MTSVCS Recipes » 2010 » July

July 2010

General Recipes&Vegetables26 Jul 2010 02:03 am

A rustic pasta made of simple beets and lots of spices, this recipe takes old-world charm into your kitchen. If you prefer a creamier sauce, puree the roasted beets with the sautéed spices, and stir into the cooked pasta. You can’t go wrong.

1 bunch beets, green tops removed and chopped, beets left whole
1 pound fusilli pasta
2 tablespoons olive oil
3 cloves garlic, crushed
½ teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon red pepper flakes
1 tablespoon unsalted butter
1 teaspoon grated orange zest

1. Preheat oven to 400°F. Wrap beets in foil and roast until tender, 40 to 50 minutes. Remove and, when cool enough to handle, peel and cut into ½-inch cubes. Set aside.

2. Meanwhile, bring a large pot of water to boil. Add pasta and cook until just al dente, 7 to 8 minutes. Remove, drain, and set aside.

3. Heat oil in a large skillet over medium. Add garlic and rosemary and cook 30 seconds, until fragrant. Add chopped beet greens and cook until just wilted, 30 to 60 seconds, stirring. Add reserved beets, salt, and red pepper; stir to mix.

4. Add cooked pasta, butte, and orange zest; cook until butter melts and mixture thickens slightly, 2 to 3 minutes. Remove from heat and serve immediately.

Source: Beet Recipes.

General Recipes05 Jul 2010 06:41 am

Not your average hummus, this recipe combines olives and cilantro for a new dish you are sure to love. Try it with your favorite olives for various dimensions and levels of flavor.

List of ingredients:
1 (15-ounce) can chickpeas, drained, rinsed
½ cup black olives, pitted
3 tablespoons fresh lemon juice
2 tablespoons Tahini
2 garlic cloves
2 tablespoons chopped fresh cilantro
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika


Combine all ingredients in a food processor and puree until smooth. Serve.

Source: Hummus Recipe.