This is an instant favorite dish. Vibrant in color and flavor. Originally found on The Roasted Root.
Citrus Roasted Beet Salad
Heat oven to 350.
Cut stems of beets. Usually when I buy beets they come in a bunch of two or three so I cooked all of them. Wash the beet and place individually in a tinfoil bowl you create around the beet. I put some olive oil on each one. Cook 30-50 minutes. Should be tender when you put a knife through it. Once cooked use a knife to take skin off and then slice into wedges.
Place Arugula, spinach, beet, clementine, orange, avocado and pistachios in bowl.
Mix the salad dressing together. Pour over the salad and mix well. Ready to serve.
Moist and delicious steak. Original recipe found on Saving Room for Dessert.
Beef Tenderloin Steaks with Herb Pan Sauce
Moist steak. For a vegetarian version I baked portobellos and used the herb sauce on those for my family.2
Preheat oven to 425. Season both sides of the steaks. Let sit for 30 min for room temp.
Heat oil in cast iron pan. On medium heat and cook each side for 3 minutes. Place in oven and cook another 8-9 minutes if you want medium rare. Longer or shorter time depending on how you like you steak.
For the sauce bring bring broth and worcesertshire sauce to boil in sauce pan. Cook until the sauce is slightly reduced.
Turn heat to medium and add cream. Simmer for about 3 minutes, should coat spoon. Add the rest of ingredients and mix well.
To serve place steak on plate and top with sauce.
Original recipe was found on Cooking Light.
Vegetarian Meat Loaf
This is a delicious alternative for a loaf dish. Served with mashed potatoes.
* I used my food processor to chop the mushrooms. It blends it real nice and save on time.
Take the mushrooms once coarsely chopped and in a fine strainer. You are wanting to get the moisture out and I found the strainer was the easiest way to do that. Squeeze out the moisture. Place in lg bowl.
Take the saute blend and add to the bowl with mushrooms. Add the toasted walnuts, basil, panko and salt and pepper. Mix well. Take the ketchup, mustard, and Parmesan. Mix well. Take the two lightly blended eggs and mix well. The mixture should become ,moist and keep shape.
Spray loaf pan with cooking spray. Press loaf into pan and it should fill out to the loaf pan size.
Preheat oven to 350. Cook loaf for 45 minutes.
Mix topping items together. After loaf is done cooking the 45 minutes, take out and brush topping loaf and cook an additional 10 minutes.
You can check your loaf with a knife in center to see if done, should be relatively clean. When you take loaf out let sit for 20 minutes.
Slice and serve.
If you do not like peppers you can substitute with two carrots.
Recipe originally found in Cooking Light magazine 11.17
Maple Caraway Brussels Sprouts
A warm side dish perfect to go with a roast.
Heat 1 1/2 tsp butter, oil, thyme, and caraway in a skillet. (I used a cast iron). Once butter is melted add brussels sprouts. Cook 6-7 minutes until browned.
Remove from pan and set aside. Use the rest of the butter and add garlic and onions. Saute until tender. Add Brussels Sprouts back in and stir in syrup, vinegar, mustard. Salt and pepper to taste.