Both beet varieties in this salad are an heirloom. Detroit red beets are the most popular, often described as “old standard.” Touchstone Gold roots have bright yellow flesh and retain their color when cooked. They are smooth, sweet and tasty, highly flavorful. Creamy Feta dressing with a touch of garlic compliments them, and the toppings add to their beauty. If you like a combination of earthy-sweet and pungent-salty, this salad is for you!
Pkhali (ფხალი) is a signature Georgian appetizer. Its consistency is similar to pesto and tapenade. Pkhali’s main ingredients are cooked vegetables and walnuts mixed with traditional herbs and spices. Georgians are fond of greens. Many pkhali recipes include leaf cabbages/lettuces, chard/beetroot greens, or spinach. “Pkhali” is a Georgian name of chard. Follow my recipe to make this version of pkhali — full of umami and meat-like flavors, yet vegan.
15 minutes one evening, 20 minutes next morning, 30 minutes in the evening, and you serve a light dinner at the end of your busy day in the office. With a glass of nice red wine. Perfect. This gluten-free and egg-free crust is perfect for many diets. The ingredients are dehydrated butternut squash, pecans, parmesan cheese, and seasonings. Now, what if we use other dehydrated vegetables?…
Do you know that almonds is a very important ingredient in British cuisine since Early Middle Ages? That almonds appear in almost every third recipe in Shakespeare’s time? That British loved to thicken soups with different nuts?
This soup features delightful sweet halftones of caramelized cauliflower and toasted almond slices. Creamy base, juicy fried florets, and crunchy nuts let you experience a variety of textures in every spoon.
It was during my vacation on Hawaii Big Island, on the farmers market in Hilo. I stopped at Ratana’s food trailer and watched her making salads. Seeing the process and being exposed to all the aromas coming from her mortar made me hungry and curious. I tasted her Som Tam and… became an addict. How this famous Thai salad had escaped my attention before? What else was I missing in Thai food?