By Catharine L. Kaufman—a.k.a. The Kitchen Shrink More than any other cooked food, soup tends to evoke nostalgic memories of family traditions. All I need, for example, is a steaming plate of my favorite chicken … Read More
Sweet-and-Sour Beets and Celery Root
Ingredients: 3 good size beets–including their green leaves stripped from stems 1 large celery root ½ large red onion (or yellow onion if preferred) ½ cup olive oil 6-8 fresh basil leaves—or 1 tablespoon dry … Read More
Beets Banned From Michelle Obama’s Organic Garden
By Catharine L. Kaufman—a.k.a. The Kitchen Shrink and Dina Eliash Robinson, Editor-in-Chief Dear President Obama: As two of the growing number of people interested in good nutrition and a healthy environment, we are delighted by … Read More
Beet Burger A-Go-Go
Makes 6 burgers ¾ cup brown rice (cooked) ¾ cup barley (cooked) ¼ cup roasted and diced beets ½ small red onion, diced ½ sweet red pepper, diced 8 ounces fresh mushrooms, wild or white … Read More
Rainbow Mashed Potatoes
serves 4 4 medium size potatoes (red-skin variety recommended) 1 small sweet potato 1 medium size beet ¾ of a medium size red onion 3-4 cloves of fresh garlic 1 cup sweet peas ½ teaspoon … Read More
Blood Orange Roasted Beet Salad
You can actually taste spring in my friend Megan Reichman’s recipe. As the Chef of the San Diego Paradise Point Resort’s famed Baleen seafood restaurant, Megan keeps diners coming back for her mouthwatering creations. 2 … Read More