recipes by ingredient
acai acorn squash almond butter almond milk almonds apple apples apricots artichoke artichokes arugula asparagus avcado avocado balsamic banana bananna barley basil bean beets black bean blackberries blood orange blueberries bok choy bread broccoli brussels sprouts butternut squash cabbage cacao capers carrot carrots cashews cauliflower cchia seeds celery celery root cherries chia seeds chickpea chickpeas chili chives chocolate cilantro cinnamon clementines coconut coconut milk coconut oil corn cucumber cumin currants dates dill edamame eggplant eggs endive english peas farro fava beans fennel figs flax seeds frisee garlic ginger goat cheese goji berries greek yogurt green onion green tea harissa hazelnut hemp seeds honey jalapeno jalapeño jerusalem artichokes kale key lime kidney beans leeks lemon lemongrass lentils lettuce mango maple syrup meyers lemon millet miso mushrooms mustard mustard greens noodles nori oatmeal oats olive oil onion parsley parsnips pasta peach pear peas pecans peppercorns pine nuts pistachios poblano polenta pomegranates potato pumpkin pumpkin seeds quince quinoa radicchio radish ramps raspberries red cabbage red onion red pepper red wine rhubarb rice romaine rosemary sage salmon scallions serrano chilies sesame seeds shallots shiitake mushrooms soba noodles spaghetti squash spelt spinach ssweet potato strawberry sugar snap peas sweet potato swiss chard tahini thai basil tofu tomato vanilla bean walnuts white white bean wwhite bean yellow pepper yogurt zucchini
SUBSCRIBE
This form does not yet contain any fields.
    hello there good looking,

    I'm Jodi. I'm a natural foods chef and lover of healthy, wholesome, and tasty foods that have the power to make us look good from the inside out.

    Entries in beets (8)

    Tuesday
    Jun252013

    pickled strawberry + beet salad with an herbed vinaigrette

    Sometimes life gets busy. You know, real life. And, I'm okay with that. 

    There are birthday parties, baby showers, visitors, weddings, places to go people to see ... and sometimes you might even throw a dinner party in there because things are not just busy enough.

    As you can tell from my lack of posts over the past week, life has taken over recently. It's been all good and all fun things though. On top of all of the fun life events taking place right now, we moved ..... again. It was a good move though, and I think we are going to stay put for quite some time. 

    But now the boxes are unpacked and life is slowing down a bit. I am finally getting a chance to spend more time in my {new} kitchen.

    So when I got back into the kitchen, there was one thing I was dying to make. 

    Pickled. Strawberries.        Yes. 

    A few weeks ago Michael and I took a pickling and preserving class at the Stone Barns. I signed us up for this class for two reasons.

    First, I have always wanted to delve into canning, but despite having read my fair share about it, I have always been incredibly intimidated and paranoid about all of the boiling and sterilizing involved. 

    Second, I thought it would be really funny to see Michael take a class with all women, mostly over the age of 55, because let's face it, canning is far more attractive to women of older generations than mine. 

    And, I just love any reason to go visit the Stone Barns. Well, I guess that makes three reasons.

     

    The greatest takeaway from the class was that you do not have to go through the whole canning process to pickle or preserve your garden gems. You will need to keep whatever it is that you canned or preserved in an airtight jar in the refrigerator, but you do not need to worry about the sterilization process unless you want to store your preserves somewhere other than the fridge. 

    Super valuable information. I can make pickles and not worry about all that boiling and canning? Yay! Although now I think I might even give it a go after seeing how easy it was.

     

    So, what does this mean to you, or someone who wants to pickle something? It means it can be done, easily, and in about 10-15 minutes you can have yourself a pickle that can be enjoyed right away, or a preserve that can last about a year in the fridge. 

    So strawberries might not be the first thing you would think to run off and pickle, but I've got to tell you, my first pickled strawberry made me really happy and excited.

    It's sour, it's sweet, it's crazy good. Because of it's crazy sour sweetness, it goes so well with so many things. I'm always one to say that I don't like fruit in my salad, but a pickled fruit is certainly an exception. However, it's more than an exception in this case, this is going to be a new staple in my recipe book. 

    Click to read more ...

    Friday
    May242013

    spring pea + fava bean guacamole with root chips

    Today is the start of one of my favorite weekends of the whole year. 

    I'm a huge fan of summer and this weekend signifies the start of the summer for us here in the east coast. Although summer's official start date is not until late June, this is the weekend for us that the grill get uncovered, some new plants get planted, and the flip flops get dusted off. 

    One of my favorite things about summer is cooking and hanging out with friends. Grabbing vegetables straight from the garden or the nearby farm stand, and having people over for a causal meal is just the best.   

    Backyard BBQs, beach picnics, long leisurely brunches. That's what summer is all about. 

