Author Archives for twistedbasics

The Beet Goes On

Until I moved to our vegetable farm I absolutely hated beets and avoided them at all costs.  Yet here I am staring out at the drifted snow and frozen lake with a bowl of borscht in my hand.  The smell alone is enough to make you swoon.  I feel a sense of gratitude for learning to love the darn things.  Our farm is committed to growing vegetables without chemicals (which can significantly alter their flavor) so when I tried them again I was surprised by their inherent sweetness.  What was I thinking?  They are one the best things you can eat; full of essential vitamins and minerals.  They are low in calories and sodium along with assisting in the reduction of inflammation in the body.  They also support heart, digestion and brain function.  So what’s not to like?  There’s nothing like a bowl of warm goodness to set you straight.


  • 2 tablespoon extra-virgin olive oil
  • 1 medium leek, cleaned and sliced thinly (make sure you use the light green part as well)
  • 2 garlic cloves, finely minced
  • 1 medium red onion, peeled and chopped
  • 4-6 carrots, peeled and grated on the large holes of a box grater
  • 1 large sweet potato, peeled and cut into bite size chunks
  • 6 small or 3 large beets, peeled and cut into bite size chunks
  • 3 cups of thinly sliced red cabbage
  • 1/4 cup minced fresh dill
  • 8 cups organic vegetable stock (or homemade of course)
  • 1/4 cup red wine vinegar
  • Greek yogurt to serve (optional)



  1.  Heat the olive oil in a soup kettle or Dutch oven on medium high heat.
  2. Add leek, garlic and red onion.  Saute until soft and translucent.
  3. Add sweet potato, beets and grated carrot.  Cook for 5 minutes stirring frequently.
  4. Add red cabbage, dill and vegetable stock.  Bring to a boil and reduce heat to medium.  Simmer for 30 minutes or until beets are soft when a paring knife is inserted.
  5. Add red wine vinegar off heat.  Serve in bowls topped with a dollop of yogurt if using and sprinkle additional fresh chopped dill on top.

Serves 6-8


“Soup fills us, nurtures and comforts us.  Soup is the song of the heart and the home.”

Unfolding Success

I have cooked many things in my 60 plus years and rarely shy away from a challenge except one: phyllo dough.  I’m not sure why, after all what’s the worst that can happen; you throw the whole thing out! No harm, no foul, just a lesson learned.  I confess that I absolutely love the look of a freshly made Spanakopita (spinach and feta pie), so this time rather than stepping away from the challenge, I embraced it.  I researched recipes and combined the elements of a few into something that suited my desire for a savory, salty rendition.

I realized straight away that I had a choice of two fundamental approaches. The first one was to decide on whether or not to use fresh or frozen spinach.  Being a vegetable farmer, I opted for fresh.  Next was whether to use butter or olive oil to coat the phyllo sheets.  I stayed with the Greek tradition of olive oil.  There were a few minor considerations such as herb choices: I used dill and mint) how many eggs and how much cheese.  These were decided using my usual sensibilities: gut instinct.  The result was beautiful and I have a new and unleashed appreciation for phyllo dough.





  • 20 ounces fresh curly leaf spinach, stemmed
  • 8 ounces feta cheese, crumbled (2 cups)
  • 3/4 cup Greek yogurt
  • 5 scallions, sliced thin using both white and green areas)
  • 2 large eggs, lightly beaten
  • 1/4 cup minced fresh mint
  • 4 tablespoons minced fresh dill
  • 4 garlic cloves, minced
  • Zest from one lemon, plus 1 tablespoon juice
  • 1/2 teaspoon of both salt and freshly ground black pepper
  • Dash of cayenne pepper


  • 1/2 cup extra virgin olive oil
  • One box of 14 x 9 phyllo dough, thawed
  • 3/4 cup Pecorino cheese, finely grated
  • 2 teaspoons sesame seeds



  1. Fill your kitchen sink with water and submerge the spinach to wash it.  Pick it up by handfuls or tongs and place it in a large skillet having sides and a lid, with as much water clinging to it as possible.  It will be a mound, but it cooks down quickly.  Place your lid on the pan to way down the spinach and set burner to med-high heat.  The lid with cover the pan as the water on the leaves steams the spinach.  This takes about 4 minutes.
  2. Place a colander over a large bowl.  Remove the steamed spinach with tongs to the colander and with a silicone spatula press as much liquid out of the spinach as possible.  Then place the spinach in a kitchen towel and wring out any additional liquid.
  3. Transfer spinach to a cutting board and chop coarse.  Stir spinach with remaining filling ingredients, until thoroughly combined.  Set aside.


  1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.  Line a sheet pan with parchment paper. Using a pastry brush, lightly brush the area where you will place the phyllo sheets with oil.  Layer one phyllo sheet on parchment paper (while keeping the rest of the phyllo covered with a damp kitchen towel).  Repeat with 9 more layers, brushing each layer with oil.  You will have a total of 10 layers of phyllo.
  2. Spread spinach mixture evenly on phyllo, leaving 1/4 inch border on all sides.  Place a phyllo sheet on spinach mixture and oil it.  Next sprinkle with 2 tablespoons of the Pecorino.  Repeat this 5 times until you have six sheets.  Lay two more sheets, brushing each one with oil.  (these sheets will not have Pecorino sprinkled on them).
  3. Gently press on the pie to remove any air pockets.  Sprinkle with sesame seeds.  Using a sharp knife, score spanakopita through the top 4 layers of phyllo into 8, 9 or 12 pieces.
  4. Bake until phyllo is golden and crisp, about 25-30 minutes.  Let spanakopita cool for 15 minutes or up to 2 hours.  Slide spanakopita with parchment onto cutting board or platter, then carefully slide spanakopita off parchment.  Cut pieces along scored squares and serve.




