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This is such a beautiful and hearty dish! By boiling the pasta in the wine, you add a ton of flavor before anything else is even added. For a non-alcohol version, just cook the pasta in water or broth.
1.5 L bottle of dry red wine-nothing too expensive, but good enough to drink! 1 pound spaghetti 3-4 beets 3 TBSP olive oil 4 garlic cloves, grated or finely chopped 1 bunch of Swiss chard (OR BEET GREENS!), stemmed and chopped 1 cup vegetable stock 2 TBSP butter 1/8 tsp nutmeg 6 oz grated parmesan cheese Pour the wine into pasta pot and add enough water to reach the level that you would normally use to cook pasta. Bring to a boil over high heat, salt the water and cook pasta to al-dente. When you drain, set aside 1 cup of the cooking liquid to use later! While the pasta is cooking, peel and grate the beets. Heat the oil in a large, deep skillet over medium heat. Add the garlic, cook for about a minute and add the grated beets. Season with salt and pepper. Raise the heat to medium high and cook the beets for 7-8b minutes, then add the greens, stirring to wilt evenly. Season with the nutmeg, then stir in the vegetable stock and simmer for 5 minutes. Then add the reserved cooking liquid and the butter, swirling and stirring to melt. Turn off the heat and add the cooked spaghetti, toss for 1 minute. Serve with parmesan on top! 1⁄2 cup orange juice
1 cup mixed frozen strawberries or blueberries (if using fresh berries, just add a few more ice cubes) 2 TBSP granola 1 cup baby beet greens 1⁄4 cup plain low-fat yogurt 1 tsp honey or agave syrup 2 or 3 ice cubes Place all ingredients in a blender and blend it all up for about a minute. |
CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
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