Roasted Beets and Potatoes

I like beets but I really never make them. I think I like them when somebody makes them for me 😉

I mean, the grocery store sells so many ridiculously prepared things yet not roasted beets. It isn’t rocket science to roast them, but trying not to stain my hands, clothes, cutting boards while also not bringing the kitchen temperature to 1000 degrees.

I hadn’t decided what I wanted to do with some beets from the farmer’s market. Off to pinterest! I found The Heritage Cook’s beets and potatoes and thought it was a great combo. I thought it was a great starting point for me. I added the mustard and lemon juice to wake up the flavors and keep it fresh tasting.

Roasted Beets & Potatoes - The Three Bite Rule

Ingredients:

3 beets
2 potatoes
1 sweet potato
3 tbs melted butter
1 tbs lemon juice
1 tsp dijon mustard
1 tbs chopped garlic
1/2 tsp dried rosemary
salt & pepper
1/2 tsp chopped chives
1/4 tsp chopped fresh rosemary

Directions:

Preheat the oven to 350-degrees.
Trim the beet greens off the beet and rinse well.
Rub with olive oil and loosely wrap in aluminum foil. Roast for 40 minutes. Poke with a fork to check if they are cooked through. Let cool to room temperature.

Roasted Beets & Potatoes - The Three Bite Rule
Quarter the potatoes, then boil the potatoes until cooked most of the way through.
When the beets are cool enough to handle, use a paper towel to rub the skin off. Then chop into quarters.
Roasted Beets & Potatoes - The Three Bite Rule
Heat a large heavy skillet to medium high heat.
Whisk together melted butter, lemon juice, mustard, garlic, dried rosemary, salt, & pepper.
Roasted Beets & Potatoes - The Three Bite Rule
Add the potatoes to the hot pan and the whisked dressing. Cook for 5 minutes to crisp the potatoes.
Roasted Beets & Potatoes - The Three Bite Rule
Remove the potatoes from the heat, into a large bowl. Add the beets. Pour the remaining liquid over the bowl and toss once. (Tossing too much will make everything beet-colored pink.)
Sprinkle in the fresh herbs.
Roasted Beets & Potatoes - The Three Bite Rule
This was good and paired well with a grilled pork chop. I didn’t want it to be too fall-feeling. Originally I was going to grill the potatoes, but I usually cook them a bit first. I cooked them a bit too much to then grill. I didn’t want them to fall apart, so I added them all to the skillet.

The sweet potato with the beets with the potato all complimented each other.
Roasted Beets & Potatoes - The Three Bite Rule

Kale Pesto Pasta Salad

Last fall Mr. J found a recipe for roasted kale pesto that he served over pork chops and polenta. I loved it and figured the pesto would be great for pasta salad.

The Three Bite Rule - Roasted Kale Pesto Pasta Salad

Ingredients:

1 head of kale
1/4 to 1/2 cup olive oil
1/2 cup walnuts
2 tbs lemon juice
3 tbs Parmesan
1/2 pound pasta

Directions:

Preheat the oven to 400 degrees.
Tear the kale off the stems and spread onto a sheet pan.
Drizzle with olive oil, salt & pepper.
kale_pesto_590_390
Bake for 5 minutes, check and flip being careful not to let it burn. Cook for another 3 minutes.
The Three Bite Rule - Roasted Kale Pesto Pasta Salad
Transfer into a food processor with walnuts, lemon juice, Parmesan, salt, and pepper.
The Three Bite Rule - Roasted Kale Pesto Pasta Salad
Blend until smooth while slowly streaming in the olive oil until you reach your desired thickness.
The Three Bite Rule - Roasted Kale Pesto Pasta Salad
Let cool. Boil salted water for the pasta. Cook until al dente and drain.
Toss with the pesto.
The Three Bite Rule - Roasted Kale Pesto Pasta Salad
Refrigerate over night, or at least 8 hours.
Toss with a drizzle of oil if it is too dry.
The Three Bite Rule - Roasted Kale Pesto Pasta Salad
I loved this. It could easily be a cool meal for some hot-weather. The pesto is unbelievable. I love this pesto but I think it blows regular pasta salad out of the water. That creamy mayo-heavy sweet pasta salad has nothing on this.

I couldn’t believe how much the color changed. The flavor deepens with time.

Zucchini Fritters

Years ago, I did a post of these fritters using summer squash. They were due for a re-do, this time they’re back to classic zucchini. I love them as a side dish and haven’t made them in a really long time. I made enough for dinner and lunch with just 1 zucchini.

