What You’ll Need

• Beets: Red beets are nutritious and make for a lovely presentation with the color of the grapefruit.
• Ruby Red Grapefruit: Ruby Reds, especially Rio Reds, are sweeter and less bitter than white or pink grapefruit.
• Lime: We’ll use both the zest and juice.
• Agave Syrup: Just a touch to balance out the acidity and bitterness of the citrus
• Extra Virgin Olive Oil: Use a high quality extra virgin olive oil.
• Herbs and Spices: Fresh mint, salt, cayenne pepper

Method

This raw beet salad is so easy to make. Peeling the grapefruit is the most time-consuming part, but that can be done ahead of time and refrigerated until you’re ready to serve. In fact, I think chilling the grapefruit is preferable as it adds to the refreshing quality of the dish (especially on a warm day!). The key is to carefully remove the bitter outer membrane of the grapefruit segments so that you just have the fleshy part.

If you have a food processor with a shredding blade, shredding the beets is a breeze. Otherwise you could use the shredding blade on a mandolin or even a hand grater. Set the shredded beets aside in a bowl and mix up the citrus vinaigrette. Toss the shredded beets with the dressing and let it sit for 5-10 minutes to allow the flavors to meld. When you’re ready to serve, top with the grapefruit and fresh mint!

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Easy artisan crackers. The perfect crisps for your charcuterie board, or just for snacking!

Don’t know what to do with your sourdough discard? Stop tossing it and start transforming it into something delicious! These Sourdough Rosemary Parmesan Crackers are the perfect way to use that discard. They’re simple, flavorful, and so satisfying, you’ll wonder why you ever threw your discard away. You might even find yourself feeding your sourdough starter a little extra, just so you can whip up another batch of these irresistible crackers. They’re that good!

What You Need

You need a sheet pan, parchment paper, a mixing bowl, whisk and spatula. For the batter you need 200g sourdough discard (about a week old), 50g extra virgin olive oil, and 1/8 teaspoon coarse kosher salt, and for the toppings fresh rosemary, fresh Parmesan cheese and flaky sea salt.

Instructions

Mix the sourdough discard, extra virgin olive oil and salt together to make the batter. Then spread the batter onto the parchment paper and top with the rosemary and Parmesan cheese. Bake until golden and crispy, and finish with a sprinkle of flaky sea salt. Easy-peasy!

I love the classic flavors of these Sourdough Rosemary Parmesan Crackers, but they are easily customized. Try swapping out the rosemary and Parmesan for other herbs and cheeses, adding freshly cracked black pepper or red pepper flakes, or top the crackers with seeds. Be creative and have fun — the combinations are limitless!

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These proscuitto-wrapped acorn squash are an irresistible sweet, salty, herby, spicy bite.

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Sweet, juicy Palisade peaches and creamy goat cheese topped with basil and salted hot honey. Summer yum!

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Summertime is for grilling, fresh fruits and veggies and … CHILLED SOUPS!

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