charred gold beet salad

Photo Jan 13, 11 47 26 AM

Hey y’all.

I’m still waiting for the ground to dry up over at Three Sisters so I can show y’all a tour of their farm. But, I grabbed these beautiful gold beets from there, so I made this yummy salad.

2 c kale, stems removed & torn into bite-sized pieces
4 small gold beets, peeled
1/4 c white onion, roughly chopped
1 handful of walnuts, roughly chopped

So first you need to preheat your oven to 400F.

While it heats, peel the beets, tear the kale, & chop the onions & walnuts.

Roast the beets for about an hour until they are charred on the outside & soft on the inside.

Chop them into bite-sized pieces.

Then toss everything together.

charred gold beet salad |

I drizzled a little EVOO on mine instead of dressing & it was super yummy! 🙂


chevre & feta pizza with kale, shallot, & gold cherry tomatoes

So, I’m pulling out my emergency stash of chevre from my good friends at Swede Farm to bring you this pizza. 🙂

chevre & feta pizza |

Now, I made this pizza without sauce because I’m not a tomato-y type of girl, aside from cherry tomatoes (which I added on top!). But you can definitely add some sauce if you like. 🙂

1 recipe pizza crust, I used King Arthur Flour’s basic dough – you can find that here.
6 oz chevre – I used Swede Farm’s chevre with smoked sea salt
1/2 c crumbled feta-  I buy the block of feta from Whole Foods (in brine) & slice off then crumble what I need
1/2 lb very lean ground pork*
1/2 tsp ground white pepper*
1/2 tsp ground oregano*
1 c red kale leaves, loosely packed, stems removed, sauteed in EVOO
1 shallot, caramelized
2 cloves garlic, minced
6 gold cherry tomatoes, sliced lengthwise

*ingredients with asterisk can be substituted with 1/2 lb seasoned italian sausage

Prepare your pizza dough according to directions.

While the dough is rising, cook the pork/italian sausage thoroughly.

In a separate pan, caramelize the shallot & garlic, then toss in the red kale leaves & sautee.

Once your dough is done rising, bake according to your recipe until it looks & feels set, with crusts beginning to crisp but still pale on top.

Remove from oven.

Top with cheese, sausage, kale mixture. Sprinkle on the gold cherry tomatoes.

King Arthur Flour gives the perfect instructions for this point in the pizza process: “bake on the upper oven rack for an additional 10 to 15 minutes, until the crust is nicely browned, both top and bottom, and the cheese is melted. Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough.”

This recipe can be made gluten free by following King Arthur Flour’s gluten free crust recipe – find it here.

PS – Swede Farm now has a baby goat! Expect another tour plus more pictures VERY soon. 😉

chevre & feta pizza |

& don’t forget to tell your friends about the big beauty giveaway I’m hosting in february! 😀

february beauty giveaway |

Guest Post: Quinoa Crunch Cereal

My name is Valerie and I am a Gluten Free & Dairy Free food blogger over at The Kitchen Revival

I am a Full Time housewife, mommy to an almost 7 yr old Shih tzu by the name of Conner, and a self taught cook. 

Now that you know who I am, I would like to share an easy and satisfying breakfast that will keep you fueled up and satisfied!

Quinoa Crunch Cereal

1 1/2 cups Cooked Quinoa

1 tbsp. Flax Seeds

2 tbsp. Pure Maple Syrup

About 2 Small Handfuls of Sliced Almonds

1/4 tsp. Cinnamon

1/4 Cup melted Coconut Oil

Dried Fruit of your Choice (Optional)

Chocolate Chunks (Optional)

GF quinoa crunch |

Preheat your oven to 375 F. and line a large baking sheet with parchment paper.

Mix together the Quinoa, flaxseeds, and almonds. Then add in the maple syrup and coconut oil, and cinnamon. Mix everything thoroughly.

quinoa crunch |

Spread the mixture in an even layer onto the prepared baking sheet.

quinoa crunch |

Bake for around 30 to 50 min. Halfway through baking, flip the cereal around with a spatula to ensure even cooking. The cereal should be slightly golden brown when finished.