The Three Bite Rule - Zucchini Fritters

Ingredients:

1 large zucchini
1/4 cup white onion, chopped
1 tbs garlic, chopped
1 egg
1/4 cup breadcrumbs or panko
1 tsp flour
1/4 cup parmesan cheese or feta
salt & pepper

Directions:

Grate the zucchini then press excess liquid out either through a mesh strainer or towels.
Add zucchini, onion, garlic, egg, breadcrumbs, flour, cheese, salt and pepper to a large bowl.
The Three Bite Rule - Zucchini Fritters
Mix together. It should be sticky. If too wet, try adding more breadcrumbs/flour/cheese.
The Three Bite Rule - Zucchini Fritters
Heat a large pan with vegetable oil to medium heat. (or preheat an oven to 375 degrees to bake. Bake 20-30 minutes until golden brown)
Test the oil temp by dropping just a shred of zucchini in to see it sizzle.
Spoon 2-3 tbs of the mixture into the oil to fry. Let it cook on the first side for about 5 minutes.
The Three Bite Rule - Zucchini Fritters

Flip to cook on the other side for about 4 minutes.
The Three Bite Rule - Zucchini Fritters
Remove from the heat and let rest on a paper towel for any excess oil.
Enjoy!

I love these as a side. They go with anything. We grilled some pork chops and had these on the side. Othertimes I’ve had them alongside a salad for a filling meatless meal.
The Three Bite Rule - Zucchini Fritters

Suggested adaptations:

zucchini fritters – Parmesan + feta + artichoke hearts = Greek zucchini fritters
zucchini fritters + chopped tomatoes/sundried tomatoes + basil = summery zucchini fritters
zucchini fritters + shredded potato = lighter potato cake fritter

German Burgers & Parmesan Truffle Fries

I was worried I wouldn’t come up with a birthday burger theme for Mr. J. It is now a tradition and I’ve made a bunch of burgers in between, so I wasn’t sure what this year would be. Ms. L is to thank for this one. The German burger all starts with the pretzel rolls.

The Three Bite Rule - German Burgers

In 2013 it was a Vermont Burger
In 2012 it was a Bacon Wrapped Burger
In 2011 it was a Stuffed Burger

German Burger

Ingredients:

1/2 pound ground beef/chicken/pork
1 -2 tsp prepared horseradish
salt & pepper
1/4 of a white onion, cut into slices
2 pretzel rolls
2 slices swiss cheese
2 tbs ground mustard
2 sliced pickles, or pickle chips

Directions:

Mix together the ground meat, horseradish, salt and pepper. Then form into patties.
Heat up the grill, or a grill pan.
In  a small pan, caramelize some onions over medium-low heat.
Grill the burgers until cooked to your liking adding the cheese at the end.
Top the pretzel rolls and burgers with mustard, caramelized onions, and some thin sliced pickles.
The Three Bite Rule - German Burgers
This burger was really good. The pickles and the horseradish gave it a little kick, the creamy mustard and the caramelized onions added a touch of sweetness. It was a good one! I wasn’t sure how strong the horseradish would seem after being cooked, so I went easy on it. You could always add it as a topping too!
The Three Bite Rule - German Burgers

Next came the side. I realized parmesan truffle fries were just so easy and I couldn’t believe I hadn’t ever made them before! I kept it easy using frozen fries and they were tossed together in just a few minutes.

Parmesan Truffle Fries

Ingredients:

2 “handfulls” of fries
2 tbs grated Parmesan
1 tbs truffle oil
salt & pepper

Directions:

Bake the fries according to the package.
Remove from the oven and toss with salt and pepper.
Then add parmesan & truffle oil.
The Three Bite Rule - German BurgersToss gently to coat.

This is how to eat fries. I love truffle oil and the parmesan is a great salty balance. I chopped up a tiny bit of chives for a little fresh/oniony flavor.

Tortellini Salad with Spinach & Tomatoes

This tortellini salad could easily be a side dish but this ended up as the whole meal one warm night. It is addictive and packs a fresh and flavorful bite after bite after bite.

The Three Bite Rule - Tortellini Salad

Ingredients:

9 oz cheese tortellini
1/4 cup Italian dressing
1 cup grape or cherry tomatoes, halved
2 cups baby spinach leaves, chiffonade
1/4 cup cheddar
1 tbs creamy Caesar dressing

Directions:

Boil salted water and cook the tortellini according to the package.
Let cool, and toss with Italian dressing. Refrigerate at least 2 hours, or overnight. I did this much before work.
The Three Bite Rule - Tortellini Salad
Stir in tomatoes, spinach, cheddar, and creamy dressing.
Salt & pepper to taste.
The Three Bite Rule - Tortellini Salad

I loved the juicy tomatoes adding a bit more moisture to this. The spinach acted like an herb while providing the benefit of vitamin A & vitamin C. The cheese was subtle but a great bite behind the freshness of everything else.

This was a great one-bowl-wonder dinner. It hit a few food groups and was suuuuper easy.

The Three Bite Rule - Tortellini Salad