Roasted Beet, Goat Cheese and Walnut Salad

4 medium-size beets tops removed and washed

1/4 c. toasted walnuts
2 ounces crumbled goat cheese

2 shallots sliced

Spring mix (optional)

Dressing
2 tbsp balsamic vinegar
2 tbsp extra viirgin olive oil
1 tsp. Dijon mustard

1-2 tbsp chopped fresh dill (or other favourite herb)

Salt and pepper

Place each beet in center of foil. Drizzle with olive oil and salt and pepper. Wrap the beets in the foil to form pouches. Roast at 400 degrees for 60-75 minutes depending on their size. Cool to room temperature and peel the skin off of each beet using gloves and paper towel. Cut beets into large dice. For dressing, combine all the ingredients in jar and shake.

Lay spring mix on large platter. Sprinkle with beets, shallots, walnuts and goat cheese. Serve dressing separately. 

Inspired from: http://saygraceblog.com/2017/05/03/roasted-beet-goat-cheese-salad/

Thai Chicken Noodle Soup

1 tablespoons oil
1 medium onion, finely chopped
1 red bell pepper, sliced thinly
2 large cloves of garlic, chopped
2 small Bok Choy (slice white end and save leaves)
2 tablespoons ginger paste
1 tablespoon lemongrass paste
2 tablespoons red curry paste
1 tablespoon cilantro paste
1 tablespoon chili paste (or to taste)
4 cups chicken stock
1 can (13.5 fl oz) coconut milk
2 chicken breasts, cooked and shredded
1 lime, zested and juiced
1 tablespoon fish sauce
7 oz rice noodles
Garnish:
Cilantro
Green onions, thinly sliced, both white and green parts
Thai basil leaves
Lime wedges


Heat oil and fry onion until translucent. Add red pepper strips, garlic and hard ends of Bok Choy (keep leaf ends to add at end). Combine ginger paste, lemongrass paste, red curry paste, cilantro paste and chili paste. Stir into onion mixture and cook for a couple of minutes. Add the chicken stock and coconut milk and bring to a boil. Reduce heat and simmer for about 30 minutes to develop flavours. Add chicken, remaining Bok Choy, fish sauce, lime juice and zest. Cook noodles separately and drain.
To serve: Add noodles to bowl and ladle soup over. Garnish with cilantro, green onion, basil and squeezed lime.
Optional: Snow Peas.
Inspired from: Spicy Thai Chicken Noodle Soup

Filet of Beef with Mustard Herb Crust

1/4 cup whole-grain mustard
3 Tbsp extra-virgin olive oil
1 Tbsp. dried rosemary, finely crumbled
1 Tbsp. dried thyme, finely crumbled
1 filet of beef
Vegetable oil for sautéing
Coarse salt
Freshly ground black pepper

In a small bowl, mix together the mustard, olive oil, savory, and thyme. Trim the meat of all excess fat and silverskin. Tie each roast at 2-inch intervals.

Heat the oven to 450°F. Heat a heavy-duty roasting pan or large Dutch oven or skillet over medium-high heat. Pour in enough vegetable oil to just cover the bottom of the pan. Pat the filets dry, salt them generously, and lay them in the pan; cook without disturbing them until the bottoms are a rich brown. Turn the beef and sear the other sides. It will take about 4 minutes per side (there are three or four sides per roast) to get a good sear.

When the filets are seared, transfer them to a cutting board, brush them with the mustard and herb mix, and then generously grind fresh pepper over them. Put a rack in the roasting pan, lay the meat on the rack, and roast until the internal temperature reaches 120°F for medium rare, about 20 minutes (Check after 15 minutes; roasting time will vary depending on searing time.) Remove the filets from the oven and let them rest in a warm spot for at least 15 minutes before slicing. Serve warm or at room temperature.

Inspired by: http://www.finecooking.com/recipe/roasted-filet-of-beef-with-whole-grain-mustard-herb-crust

How to Roast Beef Tenderloin