Archive for ‘Chèvre’

January 26, 2012

Why You Always Buy Beets with the Greens | Beetroot and Blood Orange Salad

Beets make me happy.  I know.

But I love their color and their dense, earthy flavor, greatly enhanced by slow roasting them whole for what almost feels like too long.

I make sure to buy them whole, with their greens attached.  Because beet greens are delicious.  I’ll show you an old family recipe for that soon (updated with the addition of some duck fat).  But in the meantime, head out to the store, buy some whole beets and give this simple composed salad a try.  Diana Henry’s recipe will get lots of good vitamins in you during the dark days of winter, good for staving off, the best you can, all those winter colds.

Playlist included Game of Thrones Freestyle, by Gotye featuring Dice Raw.

April 20, 2011

Backyard Foraging | Violet Salad with Goat Cheese in Phyllo

It’s early Spring, and there is an abundance of all sorts of young herbs, lettuces, and edible flowers.  They are tender, beautiful and delicious.  This is clearly the beginning of salad season.  Just pick, tear, and drizzle with the best possible olive oil.  Tonight I used dill, mint, picked thyme, parsley, baby lettuces and, as the pièce de résistance, purple and white violet flowers.

No need to source them, if you live in central Ohio and aren’t obsessive about weeding your lawn, you’ve probably got them snuggling in shady spots.  They are a most remarkable addition to a salad.  The ones in my backyard

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