Let's Dish With Linda Lou

Where You Taste The Love

Beets And Sweets

2020-12-04 16.16.46

This dish is one I saw made and new I had to recreate in my own way. This is my version of Beets And Sweets!🌰🥔

2020-12-04 16.17.36

2020-12-04 16.16.50

2020-12-04 16.16.53

Flat Leaf Italian Parsley

2016-04-14-11-59-21

2020-12-04 09.53.42

2020-12-04 10.06.20

2020-12-04 10.07.37

2020-12-04 09.54.17-1

2020-12-04 10.10.47

2020-12-04 10.10.45 HDR

2020-12-04 10.11.21

2020-12-04 09.59.48

2020-12-04 10.16.14

2020-12-04 10.17.59

2020-12-04 10.18.14

2020-12-04 10.20.57

2020-12-04 10.23.08

2020-12-04 10.22.36

2020-12-04 10.56.03

2015-06-29-15-07-11

2020-12-04 11.15.55-1

2020-12-04 11.59.29

2015-05-14-17-21-48

2015-05-14-17-22-31

2020-12-04 16.07.39

2020-12-04 16.08.41

2020-12-04 09.53.51

2019-06-07 12.57.33

2019-06-07 12.59.11

2015-03-30-13-48-15

2019-06-08-06.31.15

2020-12-04 13.34.07

2020-12-04 16.10.16

2020-12-04 16.14.10

2020-12-04 16.16.46

2020-12-04 16.17.36

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 4 servings
Equipment: 2 rimmed baking sheet pans, chef’s knife, 1 (8-ounce) jelly jar with a tight-fitting lid, aluminum foil, 1 hand-held juicer,1 large mixing bowl, 1 medium-size bowl, disposable gloves, 4 porcelain salad bowls

Ingredients:
3 red beets, washed, tops and bottoms removed, roasted, peeled, and diced
3 golden beets, washed, tops and bottoms removed, roasted peeled and diced into 2-inch size pieces
3 medium-size sweet potatoes, peeled, roasted, and diced into 3-inch size chunks
1/2 cup of olive oil
2 1/2 tablespoons of Kosher salt
2 1/2 teaspoons of freshly ground black pepper
1 (4-ounce) store-bought pre-washed package of baby arugula
1 (8-ounce) package of Goat cheese, crumbled
1/2 cup of store-bought roasted and salted Pepitas

Ingredients For The LemonVinaigrette:
Yields: 8 ounces
1/4 cup of fresh lemon juice (3 juicy lemons)
1 teaspoon of freshly grated garlic, (optional)
1 tablespoon Dijon mustard
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Agave nectar (substitute honey)
1/4 teaspoons of fresh Italian flat-leaf parsley, finely chopped
1/2 cup of *E.V.O.O.

Note: Place both the beets and sweet potatoes in the oven at the same time.

Directions For Roasted Beets:
Preheat oven to 425-degrees F. Convection, 400-degrees F.
Layout two large pieces of aluminum foil. Place the red beets on one piece of foil and the golden beets on another. Add 1/4 cup of olive oil, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper evenly divided between each set of beets. Wrap both the red and golden beets tightly in the foil, transfer to the baking sheet pan. Cook for 1 hour (60 minutes) or until a knife can be inserted with no resistance. Once completely cooled, using disposable gloves, remove the skins, dice, and transfer to a large mixing bowl. Add chopped Italian flat-leaf parsley, toss to combine. Set aside.

Directions For Roasted Sweet Potatoes:
Preheat oven to 425-degrees F. Convection, 400-degrees F.
On another rimmed baking sheet pan lay out the sweet potatoes chunks in one even layer. Add olive 1/4 cup of olive oil, 1 1/2 tablespoons of Kosher salt, and 1 1/2 teaspoons of freshly ground black pepper, toss to evenly coat all the sweet potatoes. Cook for a minimum of 25 minutes or until fork-tender. If you prefer your sweet potatoes to be slightly more charred on the outside continue cooking for an additional 10 to 12  minutes. Allow the potatoes to cool completely.

Directions For The Salad:
In a large mixing bowl combine the beets with the sweet potatoes. Add the arugula. Start with adding 1/2 cup of the lemon vinaigrette to the bowl, gently toss to combine. Top with crumbled goat cheese and roasted pepitas.

Serve the salad in individual salad bowls. Alongside, extra Lemon Vinaigrette and pepitas. There you have it my Beets And Sweets.

Directions For Lemon Vinaigrette:
Add all the ingredients for the vinaigrette into an 8-ounce jelly jar. Finish with the *E.V.O.O. Place the lids tightly on the jars and shake really well.

