All posts tagged: Beets

Miss-You-Spring Galette

Are you over citrus season yet? Not I. But I wanted my next recipe to lean into spring as if it were only 10 days away. (It is. It doesn’t feel like it, but I promise you, it is. My latest trip to the farmers market told me so!) Some will say I jumped headfirst into our neighboring season with all these glorious yellows, oranges, and greens, but then that buttery, flaky, pie dough keeps things real cozy, just in time for that moment you realize it’s 23 degrees outside and not as sunny as what’s comin’ out the oven. I didn’t know what to name this! It’s basically one of my favorite salads nestled into pie dough. Roasted beets and oranges, topped with lots of spicy greens, and feta. Cara Cara and Golden Beet Salad Galette AKA Miss-You-Spring Galette AKA Fav Salad Galette? -2 small golden beets, peeled and sliced crosswise -1/2 tbs blood orange olive oil (or regular olive oil) -salt and pepper, to taste -1 Cara Cara, peeled and sliced -9 inch …

A Recipe for (Almost) Forgotten Beets and Radishes

If you’re anything like me, then you, too, got overly excited to see many of your favorite greenmarkets return, selling many of your springtime favorites. This means you purchased everything (beets, radishes, asparagus, ramps, chives, thyme, rhubarb, tomatoes, lemons, the list goes on) for ONE MEAL. I did this for Mother’s Day. Mom deserves it all, amiright? Even fava beans! Which I walked to 4 stores to find them and took 20 minutes to shell them (worth it), just to make the Spring Pilaf she requested. The prep work itself was a meditation. I missed it. But let’s just say not everything made it to the table. Yes, I slow roasted cherry tomatoes again, to accompany Branzino. Yes, the Spring Pilaf was a thousand times Spring in taste AND color. (Always add shredded carrot, maybe shredded purple cabbage, and ALL the greens you can stand). Yes, I threw baby potatoes, chunks of purple cabbage, ramps, asparagus, slices of lemon, chives into a cast iron and roasted it all with two, lightly seasoned branzinos right on …

a free-form shine

I’m right here sunlight opening up the sidewalk, opening up today’s breakfast black&white, & I’m about to be born again thinking of you –Ted Berrigan, Many Happy Returns Let’s keep this simple. There’s no sun. I need sun. Imma slice sweet gold, dress their light in citrus, hug all their yellow tight with buttery, flaky pie dough and call it a damn good day. Don’t forget the green. Never ever forget the cheese. Golden Beet & Feta Galette 1 chilled pie dough (adapted from Justin Chapple) 1 1/4 cups all-purpose flour Kosher salt and cracked pepper 1 stick unsalted butter, frozen 1/3 cup ice water tiny bit of orange zest if you’d like. that was a last sec decision for me and i loved it. In a large bowl, combine flour, salt and pepper, zest. Grate frozen butter over the flour and gently toss together. Stir in 1/3 cup of ice water until the dough is evenly moistened. Knead super gently and quickly. Pat into a round disc and chill for 1 hour. I sometimes make-ahead the dough …