Beet Galette

My aunt made this for me when I visited her new digs, and it was fantastic! Simple. elegant, and delicious.

Beet Galette

based on Food Network 

Ingredients:

16 oz cooked beets, sliced thin

1.5 tsp fresh thyme, chopped

2 Tbs olive oil, plus more for brushing

1 pie crust

4 oz soft garlic-and-herb cheese (such as Boursin)

1 small onion, thinly sliced 

pinch of salt

pinch of sugar

1 Tbs balsamic vinegar

2 Tbs chopped walnuts

1 tsp finely chopped chives

Instructions:

1. Pre-heat oven to 425F. 

2. Heat 1 Tbs olive oil in small skillet over medium heat. Add onion, pinch of sugar, pinch of salt, and start caramelizing (30-40 minutes). At the end of cooking, add balsamic vinegar and cook for 1 more minute.

3. Pat beets dry. In a medium bowl, combine beets, 1 Tbs olive oil, and thyme.

4. On a pizza pan, unroll pie crust. Spread cheese on pie crust, leaving 1.5 inch boarder.

5. Layer beets on top of cheese. slightly overlapping. Fold crust edges over beets, and brush with olive oil.

6. Bake galette until the edges and bottom of the galette are golden brown, 25 to 30 minutes.

7. Top galette with onions, walnuts, and chives. Cut into quarters and serve.

Orzo Pasta Salad with Kale Pesto

 

Easy and quick pasta salad. For vegetables and protein, you really can add whatever you have on hand! This is a kale pesto, but any pesto would work here (basil, cilantro, etc.). 

Orzo Pasta Salad with Kale Pesto

based on The Roasted Root

Ingredients:

16 oz. box orzo pasta

2-4 cups vegetables (broccoli, onion, zucchini, whatever you have on hand)

1 bunch green onions, chopped

1/2 cup sun-dried tomatoes, chopped small

(optional) 2-4 cups protein, cooked (diced chicken, beans, etc.)

Pesto:

4 cups kale, packed

2 cups basil, packed

1/2 cup raw walnuts

1/2 cup pine nuts

1/2 cup Parmesan

3 Tbs. vinegar, rice or other

4 cloves garlic

3/4 cup olive oil

Instructions:

1. Cook orzo according to package directions. Drain, and set aside.

2. Cook the vegetables (steam, fry, etc.). Add to the orzo. Add protein is using.

3. In a food processor, add peeled garlic cloves and mince. Add remaining pesto ingredients (except oil) and pulse until a paste forms.

4. While the food processor is running, drizzle oil into pesto until combined.

5. Add pesto to pasta and stir to combine. 

Zucchini Bars with Cream Cheese Frosting

This is a recipe from Truman State University's Food Service! They would sometimes serve this in the food hall and I asked the staff enough times for the recipe I finally got it! The original was for an industrial-sized batch, so this is a normal pan's worth. Made this recently again for my friend's kid's second birthday party and it was a huge hit. I'm not a fan of the cream cheese frosting recipe, so I am not posting it. Honestly It's delicious and moist and flavorful on it's own and does not require frosting but should you so choose, I recommend using your favorite cream cheese frosting recipe.

Tip: Double this recipe if you want a cake instead of bars in the same sized pan. Increase cooking time accordingly.

Zucchini Bars

Ingredients:
3/4 cup flour
1 cup sugar
1/2 tsp. cinnamon
1 scant tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup oil
2 eggs
1 cup shredded zucchini with moisture squeezed out (measure after squeezing)
1.5 oz. walnuts

Instructions:
1. Pre-heat oven to 375F.
2. In a medium bowl, flour, sugar, cinnamon, salt, baking powder, and baking soda. Mix.
3. In a large bowl, combine oil and eggs. Mix well. Sift in dry ingredients and combine.
4. Shred zucchini. Then place in a cheesecloth or a very thin dish towel and squeeze over the sink until you can't get any more moisture out. Add zucchini and walnuts to the batter and fold in.
5. Grease and flour a 9"x13" pan. Pour in batter and bake for 20 minutes or until a toothpick comes out clean.