Meatless Monday Early Summer Market Basket
Inspired at the Market Last week my dear friend Stacey was on Holiday and offered me her Market Basket. Beets were promised, kale, Vidalia onions and in the usual nature of these baskets, whatever was right for the picking. I...
Last week my dear friend Stacey was on Holiday and offered me her Market Basket. Beets were promised, kale, Vidalia onions and in the usual nature of these baskets, whatever was right for the picking. I was graced with a small head of cauliflower and broccoli. My grocery shopping this week uncovered some beautiful okra. Small, brilliantly colored green and a must have for my basket. I came home ready for some roasting.
Okra with Onions
I roasted the okra with some of the Vidalia onions. I plated this up for show and continued to pop the rest while I was cooking. My roasting is very simple, olive oil, garlic salt and pepper. I use the Morton’s new version of Garlic Sea Salt – made with 100% natural Sea Salt. I have also started to use an Olive Oil Sprayer and this has cut down on the amounts of oil I am using in my roasting.
Beets with Onions
I peeled the beets and cubed them and roasted these with some added onions. The seasoning again was olive oil, Garlic Sea Salt and pepper. I served these at room temp as a side salad. So many are surprised by golden beets, they are expecting the usual deep purple orbs.
But the real treat to the basket this week were the beautiful beet greens. In another life, I would have tossed these away and now I cherish this greenery and created an Asian almost stir fry for these. I really just made this recipe up to complement the tender beet greens.
Beet Greens – Asian Style
- 1 – 2 Tablespoons Sesame Oil
- I – 2 Vidalia onions, sliced into half-moons or dices
- 2 – 3 cloves garlic, minced
- 1 – 2 bunches of beet greens
- 2 – 3 Tablespoons of Vegetable Stock, more if needed
- 1 – Tablespoon of Soy Sauce, you can always add another if needed.
- Sesame Seeds, toasted as an optional garnish
- Warm the sesame oil in a wok or a large skillet. Add the onions and cook for about 4 – 6 minutes until soft and tender. You could just use olive oil here, but the sesame oil adds a wonderful flavor.
- Add in the minced garlic and cook for another 2 – 3 minutes
- Add in your greens and vegetable stock along with soy sauce and wilt the greens. I prefer them only slightly wilted for my taste.
- The Vegetable stock helps to wilt and adds flavor over and additional fat.
- Serve immediately and garnish with toasted sesame seeds if desired.
I credit my Grandmother with my spirit of finding and eating what is fresh from the fields. She kept an open mind when going to the market, looked around the entire market and then started to make her purchases. The creativity followed as she made suggestions of what might be served for dinner.
I always think of her when I see beets. I only knew the deep purple colored variety and the stains that these could provide. She would boil these in her stained "beet pot" or she would oven roast. I do remember her simple vinegar and oil treatment to these orbs along with a bit a salt and a heavy hand of pepper along with thin slices of fresh onion. These were then chilled and waited for dinner. If a beef roast was served, the left over beef chunks were added to this beet salad and served as left-overs. This was always a favorite of mine.
Thanks Grams for your many lessons at the market and in the kitchen!