Christmas Vegetable Saute!

Try making these delicious veggies for the holidays.  Blow your socks off awesome!

The combination of onion, beets, beet stems, beet greens, kale and garlic, make these veggies sweet, tasty, and they're packed full of goodness!

We had our veggies with salmon and couscous, but they will work well with any meat or fish.  This would make a fantastic veggie pasta...

Recipe for two:

6 small baby red red beets, peeled and cubed, on the small side
beet stems, chopped, greens removed and saved
beet greens, chopped
1 small yellow onion, chopped
4 leafs of kale, chopped, stems removed
4 cloves garlic, finely sliced
salt and pepper
1 T olive oil
1 T butter

Heat up the oil and butter in a heavy saute pan over medium high heat.  When the oil and butter are really hot, add the beets, onions and beet stems.  Season with salt and pepper and stir to coat.  At this point everything should be sizzling and cooking well, add the garlic and lower the heat to medium low.

Cook until soft, then add the greens, and cook until wilted, stirring a few times.

Serve onto warm plates, with your favorite protein or pasta.

Bon Appetit!  Chef Hobbes

Washing and storing greens, the way Chefs do!

I'm lucky enough to have greens and root vegetables still growing in my garden, here's a tip to help you keep greens in the refrigerator for a long time!

After picking your greens, fill a sink or bowl up with cold water and soak the greens a little bit.  Now remove the greens using your hands, don't drain the water or you will contaminate the greens with mud and debris.

Place the greens in a salad spinner and spin, then drain the water and repeat three times.  Then spread out a flour sack type dish towel.  Lay the greens out on the towel, spreading them out as much as possible.  If you have a lot of greens, you may need 2 or 3 towels.  Starting at one of the edges, start rolling the towel up, keeping it tight so it looks like a rolling pin.  Now fold the edges over and then fold the whole thing in half and place in plastic bag.  Keep it in one of the draws in the refrigerator!

Bon Appetit!  Chef Hobbes

Sauteed Onions and Apples with Chard, Spinach and Arugula

It's the Fall, so cook with apples, pears and winter squash....

If your kids won't eat vegetables, I bet they will like this dish!  You can use chard, kale, spinach, arugula, beet greens or collards.  Or you can use a combination like I did.

Recipe for two:


1 small apple, chopped
1 small red onion, chopped
A nice big handful of greens or your choice, chopped
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper
Splash of balsamic vinegar

Put olive oil and butter in a pan over high heat.  When the pan is hot and butter foaming, add the onions and shake or stir pan.  Then add the apples and season with a nice big pinch of sea salt and pepper.

Cook for about 2 minutes, then reduce heat to low and caramelize.  When onions and apples look cooked down (see photo), turn the heat up to medium and add your greens and a splash of balsamic vinegar.  Keep stirring the greens to melt them down. Serve when melted...

Bon Appetit!