Farfalle with Golden Beets & Beet Greens

Recipe adapted from Bon Appetit
serves 4

Ingredients
1/3 cup pine nuts
4 tablespoons extra-virgin olive oil, divided
1 large onions, quartered lengthwise through root end, sliced crosswise (about 2 cups)
2 shallots, sliced
3 garlic cloves, minced
2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
12 ounces farfalle (bow-tie pasta)
1/3 cup grated Parmesan cheese plus additional for serving

Directions
Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.

Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.

Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.

Monday Night Bapsang

Pan-fried Chicken Breast with Butter & Oven-rosted Broccoli

Vanilla Ice Cream with Strawberries and Pomegranate Balsamic Vinegar

Hass Avocado + Eggs

Hass Avocado + Hard-Boiled Egg + Lemon Juice + Olive Oil + Salt & Pepper

Poached Egg

Veggie Curry with Poached Egg

Recipe from Elton Brown

Always use fresh eggs. Deliver the eggs to the pan with a custard cup or large spoon. Avoid cracking directly into the pan. When using a non-stick skillet cook in no more than an inch of water. If you don't have a non-stick pan, poach in a deep saucepan containing at least 3 inches of water. Always acidulate the poaching liquid with either vinegar or lemon juice (1 tsp per each cup of water). Bring liquid to a boil, add eggs, then remove from heat and cover. Cook for 5 minutes. Always remove eggs with a slotted spoon. Poached eggs can be refrigerated in ice water for up to 8 hours, then reheated in hot water. Do not re-boil.

Tofu with String & Faba Beans

Same recipe as Tofu & Chinese Broccoli but with string and faba beans. :-)

Sichuan Long Bean Pickles

Recipe adapted from Mission Chinese, SF's New Pop-Up Restaurant

Ingredients
1 1/2 lb long bean, cut into 1-inch pieces
2 tablespoons kosher salt
1/4 cup Shaoxing wine, fino sherry or white wine
2 tablespoons sesame oil
1/2 teaspoon cayenne
11/2 teaspoons toasted and ground Sichuan peppercorns
1 to 3 teaspoons roasted chili paste, or Vietnamese chili-garlic paste to taste
1 fresh jalapeño, sliced
1 tablespoon finely julienned fresh ginger
1 scallion, chopped, for garnish.

Directions

1. Toss the long bean with 2 tablespoons of the salt. Add the wine and mix thoroughly. Put in an airtight container and leave at room temperature for 3 days.

2. To make the pickles: heat the sesame oil until it begins to smoke, then pour it over the cayenne; set aside. Drain and discard about half the long bean liquid. Add the Sichuan peppercorns, chili paste, jalapeño and ginger and mix thoroughly. Garnish with the cayenne oil and scallions, and serve. Store leftovers in a glass jar or other airtight container in the refrigerator for up to a week.