seasonal, modern, exuberant
Swiss chard is one of the most widely available (and consumed!) leafy greens. Beet greens, on the other hand, are usually unceremoniously tossed in the trash… the roots are typically the main attraction. But did you know that beets and Swiss chard belong to the same family of veggies?
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Potatoes are of course versatile and can be delicious in whatever way you choose to cook them. But in this recipe, the humble tubers really become something special.
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From San Francisco to New York, Brussels sprouts are making a special appearance on the menus of trendy restaurants everywhere. The new way to serve the miniature cabbages is…fried!
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This side dish is so versatile and so satisfying that it shows up on my menus several times a month… I never seem to tire of it.
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Baked beets are incredibly versatile and can be used in a multitude of recipes. In the colder months, I bake a batch every week, so that I always have them on hand. They make a colorful and flavorful addition to salads, soups, pastas… and many other goodies.
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