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* A bunch of our recipes are missing after a host change - we'll post them when found *

What is your favorite recipe? One of the things we value in our community is sharing of ideas and a healthy lifestyle. Let us know if you love one of the recipes below and include suggestions of your own! Email us your recipe or nutritional information and we'll post it here!!

Recipes and Nutritional Information:

STEWED BEETS

Here's a really yummy recipe for Beets! from Christine's kitchen...

3/4 pound beets (2-3 medium size), cut into ~1/2 inch wedges
4 Tbsp. vegetable oil
1 tsp whole cumin seeds
1 clove garlic
1 lg. onion, coarsely chopped
1 tsp flour
1/8-1/2 tsp cayenne pepper
2 med tomatoes, peeled and finely chopped
1 tsp salt
1 1/4 c water

Heat oil in a medium sized pot on medium flame. When oil is hot, stir in cumin seeds and sizzle 5 seconds. Add garlic & onion, stir 2-3 minutes or until soft. Add flour & cayenne, stir well. Add tomato, salt, water and beets. Bring to a boil, cover, turn to low and simmer 30 minutes or until beets are soft. If desired, remove lid, turn heat up to reduce/thicken sauce. Enjoy!

BEET GREENS

Printed from COOKS.COM

2 tbsp. butter
2 c. cooked beet greens
1 tsp. grated onion
1/4 tsp. salt
1/2 tbsp. prepared mustard
1 tbsp. grated horseradish
1/2 c. dairy sour cream
Pressure cook beet greens at 15 pounds for 3 minutes. Heat butter in fry pan and add beet greens. Simmer until tender. Add everything but sour cream. Remove from heat and add sour cream.

Beet Green Salad

1 pound beet greens
1 strip of thick cut bacon, chopped
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 Tbsp granulated sugar
1/4 teaspoon crushed red pepper flakes
1/6 cup of cider vinegar
Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and remove any heavy stems. Tear leaves into bite-sized pieces. Set aside.
In a 3 qt saucepan, cook bacon until lightly browned. Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Continue cooking until mixture boils. Add greens, reduce heat. Cover and simmer for 30 minutes. Stir in vinegar. Continue cooking additional 20 to 25 minutes or until desired tenderness.
Serves 4.

Sautéed Beet Greens with Raisins & Olives

Serves 4
1/3 cup raisins
1/2 cup boiling water
2 TB olive oil
3 cloves garlic, peeled
8 cups shredded beet greens (from about 3 bunches beets)
1 tsp finely slivered orange zest
1/2 tsp salt
3 TB chopped green olives
2 TB tomato paste
8 oz organic fusilli or penne pasta

Prep Time: 25 minutes
1. In a small heatproof bowl, combine raisins and boiling water. Let stand 10 minutes or until raisins are soft.
2. Meanwhile, in large skillet, heat oil over low heat. Add whole garlic cloves and cook, turning garlic as it colors, for 5 to 7 minutes or until soft. Remove garlic and mash with flat side of chef's knife; set aside.
3. Add beet greens, orange zest.