Whole Foods, Long Beach mystery box challenge continues with the entree portion of the meal. I was given so many amazing ingredients…quinoa, fish, gorgeous colorful produce! I wanted to use it all, but the purist that I am decide to keep things on the simpler and flavor boost side.
One of the ingredients I was gifted with was fresh sprouted whole wheat pasta! Now if you know me, you know I have a thing for pasta! I was especially excited to find out that this has 7 grams of fiber per serving! And since I’m doing the whole weight watcher thing, the more fiber= the better!
Because this was fresh pasta, it only cooks up in just 3 minutes. I made the uhh..big mistake of cooking half the box for almost 10 minutes! Ya..that was interesting. For some reason I forgot it was fresh and just read whole wheat on the package, thinking it needs to cook forever and when I checked it 7 minutes later, it was a pile of mush. Ya…big mistake! Good thing I still had half a box left. So rule of thumb: fresh=fast!
In addition to pasta, I have an odd fascination with beets. I think I mentioned this last week when I made roasted beet hummus. I just can’t get enough of beets! Oh and the beet greens! Don’t throw those guys away..they are super delicious and full of vitamin C and iron and a perfect sub for spinach.
So what did I make with some of these pretty awesome ingredients? Sprouted whole wheat pasta with garlic beet greens and roasted golden beets and if that doesn’t rock your socks off, it was topped with panko-pan fried goat cheese. Yes…it was pretty amazing.
I have to also mention that almost this entire meal was organic too. The goat cheese, beets and beet greens and garlic are all organic which I absolutely love.
Few reasons why I love organic:
- Sustains agriculture
- Conserves soil and water
- LESS food processing
- 1/2 package (8 oz) fresh sprouted whole wheat pasta
- 3 golden beets, cut in quarters
- 1 bunch of beet greens, chopped
- 2 garlic cloves, chopped
- 1/2 lemon, zested
- 1/2 tsp red pepper flakes
- Salt and pepper, to taste
- Olive oil for drizzling
- 5 oz goat cheese (in log form)
- 1/2 c panko bread crumbs
- 2 eggs, whisked together
- 1/2 tsp cayenne
- Olive oil, for frying
- Cut beets in quarters and wrap each whole beet in foil. Roast in oven for 40 minutes at 400 degrees F until fork tender. Use a paring knife to peel skin off and allow to cool to room temperature. Slice in 1/2 in slices.
- Prepare goat cheese: Use dental floss or string to slice into goat cheese 1/4 in chick.
- Add cayenne to panko toss to incorporate and add to bowl. Whisk eggs in separate bowl.
- Heat a large non-stick skillet and drizzle with olive oil. Dip goat cheese slices in egg and then coat in panko bread crumbs. Fry on 1 side until golden brown and flip to other side. When done, reserve to paper towel-lined plate.
- Heat another large skillet (or use the same if done with goat cheese). Saute chopped garlic in olive oil and add red pepper flakes. Cook about 3 minutes until it begins to caramelize.
- Add beet greens and lemon zest and salt and pepper. Cook until beet greens are tender.
- Boil fresh pasta in a large pot of salted boiling water for 3 minutes until tender. When done, add pasta directly to beet greens and toss to coat. Add roasted beets and season with salt and pepper.
- Top with fried goat cheese and an extra drizzle of olive oil.
To find out what I made for the Mystery Box Challenge: Appetizer, click here.
To find out what I received in my Mystery Box, click here.
Come back on Friday and see what I made for dessert!
To learn more about what organic means, click here.