4th Harvest Week <> June 8-14, 1998

Sauteed Greens with Apple

3 slices bacon
1 large bunch greens (kale, chard &/or beet
greens); chop stems & leaves separately.
1 apple, cored & chopped
1 onion, chopped
2 T pine nuts
salt & pepper
2 T champage vinegar

In large skillet fry bacon until crispy. Drain on paper towels. Pour off all but 1-2 T of fat. Saute onion, apple & greens' stems in fat until onions are lightly browned. Add chopped greens & saute until wilted. Stir in pine nuts, crumble in bacon, salt & pepper to taste, dress w/vinegar & serve.

Roast Beets

olive oil
fresh rosemary
salt & pepper

Preheat oven to 450 degrees. Scrub beets well, cut off stems & tail, cut into quarters, & coat lightly w/olive oil. Place prepared beets in foil- lined pan. Sprinkle liberally w/salt & pepper. Tuck rosemary segments in amongst the beets. Roast in oven for 30 minutes or until tender when pierced w/fork. Intense flavor!! Enjoy!

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