This holiday season, I’ve teamed up with Blurb to create a cookbook dedicated to my favorite seasonal suppers. And to accompany a book about eating with the seasons, I’m sharing a crunchy and bright green apple and beet salad recipe that’s full of vibrant vegetable-based goodness.
blood orange and beet salad with grapefruit aioli
A jewel-toned winter orange and beet salad with layers of Cara Cara and blood oranges, grapefruit segments, red, yellow and chioggia beets, and a creamy homemade grapefruit aioli.
pink radish soup with fried shallots
A pretty pink radish soup that highlights the earthy flavors of fall radishes, beets, and red potatoes, and is topped off with skillet croutons and crispy fried shallots. Jump to recipe. [Read more…]
chocolate beet cake with tangy blood orange frosting + the state of things
Chocolate beet cake with a silky chocolate and olive oil crumb and pretty pink cream cheese frosting dyed naturally with blood orange juice and beets, and some thoughts on current events. [Read more…]
a trio of thanksgiving appetizers
We’re partnering with Mirassou Winery to bring you three vibrant and flavorful Thanksgiving appetizers. Jump to recipe. [Read more…]