The Edmond Sun

Food

August 13, 2012

At farmers markets, home cooks see produce not offered to chefs

(Continued)

WIRE — ROASTED BEETS

Yield: 8 servings

Ingredients:

2 pounds fresh beets, leaves and most of the stems removed

2 tablespoons olive oil

Salt

Freshly ground black pepper

Fresh rosemary, thyme or sage

Directions:

Preheat the oven to 350 degrees. Wash beets; place on one or more sheets of foil, sorting them by size. Drizzle with olive oil, then sprinkle with salt and pepper. Add a sprig of rosemary, several sprigs of thyme or 3 or 4 sages leaves to each sheet of foil; wrap foil loosely around beets.

Roast beets, checking for doneness after 30 minutes. Beets are done when a paring knife slides in and out with little resistance. Larger beets will take longer to cook than smaller beets.

Per serving: 65 calories; 3.5g fat; 0.5g saturated fat; no cholesterol; 1g protein; 7g carbohydrate; 5g sugar; 2g fiber; 60mg sodium; 10mg calcium.

Note: These beets can be used for many different dishes: roasted beet salad, pickles or roasted beet soup, for example. Always peel roasted beets used in soup; for other dishes, peel the cooked beets if desired. Leaving the skin on will give the beets a more earthy flavor and contributes nutrients and fiber. The older (larger) the beet, the tougher the skin.

Recipe from chef Anthony Devoti of Five Bistro.

CORN AND TOMATO SALAD

Yield: 4 servings

Ingredients:

2 ears fresh corn

5 tablespoons extra-virgin olive oil, divided

Salt

Freshly ground black pepper

1 pound tomatoes, cut into bite-size chunks, or 1 pound cherry tomatoes, halved

2 tablespoons champagne vinegar

1 cup fresh parsley, roughly chopped

Directions:

Prepare a medium-hot fire in the grill. Remove the husks from the corn, rub each ear with 1/2 tablespoon olive oil and sprinkle with salt and pepper to taste. Grill corn until slightly browned. Let cool, then cut off the kernels.

Mix corn kernels, tomatoes and vinegar in a medium bowl; let sit for a few minutes so the vinegar soaks in. Add parsley, the remaining 4 tablespoons olive oil, and salt and pepper to taste; toss together.

Per serving: 220 calories; 18g fat; 2.5g saturated fat; no cholesterol; 3g protein; 13g carbohydrate; 6g sugar; 2.5g fiber; 20mg sodium; 30mg calcium.

Note: Serve salad by itself, or with fish, chicken, beef, lamb or pork, or mix into fresh greens. Corn and Tomato Salad can be made a day in advance; add the parsley just before serving.

Recipe by chef Anthony Devoti of Five Bistro.

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