Sunday, July 29, 2012
Sunday, July 15, 2012
This recipe makes use of garden vegetables and is a great side dish, appetizer, or snack. It's also really easy to make, although takes a bit of time due to all the chopping and dicing. Also, quantities are approximate as I know the size of your summer vegetables varies, so keep that in mind when you are making your own. Also, you could use any type of tomato or pepper or onion, so feel free to substitute with whatever you have in your own garden.
Saturday, July 14, 2012
I recently had the opportunity to spend some time in Raleigh-Durham and had a really great dinner with friends at a popular local restaurant with a highly acclaimed up-and-coming chef. One of the courses included a beet salad and, while I had not really been a big fan of beets in the past, the salad blew me away and changed my opinion completely. While everything they served was very good, the beets were really special. That meal, combined with the really wonderful health benefits of beets and the fact that they are in season now, inspired this dish.