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Recipe: Raw Beet Slaw
Chef Jane Hashimawari
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| Beet greens, 5 bunch tops
Carrots, 1 bunch Beets, about 6 Apple Cilantro, 1/2 bunch 1/4 C salt 1/4 C sugar 1 T celery seed 1 C mayonnaise 1 C rice vinegar Grate beets, onions, carrots, and apple. Chop beet greens and cilantro finely. Combine with dressing and mix well. Let sit for 10-20 minutes for flavors to marinate. Jane Hashimiwari is a regular demo chef and volunteer at the Hollywood Farmers Market, but spends most of her time cooking at Wafu restaurant. |
Sweet onions, 2 bulbs|
Recipe: Fragrant Buttered Beet Greens
Chef Sophie Rahman
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1lb fresh spinach
2 green chilies, seeded & minced 1 lb fresh greens (kale, mustard, collard) 1 teaspoon freshly minced ginger root 8 small or 4 medium-sized potatoes (1lb) 1 ½ teaspoons salt or to taste 5 tablespoons ghee or oil ¾ teaspoon garam masala 1 teaspoon cumin seeds 1 teaspoon finely chopped garlic Wash the spinach and greens thoroughly in several changes of cold water. Drain and pat dry with paper towels. Chop the greens (leaves and stem) coarsely. Peel the potatoes, and cut small ones in half and medium ones in quarters. Heat the oil or ghee over medium high heat in a large frying pan or any shallow pan, preferably one with a non-stick surface. When it is very hot, add cumin seeds. When the cumin turns dark (about 10 seconds), add garlic and chilli. Stir rapidly for a moment or two, add potatoes. Reduce heat to medium and fry the potatoes, turning and tossing them until they are lightly browned all over (about 5 – 8 minutes). Add 1 cup of the chopped greens and stir in. When the greens get limp, add another cup of greens. Continue until all the greens are incorporated. Sprinkle with the fresh ginger and salt. Stir well to mix. Add 1 ¼ cups boiling water, reduce heat and cook, covered until the potatoes are tender (15 – 20 minutes). Uncover, and continue cooking until the excess moisture evaporates . The vegetables must be stirred very carefully at this stage, as the potatoes break easily. Increase the heat to medium and continue frying, stirring the vegetables gently, until the potatoes and greens looks almost dry and the oil/ghee begins to coat and glaze the vegetables. Sprinkle the garam masala and turn off heat. Check for salt and serve. Sophie Rahman decided in 2009 to begin sharing her lifelong passion for the cuisine of India in a regular, year-round series of cooking classes. Thus was Masala born. In 2010 she experimented with a food stall at the Hollywood Farmers Market, making and selling South Indian vegan breakfast fare – masala dosa, sambhar and chutney. |
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Recipe: Roasted Beet Salad
Chef Orion Janeczek
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| 1 bunch medium red beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1/2-inch wedges
1 bunch arugula (1/2 pound), trimmed
2 tablespoons toasted hazelnuts, roughly chopped 1 tablespoon plus 2 teaspoons extra-virgin olive oil Coarse salt and ground pepper 1 teaspoon red-wine vinegar Preheat oven to 350 degrees. Roast the beet wedges, covered with foil, for 15-20, until fork tender. Let cool, then combine with arugula, hazelnuts and dressing.
Orion Janeczek is a chef with an enthusiasm for scratch ingredients and seasonal food varieties. Orion’s culinary beginnings started at a student cafe at Portland State University, where local food sourcing was integrated into the cafe’s menu. Since, Orion has continued celebrating the abundant food varieties of the Pacific Northwest.
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