Ginger Orange Beets

I find that people seem to be intimidated by beets. They don't know how to prepare them or think they are just for juicing! Here is a super simple recipe made with beautiful Chiogga Beets (they kind of remind me of candy canes).

Ginger Orange Beets

2 large Beets sliced into 1/4 inch slices

1 Tbs Oil (coconut or safflower)

2 tbs of Orange Juice

Pinch of ground Ginger 

Preheat oven to 425 degrees. Toss beets in oil and place on cookie sheet. Bake for 15 minutes, turn over and bake additional 10 minutes. Toss hot beets in orange juice and ginger. Serve. Easy peasy!

Butternut Squash and Kale Lasagne

1 large Butternut Squash 

1C Heavy Cream

1/2 Tsp Nutmeg 

1 Tbs Sunflower oil

1 yellow Onion

1 clove Garlic

1 bunch Kale

1/2 tsp Sage

2 C shredded Cheese ( I used 1 C each smoked gouda and mild cheddar)

9 sheets of Lasagne Noodles

Preheat oven to 450. Cut large butternut squash in half and clean out seeds. Place squash on cookie sheet and bake 45 minutes or until soft and slightly browned.

In a large skillet over medium heat sauté onion with 1 tbs oil,

stirring frequently till golden brown. 

Get large pot of water boiling for noodles.

While onions are cooking peel roasted squash and place chunks into food processor

with cream and nutmeg, process until smooth.

When onions are brown add in garlic, kale and sage. Cook until greens are wilted and bright green ( remember they will continue to cook in the oven).

When greens are done and squash purée is made drop noodles in pot 3 at a time and boil for 3 minutes (you just want noodles pliable, but not soft).

In a 9x13 pan place a spoonful of squash purée and spread on bottom of pan. Place  cooked noodles along bottom of pan, top with 1/3 remaining squash purée, 1/2 of kale mixture and 1/3 of cheese.

Repeat on the next layer and finish lasagne with a layer of noodles, remaining squash purée and cheese.

Reduce oven temp to 350. Bake lasagne for 30 minutes, until cheese is melted and lasagne is heated through. 

(I forgot to take a picture if finished product...we were hungry!)

Grown Up Grilled Cheese #1

We recently started carrying raw milk and cheese from Meadow Wayne Dairy at our store and they have been sampling all kinds of yummy cheese. With the weather turning cold and lots of cheese on hand I had to make grilled cheese. I always have to put my spin on things so here is one of my recipes for Grown Up Grilled Cheese.

Smoked Mozzarella with Apples and Almond Butter (Sounds crazy, tastes delectable)

Serves 1

2 Slices any whole grain bread

2 tbs natural unsalted almond butter

1/2 apple-sliced

2 oz (about) sliced smoked mozzarella cheese

Butter or Butter it Up Spray

In a small skillet over medium low heat cook apple until soft, set aside. Butter or spray outside of bread.Spread 1 tablespoon almond butter on inside of each piece of bread, top with cheese and then apple. 

Place both pieces if bread butter side down on skillet over medium low heat. Put lid in pan to help melt the cheese, set timer for 2 minutes. Put both halves of sandwich together and cook additional 2 minutes each side or until melted and nicely browned.