Beet Medley

Roasted beets provide a colorful compliment to meat dishes.
They have a robust earthy yet sweet flavor.

The cold winter season showcases lots of root vegetables which can sometimes get tiresome to cook.  That is why we need to constantly come up with new yet easy ways to prepare and serve them.  The dark red and golden beets, along with the creamy parsnips in this version, are cooked to tenderness and seasoned.  I served these alongside roast pork tenderloin with steamed cauliflower and a large green salad.

serves:  4                    prep time:  15 minutes

4 small red beets, peeled and ends trimmed

2 large golden beets, peeled and trimmed

2 large parsnips, peeled

olive oil

salt and pepper

Preheat the oven to 325 degrees.  Cut the beets and parsnips into uniform size cubes.  Toss with olive oil to moisten and season with salt and pepper.

Cook the beets, stirring once, until tender, about 20 minutes total.  The parsnips will be softer than the beets but we like them like that.  If you wish for the veggies to have all the same texture, remove the parsnips about 7 minutes before the beets or substitute rutabaga or turnip instead.

One serving offers a whopping 8 grams fiber, about 150 calories, and a generous portion of manganese which is important for antioxidant activity, metabolic support, and wound healing.

- Kim Fielding

Sauteed Cod with Colorful Seasonal Vegetables

Gently sauteed fresh cod is surrounded by a light parmesan broth,
seasonal Brussels sprouts, watermelon radish, parsnips, and turnips

Last week I was treated to a fabulous brunch at the Mayfield Bakery and Cafe in Palo Alto.  Bustling with activity, happy patrons chatted away and a very efficient wait staff never missed a request.  The menu features seasonal foods and is changed every two weeks.  I ordered an egg scramble surrounded by parmesan broth and locally grown produce.  It was amazing and the inspiration for this supper.

serves:  4                prep and cook time:  30 minutes

1 large watermelon radish, scrubbed and cut into cubes
1 parsnip, peeled and cut into cubes

1 turnip, scrubbed and cut into cubes

Olive oil
12 Brussels sprouts, trimmed
4 4-ounce cod fillets
2 tablespoons butter
2 cups vegetable broth
2 tablespoons finely grated Parmesan cheese



Preheat oven to 325 degrees.  Place the cut radish, parsnip, and turnip on a roasting pan and toss with a small amount of olive oil.  Bake for 8-10 minutes or until they are crisp tender.  Remove from the oven and set aside.

Meanwhile, steam the Brussels sprouts for about 6 minutes or until barely tender and bright green in color.  Drain and set aside.

Melt the butter in a large skillet.  Add the cod fillets and season with salt and pepper.  Cook for about 4 minutes and turn over.  Cook for another several minutes until cooked through.  Remove to a plate and keep warm.

 
In the same skillet, add the vegetable broth and bring to a simmer.  Add the roasted vegetables, steamed Brussels sprouts, and the finely grated Parmesan cheese and heat through for a minute or two. 

To serve, place a warm cod fillet in a bowl.  Surround with the heated vegetables and top with the broth.  A side green salad and thick toasted crouton accompany this dish nicely.

The salad is composed of Romaine lettuce, avocado, and currants
with a light vinaigrette. 
Thick baguette slice is simply toasted in a broiler.

Calories for the sauteed cod and seasonal vegetables are about 475 and includes 5 grams fiber.

- Kim Fielding

Kale soup with white beans

Interesting enough this soup turned out to be favorite among the teenagers visiting my home.

1 tbsp. olive oil
1 onion, chopped
2 medium carrots, chopped
1 red or orange bell pepper, chopped
1 clove garlic, minced
4 cups of vegetable stock or water
3 red potatoes, cleaned and diced
1 12-oz can giant white beans in tomato sauce from Trader Joes
or 1 16-oz can of cannelini beans drained
1 14.5-oz can of diced tomatoes
1/2 bunch of organic kale thinly chopped after removing coarse stems
Salt and pepper
1 tbsp flat leaf parsley, chopped

Heat the olive oil and saute the onion for 5 minutes until lightly browned.  Add carrots, pepper, and garlic and cook for another 5 minutes stirring occasionally.  Add stock, potatoes, beans, tomatoes, kale, salt, pepper, and parsley.  Bring to boil and simmer for 5-10 minutes.  Turn the stove off and let the soup stand for another 10 minutes before serving.

Very colorful, quick, and tasty.

 - Dr. Mariam