Get my newest recipe via email:

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…

Quinoa with Grilled Zucchini and Beet Greens

This quinoa with grilled zucchini and beet greens is one of those dinners we throw together with what we find in our weekly CSA farm share. This week we got shallots, zucchini, and beet greens and we cooked them on our new-to-us grill. All we had to do is make sure they were well-seasoned before tossing them with steamed quinoa.

A serving of high-protein grain, mixed with tender and slightly charred squash, some grilled beet stems for crunch, with bitter wilted beet greens–dinner’s on! It’s magic how you can make a great meal with what you have on hand! Continue Reading…

Tzatziki Cucumbers

Tzatziki is a classic cooling combination of cucumber and yogurt. Though tzatziki is Greek in origin, it marries easily with so many dishes from the Mediterranean world. These tzatziki cucumbers are delicious as a sauce, a dip, or salad. Try it as sauce with grilled falafel patties in pita pockets.

Another cooling cucumber and yogurt sauce is one from India, raita. Here’s a recipe for Cucumber Raita with Basil and Walnuts.

Or check out this recipe for Creamy Cucumber Salad with dill and basil. Can you tell I’m in love with cucumbers and yogurt together? This Cucumber and Basil Yogurt Salad is more cucumbers, less yogurt.

You don’t have to follow this tzatziki recipe exactly–there are plenty of variations in Greek cuisine too. This one features fresh mint–feel free to try a different herb and come up with your own condiment creation.

Have fun! Bottom line–get in the kitchen and cook something delicious!

Thanks for reading. Get the latest recipe posts by email—subscribe here.

Are you following me on Facebook, Instagram, and Pinterest?

PS If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.

0 from 0 votes
Tzatziki Cucumbers
Author: Letty Flatt
  • 2 medium cucumbers , peeled and seeds removed
  • 1 garlic clove , minced
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon fresh squeezed lemon juice
  • 8 ounces Greek yogurt or plain whole milk yogurt
  • 1 tablespoon chopped mint
  1. Grate or chop the cucumbers and mix with the garlic, oil, lemon juice, yogurt and mint. Chill.

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.

0 from 0 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.
Author: Letty Flatt
  • 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
  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, .

Lemon Pasta with Chive Oil

Lemon Pasta with Chive Oil

Lemon Pasta with Chive Oil

I have always said that when I no longer work at Deer Valley I will join Wasatch Mountain Food and Wine Society. I only want to be invited to one banquet—the annual Sunday luncheon created by Deer Valley’s most senior chefs and pastry chefs. The banquets are usually in early June, between seasons for us, and we have the time to perfect our menu ideas.  I want to be seated and served because I know the effort, expense and love that goes into each course. Continue Reading…