Roasted Beet Hummus

I am just drawn to the color of beets. They make any dish look absolutely beautiful! I’ve done a couple of other beet dishes on here (Beet Risotto, Gemelli with Brown Butter Beet Sauce, and Roasted Beets with Tahini, to name a few) so when I saw this recipe for Roasted Beet Hummus in the latest Cooking Light I knew I had to make it. Hummus is really easy to prepare and the addition of the beets makes this one a show stopper. Whip up a batch of this to serve with a crudite platter at your next gathering! Ingredients: 2 red beets 1/2 cup coarsely chopped walnuts 8 garlic cloves, halved grated lemon rind of two lemons fresh lemon juice from two lemons 1/4 walnut oil (or good olive oil) 1 1/2 teaspoons freshly ground black pepper 1 teaspoon kosher salt 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained

Farro, Berry, and Walnut Salad

This recipe from Cooking Light is actually supposed to be a side dish. But I thought it would make a great summer lunch! I have been looking for something that can be made the night beforehand and transports easily so this salad seemed perfect. I added in some blueberries because my boyfriend is allergic to cherries and I wanted him to still be able to enjoy a fruit within the salad (he’s fine with cherries being in something, he just has to pick them out).     Ingredients: 5 cups water 1 1/2 cups uncooked farro 1/2 teaspoon salt, divided 3/4 pound sweet cherries, pitted and halved (about 2 cups) 1/3 cup blueberries 2/3 cup diced celery 1/2 cup coarsely chopped walnuts, toasted 1/4 cup packed fresh flat-leaf parsley leaves the juice of one lemon (about 2-3 tablespoons) 1 tablespoon whole-grain Dijon mustard 1 tablespoon honey (or agave nectar) 1/4 teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil

Haroset-Braised Short Ribs

Passover begins tonight so I wanted to share a recipe I found from Martha Stewart that is Passover-friendly. The recipe can be made ahead of time and reheated but I just made it all in one day (this is definitely a recipe that involves some time to make– 5-ish hours. It might work well as a slow cooker dish. I will have to try that in the future!) The short ribs are braised in Manischewitz wine and then served with a deconstructed Haroset, resulting in a really delicious dish! Ingredients: 2 pounds boneless beef short ribs Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil, divided 5 small carrots (about 1 pound), 1 roughly chopped, 4 halved lengthwise and reserved 1 celery stalk, roughly chopped 1 medium onion, roughly chopped 3/4 teaspoons ground cinnamon 4 cups Blackberry Manischewitz wine 3/4 cups red-wine vinegar 1/4 bunch fresh thyme 1/4 bunch fresh curly-leaf parsley, plus sprigs for garnish 1 bay leaf 1/2 cup walnut halves, for garnish 1 Granny Smith apple, cored and cut into wedges

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