Sides

Roast Beets

I love roast beets in the winter time. Fresh from the market beets are nothing like the canned or pickled versions. Try them in salads, soup, juice, or just by themselves. It's rumored that during WWII bakers used beets in place of sugar due to food rations, hence red velvet cake (although I don...

Serving: 1-2 Prep Time: 5 min Cook Time: 45-60 min Preheat oven...
Ingredients 1 bushel beets 1-2 tbsp olive oil dash of salt
Spinach Pie (Pastel de Espinaca)

This is a very old family recipe, it comes from my Northern Italian great-grandmother who, my mother informed me, had some Greek influence in her cooking. It's incredibly easy to fix and a staple at family gatherings and parties. Traditionally, this pie is made in a large rectangular casserole...

Serving: 1 nine-inch pie Prep Time: 1 hour Cook Time: 1 hour...
Ingredients *For Crust* 1 1/2 cups all purpose flour 1/2 cup whole wheat flour 1/2 cup butter, cubed 3-5 tbsp ice water 1 tsp salt 1 egg, for wash *For Filling* 5...
Quinoa with Lemon-Soaked Artichoke

Quinoa is a nutty grain-like seed; it looks very much like bird food. However, the tiny seeds pack an impressive amount of nutrients, being both high in fiber and protein. I highly recommend it to vegetarians due to its balanced set of amino acids. Though most quinoa is grown in Perú, we never...

Serving: 2-3 servings Prep Time: 5 min Cook Time: 15 min In a...
Ingredients 1 cup quinoa 2 cups boiling water 1/4 cup shelled unsalted sunflower seeds (optional) 18 oz frozen artichoke hearts (approx. 2 packages) 1 tbsp olive oil 1/4 cup white wine 1/2...