7.11.13 - Spring Veggies Can't Be Beet

Here's sharing the first fun treats from our garden, yellow zucchini and stripey beets.


Vegetable Couscous, Goat Cheese and Beets
epicurious

~ salad was very good warm, and you may wish to remove the beets before you heat if you go that route
~ herbed goat cheese is to go with couscous
~ intended send along some plain cous for the kids, but forgot to put it in the bags

If you can get yours to look like this, please post a photo....












1 teaspoon chopped fresh dill
1 teaspoon finely chopped fresh chives
1/8 teaspoon black pepper
1 (4-oz) piece soft mild goat cheese from a log
2/3 cup water
1/2 teaspoon salt
4 tablespoons olive oil
1/2 cup couscous (3 oz)
1/4 cup diced (1/4 inch) red onion
1/2 cup diced (1/4 inch) zucchini
1/2 cup diced (1/4 inch) red bell pepper
1/4 cup fresh corn kernels
1 small beet (about 2 inches in diameter), trimmed
1 tablespoon Sherry vinegar
4 thin prosciutto slices (optional)

Stir together dill, chives, and pepper on a plate, then roll cheese in herb mixture to coat sides (not ends). Wrap cheese in plastic wrap and chill. 

Bring water, salt, and 1 tablespoon oil to a boil in a 1-quart heavy saucepan. Stir in couscous, then cover pan and remove from heat. Let stand, covered, 5 minutes. 

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, stirring, 1 minute. Add zucchini, bell pepper, and corn and cook, stirring, until zucchini is bright green, about 3 minutes. Season with salt and pepper and transfer to a bowl. 

Fluff couscous with a fork and stir into vegetables, then season with salt and pepper. 

Peel beet and cut half of beet into very thin slices (less than 1/8 inch thick) with slicer (discard remainder), then stack slices and cut into thin matchsticks. Rinse beets and pat dry, then transfer to a bowl. 

Whisk together vinegar, remaining 2 tablespoons oil, and salt and pepper to taste. Add 1/2 tablespoon dressing to beets and toss to coat.  [I think vinaigrette better with less oil in the O to V ratio]

Fill ramekin with couscous, pressing it firmly into mold with a rubber spatula. Invert ramekin onto a salad plate and carefully unmold couscous, then make 3 more couscous mounds on 3 more plates. 

Drape each couscous mound with 1 prosciutto slice (if using), then top with some of beets. 

Unwrap cheese and cut crosswise into 4 equal slices with a lightly oiled knife, then arrange 1 cheese slice alongside each couscous mound and spoon remaining dressing around mounds.

Grilled Tofu
epicurious

1/3 cup balsamic vinegar
2 garlic cloves, minced
1/3(ish) cup olive oil