A Polish inspired beet salad. Incredibly simple and very tasty. Requires a little bit of patience because the beets take awhile to cook, but other than that there is really nothing to it!
Beets, 6ea, medium sized
Sour Cream, 1/2 cup
Dill, 2 tbl, chopped
Lemon, 1ea, zest and juice
Onion, 1/4ea, julienne
Cook the beets in salted water until tender, about 30 minutes. Cool in an ice bath. Meanwhile, julienne the onion, use the juice of half the lemon, and season with salt. Toss to combine. This will start to break down the onion. Then, peel and slice beets, and toss with all ingredients. You can add more or less of anything you like or don’t.. give it a taste and adjust as you need to!
I like vegetables. I love to roast them, or saute them with garlic. Simply prepared veggies don’t take much time and they taste great. Here I have sauteed some mushrooms and broccoli florets with garlic, cherry tomatoes, and then toward the end threw the kale in the pan and added water to steam and slightly wilt the kale. Delicious!
Egg sandwiches are one of greatest pleasures in this life for me. So simple, easy to eat, and endless combinations. Here I’ve made one with a toasted english muffin, fried egg, roasted red peppers, muenster cheese, and chic-fil-a sauce. It was messy, but as tasty as it looks here!
This was the easiest think I made this week. I was shopping through Trader Joes and found a premixed bag of chopped kale and raw cruciferous vegetables and had planned on making a dressing at home. However I thought I’d take a look to see what they had for dressings on the shelves and came upon a fig balsamic vinaigrette and thought that sounded pretty good. All I did for this salad was dress it with the vinaigrette! It keeps wonderfully in the fridge and gets better with each passing day as the kale and brussels sprouts get softer and more flavorful as it sits.