Open Arms of Minnesota - Recipes of the Month

BEET SALAD
A South African recipe with an American twist. Serves 4.

1 lb. beets, cooked and diced
1/2 c. diced onions, sauteed in 1 T olive oil
2 small Granny Smith apples; peeled, cored and sliced
Juice and zest of one orange
1/3 c. fruit chutney (Major Grey's brand or other prepared chutney)

Salt & pepper to taste
Splash of your favorite vinegar (red wine, balsamic, apple cider)

Combine and toss all of the ingredients listed above.

Serve chilled on peeled, sliced oranges and fresh arugula or field greens.

PERFECT OATMEAL
SERVES 3 to 4

Many supermarkets sell prepackaged steel-cut oats, but we found they were often stale and always expensive. A better option is to purchase them in the bulk section of a natural food store. To double the recipe, use a large skillet to toast the oats; increase the cooking time to 10 to 15 minutes once the salt has been added. If desired, pass maple syrup or brown sugar separately when serving, or try the topping below.

3 cups water
1 cup whole milk
1 tablespoon unsalted butter
1 cup steel-cut oats
1/4 teaspoon salt

1. Bring water and milk to simmer in large saucepan over medium heat. Meanwhile, heat butter in medium skillet over medium heat until just beginning to foam; add oats and toast, stirring constantly with wooden spoon, until golden and fragrant with butterscotch-like aroma, 1 1/2 to 2 minutes.

2. Stir toasted oats into the simmering liquid, reduce heat to medium-low; simmer gently, until mixture thickens and resembles gravy, about 20 minutes. Add salt and stir lightly with spoon handle. Continue simmering, stirring occasionally with wooden spoon handle, until oats absorb almost all liquid and oatmeal is thick and creamy, with a pudding-like consistency, about 7 to 10 minutes. Off heat, let oatmeal stand uncovered 5 minutes. Serve immediately, with the following topping, if desired.

HONEYED FIG TOPPING WITH VANILLA AND CINNAMON
MAKES ABOUT 1 CUP. ENOUGH FOR 4 SERVINGS OATMEAL

5 ounces dried figs (about 1 cup), each fig quartered and stemmed
1 1/2 tablespoons honey
1/8 teaspoon vanilla extract
1/8 teaspoon ground cinnamon

Bring figs, honey, 1 1/2 tablespoons water, vanilla, and cinnamon to simmer in small saucepan over medium-high heat; cook until liquid reduces to glaze, about 4 minutes. Spoon a portion over individual bowls of hot oatmeal; serve immediately.