Issue link: https://read.dmtmag.com/i/56679
"The Beetnik" Roasted Beet Sandwich Roasted beets 6 medium red beets (skin on) 1 Tbsp. olive oil Pinch fresh cracked black pepper ¼ c. water "Beets are highly nutritious and healthy for your heart. We pair them with tasty oranges, whipped goat cheese and crisp vegetables for a healthy, colorful and deli- cious sandwich." —General Manager Kristy Schwinn, Marigold Kitchen 1 English seedless cucumber, sliced thinly Shaved red onion Arugula 1 tsp. whole grain Dijon mustard Wheat bread, toasted Orange marmalade-whipped goat cheese spread 4 oz. light cream cheese at room temperature 8 oz. light or low-fat goat cheese at room temperature ¼ c. low-sugar orange marmalade Pinch cayenne pepper 1. Prepare beets: Heat oven to 350 degrees. Toss beets with olive oil and pepper, put into roasting pan with water and cover tightly with foil. Roast 60 to 90 minutes or until tender. Allow beets to cool completely with foil still on, then remove skin, slice and set aside. 2. Prepare spread: Mix all ingredients until smooth. 3. Prepare sandwiches: Top toasted bread with spread, beets and desired amount of toppings such as cucumber, red onion, arugula and whole grain mustard. Enjoy! Huevos Rancheros de la Daisy Beans 1 small yellow onion, diced Olive oil 1 14-oz. can black beans Ground black pepper 8 corn tortillas Reduced-fat pepper jack cheese, to taste 8 eggs, cooked any style Salsa or hot sauce, to taste "We gave this classic breakfast item our own twist. It's got great nutritional balance with grains, vegetables, proteins and dairy. Enjoy!" —Co-owner Kathy Brooks, Daisy Café and Cupcakery Roasted vegetables ½ lb. cherry tomatoes, cut in half 2 large zucchini, sliced 2 large yellow squash, sliced 1 red bell pepper, chopped 1 green bell pepper, chopped 1 ear corn, removed from cob 1 small yellow onion, chopped Olive oil Fresh cilantro, chopped ½ tsp. cumin ½ tsp. cayenne pepper Ground black pepper 1. Prepare beans: Sauté onion in olive oil over medium heat until translucent. Add black beans and pepper and heat through. 2. Prepare roasted veggies: Preheat oven to 325 degrees. Place chopped vegetables, herbs and spices into a large bowl and toss with olive oil, season to taste. Pour onto baking sheet and bake 30 minutes. 3. Heat olive oil in a pan until hot. Using tongs, quickly fry tortilla on both sides. Repeat with the rest of the tortillas. Blot with paper towels. 4. Top each tortilla with black beans, roasted vegetables, one egg cooked any style and reduced fat pepper jack cheese to taste. Serve with your favorite salsa or hot sauce. Marigold Kitchen is located at 118 S. Pinckney St., Madison; (608) 661-5559 Poached Cod With Tomato Confit and Rutabaga Puree "I really enjoy cooking styles that allow the ingredients to shine so you can taste each component for what it is meant to be." —Executive Chef Michael Pruett, Steenbock's on Orchard Poached cod in court bouillon ½ small leek, diced 3-inch carrot, diced 3-inch celery rib, diced 3 cloves garlic 7 c. cold water 1 c. plus 2 Tbsp. red-wine vinegar 1 sprig fresh thyme 2 bay leaves 1 ½ tsp. white peppercorns 2 lb. fresh, skinless Pacific Cod 4 oz. baby fennel, poached 4 oz. baby carrot greens, poached 1 tsp. of extra virgin olive oil for drizzling Tomato confit 4 plum tomatoes, halved and seeded ¼ tsp. sugar Freshly ground white pepper 3 sprigs thyme 2 cloves garlic, thinly sliced 1 Tbsp. extra virgin olive oil 1 Spanish onion, thinly sliced ¼ c. oil-packed sun-dried tomatoes, drained and finely chopped 2 Tbsp. basil, chopped Rutabaga puree 3 lbs. rutabagas, peeled, cut into 1-inch cubes 1. Prepare confit: Heat oven to 200 degrees. Spread tomatoes cut side up on foil-lined baking sheet. Season with sugar and spices, and bake for 4 hours. Meanwhile sauté onion in olive oil and cook over medium-low heat until tender and golden brown, about 35 minutes. Cool, peel and chop tomatoes. Remove thyme stems. Combine with sun-dried tomatoes, onion and basil. 2. Prepare rutabaga: Boil rutabagas until tender, about 45 minutes. Drain and puree. Return to pot, cook until excess liquid evaporates. Season with pepper. 3. Prepare bouillon: Boil first nine ingredients 10 minutes. Finely strain. 4. Prepare fish: Simmer bouillon, add fish and cook 5 minutes or until done. 5. Top cod with confit and puree, fennel and carrot green. Drizzle with olive oil. Steenbock's on Orchard is located at 330 N. Orchard St., Madison; (608) 204-2732. 56 BRAVA Magazine February 2012 Blood orange and grape-seed oil dressing 1 tsp. honey 1 tsp. Dijon mustard ¾ tsp. shallot, diced 1 garlic clove, crushed ¼ c. blood orange vinegar ¾ c. grape-seed oil Cracked black pepper Wild rice salad ½ c. cooked wild rice ¼ Bartlett pear, diced 1 Tbsp. roasted red bell pepper ½ tsp. toasted sunflower seeds, unsalted 6-8 roasted Edamame beans, unsalted 4 oz. Onaga (or other low-fat, low-cholesterol fish with a mild flavor) Pepper to taste 1. Prepare dressing: Combine all ingredients except grape-seed oil in blender. Mix until smooth. Slowly stream in grape-seed oil and blend until incorpo- rated. Season with black pepper to taste. 2. Prepare salad: Mix all salad ingredients. Add 2 ½ Tbsp. dressing, or enough to make the rice moist but not drenched. Place on a serving plate. 3. Prepare dish: Season fish and then grill or broil until done. Place atop salad and drizzle with a bit more dressing. Garnish as desired. The Wise is located in HotelRed, 1501 Monroe St., Madison; (608) 819-8228 *The American Heart Association recommends cutting back beverages and foods with added sugars, preparing foods with little or no salt and that you eat a wide variety of nutritious foods daily. Daisy Café and Cupcakery is located at 2827 Atwood Ave., Madison; (608) 241-2200 Grilled Onaga With Pear and Wild Rice Salad "Finding fish low in cholesterol and saturated fat makes it a heart-healthy choice. We think a great option is Onaga, a type of red snapper popular throughout the Hawaiian Islands." —Executive Chef John Bauer, The Wise at HotelRed