A bunch of beets

What two people from the same house are going to bring back from the grocery store: not the same
I’m not saying it’s a bad thing, I’m just saying Jonathan went to the grocery store yesterday.
What we got:
a bunch of beets, a head of organic fennel, a head of broccoli and a one pound bag of carrots.
a bunch of bananas
two packs of chicken
1 pack of beef (for beouf b.)
1 pack of ground beef
a whole lot of chips
chunk of parm
boxes of pasta
orange and grapefruit juice and 3 mega packs of juice boxes
chocolate covered marshmallow cookies with a graham cracker crust
vanilla ice cream
bag of sugar
good butter
good bread

you have got ask yourself what you can do with what you have. ie I have an insatiable love for purple suede boots. No sense planning your day around practical black pumps when they are not in the house.

For dinner: pan roasted beet pasta with crushed fennel
You can make this in the time it makes for the pasta to be the kind of tender that comes right after crunchy.
Bring the water to a boil and add a good few pinches of salt. (Throw your table salt to the curb and get yourself some kosher or sea salt.) Add a short high quality pasta.
Give the saute pan a fire underneath it and a good pour of your best olive oil. Add a chopped shallot, a few slivered cloves of fresh garlic and a handful of fresh flat leaf parsley. Season with salt and pepper and stir around til just about to go golden and relaxed. Crush about a half teaspoon of fennel seed and add to the pan with a few grated beets, and continue to move (the beets) around.
Drain the pasta, reserving a half cup of cooking water. Combine the pasta with the beets; feel free to shout from the surprise of the pink. Add a tablespoon or two of unsalted butter and enough of the pasta’s cooking water to make the whole thing creamy. Stir in grated Parmigiano Reggiano and serve immediately.

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