OLCF Lunch Hour No. 4 — Beets Two Ways
Every Tuesday, we get together at the One Love Community Studio to make lunch — for a communal meal and to pack up meals for fridges.
During Lunch Hour we cook with recipes from friends & members of our community and focus on fresh produce that are included in the weekly CSA bag and that we stock the fridges with.
Recipes by Orla Keating-Beer
Beet Pita & Beet Yogurt, Coconut Lime Braised Collard Greens with Chickpeas, Yogurty Babaganoush-ish, Shaved Summer Squash Salad
This Week’s Produce Highlights
Beets
Collard Greens
Carrots
Medley of Beans
Eggplant
Summer Squash
On The Menu
Beet Pita & Beet Yogurt
Coconut & Lime Braised Collard Greens with Chickpeas
Yogurty Baba Ganoush-ish
Shaved Summer Squash Salad
Blanched Carrots & Beans
Matcha Baumkuchen & Raspberries
Beet Pita & Beet Yogurt
Ingredients
Pita:
2 Beets, Cubed
½ Cup of Greek Yogurt
1 Cup Flour
Beet Yogurt:
2 Beets, Cubed
1/2 Cup of Greek Yogurt
Directions
Bring water with a few pinches of salt in a pot to a boil. Add beets to the water, cook until tender and then strain.
Once cooled, add beets and yogurt to the blender and blend until smooth.
To make pita, separate half of the mixture and combine with flour in a bowl. Keep adding flour until the dough is soft but not too sticky. Roll out the dough on a floured surface. In a preheated skillet or pan, add a little olive oil. Cook the pitas on both sides until golden or charred. Serve with the rest of the beet/yogurt mixture and a squeeze of lemon.
Yogurty Baba Ganoush-ish
Ingredients
1 Large Eggplant (or a couple small ones, chopped into ½ - ¾ inch cubes)
1 Lemon
½ cup of Greek Yogurt
Olive Oil
Salt
Directions
Preheat the oven or airfryer to 400 degrees. Spread eggplant on a baking tray with plenty of olive oil and a sprinkle of salt. Bake for about 15 minutes or until very tender.
Once cooled, combine cooked eggplant with yogurt, a splash of olive oil, juice of the lemon (half or whole, depending on your taste) and a sprinkle of salt. Blend until about half is combined, but there are still chunks of eggplant. Serve with some more olive oil.
Coconut & Lime Braised Collard Greens with Chickpeas
Ingredients
2 Bunches of Collard Greens, Chopped Thinly
1 Can of Coconut Milk
1 Lime
3 Cloves of Garlic, Minced
1 Tbsp Ginger, Minced
1 Can Chickpeas
Olive Oil
Salt to Taste
Directions
Take your cucumber and use a vegetable peeler or mandolin (be careful) and shave your ribbons lengthwise into a bowl.
Add kosher salt and toss to cover— let it sit in the bowl for about 10 minutes to let the excess moisture out.
While waiting, pluck your basil and flowering mint (either the flowers or leaves will do— in this case, we used the flowers).
Rinse the cucumber and pat dry.
Combine the ribbons, basil, flowering mint in a bowl with white wine vinegar.
Toss & plate. Finish it off with Maldon Salt.
Shaved Summer Squash Salad
Ingredients
3 - 5 Zucchinis or Summer Squash (smaller ones are better for this since they are less watery)
1 Lemon
Olive oil
Salt
Parmesan
Mint
Directions
With a peeler, peel strips of zucchini into a large bowl. Add a generous amount of olive oil so all zucchini slices are covered. Grate or peel parmesan into the bowl. Add a few leaves of mint. Add lemon juice and salt to taste. Toss to combine. Serve on a plate with more parmesan and mint.
Recipes by Orla Keating-Beer