DECONSTRUCTED BEET STACK

It was really only a handful of years ago when I learned beets don't come from a can in that lovely shade of neon purple. You've seen them at salad bars, shredded and soggy next to the baby corns and greasy croutons. I discovered that this rooted vegetable was easy to roast, and it felt so 'pioneer' of me to figure my way to the tender sweetness through the mass of tangled greens and nubby, hairy exterior. If you can bake a potato, you can roast a beet.

I know that people either love or hate beets. Same goes for horseradish, so I am not expecting this recipe to appeal to the masses. I find that with whole milk yogurt, the horseradish is not too strong amongst all the other vegetables. The layers are attractively bitter, spicy and there is the expected earthiness that beets bring. When I actually host the dinner parties that I dream of, this will be on the menu. I think colorful, fresh food plated vertically, looks beautiful. If my guests don't like it, please push your plate my way thank you very much.

DECONSTRUCTED BEET STACK // Serves 4 as a side

I think this would make a wonderful complete meal with some thin slices of lox or smoked tofu between the layers, or maybe a poached egg on top. Note that our pictures show a regular navel orange, though I highly recommend the color contrast of a blood orange here. I didn't want to go back to the store.

3 Golden Beets (larger ones, as close to the same size possible)

1 Blood Orange

1 Cup Watercress

1/2 Cup Thin Slices of Red Onion

Dressing //

1 Cup Whole/Lowfat Plain Yogurt

1 1/2 Tbsp. Prepared Horseradish*

2 Tbsp. Champagne/Cider Vinegar

1 tsp. Agave Nectar

2 Tbsp. Fresh Chives

Pinch of Salt

*Prepared horseradish is different that 'horseradish cream' at the grocery store. If you don't like the taste of horseradish, an alternative suggestion would be to mince a shallot and add some extra white pepper for a bit of spice.

Oven to 425'

1. Cut off the beet greens close to the actual beet part. Give the beets a few pokes with a fork and wrap completely in foil. Bake for an hour, depending on the size of the beet. It feels similar to a baked potato when done.

2. In the meantime, prepare the sauce. In a small bowl, combine the yogurt, horseradish, vinegar, agave and pinch of salt. Add the chives and set aside.

3. Cut the skin and pith from the orange, and slice into max 1/4'' thick coins.

4. When the beets are done, set aside until they are cool enough to handle. With a paring knife, peel off the skin gently as they can get slippery. Slice the beets into max 1/4'' thick coins, just like the orange.

5. To assemble, put a dollop of sauce on the bottom of the plate, then a beet with another dollop of sauce, then a few leaves of watercress and a slice of orange and a dollop on top of that. Repeat: beet, dollop, watercress, orange, watercress, dollop to however high you'd like your stack to go. Scatter the slices of red onion and if you'd like, maybe some toasted walnuts around the plate. Top the stack with a dollop of sauce and a grind of fresh pepper. Note that the pretty presentation is quickly demolished once you start cutting into it :)

GRAPE SALSA ON GOAT CHEESE CROSTINI

My sister is not the easiest person to feed. She has all sorts of food aversions so I’ve learned not to get offended when she doesn’t clear her plate. She loves to shop, I hate it. She’s a free spirit, I’m somewhat of a planner. She likes to stay up late, I'm early to rise... you get the idea. At some point, after playing in the clothing racks at Target and bathing together, we stumbled into completly different interests. We’re the kind of friends that probably wouldn’t have chosen the other out of a group, yet I consider my relationship with her indispensable. We all need broader perspective, and it’s the people who are least like you, who make you see things through new eyes. She is going to be a famous clothing designer, and spends long nights in front of a humming sewing machine, cutting, threading and studding pieces I am consistently impressed with.

If there is anything I have learned about working, it is that you need good snacks. Can I put that on a resume? Sitting down and using no other muscles besides your brain and hands can get awfully exhausting. So this is what I made for Cydney, a snack that is difficult not to like. I hope this was a nice respite from your frozen taquitos, sister. I love you.

