Showing posts from May, 2018

My Favorite New Way to Roast Beets ♥

A new way to roast beets, in a moist, vinegar-y environment, turning out roasted beets that are just slightly pickled. Low Carb. Weight Watchers Freestyle Friendly. Not just vegan, Vegan Done Real . Naturally Gluten Free. Whole30 Friendly. Oh people, it's almost here! No ... not summer, not vacation. Beet season . And more specifically beet salad season . Apparently I'm #NotAlone because beet salads pop up on restaurant menus #AllTheTime. (Sorry, let's hope that a good beet salad will cure a bad case of #HashTagFever ...) What's astounding to this connoisseur of beet salads is the chefs' creativity: no two beet salads are alike. What unites all those creative salads is the main ingredient: the beets. And isn't it interesting that the beets themselves are much the same?! No more. Enter Olio , my favorite restaurant here in St. Louis. Funny story about Olio's owner, Ben Poremba. I first wrote about him for my column in the St. Louis Post-Dispatch in 20

Deep Mexico Carrot Soup ♥ with Tomatillo & Lime

Ah soup! Serve this simple colorful carrot soup hot or cold, it's gorgeous. Low Carb. Weight Watchers Friendly. Not just vegan, Vegan Done Real . Naturally Gluten Free. Whole30 Friendly. And ... delicious! Something to know about me. I'm a recipe-driven cook, always have been, always will be. I admire the cooks who cock their heads, fridge door open, thinking what to make based on what's inside. But that sort of intuitive cooking is just not me. I'll vary a recipe, some times turn it upside down, but almost-almost always, I begin with a plan. Almost always, the written recipe rests right there beside me as I measure, cook and time – all the while recording what I notice, penciling in other ideas, simplifying, etc. Who else is a recipe cook? And is anyone here, now, what I think of as an "intuitive cook"? (Let's guess: more of the former than the latter, yes? After all, intuitive cooks have less need for recipes and no doubt, in addition to inspirat

Celery & Chickpea Salad ♥

A captivating salad, a simple lemony mix of crunchy celery (extra points for celery with leaves!) and creamy chickpeas, held together with a touch of feta. Perfect for a light spring lunch or supper but also, garnished with tomato and avocado, makes an impressive platter for a potluck or dish to share. Very spring-y! Weight Watchers Friendly. Naturally Gluten Free. Short story here. It was the day before Thanksgiving circa mid 2000s. I was up to my elbows in green beans and pie crust but took a break to check email. "Get it RIGHT!" shouted a local reader of Kitchen Parade , then still published in print in my hometown newspaper. "Your last recipe," she wrote, "called for a stalk of celery. Unless you mean the whole damn bunch, it's a celery rib not a celery stalk!" Okay, then. Happy Thanksgiving to you too, ma'am. But she was right! So I thanked her for the correction and wished her a very happy Thanksgiving. (And also felt a real sadness f