Hot Summer Recipes!
Three recipes have captured my taste buds: a recipe for "Melting Beets" that makes me salivate at the thought; my recipe for a summer sandwich that delights nearly
everyone who tries it; a recipe for Switchel--an all American drink to beat the heat. Enjoy!
Melting Beets with Mild Goat Cheese and Pistachios
INGREDIENTS:
2½ lbs. medium beets (6 to 8), trimmed, peeled and sliced 1-inch thick
2 T. extra-virgin olive oil
½ tsp. salt
¼ tsp. ground pepper
½ C. low-sodium vegetable or chicken broth
1 tsp. grated orange zest, plus 1 tsp. for garnish
3 T. orange juice, divided
2 T. honey, divided
¼ C. crumbled mild goat cheese
3 T. salted roasted pistachios, chopped
DIRECTIONS:
Preheat oven to 450°F.
Toss sliced beets, 2 tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper in a large bowl. Arrange the beets in a single layer in a 9-by-13-inch metal baking pan. (Do not use a glass dish, which could shatter.) Cover with foil. Roast until tender, for about 40 minutes. Remove and discard foil.
Combine broth, 1 tsp. orange zest, 2 T. orange juice and 1 T. honey in a liquid measuring cup; carefully pour into the pan. Continue roasting, uncovered, until the liquid thickens slightly and the beets are very soft, 12 to 15 minutes.
Drizzle with the pan juices, the remaining 1 T. orange juice. Sprinkle with ¼ C. crumbled goat cheese and the pistachios. Drizzle with the remaining 1 tablespoon honey. Garnish with additional orange zest.
INGREDIENTS:
2½ lbs. medium beets (6 to 8), trimmed, peeled and sliced 1-inch thick
2 T. extra-virgin olive oil
½ tsp. salt
¼ tsp. ground pepper
½ C. low-sodium vegetable or chicken broth
1 tsp. grated orange zest, plus 1 tsp. for garnish
3 T. orange juice, divided
2 T. honey, divided
¼ C. crumbled mild goat cheese
3 T. salted roasted pistachios, chopped
DIRECTIONS:
Preheat oven to 450°F.
Toss sliced beets, 2 tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper in a large bowl. Arrange the beets in a single layer in a 9-by-13-inch metal baking pan. (Do not use a glass dish, which could shatter.) Cover with foil. Roast until tender, for about 40 minutes. Remove and discard foil.
Combine broth, 1 tsp. orange zest, 2 T. orange juice and 1 T. honey in a liquid measuring cup; carefully pour into the pan. Continue roasting, uncovered, until the liquid thickens slightly and the beets are very soft, 12 to 15 minutes.
Drizzle with the pan juices, the remaining 1 T. orange juice. Sprinkle with ¼ C. crumbled goat cheese and the pistachios. Drizzle with the remaining 1 tablespoon honey. Garnish with additional orange zest.
Tapp Sandwich
For me, this sandwich tastes like summer! It is delicious, filling, and yet light. This is a delicious lunch or great with a side salad of your choice for a cold dinner on a hot evening. This sandwich appeared originally on the menu of Fugazzi’s Artisan Bakery in Spokane, Washington.
Yield: 2 sandwiches
INGREDIENTS:
4 slices of any good artisan bread (not sourdough)
Oven roasted Turkey breast sliced for sandwiches
3 T. Mayonnaise
2T. fresh finely diced mint
One Granny smith apple
Slices of Deli Havarti cheese
INSTRUCTIONS:
Ø Finely dice the fresh mint and mix it into the mayonnaise.
Ø Slice paper-thin slices of Granny Smith Apple. They must be extremely thin sliced!
Ø Spread the mint mayonnaise on the bottom slice of bread.
Ø Arrange thin slices of turkey breast—not too many; just enough to cover the slice of bread.
Ø Arrange the paper-thin slices of apple over the top of the turkey.
Ø Top with slices of Havarti to cover the apple without overlapping.
Ø Top with a slice of bread and slice the sandwich in half.
NOTE: Pairs well with a glass of cold homemade Lemonade.
Switchel recipe from Rural Sprouts blog: https://www.ruralsprout.com/make-switchel/?utm_source=aweber&utm_medium=email&utm_campaign=mix-up-some-switchel-for-the-4th