Category Archives: kitchen

recipe box: roasted beet salad


roasted beet salad

So, I tend to get obsessed with a food and eat it like crazy until I get sick of it. It’s probably one of Brian’s least favorite things about me- one winter he had to remind me that butternut squash was not the only food on the planet. Last summer it was the Harvest Grains salad, and this year I’m all about roasted beets.

This is a light, easy salad based off of ingredients I had on hand when the craving hit. It’s inspired by a way fancier salad we’re serving this summer at the restaurant I work at, that also includes grilled peaches, cherries, and micro-greens.

roasted beet salad

We’ve been making this salad to go with grilled cheese and pesto sandwiches or pita pizzas. These measurements are enough for two side salads or one bigger salad. They are also rough measurements because I eyeball it ;)

  • 1 large beet, peeled and sliced (you can make more and save them in the fridge to avoid turning on the oven again!)
  • 2 big handfuls of spinach, roughly chopped
  • goat cheese- I like a lot of cheese!
  • juice of 1 lemon
  • olive oil
  • salt

To roast the beets:

Slice the beets about 1/4″ thick, coat both sides with olive oil, lay on a cookie sheet and sprinkle with salt. Bake at 400 degrees for 15 minutes, flip the beets and bake for another 15 minutes. Let them cool before adding to the salad.

The dressing:

This is just a light mixture of the juice of one lemon, an equal amount of olive oil, and salt to taste.

The salad:

Toss the spinach with the dressing, layer on the beets, and top with goat cheese. Sprinkle a little more lemon juice on top if you have some left, and finish with some fresh cracked pepper.

Easy peasy! What foods are you obsessed with this summer? I would love some new recipe ideas!

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half baked cookie dough

One of my favorite treats of all time is cookie dough. Straight up, in a spoon, or right off the mixer, cookie dough. Pretty much the only reason I make cookies. Not really, but my favorite part, for sure. I usually put aside a little unbaked dough in a jar in the fridge, you know, for later.

Usually I just eat spoonfuls for a day or two and it’s gone, but this week I was feeling a little more fancy and made another favorite dessert. Half-baked dough topped with ice cream. You can make a bunch of these in little bowls or ramekins, on a cookie sheet in the oven, or it’s perfect for one or two by just popping in the toaster oven.

The one rule is, it needs to be eaten right from the oven!

half baked cookie dough

Just make your favorite cookie dough, I used this one from Joy the Baker, because everything she makes is delicious. If you keep store-bought cookie dough on hand, you could use that too.

Put a heaping spoonful in each dish. A little more than you would use for a cookie, but not too much. Remember- it will grow as it’s baking!

Bake to your recipe’s instructions, minus a few minutes. I baked mine in the toaster oven at 350 for about 12 minutes. Keep checking so you don’t overcook it. Pull it out of the oven, just before it’s a finished cookie.

I like mine to be a little doughier so I gamble with the uncooked egg thing… *

Top with ice cream! I also sprinkled a little coconut on there, and you could even drizzle chocolate sauce.


*Note: Eating raw cookie dough can be bad for you because there are uncooked eggs in there! I am in no way saying you should do this, mmmkay? So cook it until almost baked. If you want your dessert on the doughier side, you could use a vegan/eggless cookie recipe.

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when a tree gives you lemons…


…make lemonade.
And lemon bars.
And lemon cocktails (lemon drops or lemonade + rum + frozen raspberries).
And an egg white + lemon juice face mask.

lemon tree

Instagram lemons

lemonade Pyrex pitcher

Our 2 year old lemon tree still only makes about 10 lemons/ year but we make the most of the small crop. And smelling the new blossoms may just be my favorite part.

Little-bit-tart lemonade:

  • 1.5 Cups fresh squeezed lemon juice (about 6 lemons)
  • 3/4 Cup simple syrup
  • 4 Cups cold water
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incognito vegetables…


green smoothie vegetable greek yogurt

Can you spot the vegetables in this picture? No? I didn’t think so. Between the disguise of a mustache and blueberries, they are pretty incognito.

I don’t think there is a vegetable I don’t like. I love them. But I also really love cookies & French Toast. I’ve been making these smoothies a few mornings a week as a way to really start my day off right. Especially on school days, so I’m full without the sugar crash an hour after breakfast. These smoothies can also be a great way to sneak them into a veggie hater’s diet.

This isn’t so much a recipe as a guide. I have been mixing it up based on what I have on hand.

  • Greek Yogurt (roughly 1/3 cup)- Greek yogurt is creamier and packed with more probiotics and protein than regular yogurt.
  • Vanilla nut milk (roughly 1/3 cup)- I have been using coconut.
  • 1 celery stalk
  • handful of spinach
  • large kale leaf with the rib removed
  • 1 pear or 1 banana- peeled and chopped
  • 1 Tablespoon chia seeds- high in Omega 3 and help keep you full longer
  • handful of frozen blueberries

Starting with the milk and yogurt, throw everything in a food processor until everything is chopped and blended. You can adjust your ingredients after the initial blend, add more milk if it’s too thick or more blueberries if you want it a little fruitier.

I would love to hear some of your favorite combos!

Mustache glasses were a wedding present from our cool friends Bethany & Adrian. They bought them here….

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magical powers of quinoa


quinoa stuffed peppers
I’m pretty sure quinoa has magical powers. Maybe even as much as mac-n-cheese. No but seriously, it’s filling but in a light/clean way (unlike mac-n-cheese!), really versatile, and super good for you. I made 2 dry cups at the beginning of the week which was enough for a couple great recipes. I like to cook a bunch of a grain at once and add it throughout the week to salads, burritos, soups, etc, that way it’s ready for a quick meal.

These Quinoa Stuffed Peppers were SO good! I stuffed 3 peppers cut in half and then we used the leftover filling to make burritos for another meal.

This Sweet Potato Quinoa salad is really tasty too, either hot or cold. I added roasted pumpkin seeds, celery, and apple cider vinegar. Mark Bittman is awesome and his book How to Cook Everything Vegetarian is such a great resource!

Any quinoa/ grain recipes you would recommend?

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