*E.V.O.O. is an acronym for extra virgin olive oil.

Leave a comment »

Spaghetti With Zucchini And Yellow Squash

Photo Aug 31, 4 49 23 PM

Photo Aug 31, 4 49 17 PM

This Spaghetti With Zucchini And Yellow Squash is a delicious summertime vegetarian dish. The extra flavor from the bruschetta topping adds beautiful color and pairs perfectly with the zucchini and yellow squash.

You’ll notice below I’ve made extra bruschetta topping, I’ll explain the reason, in my notes, in the post below. Adding shavings of Parmigiano-Reggiano cheese to the dish adds another layer of unforgettable flavor.

I garnish every dish with a large sprig of fresh basil giving you the choice to add torn fresh basil leaves through the pasta.

Photo Aug 31, 4 49 26 PM

Photo Aug 31, 4 49 23 PM

Zucchini And Yellow Squash

Photo Aug 31, 3 33 13 PM

Photo Aug 31, 3 35 59 PM

Photo Aug 31, 3 36 13 PM

Photo Aug 31, 3 56 44 PM

Olive Oil

Frezno Chili

2020-08-14 14.00.25

2020-08-14 14.01.56

2020-08-14 14.07.00-1

2020-08-14 14.08.31

Photo Aug 31, 4 01 47 PM

Photo Aug 31, 4 19 23 PM

Photo Aug 31, 4 21 52 PM

Photo Aug 31, 4 28 25 PM

Photo Aug 31, 4 08 51 PM

Photo Aug 31, 4 31 37 PM

Photo Aug 31, 4 34 35 PM

Photo Aug 31, 4 37 16 PM

Ciabatta

Ciabatta (2)

Toasted Ciabatta Bread

Sweet Basil (2)

fresh basil

2018-07-01 15.53.53

Photo Apr 10, 12 14 39 PM

Diced Mozzarella Cheese

Photo Aug 31, 4 41 20 PM

E.V.O.O.

Parmigiano-Reggiano-Cheese

Photo Aug 31, 4 41 25 PM

Photo Aug 31, 4 41 31 PM

Photo Aug 31, 4 49 17 PM

Prep Time: 30 minutes
Cook Time: 10 to 12 minutes
Total Time: 42 minutes
Yields: 6 to 8 servings
Equipment: veggie spiral machine, 1 (6-quart) stockpot, 1 (3-quart) saucepot, vegetable peeler, long-handled tongs, chef’s knife, 2 rimmed baking sheet pans, large mixing bowl, medium-size mixing bowl

Ingredients:
4 zucchini, ends removed, cut in half and spiraled
4 yellow squash, ends removed, cut in half and spiraled
1 pound box of spaghetti
2/3 cup of good olive oil
6 large garlic cloves, finely minced
1 Fresno chili, seeded and finely minced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
Large sprigs of fresh basil for garnish
Parmigiano-Reggiano cheese, shavings for garnish
*E.V.O.O. for garnish

Ingredients For Bruschetta Topping:
16 Roma tomatoes, cut in half, seeded and finely diced
1 (16-ounce) package of Galbani mozzarella cheese, finely diced (low moisture, whole-milk variety)
1/2 cup of fresh basil, sliced chiffonade style
*E.V.O.O. for garnish
1 loaf of Tuscan garlic Ciabatta, toasted (yields 16 slices) OPTIONAL

Note: I’ve made extra bruschetta topping not only used as the garnish for this dish but to also serve on top of the toasted Tuscan garlic Ciabatta bread. I can’t get enough of that delicious basil, mozzarella, and tomato topping with a tiny little drizzle of really good *E.V.O.O.

Directions For Bruschetta Topping:
Slice the Roma tomatoes in half, spoon out the seeds, and finely dice. Transfer to a mixing bowl. Next, finely dice the mozzarella cheese and add to the diced tomatoes. Finely add the chiffonade style basil toss everything to combine. Set aside.

Directions For Spaghetti With Zucchini And Yellow Squash:
Start by spiraling the zucchini and yellow squash and transfer to a large mixing bowl. Next, prep the Fresno chili and garlic, set aside.

In a large stockpot of boiling salted water drop the spaghetti. Cook between 8 to 12 minutes or until al dente.

Note: As soon as the zucchini and yellow squash spaghetti start to wilt and soften slightly turn the heat off. You want them to keep their crunchiness and integrity. All you’re really doing is making sure they are well coated with the flavored oil.

