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Welcome back for week #2 of our Nourish your OneSkin Summer Wellness Series!

This week’s Farmer’s box from Country Creek Produce Farm in Chambersburg, PA included:

Red leaf lettuce 

Kale 

Portobello mushrooms

Spring onions

Rainbow Chard

Red Beets

Donuts…they were incredible!

So this week I decided to get a little fancy and experiment with ALL OF THE GREENS. Have you ever eaten beet greens? I hadn’t until this week and it happened in the most organic way possible. I was starting to prepare our meal and my son, Quinn, who is always responsible for washing the veggies in the sink (and flooding a 1 foot radius around the sink : ) was washing the beets and tasted the beet greens. He offered me to try it and so I did. That simple. That earnest.

It was a sweet moment that embodied why I love cooking with my children. Watching them experience new tastes, textures and in turn learning from their untainted curiosity. Beet greens have a neutral flavor and slightly creamy leaf texture, the stalk is crunchy but still delicate and enjoyable. They made the perfect accompaniment to the kale in our salad for the evening.

And with that here is what I made this week with my Country Creek produce:

 

Chard stuffed portobello

1 handful of rainbow chard (stalk below the greens removed)

1-2 spring onion white and light green area chopped

2 cloves garlic coarsely chopped

1 large portobello per person or 2-3 small – washed and stem removed

1 can cannellini beans – thoroughly rinsed

¼-1/2 c chicken or vegetable stock

Block parmesan shredded or grated 

White pepper grinder (if you have-black also just perfect)

Sea salt grinder

Dried thyme (or fresh if you are fortunate to have on hand)

 

First, add a little bit of extra virgin olive oil to a sauté pan on medium heat.  Then add coarsely chopped garlic. After 1 minute as it gets fragrant add the can of cannellini beans and a few dashes of dried thyme. After 1-2 minutes start with 1/4th c of stock and turn burner on simmer. Start to smash the beans to soak up the liquid, continue for about 5 minutes adding enough stock to keep it moist and avoid sticking to pan while you mash the beans into a soft lump mixture. Season with salt and pepper. You can also add red pepper flakes if you like a little heat. 

On the side have your portobello mushrooms ready in a lined baking dish. Add a spoonful of the bean mixture to each raw mushroom. Rinse the pan and put back on medium heat with a little extra virgin olive oil. Add chopped green onions for 1-2 minutes then the chard for another minute. Season with pepper. Mix in shredded parmesan (a handful- but can add more if you like cheese) and top the mushrooms with the beans. Cover with foil and put into preheated oven at 350F. Bake for about 35-40 minutes depending on how large your mushrooms are. They should be fully cooked and softened when done. The pan will be flooded with mushroom liquid, that’s when you know you’re close to done cooking them. 

Tada! 

 

Beet salad with strawberry vinaigrette 

1 bunch beets with greens

Kale

6-8 fresh strawberries 

Pine nuts (lightly toasted)

Balsamic vinegar

Red wine vinegar

Apple cider vinegar

Extra virgin olive oil

Grapeseed oil 

White pepper grinder

Sea salt grinder

Ginger powder (fresh grated if you have)

 

Preheat oven to 350F. Wash beets, chop off greens and reserve. Peel beets and chop into bite sized pieces. Toss to coat with balsamic vinegar and olive oil. Season with cracked pepper. Toss in oven on lined pan, cover with foil and roast until cooked 40-60 minutes depending on the size of your beets. Flip every 15 minutes while cooking. They will get slightly caramelized with the balsamic vinegar…yum. 

In a large salad bowl chop beet greens and kale. Mix together and put aside. 

In a blender add the strawberries and equal parts balsamic, red wine, and apple cider vinegar. About ¼ c of each. Then add equal parts olive and grapeseed oil. I personally don’t love oily salad dressing so I blend the vinegar with the fruit FIRST, season with ginger, pepper and a pinch of salt. THEN add my oil ?. 

This dressing is acidic mixed with the natural sweetness of the strawberries, makes it a great combo. It needs coarser greens such as kale and the beet greens so that it doesn’t overpower the salad. Not great for more delicate lettuces such as butter or baby greens. 

Toast the pine nuts, add to chopped greens. Add balsamic beets on top and drizzle strawberry vinaigrette. 

Plate alongside your portobello mushroom and enjoy!

 

Did you know?

In addition to anti-aging properties antioxidants can help prevent skin cancer?! 

Skin cancer is the most common cancer in the United States, and for women under 50, melanoma is the most common invasive cancer following breast and thyroid cancers. 

If you haven’t gotten the memo that pale-is-the-new-tan consider this your official notification! While sun protective practices, and regular skin cancer screenings can work together to keep your skin safe, what you eat can also go a long way. There is ever increasing evidence supporting diets high in plant-based antioxidant nutrients, such as those found in kale and beet greens, that they may decrease your risk for melanoma. 

Tasty and skin cancer prevention…sign me up!

If you need a little help getting your sun protection plan together or haven’t ever had a skin check, AND you are still reading this blog….ask yourself…what am I waiting for?

Our OneSkin Dermatology community is ready when you are.

Give love to your oneskin,

RDay

Board Certified Dermatologist serving Franklin County, PA and beyond…