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Heavenly basil & lemon make a simple blended dressing. To make the color last longer and brighter, blanch the basil leaves briefly and plunge in ice water. Otherwise, keep it simple by just blending these ingredients and using immediately. Blending extra-virgin olive oil can sometimes cause the flavor to be bitter. That is why a neutral oil is recommended. If you prefer to use olive oil, blend the ingredients without it and whisk it in slowly afterwards.
These burgers were created to celebrate the Bronco’s trip to the Superbowl. Bison aka buffalo is popular in Colorado as are the many, many microbreweries and big breweries (Hi, Coors!) that flourish around my state. The beer adds a slight bitterness to otherwise sweet onions and a drizzle of maple syrup (or your favorite sweetener) balances out the flavor. Just be sure to do add the syrup at the end.
Great way to sneak beats into a classic Italian standard as well as reduce the traditional amount of beef. This can all be tossed in a crockpot or sped up in a pressure cooker. The more time you have to let it cook the better as it all melts together. Serve on top of pasta.
The deep color and flavor of beets enhance brown rice into a crimson & vitamin rich side. Use short brown rice and the risotto style of slowly adding the red wine and broth to give it a slightly creamier essence. If you are feeling less desire to be strapped to the kitchen, toss it in the pot and give it a stir more occasionally. Reserve any greens from the beets to saute lightly and serve alongside.
At the start of spring or fall, baby beets arrive and if you are lucky they will still have their greens attached looking oh so charming. With a rough scrub and a sharp knife these thin beet slices sear up to quickly become salty-olive oil-chip-like. If you enjoy Kale Chips- these are rather reminiscent.
