Roasted Beet Dip

It’s easy enough to peruse the FDC Facebook page for delicious inspiration on what to do with beets. But when the mood strikes for something a little different, a delicious snack that goes well with so many of the other FDC finds – like snack peppers, tomatoes, and carrot sticks – give this roasted beet dip a whirl, literally. Created by Autoimmune Wellness

2 pounds beets, peeled and cut into chunks
1 tablespoon plus ⅓ cup extra-virgin olive oil
¼ cup water
1 tablespoon apple-cider vinegar
1 lemon, juiced
2 cloves garlic, peeled
½ teaspoon salt

1. Preheat your oven to 400 degrees. Arrange the beets in a baking dish and coat with the coconut oil. Bake for 1 hour or until tender, stirring every 20 minutes.
2. Let the beets cool for 10 minutes and then place them in a blender or food processor with the olive oil, water, apple-cider vinegar, lemon juice, garlic, and salt. Blend until a thick paste forms, if it is too thick add more olive oil one tablespoon at a time. Serve on fresh vegetable slices or use as a dip.

Roasted Tomatillo Salsa

Super easy, super delicious. Ten minutes of prep, 30 minutes of cooking – and voila!

1 pound fresh tomatillos, husks removed
1 head of garlic, peeled
3 fresh jalapeno peppers
1 bunch fresh cilantro
1/2 cup water or as needed
salt and pepper to taste

1. Preheat the oven’s broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don’t remove the charred parts of the tomatillos or the peppers.

Steak and Corn Salad with Tomatillos

Tomatillos are the funky little paper covered orbs in this weeks Share. They vary in color from green to yellow to purple. Like the tomato, it’s technically a fruit, but wisdom tells us not to use it like one. Delicious in salsas, stews, and Mexican inspired dishes, it can be eaten both raw and roasted.

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Fried Cubanelle Peppers

Cubanelle peppers are a sweet, not hot, Italian frying pepper. Typically an oblong pepper varying in color from green to red depending on ripeness – all colors are equally edible. This pepper is a powerhouse full of manganese, potassium, and B6 but packs a whopping 200% of the recommended daily value of Vitamin C in just one chopped cup. Last year we featured the Cubanelle as a stuffed pepper. This year we’ll take a more traditional approach with cooking the pepper via it’s namesake – frying.

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