My plating for this post leaves a lot to be desired. Too rushed at the end, as per usual. But at least I'm still having fun with those sweet little Nasoya egg wraps. This time they're filled with beef and a bit of mashed sweet potato, and topped with a chiffonade of lightly sauteed beet and mustard greens, all swirled in truffle butter. And, just so you know, it tasted way better than it looks. Delicious in fact.
Originally I was only going to use mustard greens, but the beets had been cooked, (see previous post) and their nice little tops were calling out to me. However, when you stir beet greens with something white, guess what happens? Sure, they're called beet GREENS, but a reddish tint follows them about. It's really OK, I like pink. Only next time maybe not.
Also, when left-over pot roast is glaring at you from a shelf in the fridge, this is one of the many things you can do with it. I didn't use a grinder, just minced the beef extremely fine, added in a bit of the sauce, some mashed, cooked sweet potato, carrot, an egg, salt and pepper.
With the Lemon-Feta Ravioli, I made two cuts from each square. In this case, we simplified, just folding the first cuts in half and then used the cookie cutter on each side.
CSA, it's doubtful I'd be cooking mustard or beet greens at all. So, trying new things is another side benefit of that innovation.
This post will go over to Rachel, The Crispy Cook for Presto Pasta Nights, which I love for all the cooking inspiration I get every week. Just check out the last round-up of recipes, you'll see what I mean.