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Fresh Flavors (6)


 

Roasted Beets with Spring Greens
2 medium or 4 small beets (3/4 pound) roasted, peeled, and diced into 1/2- to 1-inch pieces
6-ounce mix of baby greens, cleaned and dried
1/4 cup chopped fresh herbs such as tarragon,
      parsley, chives, and chervil
1 tablespoon red wine vinegar
1/2 teaspoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 cup olive oil
Salt and black pepper
1 small clove garlic, minced (optional)

Place beets, greens, and herbs in a medium salad bowl. Whisk together vinegars, mustard, olive oil, salt and pepper to taste, and minced garlic; toss with beets, greens, and herbs. Sprinkle with feta or goat cheese. Try melting goat cheese on plate and covering with salad for a creamy cheese version. Serves 4 as a side or 2 as a main course.

Tomato, Basil, and Feta Salad
Salt and black pepper to taste
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 pound assorted fresh tomatoes, 
      cut into 1-inch pieces
1/4 cup crumbled feta cheese
1/4 cup fresh basil, roughly chopped
Cucumber slices, onion slices, and/or
      sliced ripe olives (optional) 

Combine salt, pepper, vinegar, oil, and basil in a medium bowl. Let sit for 5 minutes. Add tomatoes and feta cheese; toss to coat. If desired, add any of the optional ingredients. Serves 4 to 6.

Italian Sausage and Peppers
6 4-ounce sweet Italian sausage links
2 tablespoons butter
1 yellow onion, sliced
1/2 red onion, sliced
4 cloves garlic, minced
1 large red sweet pepper, seeded and thinly sliced
1 green sweet pepper, seeded and thinly sliced
1 poblano pepper, seeded and thinly sliced
      (optional for hotter flavor)
1 teaspoon fennel seeds
1 teaspoon dried oregano
1/4 cup white wine

In a large skillet brown sausage over medium heat on all sides. Remove from skillet and slice into 2-inch pieces.

Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic; cook 2 to 3 minutes. Add sweet peppers and, if desired, poblano pepper. Season with fennel seeds and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.

Return sausage slices to skillet. Reduce heat to low, cover, and simmer 15 minutes or until sausage is heated through.

Add more white wine if needed for simmering. Serve on buns or on plates. Serves 6.

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