I woke up with a craving for beets. Beets I must have! I thought about beets all day long until I finally broke down and went to Berkeley Bowl to see what kind of beety goodness they had to offer. Nothing on display, they said, and it’s another week until the salad bar is running. But, if you can wait 10 minutes, we’ll have the kitchen whip something up. Ohhh and it was so worth the wait. Here are the ingredients for the most excellent beet salad I’ve ever eaten, in all their salivatory reverse engineered open-source glory:
- A bunch of cooked beets, both red and golden, quartered
- Chêvre, also known as goat cheese
- Toasted/caramelized walnuts, halved
- Finely chopped chives
It was so tasty! Every bite was different, with the texture varying from the nice feeling of my teeth slicing through a just-right cooked beet, to the crunchiness of the walnuts and the smooth globs of goat cheese in between. The salad was over just all too soon, I’ll definitely have to make more.
This is so easy to make and soooo scrumptious — I came up with this idea a couple days ago and executed it last night, to my massive tastefactory delight.
1. Grate the ginger and press out the juice. 2. Pour the ginger juice over the raisins. 3. Delight!
Optional: dust some cinnamon on for Cinnamon-Gingered Raisins. Tasty!
Note: Serving gingered raisins with in an avocado is also unstoppably delicious.
I’m not much of a popcorn fan, but I do enjoy having something munchy to crunch on while hanging out with friends, whether watching movies or youtube clips or just chilling on a boat.
Over the course of the last year, I’ve discovered the pure deliciousness of cubed cheese and mushrooms. It’s super-quick and easy to make (just cube some cheese and some mushrooms and put them in a big bowl together), has all the tactile delight of a handful of popcorn, and is totally tasty! For extra lingual pleasure, sprinkle over some nutritional yeast. Yum.
Kale chips are easy and delicious, and once you’ve had them are not a recipe easily forgotton. Major hit at parties, and can be made raw. They’re so tasty!
- Rip kale into [potato]chip sized pieces.
- Rub each leaf with olive oil.
- Sprinkle with seasalt.
- Bake in an oven at 150 for 10 minutes, or dehydrate in your raw dehydrator.
[optional, highly recommended] dust with nutritional yeast
I’ve just finished 3 batches which were absorbed into the collective gullet of the shipyard faster than you can say Bob’s your uncle.