Home and Table Magazine: Greater Philadelphia Edition Spring2017 - Page 37

3 tbsps. unsalted butter 3 tbsps. walnut oil ¼ cup walnuts, finely chopped 2 tbsps. chia seeds 1 tsp. kosher salt ½ cup pasta water 4 tbsps. soft goat cheese Preheat the oven to 400 degrees. Place the beets in a glass or ceramic baking dish. Add the olive oil and water and mix. Then, cover the dish with foil and bake until the beets are tender all the way through, about an hour. At that point, set them aside to cool. Bring a large pot of salted water to a boil. Peel the beets and cut them into chunks. Then, puree them in a food processor. Add the linguine to the water and boil to al dente, about nine minutes, stirring occasionally. Black Lentil Stew with Beets and Fig Balsamic Vinegar Serves six. 3 Tbsps. olive oil 1 red onion, diced 2 medium carrots, peeled and diced ½ cup celery, diced 2 medium beets, peeled and diced 4 garlic cloves, rough-chopped 4 cups vegetable stock (or water) 1½ cups black beluga lentils (soaked overnight) 1 bay leaf Salt and freshly ground pepper to taste 1 tbsp. fig balsamic vinegar Fresh chives, to serve Sour cream, to serve Whole Wheat Linguine with Roasted Beet Puree and Chia Seeds Serves four to six. 1 pound beets, cleaned, stalks removed 2 tbsps. olive oil ¼ cup water 1 pound whole wheat linguine Add the butter to a 10-inch skillet. Turn the heat to high and brown the butter, about two minutes. Then, add the walnut oil, chia seeds and walnuts and toast them for about two minutes. Next, add the pureed beet, salt and pasta water to the skillet and stir to fully incorporate everything. Use a wire mesh skimmer or tongs to remove the lin- guine from the pot and add it to the skillet. Stir to coat it evenly. Place the linguine on warm plates. Use two spoons to form little balls with the goat cheese and top each erving a ball. In a large, heavy saucepan set over a medium-high heat, warm the olive oil. Then, add the onion, celery, carrots, beets and garlic and sauté for about five minutes. Next, add the vegetable broth (or water), the lentils, the bay leaf and the salt and pepper to taste. Increase the heat to high and bring the saucepan’s contents to a boil. Then, cover the saucepan, reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are almost tender, about 25 minutes. Add the balsamic vinegar and salt to taste. Continue simmering, on low and with the lid off, for another 10 minutes. Stir in the chives. Ladle into warm bowls and serve with a dollop of sour cream. 37 homeandtablemagazine.com | SPRING 2017