Grilled Beet Sliders with Guacamole and Mango Salsa (by LoveBeets.com)

An awesome recipe by LoveBeets.com!

IMG_3879

Ingredients:

Beets and slider buns

Guac: 1 large ripe avocado, lime juice, jalapeño, sea salt, red onion, garlic, grape tomatoes

Salsa: Peach, red onion, lime juice, jalapeño

1. Add all of the ingredients for the guacamole into a small bowl and mash using a fork until it reaches desired consistency. Cover and refrigerate until ready to use!

2. Add all of the ingredients for the peach salsa to a bowl and stir well, refrigerate until use as well.

3.Preheat the grill to medium-high and spray it with cooking spray.

4. Slice beets into 1/2 inch thick rounds and lightly brush or spray both sides with olive oil.

5. Grill beet slices for 2 to 3 minutes per side, or until charred and hot!

6. Lightly spray or butter the slider buns and grill until they reach desired crisp (usually about 2 minutes).

7. Assemble sliders by adding desired amount of guacamole and salsa to each slider and place on the toasty buns!

8. Enjoy and feel free to send me a picture of them if you make it and love it!

**Beets, jalapeños, garlic, lime, peach, avocado, red onion, and pink himalayan sea salt can all be bought at Dreyer Farms!**

Advertisements

RADISH CHIPS!

Recipe by Will Bender of Cranford

1. Rinse radishes, cut tops

2. Cut extremely thin

3. Drop into a medium hot frying pan with canola oil (or your oil of choice)

4. Cook until golden on both sides

5. Place on a paper towel and dab off excess oil

6. Salt to taste and enjoy your Radish Chips!

Quattro Fromaggio Ravioli

This one is very simple but a nice way to sneak in some veggies to an already delicious meal!

Casa di Trevi provided this week’s market box with Quattro Fromaggio ravioli, so the fancy name for 4 cheese ravs that are amazing! A way that I like to use to sneak in some greens is by sauteing Swiss chard or another green like spinach or escarole. For the purposes of this recipe we’ll go with Swiss Chard because it is so nutrient rich and comes in the medium box this week.

1. Boil 4-6 quarts of salted water to make the raviolis, and put them in when boiling check periodically, and do not put it on a high heat so they don’t burst.

2. Stir once to avoid sticking, only cook for 2-3 minutes after they surface!

3. Swiss chard time now! Rinse well and break apart- separate the stems and leaves.

4. Then sauté with olive oil, garlic, salt, and pepper.

5. Keep an eye on it, don’t let it get charred (haha chard). Cook like spinach, it won’t cook down as much and the stems need a more time (2 more minutes roughly) than the leaves.

6. After draining the rav, mix it together and for a bit more flavor, coconut oil is a great oil to add for flavor and less calories than butter!

Enjoy these delicious raviolis with some green mixed in!