Roasted Beets & Green Bean Salad

My grandmother made a cold green bean salad when I was a kid and I think it was the only thing green I ate. I never would go near a beet until I was much older. Beets are delicious and beautiful. I want to paint with the beet juice. Maybe I should try it.

Roasted Beets & Green Bean Salad

  • 1/2 Lb. green beans
  • 2 roasted beets
  • 1 small shallot minced
  • Juice of one lemon
  • 1 tbsp. lemon zest
  • 1 tbsp. rice wine vinegar
  • 1/4 cup olive oil
  • 1/2 tsp. coriander
  • 1/2 tsp dill
  • Salt and Pepper to taste

Roast the beets, cool them and peel off the skins and slice them and then cut in half. Rinse, trim and slice green beans into 1″ length. Steam green beans for 5 – 6 minutes and then transfer them to an ice bath right away to keep them bright and fresh. Mince one shallot and add it in a mixing bowl to the lemon juice, lemon zest, rice wine vinegar, olive oil, coriander, dill, salt and pepper. Add the green beans, and beets and mix together. Place in the refrigerator for a few hours so the flavors meld together.

Note: Since I cook for two people, this recipe will need to be doubled for larger quantities.



Wilted Beet Greens with Pine Nuts

Rather than toss beet greens when you roast beets, try this simple nutty flavored dish.

  • 1 bunch of beet greens
  • 3 garlic cloves minced
  • 2 tbsp olive oil
  • salt and pepper to taste

Rinse beet greens and cut off the stalks in 1″ pieces. Steam the stalks for 3 – 5 minutes until tender and set aside. Saute’ garlic and pine nuts in olive oil and set aside. Steam the beet greens with just the water from rinsing them in a large skillet with the cover on until they are wilted. Add the garlic, pine nuts and salt and pepper to taste.



Fettucine Alfredo

This is a dish I learned to make in the 1980s. My husband was a chef at a restaurant in Washington State and this was on the menu where he worked. Their version had pine nuts and it made the dish extra special. I don’t make it very often because it is high in calories and a little bit goes a long way in filling you up.

I plated it on a platter I purchased in Florence, Italy in 2002. There are many shops in Florence to purchase ceramics. I walked in and out of many of them and decided to make a purchase at the first one where someone greeted me. When I walked into this shop, the husband greeted me immediately and told me his wife painted the ceramics. His wife’s signature is on the bottom of the platter. I bought three platters from them that day. Their daughter was there too working on a painting. It was a memorable experience and one I think of every time I use their platters.

Fettucine Alfredo

  • 1 cup half & half
  • 2 tbsp unsalted butter
  • 1 tbsp flour
  • 1 tbsp olive oil
  • 1 cup parmesan cheese
  • 1 zucchini sliced
  • 3 garlic cloves minced
  • 2 tbsp roasted pine nuts
  • 1/2 box fettucine noodles
  • Salt and Pepper to taste


Cook pasta until it is al dente. Set aside. Saute’ garlic and zucchini in olive oil for 6 – 7 minutes. Set aside. Heat butter in a sauce pan until melted, add flour and stir until blended. Add cream and continue to stir on low while adding parmesan cheese. Continue to stir on low until it is creamy and blended. Toss pasta, garlic, zucchini and sauce in saute’ pan. Add pine nuts and sprinkle with parmesan cheese. Serve immediately.





Many years ago, long before the internet when cooks cut out recipes from magazines and put them in recipe boxes, I saved a recipe for Quiche. Even though I don’t have the paper clipping, I’ve been making a version of this Quiche for many years. The secret to a creamy and rich Quiche is in using fewer eggs and more cream. There are so many tasty ways to make quiche. Here is the one I made today.

Broccoli and Cheese Quiche



  • 1 1/2 cup whipping cream
  • 2 Large Eggs
  • 1 cup finely shredded parmesan cheese
  • 1 large head of broccoli (use only head not stalks) chopped
  • 4 green onions sliced
  • 1 tsp tarragon
  • salt & pepper to taste
  • 1 frozen deep dish pie shell

Preheat oven to 325 degrees and bake pie shell for 5 minutes. Remove pie shell. Whip eggs and cream together, add tarragon, salt and pepper. Chop broccoli and steam for 5 minutes. Slice onions. Mix broccoli and onions together and layer on the bottom of the pie shell. Cover with the parmesan cheese. Pour egg and cream over to fill the pie crust. Bake for 1 hour at 325.


Broccoli Quiche


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