7 medium-large beets (about 3 inches in diameter) with greens
2 tbsp chopped drained capers
3/4 c crumbled feta cheese
Preheat oven to 375°F.
Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; lined with foil – you will want enough to wrap them up. Drizzle with olive oil and fold the foil over the beets and wrap tightly. Bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.
This takes about an hour – so the title is deciving.
3 meyer lemons, sliced thin
3 sprigs parsley
1 shallot, sliced thin
1/2 c white wine
1 lb wild salmon
1/4 tsp salt
4 tsp capers, drained
Arrange lemons in a single layer in slow cooker, top with parsley and shallots. Pour wine in and add 1/2 c water. Place salmon on top, season with salt and pepper. Close lid and cook for 1 hour until it is opaque.
On one of the those nights when you don’t feel like cooking, this is the perfect remedy. It comes together in the time it takes to cook the pasta. This dish is packed with flavor, the anchovies do really make it special, so don’t leave them out.
1/4 c olive oil
4 achovies, minced
3 cloves garlic minced
1/2 tsp red pepper flakes
28 oz tomatoes, puréed
30 black olives
4 TBSP capers
1 lb pasta
1 c parsley, minced
Bring a large pot of salted water to a boil. Cook pasta according to package.
In a 12 inch skillet, heat oil, garlic, rep peppers and anchovies over medium heat until garlic just browns, about 4 minutes. Add tomatoe, olives, and capers, cook over medium heat while the pasta cooks.
Drain pasta and add to sauce, cook another 2 min, stir in parsley and service.
This was inspired by a recipe in F&W. I swapped out the pasta for zucchini spirals and bacon for pancetta. The mint really adds something special to this dish so don’t skip it.
1 lb spaghetti or spiral zucchini
1 TBSP olive oil
1 onion, finely chopped
1/2 lb pancetta, 1/4-inch dice
2 garlic cloves, minced
1 pound cherry tomatoes, halved
Salt and pepper
1/3 c capers, drained
1/2 c mint leaves, chopped
Shredded Parmigiano-Reggiano cheese, for serving
In a large skillet, heat oil and saute onions over medium heat until soft. Add pancetta and cook until crispy. Add garlic and cook for 30 seconds, add tomatoes and cook until soft about 6 minites. Remove from heat and stir in capers and mint. Serve topped with parmigiano.
Beef tartare is one of all time favorite indulgences. I passed over the recipe from Patricia Wells so many times and I finally got around to making it – and it was delightful! I served it with a salad, it would be great on crackers or endive leaves too.