Roasted Beet & Kalamata Olive Salad

by Emily Malone

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients (2-4 servings)

• 3 large red (or golden) beets
• 1/2 cup kalamata olives
• 1/2 cup chopped walnuts
• 1 large navel orange
• 1/2 lemon, juiced (~2 tablespoons)
• 1/2 lemon, zest
• 2 tablespoons olive oil

Instructions

Preheat oven to 375 degrees F. Wash and trim 3 large beets. (No need to peel them!) Cut the beets into even cubes. Toss with olive oil and salt, and roast for 35-40 minutes or until tender.

While the beets roast, whisk together lemon juice and olive oil in a small bowl.

Using a paring knife, carefully cut orange supremes (segments with no pith). The bigger the orange, the better!

Once the beets are ready, toss the beets, oranges, olives, and walnuts in the lemon dressing. Serve either on top of a bed of greens, or toss greens into the salad as well (warning: everything will turn pink!).

The longer this salad marinates, the more flavor that develops. Serve at room temperature, and enjoy!

This is great as a side dish (we paired it with simple quinoa), or as something fun and different to take to a potluck or picnic.  Unexpected, delicious, and so very very pink!

Enjoy!

Coconut Milk Lentil & Wild Rice Bowl

by Emily Malone

Prep Time: 5 minutes

Cook Time: 35 minutes

Ingredients (2-4 servings)

• 1.5 cups brown or wild rice blend
• 3 cups water (for cooking)
• 1.5 cups green french lentils
• 3 cups water (for cooking)
• 1 bunch dinosaur or Italian kale
• 1 can lite coconut milk
• 1 tablespoon white or yellow miso
• 1 teaspoon coarse grain mustard
• 1 tablespoon mirin
• 1 tablespoon rice wine vinegar
• 1 tablespoon sesame oil
• salt to taste
• sesame seeds (optional)

Instructions

In a sauce pan or rice cooker, combine the rice with 3 cups water and cook until fluffy.  In a separate pot, combine lentils with 3 more cups water, and cook until water is absorbed and lentils are al dente.

While the rice and lentils cook, rinse and tear kale from stems. Whisk together coconut milk, miso, and mustard and pour into a large sauté pan. Bring liquid up to a simmer, and then stir in torn kale. The kale should wilt quickly in the cooking liquid. Reduce heat to simmer and allow kale to cook and sauce to develop.

Once lentils are al dente, stir in the mirin, rice wine vinegar, and sesame oil. Season to taste with salt.  In a shallow bowl, layer rice and lentils, and then pour kale and coconut sauce over top.

Garnish with sesame seeds, and serve!

As the weather continues to get warmer, and the sun shines longer and longer, we gravitate toward making simpler and easier meals.  Who wants to spend all night in the kitchen when the sun is shining on the back patio?

Off to enjoy a sunny afternoon in Seattle!  Enjoy!