RED GRAPE SALSA CROSTINI // Makes One Quart Salsa and About 20 Crostini

This makes a great holiday appetizer and can be made a day in advance. It keeps well, the onion just becomes stronger. Also goes well on some fresh fish or with some simple quesadillas, so you shouldn’t have an issue with leftovers.

1 1/2 lb. Seedless Red or Blue/Black Grapes*

1 Anaheim Chile

1 tbsp. Red Wine Vinegar

1 Bunch Fresh Cilantro, Finely Chopped

Half a Small Red Onion, Finely Chopped (more or less to taste)

Salt and Pepper

1 Whole Grain Baguette

8 oz. Chevre, room temperature

2 tbsp. Milk

Oven to 375’

1. Cut the anaheim chile into fourths and remove the seeds, dice as small as possible. Dice the red onion as tiny as possible, and throw those into the bowl as well. Use your discretion with how much onion you like. Dice the grapes, best to halve length and width wise, then chop. Add the vinegar and ½ cup of cilantro and toss. Sprinkle in some salt and pepper to your taste.

2. Slice the baguette, on a bias into ¼’’ slices and arrange on a baking tray. You will need to do this in two shifts. Bake on the upper rack for about 4 minutes, take them out and flip them over, bake for another 4 minutes and let them cool. Repeat with the other half.

3. Put the goat cheese in a small bowl, add the milk and mix it around to make it spreadable. Swipe one side of the baguette with about 1 tbsp. chevre. Place a heaping spoonful of the grape salsa on top and garnish with fresh cilantro.

* By using the most fresh, firm grapes you can find, you will make the chopping easier on yourself. Not to mention the texture benefit. I think using two tones of grapes, makes a beautiful final product.

END OF SUMMER PANZANELLA

Originally, panzanella was a Tuscan salad made of day-old bread, fresh tomatoes, olive oil, salt and vinegar. Over the years, there have been renditions with fall vegetables, sweet fruits, grilled versions and more. The 'crouton' being the only ingredient that stands strong in all circumstances.

This seasonal panzanella takes all of about 20 minutes to throw together. If you have time, you can roast your own peppers, boil your own chickpeas and blend your own pesto. However, if you need to save yourself a few steps, these items are available, pre-made at a grocery or health food store. If you have a local farmers market, especially in California, tomatoes, peppers and greens are plenty. This recipe is a starting point, but use this as an opportunity to use your fresh produce or appropriate leftovers.

END OF SUMMER PANZANELLA // Serves 4 as a side

3 Cups Whole Grain Bread, in 1’ Cubes

½ Cup Roasted Red Peppers (make your own or use a jar)

2 Medium Heirloom Tomatoes

½ Medium Sized Red Onion

1 Cup Garbanzo Beans, fresh or canned

1 Cup Basil, Roughly Chopped

1 Cup Arugula

¼ Cup Toasted Pine Nuts

1 tbsp. Extra Virgin Olive Oil

Garlic Salt and Fresh Ground Pepper

PESTO DRESSING // Pesto recipe found (here)

3 tbsp. Pesto

2 tbsp. Lemon Juice

Oven to 400’

Spread the bread cubes on a baking sheet, drizzle with the tablespoon of extra virgin olive oil and toss them around in the baking pan. Give a generous sploosh of salt and pepper and toast in the top rack of the oven for ten minutes. Toss them around half way through baking time.

Prepare your veggies. Give a rough chop to the roasted red peppers. Slice the tomato into cubes, leave them seeded. Slice the red onion as thin as possible either with your amazing knife skills or a mandolin.

In a large bowl, combine the bread, tomatoes (and some of their juices), red onion, red peppers, garbanzo beans, arugula, half of the basil and pine nuts.

Combine the pesto ingredients together with a small whisk. Drizzle desired amount onto the panzanella and toss. Serve immediately once tossed, soggy croutons aren't so good.