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Daily Archives: August 5, 2010

Roasted Beet Hummus

I had found a recipe here for Roasted Beet Hummus.  When I received beets in my CSA box, I figured I’d give the recipe a shot. It exceeded my expectations tenfold.  HighCross Farm has the prettiest beets you will ever see, and the color and taste really came through in the recipe.

Please try this recipe, you will not be disappointed.

Roasted Beet Hummus

1-2 beets
1 19 oz (540 mL) can chickpeas, rinsed and drained
1 large garlic clove, peeled
juice of a lemon (2-3 Tbsp, or to taste)
1/4 cup thick plain yogurt (optional)
2 Tbsp tahini
1/2-1 tsp cumin
1/4 tsp salt, or to taste
2-4 Tbsp olive oil

Wrap the beets in foil and roast at 350ºF for an hour, or until tender (you can tuck them in as you bake other stuff).

Cool, peel and slice into chunks.

Put everything but the olive oil into the bowl of a food processor and purée, pouring the olive oil in through the feed tube as it blends, until smooth.

 Taste and adjust seasoning (salt, lemon juice, cumin) as you need to. If it’s too thick, add more olive oil, yogurt or water.

Serve immediately or refrigerate for up to 4 days before serving. Makes about 2 1/2 cups.

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I love Highcross Farm!

See how beautiful their produce is??

 
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Marinated Grilled Pork Tenderloin & Grilled Flat Bread w/ Homemade Tzatziki Sauce

I love when I can take 1/2 the items in my CSA box and put something awesome on the dinner table.

I marinated a pork tenderloin in some low-fat Greek yogurt and Greek spices and grilled it to perfection. Cradled the pork on a warm green onion flat bread, gave it a healthy dollup of tzatziki sauce and topped it off with tomato and red onion from my CSA box.

Awesomely grilled pork and amazing farm fresh veggies aside;  The real star of the show is the tzatzki sauce.  I got some absolutely fantastic cucumbers in my box from Highcross Farm and paired with some garlic, dill and greek yogurt.  The result was nothing short of amazing.

Tzatzkiki Sauce

  • 2 cups greek yogurt
  • 2 cloves crushed garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chopped fresh dill
  • 1 large cucumber – peeled and seeded
  • Directions

    1. Use a cheese cloth to strain the yogurt over a bowl for 3 to 4 hours, until most of the water has drained.
    2. Press excess liquid out of the shredded cucumber. In a medium bowl, stir together the cucumber and strained yogurt. Mix in the garlic, salt, pepper and dill. Chill the mixture for 1 to 2 hours.

    I use for everything. I marinade my meat in it, dip my veggies in it, spread it on my sandwiches. The possibilities are endless.

     
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