beet greens + augustus gloop

As much as I love beets and as often as I buy them, I’ve never done anything with the greens except add them to my backyard composter. I knew they could be eaten, I just never bothered to give them a try. All that changed last week. I bought two big beautiful bunches of purple beets and the greens were so vivid and so crisp that I just couldn’t bear to throw them away.

I eat a green salad nearly everyday; most often spinach, kale or arugula; so I figured why not beet greens. Why not indeed! It turns out that beet greens are the perfect vehicle for a simple chopped salad. They’re kinda bitter and a little tough, but if you lightly dress them and let them sit for a bit they become supple and delicious. “What,” you may be asking yourself, “would be the perfect dressing for this simple salad?” Well I’m glad you asked…I just happen to have the most amazingly delicious Spicy Peanut-Ginger Dressing recipe to share with you.

In my mind the combination of peanut, garlic, ginger and soy sauce (with a little chipotle kick thrown in for good measure) is the perfect blend of flavors. It’s the stuff my food dreams are made of and it’s really what makes this chopped beet green salad so good. As it turns out this dressing doesn’t just make the salad, it also makes the perfect sauce to drizzle on some cold soba noodles or a delicious dipping sauce for grilled shrimp. It’s a multi-purpose, delicious on everything, symphony of flavors that I could literally eat with a spoon. In fact if I could swim in a pool of this dressing (a la Augustus Gloop lapping up chocolate from the Wonka river) I think I would. It wouldn’t be pretty to witness, but man would it be delicious. So anyway, even if you’d never in your wildest dreams consider eating a beet green salad (although you really should), give this dressing a try— it totally rocks!

Chopped Beet Green Salad with Spicy Peanut-Ginger Dressing
This salad is delicious with any mix of sturdy greens, but it’s the dressing that really steals the show. Yum!

beet.green.salad

1 bunch of beet greens, washed
3 1/2 tbsp. rice wine vinegar
1 1/2 tbsp. blue agave nectar
2 tbsp. water
1 1/2 tbsp. + 1 tsp. tamari soy sauce
2 tsp. toasted sesame oil
1 tsp. chipotle chili powder
3 1/2 tbsp. all-natural peanut butter
2 cloves fresh garlic, grated
1 tbsp. fresh ginger, grated
toasted sesame seeds, for garnish

  1. Add all the dressing ingredients to the bowl of a food processor. Blend until smooth and all the ingredients are fully incorporated. Set aside.
  2. Wash and remove the stems from each beet leaf. Slice diagonally into thin strips and place in a bowl.
  3. Spoon a few spoonfuls of dressing over the julienned greens and toss. Add additional dressing until the greens are nicely covered but not soggy.
  4. Allow to sit for 10 minutes before serving (This will allow to greens to absorb some of the dressing and soften up a bit.)
  5. Garnish with toasted sesame seeds and serve. Store remaining dressing in a glass jar in the fridge and drizzle with reckless abandon.

sanity saving stir fry

There are some nights when dinner at our house is a leisurely, dare I say enjoyable affair; everyone is in a good mood, eats their meal without complaint and is rewarded with something rich and decadent for dessert. But then there are nights when everything is rushed, everyone has something to complain about and dessert is nothing more than yesterday’s memory. Sometimes I can anticipate ahead of time that were heading for disasterville and cook accordingly. Breakfast for dinner always makes them smile, my turkey meatloaf never fails to get a thumbs up and believe it or not any meal featuring shrimp is a Greco family favorite. Shrimp sautéed with onions and garlic over spaghetti, shrimp and veggie shish kabobs or even super easy shrimp stir fry is always a winner.

I’m a big fan of stir fries. They’re a great way to clean out your vegetable drawer, throw together a quick dinner and keep clean-up limited to one pan, one cutting board and one bowl for each person. I like to make mine with shrimp not only because everyone will eat it, but also because it literally cooks in minutes. I throw in a big variety of vegetables (this way any “offending” vegetables can be picked out and there will still be plenty remaining) and serve it over some brown rice with a few sliced scallions, chili flakes and soy sauce on top. Voilà! Dinner is served, peace reigns and all is once again right with the world. Until tomorrow night anyway…

Shrimp Stir Fry
To really make this a quick weeknight dinner you can buy pre-cut veggies and use instant brown rice.

stir fry4A

1 lb. medium shrimp, peeled and deveined
1/3 cup water
2 tsp. toasted sesame oil
1/4 cup tamari soy sauce
1 tbsp. apple cider vinegar
1 tbsp. cornstarch
1 1/2 tsp. sugar

4 cloves garlic, minced
1 tbsp. fresh ginger, grated
5 cups mixed vegetables (broccoli florets, carrots, red peppers, etc.)
3 oz. snow peas
4 oz. sliced mushrooms
4 scallions, sliced thin
1 cup water chestnuts
2 tbsp. peanut oil
4 cups cooked brown rice, for serving
sliced scallions, for garnish
red chili flakes, for garnish
soy sauce, for garnish

  1. Place the cleaned shrimp in a small bowl. Mix together the water, sesame oil, soy sauce, vinegar, cornstarch, and sugar. Pour mixture over the shrimp and let marinate for 10 minutes. After 10 minutes remove the shrimp and set aside, but reserve the marinade.
  2. Cut the vegetable into bite-sized pieces. Heat the peanut oil in a wok or a 12-inch skillet over medium-high heat. Add the garlic, ginger and all the vegetables (except mushrooms and snow peas) and cook for 3 minutes, stirring frequently. Add the mushrooms and snow peas and cook another 2-3 minutes or until all the vegetables are nearly cooked through. Remove vegetables from pan and set aside.
  3. Add the marinade to the pan and heat until it begins to thicken. Add the shrimp and cook about 3-4 minutes or until shrimp are just pink. Stir in vegetables, coating evenly with the sauce, cover and let cook an additional 2-3 minutes until everything is heated through and the broccoli is crisp-tender. Serve over brown rice and garish with additional sliced scallions, chili flakes and soy sauce if you like.

*adapted from better homes and gardens