Well, it’s Tuesday again (funny how it comes around every week, isn’t it?). And that means that it is time for Sweetnick’s ARF/5-A-Day Tuesday. If you haven’t heard of it, check it out. Cate from Sweetnicks challenges us to up our fruit and veggie intake and get in those powerful antioxidant rich foods. The round up at the end of the day always has a myriad of yummy recipes too.
This week, I created a pair of veggie dishes that go great with rice. In fact, I ate the two together with rice the other night for dinner and it was great. And both broccoli and beets are rich in antioxidants, which makes them extra good.
I will be doing some fun stuff with the beet greens I have left over, so check back soon for that and my light dipping sauce for artichokes.
2 tbsp cider vinegar
2 tbsp orange juice
2 tbsp strawberry jam
1 tsp ground cinnamon
¼ tsp turmeric
3-4 medium beets, greens and skins removed, sliced and steamed
Combine vinegar, orange juice, jam, rind, and spices in a small saucepan. Bring to a boil over medium heat, stirring frequently. Cook until jam is dissolved.
Place the beets in a medium bowl and pour hot mixture over them. Let sit for 20-30 minutes until room temperature.
*NOTE* It’s easiest to remove beet skins once they’ve been cooked. Wait until cooled, or run under cold water, and then simply slip the sliced out of the peel.
2 tsp olive oil
3 garlic cloves, minced
1 tbsp lime juice
1.5 cups baby bella mushrooms, chopped
4 cups broccoli, washed and chopped
1 tsp dried rosemary
½ tsp dried savory
In a large skillet, heat the olive oil over medium heat and add garlic. Sauté for one minute and then add the lime juice and chopped baby bellas. Continue sautéing for an additional three minutes, stirring frequently.
Stir in broccoli, rosemary and savory and cover. Cook for 3-5 minutes, until broccoli is just tender.