Get my newest recipe via email:

Grilled Chard-stuffed Portobello Mushrooms

We are back safe from 16 days on the Colorado River, and integrating into regular daily living. Many of us river rats are still recovering from bruises and cuts and tweaked backs, but we are all sound and definitely relaxed. We have many Grand Canyon memories, among them a hot-as-Hades night preparing grilled chard-stuffed portobello mushrooms.

It was so hot we didn’t mind falling in the cold muddy river one bit. For cooking we were lucky to have a huge tarp shading the kitchen while we scraped the gills from a case of portobellos. Here is a variation of our river recipe, these grilled portobellos filled with potatoes, chard and spinach. Continue Reading…

Caramelized Three Onion and Thyme Pizza with Fontina Cheese

Summer means pizza on the grill. Even though it has cooled down a bit I’m not turning on the oven, especially to pizza baking temperatures. All in all, baked on a grill or in an oven, Caramelized Three Onion and Thyme Pizza with Fontina Cheese is a delicious not-your-usual pizza.

Caramelized Three Onion and Thyme Pizza with Fontina Cheese on the grill
Continue Reading…

Roasted Golden Beets and their Greens with Garlic Orange Dressing

Golden Beets and their greens

This week we roast the first of Ranui Garden garlic in the same casserole as the beets we also find in our CSA box. The garlic roasts into buttery goo and at the same time subtly infuses the beets with garlic essence. This recipe for roasted golden beets and their greens with garlic orange dressing features both the beets and their greens in one delicious dish.

Mellow roasted garlic orange vinaigrette seasons both the bed of warm sautéed beet greens underneath and the sliced roasted beets nestled on top. Sweet roasted beets juxtaposed with their barely bitter greens and tangy salty feta cheese, all in the same bite–sweet, sour, salty and bitter–yum!

Make this recipe as soon as you get the beets, because beet greens deteriorate more quickly than other greens. The cheapatarian in me hates to see them go to waste.

Some of the roasted garlic goes in the garlic orange dressing–the extra cloves are great spread on crackers or crostini.

If you like healthier desserts and interesting vegetarian recipes, please sign up to receive notices when I post a new recipe. The green Subscribe box is on the upper right on desk and laptop computers. On mobile devices, scroll to the bottom.

4.5 from 6 votes
Golden Beets and their greens
Roasted Golden Beets and their Greens with Garlic Orange Dressing
Two vegetables in one--beets and their greens. Wilted beet greens become the bed for roasted beets--all are dressed with a delicious roasted garlic and orange dressing.
Ingredients
  • 1 pound golden beets
  • 1 head garlic
  • 3 tablespoons plus 1 tablespoon extra virgin olive oil
  • ¼ teaspoon Real Salt , or to taste
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh squeezed orange juice
  • 1 tablespoon minced onion
  • Pinch cayenne pepper
  • ¼ cup feta cheese , optional
Instructions
  1. Preheat oven to 350 degrees. Trim the beet tops, leaving a 1-inch tail, reserving the top greens. Scrub the beets.
  2. Break the garlic up into individual cloves, but don’t peel them. Put the beets and the garlic cloves in a small casserole, add about ½ cup of water and cover with a lid or foil.
  3. Bake until a knife slips easily into the largest beet, about 1 hour; the time will vary depending on the size of the beets.
  4. Meanwhile tear the beet greens off their stems, discarding any yellowed or wilted greens. Cut them into 1-inch ribbons. Set aside.
  5. When the beets are tender, let them cool enough so you can slip off the skins. Trim the tips and tails and cut the beets in wedges or slices.
  6. Squeeze about half the cloves of cooked garlic into a bowl and mash it well with a fork. Add the first 3 tablespoons of olive oil, the balsamic vinegar, orange juice, minced onion, salt and cayenne, and whisk together well. Toss the beets with half of this dressing.
  7. Heat the remaining olive oil in a skillet. Add the beet green ribbons. Cook and stir until the greens are wilted and tender. Toss in the remaining dressing. Season to taste with salt and pepper.
  8. Transfer the greens to a serving plate. Arrange the dressed beets over the greens. If desired, sprinkle with crumbled feta cheese, .

Homemade Lemon Pasta with Chive Oil

Silken lemon-zested homemade pasta noodles in a light flavorful vegetable broth, accented with a simple herb oil, this lemon pasta with chive oil is about as elegant as a pretty gal in a fine lacy dress or a handsome man in a tuxedo!

Lemon Pasta with Chive Oil

Continue Reading…

Lemon Raspberry Cake and Chocolate Truffle Cake, and a Wedding Cake Made with Love

For the big day, I gave my niece and her husband their wedding cake, seven layers, and two different flavors. This post is about the process of baking and transporting their cake, with recipes converted down for home cooks. Here’s everything you need to make smaller versions of Tricia’s lemon raspberry cake and chocolate truffle cake, the cakes, the  fillings and the frosting! 

Tricia's wedding cakes--triple lemon and chocolate. A wedding cake made with love.

Continue Reading…