Brought to you by Robert Reynolds’ Chefs Studio For a refreshing spring drink: Simmer 4 stalks of rhubarb (cut in 2-inch pieces) in a syrup (2 cups water, 2 cups sugar, lemon zest) until soft. Place everything in a blender and liquefy until as smooth as possible. Strain the puree through a fine mesh sieve. […]
Eat the Book Backwards
by Miriam Garcia “Psssst!” said the Artichoke. “Over here! I wanna be stuffed with breadcrumbs and Parmesan and drizzled with a fruity EVOO!” “I don’t take orders from Artichokes!” I sniffed. “Besides, I really need Zucchini today. Except there aren’t any. What’s up with that you think?” Once upon a time, I hated the kind […]
Recipe: Beets & Greens Soup
This soup is a great way to use up your beet greens. They add an extra layer of flavor, but their taste is hidden enough that even people who don’t like the greens will like it. It’s a very versatile soup: it can be served hot or cold, you can add other vegetables (such as […]
Recipe: Beet Greens Pesto
This pesto is great in Spring, when the beet greens are tender and young. It has an earthy flavor that works well with pasta, on crostini, or as a garnish for a soup. Try serving it to people who don’t normally like beet greens – they may not even be able to tell! 3 small […]
Recipe: Beet Vinaigrette
This vinaigrette is a beautiful and vibrant red or golden color, depending on what type of beet you use. It pairs well with shaved asparagus, thinly sliced raw fennel, or poached leeks. 1 medium (or 2-3 small) beets, tops and root ends removed (Sweet Leaf Farm) 1 tbsp apple cider vinegar 1 tsp Dijon mustard […]
