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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 2013. A …

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 inspirati…

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 for he…