This recipe calls for using beets and their greens; such a pity to let the flavorful greens go to waste. Beet greens, however, are often tattered and bedraggled, more of a nuisance than they are worth. For this dish, look for bunches of beets that have nice fresh beet greens attached; the more beet greens the better!
This time of the year, it’s easy to find beautiful beets and greens in groceries and markets across time. I pour a good bit of extra olive oil onto the beets before roasting. Then, I save the olive oil for vinaigrettes; the flavor of the oil is infused with fresh beets and marvelous tossed with greens.
Must pasta insist we default to basil and oregano when seasoning the accompanying sauce? Does Indian cuisine demand we pay homage to proteins with basmati rice, potatoes or Naan? Break free the chains! Particularly now since Al Dente’s latest line of Piccola Pastas have hit market shelves to switch things up. My last post, Pastazanella, was inspired by … Full recipe post »
UPDATE: CONGRATS, TERRI! Your name was PICKED–The CD and dish towels are on their way!!! Thanksgiving yum is on the horizon. In the right hand column →→→you’ll see a Holiday Cookbook link next to a Gold Ball under “Find Your Favorite Recipe“. Here, I’ve put together dozens of recipes that might suit your table. Also included is a super-simple segment and … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...