Remove from the oven and allow the cereal to cool so it can crisp further.

After the cereal has cooled and you are ready to eat, add in your favorite dried fruit or chocolate chunks.

Enjoy the cereal with your favorite milk or dairy free milk!

GF quinoa crunch |

super yummy glazed carrots

Super yummy glazed carrots!

As you saw last week, you can make pesto with carrot greens. Well, you have to store your carrots by cutting off the greens first, that way they will keep longer.

Here’s what I did with the yummy (& vibrant) carrots from Three Sisters Farm.

super yummy glazed carrots |

1 lb carrots, peeled
2 c water, boiling
2 tbsp butter
2/3 c brown sugar

After you trim the majority of the greens off the carrots, peel them, discarding the peels (or you can save them for veggie stock or compost!)

In the meantime, boil the water in a skillet with lid.

Once the water is boiling, place the carrots in & cover with the lid.

Boil for 10 minutes, until crisp-tender.


Then melt the butter, & return the carrots to the skillet.

Add the brown sugar. Cover & simmer on medium heat for 5-7 minutes.

Cover the carrots with the glaze & serve.

arugula, anjou pear, & green apple salad; & a giveaway announcement

Lately, I’ve been eating lots of salad.

Yum, kinda.

I have to switch things up a bit every day otherwise I get bored quick.

arugula, pear, & apple salad.

Isn’t that arugula fabulous? I got it at Three Sisters Farm.

3 c fresh arugula
1 anjou pear, chopped
1 green apple, chopped
oil & vinegar

Toss the arugula, pear, apple, oil & vinegar together.

Makes a great entree if you add a bit of protein!

Also, I’m teaming up with my friends Kim, Cristina, & Maritza in February for a BIG BEAUTY GIVEAWAY!

*open to US residents only – sorry y’all but postage is expensive.

So keep an eye on the blog if you’re interested in this beauty giveaway coming soon!

feb beauty giveaway cupid

guest post from Jennifer Triplett

When is a recipe not just a list of random ingredients?

I come from a long line of crazy Italian women. Is there any other kind? Some of my happiest memories are of my loud, animated family gathered around a table full of food at holidays and birthdays. The most wonderful feeling in the world is getting off the school bus and walking into a house that smells of spaghetti sauce that had been simmering all day. Is it any wonder why I am a fat girl?

After three long years of watching my mother die in slow motion from breast cancer, we had the especially sad task of dividing up her things. The only thing I wanted was her dining room table. It’s where every celebration since I was born had taken place. Different houses in different states had held that table. Short of having my mother back, it was all I wanted.

Now, ten years after her loss, the table holds happy memories for my children, too. There is something wonderful about hearing their laughter where she laughed and celebrating with the foods I learned to make at her knee. She lives on in every bowl of spaghetti sauce and every special dish.

Recently, one of my daughters asked me to make something; a dish I hadn’t made in a while and my memory of the recipe was rusty. I trodded off to the kitchen to find my recipe box and discovered what can only be described as a gift from heaven. There, among the well-worn index cards, were recipes in my mother’s distinct scrawl. I found a few recipes from my grandmother, too. They were treasures I didn’t even know I had. They were little time capsules that harkened back to a decade when people still cooked with lard and put pies in the window to cool. Clutching these gems, I could see my mother, still young and healthy, taking a moment to jot down a recipe. Maybe it was from a friend or perhaps she clipped it from Good Housekeeping Magazine, but there she was in all of her glory right there in the kitchen with me. I could see my grandmother, still wearing her apron, (Remember when women wore aprons?) adjusting her glasses to make sure the measuring cup was just filled to the line. I could see the women that taught them to cook and the women before them. In that moment, that little list of random ingredients became so much more than “just” a recipe.