In the meantime, in a saucepot over medium heat add the olive oil minced Fresno chili and garlic. Cook for 1 to 2 minutes or until fragrant. Add the spiraled zucchini, yellow squash, Kosher salt, and fresh ground black pepper. Using your tongs, toss the spiraled zucchini and yellow squash with the oil, garlic, and minced chilies. Cook, continuously tossing, for 2 to 3 minutes allowing the vegetable spaghetti to begin to wilt and soften slightly as they become evenly coated with the flavored oil. Immediately turn the heat off.

Again using the long-handled tongs, transfer the cooked spaghetti to the saucepot. Toss to combine the vegetable spaghetti and pasta together. Continue to toss until the pasta is evenly distributed.

Ladle a good helping into a porcelain serving bowl and garnish with a large sprig of fresh basil. There you have it my Spaghetti With Zucchini And Yellow Squash.

Directions For Toasted Ciabatta Bread:
Preheat oven to 375-degrees F.
Slice the Ciabatta bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the top surface of each slice of Ciabatta lightly with olive oil. Sprinkle with Kosher salt and freshly cracked black pepper. Place into the oven on the center rack. Bake for 12 to 15 minutes, or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.

*E.V.O.O. is the acronym for extra virgin olive oil.

1 Comment »

Stewed Cabbage And Potatoes With Pork Sausage

Photo Dec 28, 6 38 05 PM

Growing up with English origins my mother made cabbage and potatoes for Sunday dinners and special occasions. I remember her adding, what’s known as, salt pork. Salt pork when stewed for a long time adds a salty flavor to the dish. The saltiness the salt pork added sometimes could be a little too strong and could overwhelm the entire dish. I decided to go with a pork breakfast sausage and eliminate the saltiness but keep the flavor. I’ve also updated the dish and made it a one-pot meal. This is my Stewed Cabbage And Potatoes With Pork Sausage.

2020-08-14 14.22.41

2020-08-14 14.23.17

2020-08-14 14.24.12

2020-08-14 14.26.24

2020-08-14 14.26.24

Photo Jul 24, 3 46 31 PM

Potatoes (2)

Potatoes (3)

Potatoes-1

Onions

Onion

2015-11-27-08-58-18

2016-05-27-16-18-32

Photo Dec 28, 5 40 54 PM

Photo May 13, 2 43 19 PM

Olive Oil

2020-08-09 16.08.26

Rosemary-1

Rosemary (2)

2020-08-14 14.57.53

2020-08-14 15.02.41

2020-08-14 15.07.22

2020-08-14 15.10.36

2019-06-07 04.21.15

2016-01-07-15-18-16

Photo Dec 28, 5 24 24 PM

Photo Dec 28, 5 24 18 PM

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

Photo Dec 28, 6 38 05 PM

 

 

 

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 6 to 8 servings
Equipment: 1 (12-inch) sauté pan, large stockpot, chef’s knife, large bowl, mesh sieve, large mixing bowl

Ingredients:
2 tablespoons of olive oil
2 (16-ounce) rolls of Jimmy Dean regular pork sausage
1 sprig of fresh rosemary
2 heads of green cabbage, cores removed and quartered
8 to 10 cups of baby Yukon gold potatoes, quartered, smaller ones left whole
1 large onion, diced
3 cloves of garlic, minced
1 quart of chicken stock, unsalted
1 teaspoon of red pepper flakes
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly ground black pepper

Tip: For a clean broth, cook the sausage in a separate pan first allowing it to render its fat. Drain before adding the cooked sausage to the main dish.

Directions:
In a large preheated sauté pan over medium-high heat add 1 tablespoon of olive oil, red pepper flakes, and the rolls of pork sausage. Use the back of a wooden spoon to break up the sausage. Add a sprig of fresh rosemary and cook until no longer pink, 10 to 12 minutes. Pour the browned sausage into a mesh sieve placed over a large glass mixing bowl. Allow the sausage the drain as much of its fat as possible. Set aside while moving on to the next task.

Back to the stockpot over medium-high heat add another tablespoon of olive oil, diced onions. Stirring occasionally, cook the onions until soft and translucent, 1 to 2 minutes. Add the minced garlic, cook for 1 minute longer before adding the cooked sausage, potatoes, and chicken stock.

In the meantime, core and quarter the cabbage. Drop the cabbage into the pot, add grated nutmeg, gently push the cabbage down into the liquid. Reduce the heat to medium, cover, and cook for 30 minutes. Uncover and cook for an additional 15 minutes until potatoes are fork-tender and cabbage is cooked through.

Ladle a good helping into a porcelain serving bowl, garnish with finely chopped Italian flat-leaf parsley, serve hot. There you have it my Stewed Cabbage And Potatoes With Pork Sausage.

Leave a comment »

%d bloggers like this: