fruit is tart)
• 3 Tbsp. flour
• juice squeezed from 1 orange

INGREDIENTS for TOPPING:

• 1 1/2 Cup flour (you can use whole wheat flour too)
• 1 Cup sugar
• 1/2 Cup brown sugar
• 1/4 tsp. salt
• 1 Cup Oatmeal (I used old fashioned, but you can use quick also)
• 1/2 lb (yes 2 STICKS) unsalted butter, diced

DIRECTIONS:

Heat oven to 350 degrees and spray or butter a 9 by 13 rectangle or oval baking dish. Set aside. Combine all of the filling ingredients, stirring the flour and sugar in carefully so you don't break apart the berries. Place the fruit in the pan. Combine the topping ingredients in the bowl of an electric mixer fitted with a paddle attachment. If you don't have one, then you can use a fork or your trusty hands to mix. Mix on low speed until butter is pea-sized and mixture is crumbly. Sprinkle evenly over fruit and bake for 1 hour, until top is browned and the crisp is bubbly. Serve WARM...with a scoop of vanilla ice cream of course!!

Crispy topping and bubbly fruit!

My little helper piling on the topping...

Cinnamon Streusel Cake

This is a recipe that my mom has been making for a really long time! I've always loved this cake because it smells soooo incredibly good as it's baking!! As I got older and started making this cake on my own I realized how incredibly EASY it is also! There aren't many ingredients, so it's quick to prepare. I have made this cake for breakfast, brunches, dessert, pretty much for anything.

INGREDIENTS FOR CAKE:

• 1 Box Yellow Cake Mix (I use good old betty crocker)
• 1 pkg. vanilla instant pudding
• 2 Tbsp. oil
• 1 1/3 Cup water
• 2 eggs

INGREDIENTS FOR STREUSEL:

• 1/2 Cup flour
• 1/2 Cup brown sugar, packed
• 2 tsp. cinnamon
• 2 Tbsp. butter, melted

INGREDIENTS FOR GLAZE:

• 3/4 Cup powdered sugar
• 1 Tbsp. milk

DIRECTIONS:

Beat cake ingredients together with mixer for 2 minutes at medium speed. Spread 3/4 of the batter in greased & floured (or sprayed) 10 inch Bundt Pan.

Combine streusel ingredients. Sprinkle 2/3 Cup streusel over batter. Spread remaining batter over streusel and top with remaining streusel. Bake at 375 degrees for 40-50 minutes. Cool 25 minutes then remove from pan by inverting onto serving plate.

Whisk together glaze then drizzle over cooled cake.