More Great Beets

I was pleasantly satisfied with this new venture and taste. I baked the beets the day before in the oven like I was baking a baked potato - pricking it with a fork several times.  About six medium to large beets.  Then I braised a fennel bulb. I cut it in half and then again, painting the quarters with olive oil and flash cooking it in the oven.  About 450 for a total of 15 minutes - flipping once in the middle.  I let them cool in the fridge over night.

Dice them up the next day and put them in pan with olive oil and 6 or 8 chopped scallions and quickly sauté for ten minutes and then let sit coiling on the off burner for two hours.  Mix together and serve up with some feta cheese.

Waldorf Salad

I love that we are getting a ton of veggies and fruits delivered to our home weekly from Misfit Market.  It has caused me to try new things.  Last week we got a bunch of apples and I already had some in the fridge.  So, what to do.  I made a Waldorf Salad.  We have plenty of celery from our deliveries, so that helps.  I added semi-sweet dark chocolate morsels that were in the freezer, and some freshly crushed walnuts - also in the freezer.  I used olive oil mayo and mixed it all up.  What a delight for lunch!!!  Mmm,  mmm, good.