Whenever I find fresh beets with their greens, I immediately grab a bunch. Most often, I use the beets and the greens in separate recipes, but this time, however, I decided to use both in the same dish, and came up with the fritters you see here. Continue reading
When we think about the term “salad”, we usually think about a dish that is prepared soon before serving and and is eaten as fresh as can be. However, it’s always good to remember that not all salads were created equal, and that many of them taste even better after marinating for a few hours, or even days. Continue reading
The following special bread came to mind when I was planning to bake a variation of Soda Bread. Continue reading
With the cold weather and grey colors outside, bright colors can help uplift the spirit. These muffins are bursting with all-natural colors and are full of good things – just perfect for a gloomy winter morning.
When you see at the store a bunch of beets with the greens still attached to them, you know they are as fresh as it gets. Nevertheless, the fresh greens are not just an indication for the beets’ freshness; they are also edible and tasty on their own right, so it makes even more sense to buy the bunch.
Here, I have used the bunch to create two dishes: a colorful roasted beets salad and savory beet greens cheese patties.
Both dishes go great together, but you can, of course, serve each on its’ own.
There is something fascinating about the American way of adding all kinds of slightly sweet vegetables to a cake batter, mainly for frugal reasons, but also for the moisture and the unique flavor the vegetables add to the cakes. Continue reading