Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!

Salad Days

With all the homemade pastry in our house it was time for some lighter fare.  We used some of our farmer's market bounty to create a couple of salads to round out our leftover BBQ.  Pictured above are some locally grown tomatoes with a basil/pistachio pesto, and below a composed salad of roasted beets and sunflower sprouts with goat cheese and pecans.  Sophie was quite disappointed as she has always hated tomatoes unless they are a tomato sauce (preferably on a pizza) and has not even tried beets.  She said they tasted "like soil," but conceded that she would rather eat them than tomatoes.

Basil/Pistachio Pesto

1 cup basil leaves

1/2 cup shelled,roasted pistachios 

salt and pepper to taste

extra virgin olive oil

Put basil, salt/pepper and ~1/2 cup olive oil in blender or food processor and blend.  Add pistachios and more olive oil to thin.  I actually added a little water to get things moving.  I purposely didn't add garlic or cheese as I wanted the tomato flavor to shine.


Roasted Beet Salad

3 beets, scrubbed and greens cut off--do not peel

extra virgin olive oil


4 oz. goat cheese

1/2 pint sunflower sprouts (they taste like sunflower seeds--crazy, I know!) or other micro-greens

1/2 cup chopped pecans

sherry wine vinegar

Preheat oven to 350 degrees.  Place beets in roasting pan and drizzle with olive oil; sprinkle with salt and pepper and roast 45-60 min (depending on size) until tender.  Allow to cool.  At this point the skin should come off easily.  Slice into 1/8'' thick rounds and cool completely.

To serve, arrange beet slices on plate, drizzle with sherry wine vinegar and sprinkle with salt and pepper.  Top with crumbled goat cheese, pecans and sprouts. 

Feeling blue?