    I love to have nibbly bits around whenever we are entertaining, and guacamole is always a popular snack. Sure, you can buy gaucamole in the store, but it is so much better (and impressive) when you make it at home. 

    I love to fanci-fy otherwise simple foods. Adding peas and fava beans is a super easy way to make a regular guacamole a little fancier. Since it is not officially summer yet, this snack is a marriage of a few great spring vegetables that you can still find right now, and one of my favorite summertime snack foods. 

    I am keeping this short and sweet, because I am off to cook for a big girls dinner tonight. I am so excited to kick off the summer with a huge home-cooked meal celebrating friends.  

    Happy weekend!

     

    Click to read more ...

    Monday
    Mar252013

    beet tartare

     

    Spending time with friends who have known you more than half your life is good for the soul. This past weekend Michael and I hung out with two of my oldest and greatest friends from high school and their families. As expected, it was like no time has past. We had such a great time. 

    Last night Michael told me his favorite part of the weekend (besides all of the excellent food, drink, and company ... of course) was when we whipped out our yearbooks and laughed about our chubby cheeks and high school crushes. Some memories had us laughing so hard tears were running down our face.

    I also leaned that I apparently have the memory of an elephant ... which can be good or bad, depending on what embarrassing story pops into my head. 

     

     

    We were staying at my friend Sarah's mom's house which meant we were able to cook lots over the weekend. One of my favorite thing to do is cook a big meal with good friends. 

    The first night we got home pretty late so we decided to make a one pot concoction that included some of my favorite ingredients: brussles sprouts, quinoa, and avocado. We also ate the leftovers for breakfast one morning. Yep. And it was just as delicious.

    The second night when Michael, Laura, and her family arrived, we made a big dinner for everyone. Michael surprised everyone by taking over as head chef in the kitchen. I love it when he cooks. We made a few different things, one being this sweet potato and red onion recipe. That recipe has become a go-to of mine because of how easy, fool-proof, and tasty it is.  

    Dinner was delicious and so much fun. A great new memory for my elephant brain. 

    We did not make this beet tartare recipe, however, Sarah totally made my day when she told me how many recipes she has tried from my blog, and I am hoping that she will be trying this one too soon :)

     

     

    Click to read more ...

    Thursday
    Jan312013

    red beet gnocchi with a meyers lemon pesto // gf + vegan

    Michael got me a food processor for Christmas. I asked for one. It was probably the last key piece of equipment I was missing from my kitchen.

    It is kind of an embarrassing admission. A food processor should be one of the first additions, not the last, but I always seemed to get by without it. After using it once, I can totally see why they're so popular. This machine might change my life. 

    As I was using my shiny new food processor for the first time I couldn't help but think about when I first started cooking a lot in college. I had nothing. No food processor, no vitamix, no mandolin ... I barley even had a sharp knife. I had one pot and no pans, which meant sauteing was done in a pot. YEP. Sometimes I'd even roast things in that darn pot. I always got it done. 

    You know what .... it did not matter, because I loved to cook so much. 

     

    This recipe is for my old college roommate, Kara, who willingly ate my home cooked meals back then ... the good ... the bad ... and the way too garlicky. Kara will never forget my love for pesto and she recently requested that I do a beet / pesto recipe for the blog. Thankfully I have a much better grip on the garlic proportions now (note: less is always more). 

    Since I know she probably will not make this for herself, this is my way of coaxing her to visit me in NYC. 

    Gnocchi is easier to make than you might think. The ingredient list is short, and it is pretty hard to mess it up. The most challenging part is to get that dreamy, pillow-like texture. I give some tips in the recipe to tackle that. For this particular recipe, I used a gluten-free flour blend and I did not taste the difference from when I made gnocchi with whole wheat flour. If you would like to use all-purpose or whole wheat flour, just switch out the brown rice flour (same/similar proportions). You can also use an egg or not use an egg. I find that the eggs helps bind so that you use a little less flour, but if you do not want to use the egg, the recipe will work fine without it. 

    I just love the gorgeous color that the beets add to this dish. It would make for a great valentine's dinner for two, or this would also make a great meal for a friend who comes to town to visit (wink wink Kara). 

     

    Click to read more ...

    Wednesday
    Dec192012

    borscht (beet soup) with dill yogurt + pumpkin seeds

    Currently, I am in the middle of preparing the biggest meal of the year, but while my stove is simmering and my oven is braising I thought I would share this recipe with you which has been my new favorite.

    It also happens to have the colors of christmas, so I thought it was even more appropriate that I share this recipe today. 

    Borscht is a beet soup that originated in central and eastern europe. If you love beets, you will love borscht.

    This version is a dressed up, spruced up version. Perfect to serve for a holiday meal, christmas (if you celebrate it) would be ideal. Of course, if you don't celebrate christmas or if you just want to make a big batch of it for yourself, that is ideal too. 

    Happy Holidays! XO 

    Click to read more ...