Sargent JB's Confetti Hash Browns

Another patient-created recipe, from a different Veteran! Our Vets are all over the home cooking now, we love it!

Confetti Hash Browns

Ingredients 

1 medium sweet potato

1 medium white potato 

1 small carrot

1 parsnip

1 radish

1/2 of a red onion

2 tablespoons of extra virgin olive oil or coconut oil

1/4 teaspoon pepper

1/4 teaspoon kosher salt

 Directions

1. Shred all veggies using a grater or food processor. Mix well together. 

2. Heat a griddle (350 degrees) or frying pan, add olive oil let heat 1 min then add the veggie mix. 

3. Flatten veggies and let cook for for 15 minutes, flipping and flattening every 5 minutes.  Serve hot with eggs of any meat or fish. 

Enjoy!

Pasta-less ravioli (a 'patient-created' recipe!)

If you are missing the little Italian stuffed creations called ravioli, one patient came up with a creative way to quench that craving. Give it a try! (It is also acceptable for the puree stage)

1 qt part skim ricotta
2 eggs
pinch of nutmeg
1 cup marinara sauce, heated
grated Parmesan cheese (optional)

1. Heat oven to 375 degrees.
2. In a bowl, mix the ricotta, egg and nutmeg until well blended. Spread in the bottom of a baking dish (9x9 or smaller or a glass pie dish will work as well).
3. Bake until set, approx 10-15 minutes.
4. Meanwhile heat the marinara sauce.
5. When ricotta is set, remove from oven, using a tablespoon or ice cream scoop, scoop out balls of ricotta onto a place. Using the back of a spoon, create a depression in the middle of the ball, fill with sauce and sprinkle cheese over the top if you like!

ENJOY!

CBS July Newsletter Recipe: Roasted Beet Salad

Sara adapted this month's recipe from Cooking Channel TV

Alternatively to roasting the beets, you could steam them (cut off each end and then quarter them so they cook faster) - it will take about 15-20 minutes. Then put them pyrex dish, top with approx 1/2 cup balsamic vinegar and let sit covered in the fridge until ready to use. Then you just have to drizzle olive oil over the salad once you assemble it or you can make the whole dressing!

Ingredients:
•2 large golden beets
•2 large red beets
•4 Tbsp. red wine vinegar
•½ cup extra virgin olive oil
•2 tsp fresh thyme leaves
•2 Tbsp. fresh lemon juice
•2 shallots, finely diced
•4 cups arugula
•4 oz. soft mild goat cheese
•Freshly ground pepper and salt to taste

Directions:
1.) Pre-heat oven to 425 °F. Separately wrap the beets tightly in double layers of foil with the vinegar, 2 Tbsp. olive oil & thyme leaves, & season well with salt & pepper. Roast in the middle of the oven until tender for 1 -1 1/2 hours. Unwrap the beets and allow to cool.
2.) To make the vinaigrette, whisk the lemon juice & shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper to taste.
3.) When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice & put in separate bowls. Drizzle with the vinaigrette & season with salt & pepper.
4.) Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat & gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.

ENJOY!!