Lemon Garlic Green Beans

Ingredients

1 pint of green beans
2 cloves of garlic
1 lemon
4 tablespoons of olive oil
salt and pepper

In a pot of salted boiling water blanch the green beans for about 2-3 mins, or just until tender.  Shock them in ice cold water and drain.

In a skillet over medium heat, add olive oil, minced garlic, and salt.  When the garlic becomes translucent, takes the pan of the heat and toss in the green beans, lemon zest, salt, and black pepper.

Add your favorite herbs or red pepper flakes to spice it up.

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Beet Green Crostini

Ingredients

8 carrots
2 bunch radishes
2 rutabaga
2 sweet potato
2 onions
1 bu beet greens
1 head of garlic
2 sprigs of rosemary, sage, or thyme
olive oil
salt
pepper
1 lemon

In a large heated skillet add olive oil, minced garlic, sliced shallots, finely chopped beet greens.

Cook until wilted, but be careful not to brown the greens.

Spoon onto sliced French bread, drizzle with olive oil and toast under the broiler.

For added spicy sprinkle some red pepper flakes and for some added creaminess sprinkle with your favorite cheese before putting into the broiler.

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Citrus Roots

Ingredients

8 carrots
2 bunch radishes
2 rutabaga
2 sweet potato
2 onions
1 bu beet greens
1 head of garlic
2 sprigs of rosemary, sage, or thyme
olive oil
salt
pepper
1 lemon

Set oven or grill to 375 F.  Chop all veggies into a large dice.  Peel Garlic, use a peeler or zest to get the zest of one lemon, roughly chop beet greens.
 
Put large sheet pan or roasting pan on the stove or grill on med-high heat with enough olive oil to coat the pan with ¼ in of oil.
 
Put all ingredients in pan, toss to coat with oil, season with salt and pepper, toss in herbs, zest, squeeze the juice of 1 lemon over top.  Roast on grill or in oven for about 15 minutes, stir, cook another 15 minutes or until tender.  Serve with sliced bread.

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Arugula and Pasta

Ingredients

4 cups chopped arugula
2 cup cherry tomatoes
1/3 cup olive oil      
2 cloves garlic
5 oz goat cheese   
1lb pasta
salt
pepper

Set a pot of water with salt to boil.

Roughly chop Arugula, and quarter cherry tomatoes.  Cook pasta until al dente. When Pasta has finished cooking drain most of the water but reserve about 1 to 2 cup for the sauce. 

Heat a large skillet with olive oil and sauté the garlic until translucent.  Quickly toss in the tomatoes and the arugula just enough to wilt the arugula. 

Add the pasta, the crumbled goat cheese, reserved cooking liquid, and salt and pepper to taste.

If goat cheese is too strong a flavor for you, substitute cream cheese.  If you like it creamier double up on your cheese.

Forks up, Knives out!