#cantcook, #help!

One of my oldest and dearest friends from my hometown Hershey, Pa has been cracking me up via her Instagram posts on her CSA (Community Supported Agriculture) boxes.  Amy's pictures of her weekly vegetables are amazing, which is to be expected since she's a photographer (check out her website here).  However, it's her hashtags that have me laughing out loud!  She often claims she's #juicing her veggies because she #cantcook or making veggie bouquets, pictured below, as #methodstoavoidcooking.  However, my all time favorites are #nowonderimnotmarried and #help.  Well Amy, I'm here to #help!  

Photography credit: Moonrise Rebel

I have created a simple and delicious recipe using 3 of the 6 items from her box.  Now, it does require turning on the oven, but I promise it's not as difficult as you think.  Besides prepping your vegetables for juicing is pretty much the same for making this salad.  Oh and the honey glazed roasted beets are like eating candy.  I know you can't pass that one up, Amy!  

Collard Green Salad over Honey Glazed Red Beets and Burrata Cheese

Ingredients
3-4 small to medium red beets
1 tablespoon honey
1 cup collard greens, tough stems removed and chopped
1/4 cup shredded carrots
1/2 cup spinach, chopped
2 - 2 ounce fresh burrata balls, sliced
3 tablespoons olive oil
1-1/2 teaspoons apple cider vinegar
1/2 teaspoon whole grain Dijon mustard
Salt and pepper to taste

In a small bowl whisk together 2 tablespoons of olive oil, the apple cider vinegar and Dijon mustard.  Season with salt and pepper, whisk to combine and set aside.

In a small mixing bowl place the collard greens in and pour the dressing over top.  Toss to coat.  Massage the greens for 1-2 minutes.  This breaks up the greens a bit making them easier to eat and digest.  Cover and refrigerate for 2 hours or overnight to marinate.  The salad can be stored in the refrigerator for up to 3 days.

Preheat the oven to 375 degrees.

Using a vegetable peeler, carefully peel the skin from the beets.  Cut the beets into 3/4 inch slices.  Place the sliced beets on a parchment paper lined baking sheet.  Brush the beets with 1 tablespoon of olive oil and season with salt and pepper.  Bake in the oven for 40 minutes turning them over halfway through.  Drizzle with the honey and bake for another 10 minutes.  Remove the beets from the oven and allow to cool to room temperature.

Remove the collard greens from the refrigerator.  Add the chopped spinach and shredded carrots to the collard greens and toss to combine.  

Assembling the salad:
Place the honey glazed beets on a medium plate or platter.  Place the sliced burrata on top of the beets and then top with the collard green salad.  Makes 2 large servings or 4 small servings.

 Notes: Amy receives her CSA box from Spiral Path Farms and I receive mine from Farm Fresh To You.

Friendships and Beets

I have to say I am extremely fortunate to be friends with a group of girls who I met in Kindergarten.  And when I say friends I don't just mean Facebook friends I mean real friends who I know I can always count on and trust.  Sure, I would say in the last almost 30 years we haven't always agreed but we have all seen each other through the tough times and triumphs of college, marriage, children, career changes, chasing dreams and simply life.  Of those five rare girlfriends that I have, I am proud of them and all of our accomplishments.  We have grown from six cute little girls who will always call Hershey, PA our home into a lawyer, a corporate queen, a writer, a children's photographer, a fashion guru and a dancer with a passion for food.  While I am living 3,000 miles away from them I think of them often and I am thankful for Facebook and other social media keeping us even better connected and updated on their cute kids, pictures of renovated kitchens, starting a new business and juggling it all at one time.  I am even more grateful for their continual support, creativity and inspiration.   

I was feeling a little out of ideas for this holiday season, especially after perusing through my Pinterest and seeing yet again another butternut squash recipe.  That was until my dear friend who I call the fashion guru, Erica (be on the look out for our new holiday joint post), sent me a lovely message through Instagram with this wonderful picture.  

Photo: Etsy.com

I have a real love for beets and thought why can't it be a holiday side dish.  With winter squashes stealing the holiday show (yes, I'm also a lover of squash too) I thought it may be nice to see these red beauties paired with some fresh green beans and topped with a creamy creme fraiche dressing.  Besides, this side dish can be made a day or two in advance and doesn't take up oven space the day of!  This dish is perfect for me and all of my amazingly wonderful (and busy) girlfriends.

Roasted Beets and Fresh Green Bean Salad with  Creamy Creme Fraiche Dressing

Ingredients
16 ounces green beans, washed and trimmed 
3-4 medium red beets
1 tablespoon olive oil
1/2 cup creme fraiche
2 tablespoons whole grain mustard
1/2 teaspoon yellow mustard
1/2 teaspoon honey
1 tablespoon lemon juice
Dash salt and pepper
1/4 cup pistachio nuts (optional)

Preheat the oven to 375 degrees

First, prep the beets for roasting by placing the washed and dried beets onto a large piece of foil.  Drizzle the beets with the olive oil.  Wrap the beets in the foil and roast in the oven for 50 - 60 minutes until tender enough to poke through with a fork.  Set aside to cool to room temperature.  Once cool enough to handle peel the skin off the beets and slice into quaters.

In a small bowl combine the creme fraiche, whole grain mustard, yellow mustard, honey, and lemon juice.  Season with a dash of salt and pepper.  Set aside.

On a medium size platter place the fresh green beans and arrange the roasted beets on top.  Generously drizzle with the creme fraiche dressing.

Note: This dish can be served at room temperature or chilled.  The creme fraiche dressing can be made 1-2 days ahead and refrigerated.  Pistachios are also a great addition to this dish...I found this out in a later tasting, post photos.

Makes 4-6 servings.