Mizuna Salad with Orange Vinaigrette


Mizuna Salad with Orange Vinaigrette
Serves 4
One bunch Mizuna, washed, spun dry and chopped, tough stems removed
2 white scallions, finely chopped
2 Navel oranges, peel and pith removed, cut into 1/2-inch slices or segmented
1 fennel bulb, wispy ends removed, and thinly sliced
1/4 cup orange juice
1/4 cup rice vinegar
2 tablespoons soy sauce
3/4 cup vegetable oil
Salt and pepper
Toasted sesame seeds for garnish
1. Arrange the mizuna on salad plates. Sprinkle with the scallions; arrange some oranges on top and some sliced fennel.
2. In a small bowl, whisk together the orange juice, vinegar, soy sauce and oil. Season with salt and pepper.
3. Drizzle the dressing over the salads, sprinkle with sesame seeds and serve.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Pasta with Golden Beets, Greens and Pancetta


Pasta with Golden Beets, Greens and Pancetta
Serves 6
Beet greens are a terrific source of vitamins and minerals, don’t throw them away! They are terrific sautéed with olive oil, salt and pepper, and this one dish meal uses both the sweet golden beets and their greens.
2 tablespoons extra virgin olive oil
One 1/2-inch thick piece pancetta, cut into fine dice
4 garlic cloves, minced
1/2 cup finely chopped onion (or red scallion)
Bunch beet greens, washed, spun dry tough stems removed, and cut into 1/2-inch thin ribbons
Golden beet bunch, peeled, cut in half, and thinly sliced
Salt and pepper
1/4 dry white wine (Pinot Grigio, Sauvignon Blanc or dry vermouth)
1 cup chicken or vegetable broth
1 pound penne, farfalle or other shaped pasta cooked 3 minutes short of al dente, saving some pasta water
1 cup grated Parmigiano Reggiano
1. In a large skillet, heat the oil, and cook the pancetta until it is crispy.
2. Add the garlic, onion and beet greens and saute until the greens begin to wilt.
3. Add the beet slices and saute turning frequently, until the beets begin to wilt. Season with salt and pepper.
4. Add the wine, and bring to a boil.
5. Add the broth, simmer uncovered, for 10 minutes, until the liquid in the pan has reduced, and the beets are tender.
6. Toss the pasta with the sauce, and add 1/2 of the cheese to the pan. If the sauce seems dry, add a bit of pasta water to the pan. Serve the pasta garnished with the remaining cheese.
Learn more about Golden Beets Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Sauteed Beet Greens


Sautéed Beet Greens


Serves 4


4 strips bacon, finely chopped
2 garlic cloves, sliced
One bunch beet tops, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1. In a large skillet, cook the bacon until it is crisp.
2. Add the garlic, and swirl in the pan, until it is fragrant, don’t let the garlic brown.
3. Add the beet tops, and saute until the greens are wilted. Season with salt, pepper, and serve warm or at room temperature.
Learn more about Beet Greens Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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