Baked Beets With Pistachios Recipe-Confident in the Kitchen-Jean Miller

Baked Beets with Pistachios

We think baked beets paired with pistachios are a match made in heaven. When Mark and I temporarily relocated to Australia in 2015, we discovered beets served myriad ways. This version is just one of our many favorites. The flavor plays so nicely against the tang of the goat cheese. We also like to throw them over greens for a beautiful, robust salad. Then, instead of whipping the goat cheese with yogurt, we crumble the cheese on top. In either case, pistachios add a delightful contrast in flavor and texture, and if you happen to have a little fresh thyme, it is lovely tucked in here and there.

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Roasted Brussels Sprouts Recipe-Confident in the Kitchen-Jean Miller

Roasted Brussels Sprouts

We got hooked on roasted brussels sprouts in California. Throw in a little pancetta or chopped bacon before roasting, and transform it into a light main. Or, add tang with dried cranberries or sweetness with some diced apple. The versatility is fantastic. When shopping for Brussels sprouts, select those still attached to the stalk, if at all possible. In any case, look for tight, vibrant green heads smaller than 1 ½ inches in diameter as they tend to be the sweetest. The very best feel heavy for their size.

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Insalata Caprese Recipe-Confident in the Kitchen-Jean Miller

Insalata Caprese

Insalata caprese (ka-PREE-zee) is Italian for “Salad of Capri.” I love the simplicity of this salad. Many people like to serve with balsamic or balsamic glaze, but I feel that it overwhelms the other ingredients. So, feel free to shake it up. Skip the basil dressing and go straight for the extra-virgin olive oil, or drizzle the basil dressing on the serving platter before assembling the salad on top. Want a little more visual impact? Use a variety of tomato shapes and colors. It all works!

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