Do you have a green thumb and like to get out into the community? If so, the Oahu Urban Garden Center is looking for you. The center needs volunteers to take part in educational programs such as garden maintenence, building infrastructure, fundraising and staffing their annual plant sale. See what volunteers do at this year’s plant and rose sale, 9 a.m. to noon Saturday at the center, 955 Kamehameha Highway in Pearl City. Admission is free. Call 453-6050 or email ugcpc@ctahr.hawaii.edu.
This week, enjoy garden-fresh dishes provided by the center.
GARDEN FRESH SALAD WITH CHAMPAGNE-SHALLOT VINAIGRETTE AND GOAT CHEESE
» 2 medium beets (about 3/4 pound)
» 8 ounces green beans, trimmed and cut into 2-inch pieces
» 1 (15-ounce) can salt-free chickpeas, rinsed and drained
» 3 tablespoons finely chopped shallots
» 2 tablespoons chopped fresh mint
» 1 tablespoon chopped fresh tarragon
» 3 tablespoons olive oil
» 2 tablespoons champagne vinegar (available at specialty stores and some local markets; can substitute white balsamic vinegar)
» 1 tablespoon fresh lemon juice
» 1-1/2 teaspoons Dijon mustard
» 1/4 teaspoon salt
» 1/8 teaspoon freshly ground black pepper
» 2 medium heirloom tomatoes, each cut into 8 wedges
» 1/2 cup crumbled goat cheese
Heat oven to 350 degrees. Leave root and 1-inch stem on beets; scrub with brush. Wrap in heavy-duty foil and bake 1 hour or until tender. Remove from oven; cool. Trim off beet roots and stems; rub off skins. Cut each beet into 8 wedges.
Cook beans in boiling water until crisp-tender (about 4 minutes). Drain and plunge beans into ice water; drain well.
In medium bowl, combine beans and chickpeas.
In small bowl, whisk shallots, mint, tarragon, olive oil, vinegar, lemon juice, mustard, salt and pepper.
Add 2 tablespoons dressing to beets; toss well. In separate bowl, toss tomatoes with 2 tablespoons dressing. Add remaining dressing to bean mixture and toss.
Place 3/4 cup bean mixture on each of 4 plates. Arrange 4 pieces each of beets and tomatoes around bean mixture. Top with goat cheese. Serves 4.
Approximate nutritional information, per serving (not including salt to taste): 370 calories, 19 g fat, 6 g saturated fat, 20 mg cholesterol, 500 mg sodium, 37 g carbohydrate, 5 g fiber, 11 g sugar, 15 g protein
BOUNTIFUL GARDEN PESTO
» 4 cups packed fresh arugula or fresh basil
» 2 to 3 cloves garlic
» Local sea salt and pepper, to taste
» 1 cup olive oil
» 1 cup of unsalted roasted macadamia nuts, reserve 2 tablespoons for garnish
» 3/4 cup freshly grated Parmesan
If using arugula, blanch 15 seconds, shake off excess water, then plunge into bowl of ice water. Place on paper towels; roll and squeeze out water until very dry. Chop roughly. If using basil, wash and remove excess water.
Add arugula or basil to blender. Add garlic, salt and pepper to taste, olive oil and macadamia nuts. Blend 30 seconds. Add grated Parmesan; pulse 30 seconds.
Pesto keeps several days refrigerated in sealed container. Serve at room temperature on crackers or warm on pasta. Garnish with remaining nuts and cheese. Makes 4 cups.
Approximate nutritional information, per 1/4-cup serving (not including salt to taste): 200 calories, 21 g fat, 3.5 g saturated fat, no cholesterol, 60 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g sugar, 2 g protein
More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.
