slow roasted pulled pork with pineapple and cilantro

italian chicken pot-pie with goat cheese

baguette (1st attempt)

beef stew with brown butter egg noodles

homemade italian salad dressing

apple and pepper meatloaf

beef, pepper, and cabbage soup

spicy seafood salad

french onion soup

• 3 yellow onions - sliced
• 1 red onion - diced
• 6 garlic cloves - diced coarsely
• 3 celery stalks - chopped
• 1 tablespoon balsamic vinegar
• 2-3 hours of your life

cook the onions and celery in olive oil until golden. add 3 cups of water, vinegar and garlic to the pot. add salt and pepper to taste and let this cook for 2-3 hours (or longer if you are patient). after 3 hours if it tastes like onion water and not french onion soup, you haven't seasoned it correctly (at this point you can go buy a can of campbell's soup because the final step can be followed using that as an alternative). add some toasted sour dough bread and melt your favorite cheese.

eggplant parmesan

chipotle chicken rice soup

sardine and kalamata olive spread

parsley turkey burger with mushrooms

tomato and cucumber salad

pesto cherry tomato salad

steak tacos with chipotle aioli

tabouli with celery

squid bun

coleslaw with corse grain mustard

scalloped leeks and potatoes

grilled green onion and potato salad

spicy olive potato salad

parsnips and potatoes with pancetta

spicy lobster roll

caramelized onion hummus

salmon with dill and caper cream cheese

crab cakes

carrot soup

brussel sprouts with bacon and lemon zest

bean soup with bacon

the beet goes on

i had to put the food blog on hold back in the fall due to some side projects. but today, i return with beets. why beets? well, growing up i never really liked beets. then i realized i never really tried beets. it turns out i like them. so, if you think think you don't like beets, its time to reevaluate.






















beets with dill

2 beets
1/2 small red onion
2 teaspoons corse grain mustard
1 tablespoon olive oil
2 tablespoons balsamic vinegar
salt and pepper
1/4 cup of fresh chopped dill


peel and dice the beets. cook in boiling water until tender. in a bowl mix the olive oil, vinegar, and mustard. while the beets are still warm, combine them with the vinegarette and diced onions. allow this mixture to cool to room temperature (appx. 1 hour). add the chopped dill, season with salt and pepper, and serve.





















red rice

1 beet
2 cups instant white rice
3 tablespoons red wine vinegar
1 tablespoon olive oil
1/4 cup chopped parsley
salt and pepper

peel and dice the beets, cook in boiling water until tender. mix the red-wine vinegar and olive oil, and combine with the warm beets. cook rice until tender. stir rice, beet mixture, and parsley together. the beets will begin to stain the rice red. serve warm or cool.


















lazy beet gazpacho


1 can of beets
1 cup of V-8 juice
1 cucumber
1/2 onion chopped
salt and pepper
1 tablespoon chopped dill


peel and dice the cucumber. in a blender, combine cucumber with drained can of beets, V-8, onions, and dill. blend, season, serve.