Almond-Garlic Beets

Ingredients:

3 beets, ends cut and roasted (GBFood)
1 head of garlic, roasted (GBFood)
1 Tablespoon of olive oil plus some for basting
3/4 cup whole almonds, toasted
1/2 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon cayenne pepper
1 Tablespoon lemon juice
1 Tablespoon balsamic vinegar
1 Tablespoon water

1. Set oven to 425 degrees. Line a jelly-roll pan with nonstick foil.

2. Chop the top 1/3 of garlic head and remove as much of the papery outside as possible. Over another piece of aluminum foil, baste the garlic with olive oil. Wrap the garlic up loosley, so that steam can ecscape from the top. Place the head of garlic and the beets on the jelly-roll pan and roast for about 45 minutes. Remove pan from the oven and let cool. Turn oven to 350 degrees, and toast almonds for 10 minutes, or until fragrant. Remove from oven and let cool.

2. In a food processor, blend almonds until they make a powder. Remove 5-7 (depending on how much you like garlic) cloves from their paper and add to the processor. Add salt, pepper, and cayenne, blending until combined. While food processor is running add the lemon juce, vinegar, and water through the top. This will make a dough ball inside the machine, just make sure to stir it around some so that everything is combined evenly.

When beets are cool enough to handle, peel skin from them and coarsely chop. Mix the almond-garic paste with the beets and serve warm.

Suggestion: Use the left-over roasted garlic as a spread on some fresh bread, or use as an ingredient to make dip.


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Curried Cabbage

1 Tablespoon butter

1 Tablespoon vegetable oil

1 medium onion, chopped

2 Tablespoons of ginger root, minced

2 cloves of garlic, minced

2 celery stalks, thinly sliced

1/2 teaspoon salt

1/2 teaspoon curry powder

1 head of green cabbage, cored, quartered, thinly sliced, and rinsed (GBFood)

1. In a 5-quart Dutch oven melt butter with oil over medium heat. Add onion and cook until tender for 5 minutes Add ginger and garlic; stirring for 30 seconds. Add celery, salt, and curry, and cook for 3 minutes stirring constantly. Add half of cabbage and stir to mix all of the ingredients, then add the rest of the cabbage.

2. Cook, stirring occasionally, until cabbage has wilted, about 5 minutes. Add water and cook, stirring occasionally for 15 minutes, until all or most of the water has evaporated.

3. Remove from heat and transfer to a bowl so that the cabbage doesn't continue to cook. The cabbage should be tender, but not mushy with a mild curry flavor.

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