Tag Archives | chervil

Green Beans with Millet and Garlic Scape Pesto

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As we age, I find it becomes easier let go of things that we may not be very good at. For instance, there is no reason for me ever to take another stab at doing my own accounting. I glaze over just thinking about it. And gardening. I always thought I would be a natural at growing my own vegetables, but as it turns out, I’m a lot better at cooking them. It takes a lot of time and attention to grow your own veggies and if you don’t have it, thank goodness for farmers, and the happiest place on earth: the farmers market.

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Eating locally is very en trend, and it feels like a trend that is here to stay. The less time between the produce’s garden-living time and your plate, the more nutrients they will still contain and the better they will taste. A stroll through the market can also be very culinarily inspiring and often enlightening too. Amongst the expected and anticipated favourites, there are always a couple of surprises. The part of the plant you never knew existed, that, yes, of course you would love to try. (more…)

Beet Salad with Herbed (Macadamia Nut) Ricotta

I remember a time when beets were scary. They were vac-packed and soggy in the produce section of the grocery store, or sliced up in a can, which rarely equals delicious. Despite their endearing colour (purple, you guys!), they fell flat and tasted like dirt.

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Luckily, sooo much has changed. It is now much easier to get beets that recently grew in the ground, often with their greens still intact, meaning their dirt-living life wasn’t too long ago. It’s natural that their earthy flavour still lingers, but that natural sweetness that comes from a freshly dug-up beet is undeniable, and their texture, both when raw or cooked, is something to celebrate too. Oh yeah, and they’re good for you.

They are full of phytonutrients that vary based on the colour of your beets, so by eating a variety of colours (just like all foods) you will get a broader range. They also boast anti-inflammatory super powers, are full of anti-oxidants and aid in detoxification.

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Buying beets with their greens intact is usually the freshest option. The leafy beet greens and stems deserve a blog post all to themselves, so I’m not going to get too into it here, but keep them and juice them or sauté them with some garlic. They are packed with anti-cancer and they taste good too. For this recipe, for me, it was a little bit too beet on beet to use them as well as the roots, but this way you get two meals out of one veg. Bonus.

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