Wobbly Cart Recipes
Indian Yummy-ness: (easy and delicious!)
–In a dish mix 1 Tbsp onion powder, ½ tsp paprika, ½ tsp turmeric, and 1 tsp salt.
-Chop up 2 lbs yellow finn potatoes and steam or bake until tender.
-In a large saucepan heat 2 Tbsp canola oil, toss in the spices and cook for 30-40 seconds.
-Toss in 1 can of chickpeas and the cooked potatoes, cook until warmed through, turn off heat.
-Add ¼ cup chopped cilantro.
Sauteed Beet Greens with Bacon and Sweet Onions:
-Cut up 5 strips of thick bacon and cook in a deep pot over medium heat until crisp, about 5 minutes.
-Transfer the bacon to plate lined with paper towels, leaving most of the bacon drippings in the pan.
-Raise the heat to medium and add a diced sweet onion.
-Cook stirring frequently until brown, about 3 minutes and then add 4 chopped garlic cloves.
-Wash the tops from one bunch of beets.
-Add to the onions and garlic, cover and cook for 2-3 minutes stirring occasionally.
-Uncover and season with salt and pepper to taste, then raise the heat and cook 2-3 more minutes.
-Serve garnished with the reserved bacon.
Lettuce with Cucumbers, Sweet Onions and Beets in a Dijon and Maple Vinaigrette:
For the dressing: In a small jar with a tight fitting add; 1/3 cup extra-virgin olive oil, the juice of one lemon, 1 Tbsp white wine vinegar, 1 tsp maple syrup, 1 tsp Dijon mustard, ½ tsp salt and some black pepper.
For the beets: Place 1 bunch of topped whole beets in a saucepan and cover with water.
-Steam for 20-25 minutes until tender.
-Rinse the beets under cold water and slip their skins.
-Cut into quarters and then put a few Tbsp of dressing over the warm beets and toss. Set aside.
For the salad : Wash and dry 1 head lettuce.
-Tear into bite sized pieces and add to a salad bowl.
-Peel 1 cucumber, then cut in half the long way, seed and cut into half moon shaped slices. Add to the lettuce.
-Chop ½ a sweet onion into thin strips and then add.
-Shake well and pour the rest of the dressing over the salad and toss.
-Place the quartered beets on top of the salad.
-Serve with crumbled feta or chevre goat cheese.