Not-Recipe: Balsamic Roasted Brussels Sprouts + Red Onions


“I’m so glad I live in a world where there are Octobers.” — L.M. Montgomery, Anne of Green Gables

We’re off and running into the last week of October, unbelievably. I made this delightful snack last night, while the blazing sun dipped towards the horizon before the 7 o’clock hour. It’s been a brilliant autumn, and I’m thankful for weekends spent in community, around fires, sharing stories and laughter. I love butternut squash soup on the stove, chocolate-cinnamon torte in the oven and applesauce simmering in the crockpot, while one child runs around with a friend and the other peels off dirt-covered socks from another soccer game.

This isn’t a recipe as much as it’s a suggestion. Better than chips, for sure, and better for you.

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Classic Basil Pesto



From the looks of it, I have one last time to gather basil from my pots outside. This pesto is absolutely, positively its fate. I must admit, basil pesto recipes don’t vary THAT much, so I almost hesitated to put this one out there. But I tested it plenty over the summer, and I believe this is the perfect ratio for excellent flavor, and doesn’t go overboard on the oil or garlic. I use both walnuts and pine nuts, both for flavor purposes, and to make it easier on your wallet. (Where I’m at, pine nuts are still pretty expensive!) I also toast them, which is optional but recommended. This pesto freezes beautifully, and man does it taste good in the middle of winter.
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The Best Guacamole


TKB - Guacamole zoom

It’s the season where windows start to open, walks and bike rides own the after work/school schedule and basketball is on our television more frequently than any other time of year.

Guacamole is a year-round kind of snack, but it’s particularly ideal for getting together with a group of friends for basketball and chatting. (Or book club/girls’ night/any gathering involving people + food.) If I’m being transparent, I’ve never followed a recipe for guacamole before. It’s one of those things I make with such frequency, I just taste as I go. (Perks of the “job.”) My sisters always request this snack, and are known to have avocados, lime and garlic waiting on the counter when I show up at their place, to remind me what they’re hoping for. Since all four of my sisters live in a different state than me, I thought it would be a nice spring gift to give them, and you, the best recipe.

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Butternut Squash-Sage Galette

The Kitchen Beet - Butternut Squash-Sage in bowl

I’ve been meaning to post this since Thanksgiving, and now Christmas is in EIGHT days. My favorite part of a house bustling with food preparation for a group is actually the eating throughout the day. The focus for a holiday like Thanksgiving is typically the “big meal,” but I prefer all the other details – starting with a hot breakfast and leisurely coffee, snack buffets with hummus and veggies, and feeding people flavorful bites throughout the day. The two most-loved appetizers from this year were Balsamic Mushroom Tart with Walnut-Parsley Pesto, and this galette. There’s something about a flaky, buttery crust setting the stage for sweet butternut squash and sage to dance together. It didn’t last four minutes with my family.

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Zucchini Bruschetta with Lemon, Basil and Sweet Tomatoes

The Kitchen Beet - Zucchini Bruschette close-up

It would seem irresponsible to be a food blogger and not give you uses for all that zucchini and summer squash that starts crowding farmer’s market tables and CSA pick-ups come July. These delicate vegetables are ones that need to be used sooner rather than later. This makes a perfect appetizer, certainly works for dinner and basically tastes like sun-kissed goodness anytime you choose to make it. The ingredients are simple; this is definitely an example of the sum being greater than its parts.

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