Call me crazy, but I love beets. The red, staining root that is beet is one of my favorite winter treats. Each winter, after the beets have grown big, red, and juicy, I pull them from their cozy homes and make raw red beet salad.
That's right. Raw. Acidic. Surprisingly cleansing.
This red beet salad is loaded with vitamins. I combine grate beets, apples, and chopped celery tossed in olive oil and apple cider vinegar to create a stunning side salad that will detoxify your blood.
If there was a food that I could marry, it would be stuffing. Boxed stuffing; homemade stuffing; stuffing at a restaurant...Fuck, it is so delightful. The way the toasted bread soaks up the broth and herbaceous flavors. The way it tastes even better the day after you make it. I think I like stuffing so much because I don't eat a lot of bread. And by that, I mean that you will not find a loaf of bread in my cupboard, ever. Bread enters my house on special occasions. That's final. I could tell you all about that on another day...get the stuffing recipe below.
I've been on a major sweet potato kick lately. Almost every night, there is a plate of sweet pots of the table. Mmm. Some nights I chop them and other nights, I like to wedge them. A batch takes about 20 minutes to cook under the broiler -- yes, the broiler. Never use the "oven" to bake sweet potato fries because you will end up with half-cooked potatoes or having to wait 1 hour to eat them.