Do you like some fruits with your veggies? Or a little sweet to go with savory? Check out these recipes!
- 2 1/2 cups French lentils (they are darker and more nutritious than brown lentils)
- about 12 small-medium carrots
- about 12 medium-small beets
- 2 Tbsp olive oil
- 1/2 cup chopped fresh herbs (basil, chives, parsley, etc.)
- 1/2 cup chopped carrot tops
- zest of 1 lemon
- 1/2 cup feta cheese
for homemade (eggless) aioli:
- 1/2 cup olive oil
- 2 cloves garlic
- juice from the lemon you zested (about 1/4 cup)
- 1/2 tsp salt
- Wash and scrub the beets and carrots. Place them in a large enameled iron pot and coat them with the 2 Tbsp olive oil.
- Roast at 375 for 30-45 minutes, until tender. When cool, you may remove the beet skins by rubbing with your hands.
- Rinse the lentils and check for small pebbles. Put them in a saucepan, cover them with water and bring to a boil. Simmer uncovered on medium for 30-40 minutes. You may need to add additional water as they cook. Drain the lentils and place in a large shallow serving bowl.
- In a blender or food processor, puree the garlic, lemon juice and salt to make the aioli. Add the olive oil and puree until thick. Pour this over the lentils.
- Add the carrot tops, herbs, lemon zest and salt and pepper. Toss.
- Place the carrots and beets on top of the lentils, and sprinkle the feta on top.
Fruit and Veggie Juice Popsicles
These are a healthy, kid-friendly treat that’s fun to make and eat. This works best if you have a juicer at home, but a blender will work with some fruits and leafy greens.
For specifics, it really depends on what fruits and veggies you would like to use. Here are some parings we suggest.
- Orange with Carrots (you could make your own orange juice in the juicer or use store bought, but you’ll need the juicer for the carrots. It really depends on the size of your carrots for how much you want to add. We suggest starting with the orange juice and try one carrot at a time, tasting until the desired outcome.)
- Berries with Beets (The berries will also work in the blender, especially if you like having chunks of real fruit in your popsicles. Again, I’d start with the berries (raspberries, blueberries, etc.) and go with one beet at a time, tasting as you go.
- Kiwi, Apple, Banana and Spinach – if you’re feeling adventurous to make a green popsicle. (If you don’t have a juicer, you could use these fruits, or your favorite combination in the blender and add green like kale and spinach. You could even add some yogurt to make a frozen yogurt pop.)
To make the popsicles:
- Prepare the juice to your liking. If you don’t have popsicle molds, just pour the juice into small paper dixie cups and add a popsicle stick. Stick them in the freezer for a few hours. When they’re frozen solid, just peel off the paper cup and enjoy.
- 4 cups (or 2 cans) of chickpeas
- 4 cups (or 2 cans) of back beans
- 2 cups green beans, halved
- 1 cup bell pepper, chopped
- 1/4 cup of red onion thinly sliced (or use your scallions)
- 2 Tbsp chives, finely chopped
- 1/4 cup chopped basil
- salt and pepper to taste
for the dressing:
- 1/4 cup balsamic vinegar
- 2 tsp honey or maple syrup
- 1 tsp dijon mustard
- 1/4 cup olive oil
- Drain and rise beans if using cans. Add all of the ingredients to a large bowl. Make the dressing in a small bowl or jar and whisk or shake. Pour on top and mix well.
We just got our first plums of the season from the farmer’s market!
- 3 medium beets, scrubbed and quartered
- 3 plums, pitted and cut into wedges
- 1/2 cup ricotta cheese
- 3 tsp champagne vinegar
- 3 Tbsp extra-virgin olive oil
- 1/2 tsp salt
- freshly ground pepper
- 1/4 cup fresh basil
- Place the beets in a steamer basket or colander inside a saucepan with 2 inches of water. Cover and steam for about 20 minutes, until tender. Let cool, remove skins, and cut into small slices.
- Place the beets, plums and ricotta on a plate/platter. Drizzle with vinegar and oil, salt and pepper and top with basil leaves.
(recipe modified from the Smitten Kitchen)
Hoping to make pickles, but not up for the challenge of fermenting or boiling jars all afternoon? These refrigerator pickles are perfect for you. We modified the recipe so it only takes 4 cucumbers. Feel free to double (or triple) it if you’ve got extras.
- 4 cucumbers
- 1 1/2 tsp kosher or pickling salt
- 1/2 to 1 tsp fresh dill
- 1/4 cup white vinegar
- 1 clove of garlic, lightly crushed but still in the skin (optional)
- Slice cucumbers very thin into medallions. Add to a lidded jar or tupperware container, and pour in the liquid. The liquid won’t look like enough, but the salt will draw the moisture out of the cucumbers and it will be the perfect balance. Close the lid and give a good shake now and every few hours. The pickles will be ready in 6-8 hours, and last up to 3 weeks in the fridge with this method.