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Roasted and Pickled Beet Salad with Yogurt and Savory Granola

Roasted and pickled beet salad with yogurt and savory granola

One vegetable two ways–a fun way to spice up the dinner game! This salad features both roasted beets and pickled beets which both play quite well together, nestled in between some spicy arugula on a bed of creamy Greek yogurt. And if you haven’t experienced savory granola yet, prepare to have your life changed!
Keyword arugula, beets, granola, salad, yogurt
Servings 4

Ingredients

  • 2 medium to large sized beets
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1 teaspoon white wine vinegar
  • Kosher salt and pepper
  • A couple big handfuls of arugula
  • cup plain Greek yogurt
  • ½ cup pickled beets (homemade or store-bought)
  • ½ cup savory granola (recipe follows)

Instructions

Roast the beets:

  1. Preheat oven to 400 degrees. Wrap beets in foil and roast in oven for 50-60 minutes (depending upon the size of your beets) or until fork tender. Let cool until you are able to peel and slice the beets. This step can be done 1-3 days ahead of time.

Make the dressing:

  1. Mix olive oil, honey, and vinegar in a small bowl. Season to taste with kosher salt and cracked black pepper.

To assemble salad:

  1. In a small bowl, mix the yogurt with a pinch of kosher salt. Toss arugula with the dressing. Spread a spoonful of yogurt on each plate. Divide greens between each plate and top with the sliced roasted beets, some pickled beets, and a sprinkling of savory granola.

Savory Granola

Recipe originally from Food & Wine; makes extra!

Ingredients

  • 1/4 cup honey
  • 2 tablespoons water
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • A few grinds of cracked black pepper
  • 2 cups old-fashioned rolled oats
  • 1 cup shelled pistachios, coarsely chopped
  • 1/2 cup sunflower seeds

Instructions

  1. Preheat the oven to 325° and line a large rimmed baking sheet with parchment paper. In a large bowl, mix the honey, water, olive oil, salt and black pepper. Add in the oats, pistachios and sunflower seeds and toss until thoroughly coated. Spread the mixture evenly on the prepared baking sheet and bake for about 25-35 minutes, stirring occasionally, until the granola is light golden. Let the granola cool on the baking sheet.
Recipes

Sumac-spiced Shrimp with Peach Salsa and Millet

I’ve never lived in a place before where I could get local peaches and plentiful pumpkins, at the same time. It’s the first week of October in Salt Lake City and I’m in love. 

If you know me one ounce, you probably know that peaches are my favorite fruit and fall is my favorite season. The cooler temps and crispy leaves decorating the sidewalks are assuring me that fall will be here, sooner rather than later. But I’ll never stop loving on peaches, especially if I can enjoy their juicy perfection, right up (or even into!) fall.

This recipe is a throwback to a warmer sun and longer days.  If you don’t have peaches still in season where you live, 1. I’m sorry and 2. please save this recipe for the next time they’ll be gracing your markets (even if that’s a long year away).

Sumac-spiced Shrimp with Peach Salsa and Millet

Sumac is a citrus-y, ground spice that brings a pleasantly tart hit to this shrimp bowl. All components of this meal come together while the millet cooks, which means you’re 20 minutes away from a delicious weeknight dinner!  

Keyword millet, peaches, seafood, shrimp
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 cup millet
  • 2 cups water or stock
  • 2 medium peaches pitted and finely chopped
  • 1 tablespoon chopped fresh cilantro plus extra for garnish (optional)
  • 1 tablespoon chopped fresh mint plus extra for garnish (optional)
  • 1 tablespoon fresh lemon juice
  • 1 small jalapeno finely chopped
  • kosher salt
  • 1 pound thawed frozen shrimp peeled and deveined
  • 1 teaspoon garlic powder
  • 2 teaspoon ground sumac
  • 1 teaspoon Aleppo pepper (or crushed red pepper)
  • 2 tablespoon extra virgin olive oil
  • 2 oz feta crumbled

Instructions

  1. Add millet and water or stock to medium saucepan. Bring to a boil; cover, reduce heat to medium-low and simmer until all water is absorbed, about 15-20 minutes.

  2. Make the salsa: Combine peaches, cilantro, mint, shallot, lemon juice and jalapeno in a bowl and mix together. Season to taste with kosher salt.

  3. In the base of a medium bowl, whisk together the garlic powder, ground sumac, Aleppo pepper, ½ teaspoon kosher salt, and olive oil. Add shrimp to bowl and toss with the olive oil-spice mixture. Heat a large non-stick skillet over medium heat. Add shrimp, in a single layer. Cook, turning the shrimp once, until they just begin to turn pink and opaque, about 5 minutes.

  4. Assemble dish by spooning some millet onto each plate or bowl. Top with shrimp, salsa and any juices with the salsa. Sprinkle with feta. Garnish with a bit of cilantro or mint, if desired. 

Recipes

Tomato and Plum Fattoush


Tomato and Plum Fattoush

Fattoush is a Lebanese salad made with crispy pita bread and spiced with sumac. It also usually includes vegetables (such as tomatoes and cucumbers) and herbs (typically mint and parsley). With this loose framework, fattoush can be taken in many different (delicious) directions. Please swap out ingredients based upon what you have on hand and what you prefer; make it your own!

Course Salad
Servings 2 people
Author Mallory Ubbelohde

Ingredients

  • cup extra virgin olive oil
  • 2 cloves garlic peeled and minced
  • Juice of 1/2 lemon
  • 1-2 teaspoons pomegranate molasses depending upon preferred tartness; I used 2
  • 1 teaspoon salt or to taste
  • 2 teaspoons ground sumac
  • 1 teaspoon white wine vinegar
  • 2 pints cherry tomatoes halved or quartered if big
  • 6 medium plums chopped (I used Satsuma plums)
  • 1 medium cucumber chopped
  • 3 radishes very thinly sliced
  • 1 cup loosely packed cilantro leaves & tender stems, roughly chopped
  • 2 cups chopped romaine lettuce leaves
  • 1 cup fresh mint leaves
  • 2 8- inch-diameter whole wheat pita breads halved, toasted until golden brown, & broken into bite-size pieces
  • Ground sumac and cracked black pepper for serving

Instructions

  1. To make the dressing, whisk together the first seven ingredients, in a small bowl or jar, until well combined.

    Into a large bowl, place the tomatoes, plums, cucumber, and radishes. Give dressing another quick whisk and then pour it over vegetables and toss. Add romaine, parsley and mint. Toss gently. Add in the toasted pita pieces. Finish with a couple pinches of sumac and cracked black pepper. Give the salad a final gentle toss, just until the ingredients are combined.

    Taste, adjust seasonings if needed, and serve immediately.

Recipe Notes

You will likely have leftover salad dressing. It's delicious on roasted vegetables, over grilled meat, or drizzled on a grain bowl.