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Recipes

Root to Leaf Beet Shakshuka

This recipe is a riff on Green Shakshuka (link coming), which itself is a riff on traditional Shakshuka (link coming). It makes great use of the beet root, the beet greens and the beet stems. The dish is a flavor bomb, amped up with fragrant cumin and coriander, salty-tart feta cheese, creamy avocado and fresh herbs or an herb pesto. This shakshuka makes a special brunch dish or a great eggs-for-dinner supper.

April 20, 2023 No Comments

Ad-Hoc

Root to Leaf Beet Pizza – Three Ways!

I love making pizzas using farmers’ market produce that doesn’t often make it onto a pie. Beets, their roots, leaves, and stems are all options on pizza!

June 3, 2021 No Comments

Recipes

Root to Leaf Beet Paella

Beets work wonderfully with the flavor profile of Spanish chorizo, smoked paprika and saffron. This is a true root to leaf recipe, utilizing the roots, stems and leaves of the beet.

May 13, 2021 No Comments

Ad-Hoc

Beet Stem Risotto with Roasted Beets and Braised Beet Greens

Sometimes you get really lucky and get a bunch of beets with gorgeous roots, greens, AND stems. Beet stems are tender and flavorful, but often not substantial enough to receive special treatment. I usually just include them when I cook up the greens. But sometimes they are substantial and deserve their own treatment.

May 4, 2022 No Comments

Recipes

Beets and Greens Savory Galette

This savory pie for dinner utilizes the roots, stems and greens of the beet plant, root to leaf. The flavors of roasted beets and sautéed greens are complemented by béchamel spiked with fresh goat cheese.

June 20, 2021 No Comments

What's Growin'

CSA 2021, Week 12

Look at that tomato in the center, one pound two ounces of heirloom goodness! Also a bunch of mixed beets, a bunch of purple carrots, four nice sized zucchini and a bag of green beans.

June 17, 2021 No Comments

Mother Dishes

Savory Galette Mother Dish Technique

A galette is a rustic, free form pie that gets its name from its French heritage. Italy has the same dish, which they call a crostata. Like pies in other forms, they are usually sweet. But savory pies can be an amazing, unique option for the dinner plate. They are also very flexible. With a little bit of creative energy, you can utilize seasonal ingredients to make a savory galette in all seasons of the year.

June 9, 2021 No Comments

What's Growin'

CSA 2021, Week 7

Time is flying. It’s already week 7 of the 2021 Elysian Fields Farm CSA. This week we get broccoli, beets, lacinato kale, arugula and a head of red summer crisp lettuce.

May 12, 2021 No Comments

Recipes

Slaw, Simple and Versatile

Cabbage slaws are wonderful, but don’t limit yourself. You can mix and match many crispy raw vegetables into the mix. Cabbage may be omitted entirely.

April 29, 2021 No Comments

Mother Dishes

Pizza Mother Dish Technique

On more than one occasion, sharing a pizza with particularly good crust, someone at the table will remark “It’s all about the crust!” Hearty agreement follows. But sometimes, when the sauce is really good the remark will change to “It’s all about the sauce!” Same with the cheese. Same with the toppings. The fact is pizza is about all four.

April 8, 2021 No Comments

Mother Dishes

Risotto Mother Dish Technique

Risotto is a mother dish. To master a mother dish means that you can take what you know and use it to make a huge variety of dishes. I make risotto a couple times a month, always leveraging ingredients that are in season, regardless of the season. This is the only risotto recipe you will ever need!

April 3, 2021 No Comments

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