Tag Archives: Beet greens

A summery March Tuesday

13 Mar

Hard to stomach the fact there was no significant snowfall this winter, and that I am seeing various flowers sprouting.  What happened to winter??

Today’s lunch included:

Sauteed zucchini slices in canola oil, sprinkled with a little salt and black pepper

Roasted beet hearts

Whole wheat penne pasta with sausage, beet greens, mushrooms and broccoli in marinara sauce

Baked turkey meatballs with grape tomatoes

My injured “paw” or as my parents lovingly nicknamed my feet “webbed feet” (similar to a duck) throbs as the day progresses.  My parents ask, worried over skype – “How’s your webbed foot today?”

“It has a headache…” I reply.

Can’t wait until I’m up to full speed, zipping about again. 




A very tortoise-like weekend

12 Mar

I spent the weekend hobbling about, trying to avoid putting too much pressure on my foot, while trying to maintain sanity and my normal schedule.

School, lessons, chores… I somehow managed without asking too much help from people – but it was overall, an exhausting experience.  So exhausting, the girls, cats and I collapsed in a heap on my bed on Sunday afternoon to enjoy a mid-afternoon snooze in a sun-spot.  Perhaps I’m normally zipping around like a hare, but these past weeks, I’ve been lumbering like a tortoise.

Monday bento included:

Baked turkey meatball – ground turkey, minced celery, carrots, ginger, scallion, steel-cut oats mixed well and baked in a 350 degree oven for an hour

Whole wheat pasta tossed with sliced pre-cooked pork sausage, beet greens, broccoli, mushrooms and marinara sauce… similar to last week’s linguine recipe

Blanched broccoli

Sliced turnips and celery “pickle”

Grape tomatoes


The warmer weather is reminding me the garden needs to be cleaned and prepared…  Thanks T for the reminder!

Colorful Tuesday lunch

6 Mar

I decided to take another shot at using the new lunchbox – and found two rubber bands that were small enough to keep the lid sealed.

Today’s lunch includes:

Pink “men men” – Whole wheat linguine tossed with a sauce of marinara sauce, small pieces of blanched broccoli stem, thinly sliced (cooked) sweet Italian sausage, beet greens sautéed with crushed garlic in olive oil.  The beet greens add a gorgeous hue of pink to the overall dish, and it’s a nice way to incorporate them into a dish that can withstand the bleeding of the colors.

Roasted beets, sliced, tossed with a soy sauce-rice vinegar-sesame oil dressing

Sliced turnips and celery, tossed with a soy sauce-rice vinegar-mirin marinade

Blanched broccoli florets

Cucumber and carrot sticks


Baba located another lunch box band – so it should arrive shortly.  The little one loves to touch and move everything that does NOT belong to her… I am trying to find the perfect opportunity to put the Hinamatsuri dolls away, as the last thing I can handle right now, are bits and pieces traversing and playing hide-and-seek through the house.

Spring time is almost here… ?

5 Mar

Monday is upon us again, and the warm winter – although appreciated from a heating bill standpoint – it’s been quite uneventful without any significant snow fall (no excuse for hot chocolate and marshmallows!), and small signs of spring in the form of tender flower shoots are popping up everywhere.

Papa and I enjoyed a relaxing evening by a fire-pit after the girls continued their Girl’s Day celebration with roasted marshmallows.

Sunday was a day filled with errands and chores, including cooking for the week.  Chicken thighs, drumsticks and beets were roasted, beet greens washed (well) and sautéed, veggies blanched and cut up…

Today’s bento included:

Sautéed beet greens with soy sauce and sesame oil

Blanched broccoli florets

Turnip and celery slices marinated in soy sauce + rice vinegar + white pepper + sesame oil

De-boned baked chicken drumstick seasoned with grated ginger, drop soy sauce, rice vinegar marinade

Tofu shirataki (macaroni shape!) that was added into the baking dish for the chicken, where it absorbed the marinade and juices

Tonight’s challenge is to finish cooking and storing… turkey meatballs, meat sauce or mabo-dofu… let the creative challenge begin!

We love beets, from root to leaf!

27 Feb

As you may know, my daughter loves having beets in her bentos. I roast them in the oven, peel away the delicate skins after they’ve cooled enough to handle them, and I cut them various shapes.

The cut-out bits join at dinner-time, transformed into chopped salad toppings, or tossed with various seasonings – soy sauce, rice vinegar/lemon juice, sesame oil, and enjoyed as an accompanying dish.

Recently, one of the owners of Makinajian Farm told me she slices up raw turnips and tosses with beet slices – and I added that to our repertoire. The beet juice turns the sliced turnips into gorgeous magenta pieces, and the girls enjoy the beautiful salad – with contrasting texture and flavor.

I usually purchase beets that have lush leaves attached, and saute the well-rinsed (SEVERAL CHANGES OF WATER!!) leaves, cut up into inch long pieces, in a little olive oil and smashed garlic cloves.

I favor cooking them in my cast-iron pan, and heat it up to medium high. Add the oil, and the beet greens. I toss the pieces well, coasting them with the olive oil, and cook until they turn a gorgeous dark green.

I season them with a pinch of salt, and a few cracks of fresh pepper. Of course, sometimes, a quick drizzle of soy sauce, and serve.