Sunday Winter Lunch

This afternoon we had a small gathering for a lunch meeting at my apartment. I had carrots and onions and homemade multi-grain bread (full disclosure: it was from a mix, but still very delicious/hearty/healthy) with pear-ginger jam. Emily brought cooked beans and beets and mushrooms. Kris chopped as we stirred, and we all had a lovely Sunday winter meal together.

We were laughing about how any recipes we try to exchange are always simple and variable and don't require measurements, but we figured we'd post them anyway for reference:

Root Vegetable Bake:

1. Scrub and then chop root vegetables (we used beets and carrots, but you could also use rutabaga, parsnips, etc.) into bite-sized pieces. You can also add onions (we did) and potatoes (we didn't) or whatever else you want.
2. Toss with olive oil and bake in casserole-style dish or on a baking sheet.
3. Bake in oven at 450*, tossing occasionally, until vegetables can be easily pierced with a fork.

Mixed Beans:

1. Try to choose beans that take about the same amount of time to cook (we used red kidney beans and lentils...and garbanzo beans, which don't actually take the same amount of time - thus the advice).
2. Soak dried beans (or rinse canned ones).
3. Put some vegetable stock (about twice the volume of the beans) in a pot.
4. Add the beans and bring to a boil.
5. Then simmer until beans are cooked to desired tenderness.
6. Season with whatever you like. (We added white and red pepper and garlic salt.)

Sauteed Beet Greens

1. Wash beet greens, discarding any slimy parts and some or all of stalk if you prefer.
2. Add to a deep pan with a splash of oil and some minced garlic and/or shallots.
3. Saute on low to medium heat, stirring constantly, until greens have cooked down but are still somewhat bright in color.

Simple Mushrooms

1. Wash and chop mushrooms into bite-sized pieces.
2. Put in a pan with butter or margarine and some garlic salt.
3. Cook, stirring often, until they have softened and the water from the mushrooms has cooked out into a light broth.

Set the table, start the conversation, and enjoy!

(All photos by Madeline Chera.)