Fennel & Arugula Salad with Grapes and Toasted Walnuts

Fennel and Arugula Salad with Grapes and Toasted Walnuts

I have been reveling in these longer days and warmer temps!  One of my favorite ways to celebrate the changing seasons is to adjust the food I'm making.  This dish is a perfect spring salad (although to be honest, it would make a lovely side salad at anytime of the year).  It's full of bright, fresh flavors with the satisfying mixture of sweet … [Read more...]

Dandelion Green Pesto

Dandelion Green Pesto

I am really excited to teach a Cooking with Herbs class at Herbstalk this year!  The class will focus on exploring the medicinal properties of common culinary herbs, as well as making some herbal treats together.  My class is scheduled for Sunday, June 8th from 4 - 5:30pm.  Please come check it out! To begin the conversation about cooking with … [Read more...]

Goat Cheesy Beets

Goat Cheesy Beets

I'm clearly a bit partial to beets.  But, even if my blog wasn't named One Beet, I'd still love them.  Their vibrant colors always draw me in.  There is something so beautiful about that vivid purply-red and bright yellow-orange.  But I also love that beets encompass the best of root vegetables and a terrific leafy green.  You can eat every single … [Read more...]

Roasted Root Vegetable Salad

Roasted Veggie Salad

Happy Monday! It's been an exciting past week on One Beet.  Things kicked off with a bang thanks to the giveaway (which is going until 3/31, so you still have time to enter), followed by a a couple of fun guest posts out in the blogosphere. Now, it's time to get back to my recipe roots. This is my signature meal. Seriously. If I had to pick the … [Read more...]

Balsamic Mushroom Toasts

Balsamic Mushroom Toasts

Watch out world, I'm obsessed with mushrooms!  No seriously, I can't get enough of them.  We've been learning about their medicinal benefits in my classes at The Institute for Integrative Nutrition and I'm hooked.  They are another one of these powerhouse foods that seems to fly under the radar.  Not anymore!  One bite of these delicious balsamic … [Read more...]

Ginger & Turmeric Glazed Carrots & Parsnips

Turmeric and Ginger Glazed Carrots and Parsnips

Ever wondered how to cook parsnips? You’re in luck! They're often a misunderstood and under appreciated vegetable, so people shy away from cooking with them. Hopefully this recipe will introduce you to this lovely vegetable and secure a spot for it on your table. Although parsnips can look withered and white, they're actually surprisingly sweet … [Read more...]

Fennel & Beet Salad with Citrus Dressing

Fennel & Beet Salad with Citrus Dressing

Looking for something special to serve with your Valentines Day meal?  Look no further!  This simple, fresh salad tastes like summer and creates the most absolutely beautiful pink color.  It makes a great side dish and wonderful leftovers (it gets even pinker over time!).  Nothing says I love you like making food that truly nourishes. Fennel … [Read more...]

Wilted Kale with Horseradish Yogurt Sauce

Wilted Kale with Horseradish Yogurt Sauce

Did you catch my recent post on Mind Body Green?  It is ridiculously delicious wilted kale with horseradish yogurt sauce.  Deep winter is the perfect time to eat gently cooked green salads. The warm greens are easier for your body to digest and assimilate, help stabilize your body temperature in the cold weather, and are packed with nutrients.  So … [Read more...]

The Ultimate Sautéed Kale

The Ultimate Sautéed Kale

Let's all eat more kale!  It is one of the most nutritive foods around - packed with phytonutrients, vitamins, minerals, and fiber.  Kale is best knows for its cruciferous vegetable anticancer properties, but it also has high levels of calcium, beta carotene, vitamin K, vitamin C, and lutein. Luckily kale is also absolutely delicious if prepared … [Read more...]

Perfect Every Time Dried Beans

Perfect Every Time Dried Beans

Silky dried beans have long been an elusive beast in my kitchen.  Given my commitment to whole foods and traditional cooking methods, I prefer to use dried beans, but often end up slightly crunchy beans that are not-quite-as-good as those from a can.  Luckily, I've continued to persevere and am thrilled to announce that I've figured it out.  This … [Read more...]