Roasted beet salad with goat cheese and chives

The title of this post says it all: beets, goat cheese and chives. Well, I added a couple more things, but you get the jist of it!

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Ingredients: (serves 3-4)

  • 3 large beets, ends trimmed
  • salt and pepper
  • EVOO 2 fat drizzles, separated
  • 1 large lemon, juiced and zested
  • 1/2c crumbled fresh goat cheese
  • salt and pepper, to taste
  • 1/3c chives, minced (add much more if desired, they are delicious.)

Directions:

  1. Preheat your oven to 375F
  2. Drizzle your beets with EVOO, and season with salt and pepper. Wrap them in tin foil, place them on a baking sheet and put them in the oven for about 60 minutes, or until they are nice and fork tender.
  3. Let your beets cool down. Once they are cooled, peel their skin off.
  4. Dice up your beets and put them in a bowl. Add your lemon zest, lemon juice, chives, a fat drizzle of EVOO (a little less than a TBSP.) season with salt and pepper, and add in your crumbled goat cheese. Toss your salad together, and serve.

Lemon Parm Orzo with Peas

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Ingredients: (Serves 4-6)

  • 1 1/4c Orzo
  • 2 1/2c chicken stock (or water)
  • 1 TBSP EVOO
  • salt and pepper
  • Juice and zest of 1 lemon
  • 1 1/2c peas
  • 3/4c freshly grated pecorino Romano cheese (or any other hard parm like cheese)

Directions:

  1. In a medium pot over medium heat, add EVOO. Let the oil heat up and then add your dried orzo to the pot. Stir every minute or so until your orzo is nice and browned and fragrant. Now add in your chicken stock or water. Let your pot come to a boil, and then reduce your heat to medium-low and cover the pot with a tight fitting lid. Let cook until nice and fluffy. When there is a few minutes left of cooking, add in your peas.
  2. Once your orzo and peas are done cooking, turn your heat down to low. Remove the lid and add in your lemon zest, lemon juice, pecorino romano cheese, and season with salt and pepper. Mix it all up and serve!
  3. It doesn’t hurt to grate a little extra cheese on top!!

Grilled lemon arugula salad

Easy and delicious salads are the best thing ever. It takes seconds to throw together and it goes great with any protein! The grilled lemon really adds a zing to the salad!

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Ingredients:

-8 cups arugula

-1 whole lemon, halved and grilled until brown and black

-1/2c pecorino romano cheese

-1/4-1/2c good EVOO

-salt and pepper to taste

-1/2c almonds, crushed

Mix all ingredients except the lemon in a bowl. Drizzle the grilled lemon in to the salad. Serve!