Last week we went to the West Side Market and brought home a big fat bunch of gorgeous golden beets. I was so pleased with how they turned out. We had a great big bowl full of golden beets, and they lasted four days while we ate them with everything! That’s because this recipe goes great with roasted chicken, thick tangy yogurt, scrambled eggs, a bowl of lentil soup, or greens sauteed in olive oil. Basically, everything.
3-4 medium beets
1/4-1/2 tsp. cayenne pepper (yes, I like more)
2 tsp. honey
1/2 tsp. Kosher salt
scant 1/4 cup white vinegar
Boil freshly scrubbed beets until you can slide a cake tester in and out with just about no resistance. Turn off the heat, and allow the pot to cool completely.
Peel cool beets with your fingers under running water. The peels should mostly slide off easily, and then scrape off any stubborn remaining bits with the edge of a sharp knife. Slice off the ends, and cut up the beets into 1/2-inch cubes.
Using a whisk or fork, mix together the vinegar, pepper, salt, and honey until the honey is completely dissolved. Pour over the beets, and stir well. Makes 6-8 servings.
If anyone in your house is not eating as many greens as you think they ought to be (whether it’s you, or the kids, or your spouse), then make this asap! Think of it as a kind of party salad. You’ll notice that this particular recipe uses two large bunches of kale, but don’t think that’s too much: once they shrink in the oven, they turn into a moderate-sized bowl of chips at best. Continue reading
Expect your taste buds to go crazy for this recipe! Something sweet, orange, and delicious turns carrots into candy when they are roasted at high heat. Add garlic and preserved lemon peel, and magic is guaranteed to happen. Continue reading
Here’s a wonderful recipe to start your week right! Especially after the food extravaganzas (yeah!!) of the past few days, this salad may be a really great idea for helping your digestive system to get back on track. Add a serving to the bottom of a Ball jar or two, fill to the top with freshly washed-and-dried greens, and you’ll be ready for the week with a couple of lunches-to-go-go! Continue reading
It must be November because, once again, my counter is covered with pumpkins and onions. Here are two relatively simple but unusual (dare I say extraordinary?) recipes to use them up. Both are fantastic not just for any old day of the week, but also as impressive contributions to holiday celebrations. Make the onions the day before you need them, if possible, because no matter how great they turn out, they taste even better the next day! Continue reading
A while ago I received a container of hot peppers of various interesting shapes and sizes. One day I selected a smooth, green jalapeno, chopped it into tiny bits, and added it to a stir fry. Another time, I sliced a thin, 4-inch, bright red pepper into 1/2 inch segments, marinated it in some olive oil for an hour or so, and then poured the oil over roasted eggplant sprinkled with curly parsley. That gave the sweet eggplant a pleasant bite. No further inspirations were forthcoming, and the rest of the hot peppers sat on the second shelf in the refrigerator, moving closer to the back with each passing day. Continue reading
The first time I had this dish was two years ago, in Santa Cruz, while celebrating the wedding of a wonderful couple. In keeping with an old family custom, and so that we could easily identify the affiliation of each guest, one side was instructed to wear gold and the other white. Guests mingled to create a sea of gold, yellow, cream, beige and white, all joined together to form a new and beautiful family. It was a sight I hope never to forget. The simple beauty of this recipe continues to reminds me of the love and joy of which we all became a part on that beautiful October day. Continue reading
I wanted to share this vegetable borscht now(!) so that, hopefully, you’ll have time to make it the week (freeze), day (refrigerate), or at least the morning before you plan to serve it. Which means that, at the very least, you’ll want to make this recipe first thing in the morning to give its flavors time to blend. Besides its deliciousness, another one of the great things about this recipe is the fact that it meets the requirements of a great many different kinds of nutritional approaches. There’s nothing like making many people happy, all at the same time. And that’s not something that should be taken for granted, either! Continue reading
We went to a dinner party last week and ate the most elegant dinner, courtesy of my wonderful friend Judith, who mixes a mean martini, makes magic with shallots, has a good knife, and knows how to use it. I highly recommend you give some thought to adding this eggplant caponata to your upcoming holiday celebrations. It’s quite spectacular. Continue reading
Here is a recipe for something really wonderful and different — miso pickles! Believe it or not, we actually had every single ingredient in our kitchen! Leftover mirin from a recipe my daughter made a month ago, miso in the refrigerator always (it never goes bad!), a little sake from who knows when, and the garlic, salt and veggies as usual. So have at it! And please let me know how it turns out. Continue reading