Baby Beet Greens with Spicy Mediterranean Vinaigrette

Baby Beet Greens with Spicy Mediterranean Vinaigrette

1/2 teaspoon black mustard seeds

1/4 teaspoon ground coriander

1/8 teaspoon ground cumin

1/2 cup carrot juice

2 tablespoons golden raisins

2 tablespoons red-wine vinegar

4 sprigs fresh cilantro

1 tablespoon plain yogurt

1 teaspoon honey

2 teaspoons crushed red pepper

1/4 teaspoon salt

Freshly ground pepper to taste

1/4 cup olive oil

1 1/2 cup cubed multigrain bread

1 tablespoon olive oil

1 clove garlic

pinch salt

4 cups baby beet greens

1/4 cup dried cranberries

1/4 cup shredded smoked Cheddar

1. Heat mustard seeds, coriander, and cumin in a small dry skillet over medium heat until fragrant, 2 to 3 minutes. 

2. Add carrot juice and simmer over medium heat until reduced by half, about 3 minutes.

3. Place raisins in a blender and add the hot juice. 

4. Let stand for 5 minutes to plump the raisins. 

5. Then add vinegar, cilantro, yogurt, honey, crushed red pepper, 1/4 teaspoon salt, and pepper and blend until combined. 

6. Pour in 1/4 cup oil and blend until smooth, about 1 minute.

7. Preheat oven to 375°F.

8. Toss bread and 1 teaspoon oil in a medium bowl until well combined. 

9. Spread in a single layer on a large baking sheet. 

10. Bake, stirring once, until golden and crisp, 12 to 15 minutes.

11. Season a wooden salad bowl by rubbing with garlic and pinch of salt. 

12. Chop the garlic and add to the bowl along with greens. 

13. Pour 1/4 cup of the vinaigrette over the greens. 

14. Sprinkle the salad with cranberries, cheese, and the croutons; toss and serve.

Potato and Cheddar-Cheese Soup

Potato and Cheddar Cheese Soup

2 tablespoons of olive oil

1 large onion, chopped 

6 baking potatoes, cut into 1-inch cubes

5 cups vegetable broth

1 teaspoon salt

1 teaspoon of smoked paprika

1 1/2 cups smoked cheddar, grated 

1/4 cup chopped chives

1. In a large saucepan over moderately low heat, add the onion and cook, stirring occasionally, until 

    translucent, about 5 minutes. 

2. Stir in the potatoes, broth, salt, and paprika and bring to a boil. 

3. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 

    minutes.
4. Remove half the soup from the pan and puree in a food processor. 

5. Alternatively, mash some of the potatoes with a potato masher. 

6. Return the puree to the pan. 

7. Over low heat, add the cheese and stir until melted. 

8. Remove the pan from the heat. 

9. Taste the soup and add more salt if needed. 

10. Serve the soup topped with chives.