BAKED BEETS WITH PISTACHIOS Servings: 6-8 Time: 1hr 50mins Difficulty: easy Print I know, I know… who wants to eat beets? At least, that is what I always thought growing up. Then again, my only experience with them was through a can opener.
My mom used to make this every Thanksgiving for my dad. As a child, I peeled the crusts from store-bought bread, buttered each slice, sprinkled seasonings over top, and then helped tear up the pieces. When Dane and Jessi were little I had them do the same.
There are boiled carrots… and there are roasted carrots, and they aren’t even the same vegetable.
This dish was inspired by our extended stay at the Westin in Sydney, Australia. The club lounge offered them every morning with breakfast.
Insalata caprese (ka-PREE-zee) is Italian for “Salad of Capri”.
Our daughter, Jessi, absolutely loves mashed potatoes, and so in June of 2006 she and I set out to create the mashed potatoes of our dreams. She wanted rich, flavorful, indulgent potatoes… I wanted potatoes that managed to taste indulgent, without all the remorse.
Glazing makes chicken extra tasty and incredibly tender. For a quick meal, throw it on a…
