Honey Roasted Beets

We had a fruitful garden harvest this year with the most beautiful red beets. When I was a kid, I was convinced that beets tasted like mud. As an adult, I realize that when prepared the right way, beets  are the most delicious salad topper, side dish, or meal.

I love honey-roasted beets -  honey brings out the sweetness of the beets, offering the perfect addition to your next meal. Chockfull of fiber, vitamins A, B, and C, and and array of minerals, grill them or bake them, and you've got one delicious treat waiting to be devoured. Most importantly, if you thought you didn't like beets, try-try them again. This recipe is foolproof!

Serves: 4

Ingredients:

1 bunch beets, cleaned, trimmed, and peeled

1-2 Tablespoons olive oil

1-2 Tablespoons honey

Sea salt & pepper, to taste

Directions:

1. Preheat oven to 400 ºF. Layer 4 sheets of foil on top of each other. Spray with non-stick cooking spray or drizzle with olive oil to prevent sticking.

2. Cut beets into 1-inch pieces. Place beets on prepared foil.

3. Drizzle beets with olive oil and honey. Sprinkle with salt and pepper.

4. Wrap foil around beets to create a foil packet. Place foil packet on a baking sheet.

5. Roast beets for 30-35 minutes, or until soft when inserted with a fork.  Enjoy!

Greek Crustless Quiche

Every summer, I try to take a 'vacation' home to Indiana. It is the only place where I can fully recharge, especially following summer fun in Milwaukee. In Milwaukee summer, there is NEVER a dull hour. Between street festivals, beer festivals, and music festivals, the average Milwaukeean's sleep cycle spells 'havoc'!

On a more important note, my mom had fresh zucchini and cherry tomatoes from her garden. I love cooking for my family, especially if it give my mom a break from the kitchen. This breakfast recipe is a great way to use your summer veggies without adding all of the calories and fat from a heavy crust. Enjoy this garden quiche!

Serves: 6

Ingredients: 

1 zucchini, shredded

1 1/2 cups fresh spinach

8 large eggs

1/4 cup skim milk

Salt & pepper, to taste

1/2 onion, chopped

1 cup mushrooms, sliced

1 cup cherry tomatoes, halved

1/2 cup reduced-fat feta cheese

Directions:

1. Preheat oven to 350 ºF. Grease a baking dish (approximately 9 x 9 inches).

2. Using a box grater, shred zucchini. Firmly press zucchini on the bottom and sides of prepared baking dish for the 'crust'.

3. Place a layer of spinach on top of zucchini crust.

4. In a small bowl, whisk together eggs and milk. Sprinkle in salt and pepper. Pour egg mixture on top of spinach. Sprinkle onions on top of egg mixture.

5. Place mushrooms on egg mixture. Gently place cherry tomatoes on top of unbaked quiche. Sprinkle with feta cheese.

6. Bake in preheated oven for approximately 40-50 minutes or until egg mixture is set. Allow quiche to cool about 10 minutes before serving (egg mixture will further set upon cooling).

Pineapple Zucchini Bread

Nothing thrills me more than finding ways to incorporate fresh vegetables from the garden into baked goods. As we are now in the prime of zucchini season, I wanted a  recipe that incorporated a twist on the traditional zucchini bread. The flavors of summer really come out in this combination of rum, pineapple, and unsweetened coconut. Enjoy the taste of summer!

Yield: 2 loaves

Ingredients:

4 cups flour
3 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
4 eggs
1 cup unsweetened applesauce
1/2 cup canola oil
1 Tablespoon rum
1 teaspoon vanilla
3 cups shredded zucchini
1 cup canned crushed pineapple, drained
1/3 cup unsweetened coconut
1/2 cup chopped pecans

Directions:

1. Preheat oven to 350ºF. Grease 2, 9-in x 5-in loaf pans.

2. In a large bowl, combine flour, sugar, baking powder, salt, and baking soda.

3. In a separate bowl, combine eggs, unsweetened applesauce, canola oil, rum, and vanilla.

4. Add zucchini, crushed pineapple, and unsweetened coconut to egg mixture.

5. Stir in flour mixture just until combined. Gently add pecans; do not over mix.

6. Pour into prepared loaf pans, and bake 50-55 minutes or until a toothpick inserted near the center comes out clean.

7. Cool for 10 minutes before removing from pans.

Sweet Grape & 'Cannoli Cream' Toast

The California Table Grape challenged its Food & Culinary Professionals Dietary Practice Group (a little clan of the Academy of Nutrition & Dietetics that I absolutely LOVE) to create a recipe with 10 ingredients or less. The main ingredient: sweet grapes...obviously. Grapes of all varieties are in season right now, and in the heat of summer, fresh fruit is overtaking my refrigerator. A little 'cannoli cream' pairs well with these juicy red grapes. We may not be from a climate that grows them readily, but that doesn't mean we cannot enjoy the succulent taste of grapes. Enjoy!

Serves: 4

Ingredients

4 slices multi-grain bread, toasted

4 Tablespoons low-fat ricotta cheese

1 teaspoon cinnamon

4 teaspoons honey, divided

2 heaping cups grapes, halved

4 Tablespoons almonds, sliced

Dash cinnamon

Fresh mint (optional)

Directions:

1.      In a small bowl, combine ricotta cheese, cinnamon, and 1 teaspoon honey to make 'cannoli cream'.

2.  Spread 1 tablespoon cheese mixture on each slice of toasted bread.

3. Sprinkle grapes on each slice of toast, dividing evenly among each slice.

4. Sprinkle each slice of toast with sliced almonds, then drizzle 1 teaspoon of honey. Sprinkle with cinnamon, and garnish with fresh mint (optional). 

Shrimp Ratatouille

You are walking through your local farmer's market, and the most beautiful deep purple eggplant is capturing your vision. But, what do you do with it? Eggplant Parmesan is good, but not very creative. This summer, frequent your farmer's markets, utilize the fresh zucchini and peppers from your garden, and try this recipe (with eggplant)...Shrimp Ratatouille.

I cannot get enough of it!

Serves: 4-6

Ingredients:

2 Tablespoons olive oil

1 red onion, chopped

3 cloves garlic, minced

1 medium eggplant, cut into 1-inch cubes

2 zucchini, cut into 1-inch cubes

1 red pepper, cut into 1-inch pieces

1 yellow pepper, cut into 1-inch pieces

1 Tablespoon fresh thyme

1 28-ounce can chopped tomatoes

1/4 cup kalamata olives, pitted and quartered

1/2 teaspoon red pepper flakes

Salt & pepper, to taste

1 pound large shrimp, cleaned, shelled, and deveined

1/4 cup fresh mint, chopped (optional)

Directions:

1. Heat olive oil in a Dutch oven over medium heat. Add onion, and cook until tender. Add garlic, and cook for 2 minutes.

2. Add eggplant, zucchini, and peppers. Cook about 5 minutes or until vegetables begin to soften.

3. Add thyme, tomatoes, and red pepper flakes. Sprinkle with salt and pepper. Reduce heat, and allow to simmer for about 20 minutes.

4. Meanwhile, heat a large non-stick skillet. Add shrimp and cook until all shrimp have turned pink. Stir shrimp into vegetable mixture.

5. Serve ratatouille on plates, and garnish with fresh mint.