“No one is born a great cook, one learns by doing.”  –Julia Child


Bloody Kim

Tomato time on the farm is supposed to be winding down, and I still find myself buried in tomatoes!  I have made 30 quarts of roasted tomato sauce, 12 quarts of tomato stock, 6 quarts of roasted cherry tomato soup, several half pints of puttanesca relish, not to mention endless fresh sauce, salads and BLT’s.  I wait impatiently each year for the taste of our homegrown tomatoes and although slightly weary, I refused to let any of these delicious gems go to waste!   Solution: Bloody Mary’s!!

FullSizeRender (29)

I hadn’t even considered making homemade tomato juice before, so why not double dip and do both juice and Bloody Mary Mix?  We have a customer at the farmers market that always brings us a pint of his pickled Brussels sprouts and now I could return the favor by giving him something tasty to put them in!

So let’s start by recommending an inexpensive tomato juicer food mill.  We use the CucinaPro which runs about $30 and is well worth the investment.  It allows you to separate the pulp and juice from the skin and seeds, combining several steps.  You simply attach it to your counter top, cut your tomatoes in manageable pieces and turn the crank. The pulp and juice go into one container, while the skin and seeds go into another.  What could be easier?  In the end, I split the end product by canning half the juice for its own delicious self and adding the additions for the mix, then canning those. After all, at our farm there are two times of the day that are sacrosanct: coffee hour and cocktail hour!

FullSizeRender (27)


  • 1/2 bushel of tomatoes (half paste or Roma and 1/2 regular)
  • 1 teaspoon of salt for each quart of juice


  1. Core and cut the tomatoes into manageable pieces and place in the hopper.  Turn the crank to separate the pulp and juice from the skin and seeds.  I fill the hopper twice, then put the juice in a large stock pot and the skin and seeds in a wire strainer set over a bowl.  Press down on these with a spatula, making sure you also scrape the outside of the strainer with the spatula for the accumulated pulp.  Doing this extra step yielded an additional two quarts of juice!
  2. Bring juice to a rolling boil over medium high heat, stirring frequently so it doesn’t burn.
  3. Add 1 teaspoon salt to each sterilized quart jar.  Ladle hot juice into each quart leaving 1/2 inch head space.
  4. Place quarts into water bath canner and process for 25 minutes.

FullSizeRender (32)

FullSizeRender (33)


  • 1 1/2 ounces fresh lemon juice
  • 1 1/2 ounces fresh lime juice
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon ground horseradish
  • 1 1/2 teaspoons salt (I use Maldon)
  • 1 teaspoon hot sauce (I use Cholula)
  • 1 teaspoon celery salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups homemade tomato juice


  1. Place all ingredients except tomato juice in sterilized quart jar and mix thoroughly.
  2. Ladle hot tomato juice into jar leaving 1/2 inch head space.
  3. Process in water bath for 25 minutes.


  • Pint canning jar or glass of your choice
  • Ice
  • 2 ounces vodka
  • Garnish with any of the following:  pickled Brussels sprouts, salami, olives, celery, cubes of cheese or dill pickle spears

FullSizeRender (34)

 “A world without tomatoes, is like a string quartet without violins.”

Butternut Squash and Lentil Chili

What is it about one pot meals that is so satisfying? I mean, when I smell something simmering on the stove, its essence wafting through the house, I am driven to pre-dinner cocktails, wood burners and general goodwill.

Meals that take time to prep, simmer and deepen are the ones that hook me.  Fast, quick and reheated do not interest me.  When cooking is your passion, method and alchemy are paramount.  This does not mean complicated.  It does mean that quality and seasonal ingredients lend themselves to satisfying results.  In the fall, squash and legumes naturally create a bowl of awesome.

When it comes to “chili” the approaches are endless.  There are no hard and fast rules. The first time I served this I was asked what kind of meat I used.  Without exception it was a surprise that it was sans meat.  Several carnivorous family members decided that I didn’t need to make any other chili!  Who would have thought…..

Butternut Squash and Lentil Chili:

  • 4 Tbsp. olive oil
  • 1 large yellow onion, chopped
  • 1 head garlic, minced
  • 1 large bell pepper (any color) chopped
  • 2 cups dry brown lentils
  • 2 Tbsp. ground cumin
  • 1 Tbsp. oregano
  • 1 tsp. salt
  • 2 (14.5 oz) can diced tomatoes, with juice
  • 1 dry bay leaf
  • 8 cups canned or homemade chicken stock
  • 4 cups cubed butternut squash
  • 2 (15 oz) can dark red kidney beans
  1. In a large soup pot or Dutch oven, heat olive oil over medium heat.  Add onion, garlic and chopped bell pepper; saute for 5-6 minutes or just until the vegetables begin to soften.
  2. Add lentils, cumin, oregano and salt.  Cook for 1 minute.
  3. Add tomatoes, bay leaf and stock.  Bring to a simmer, reduce heat to low and simmer partially covered for 20 minutes or until lentils are soft.  Add butternut squash and continue to simmer for an additional 15 minutes.  Add beans and cook additional 5 minutes or just kuntil beans are heated through and squash is knife tender.
  4. Discard the bay leaf.  Taste for salt and pepper and adjust as needed.
  5. Serve hot with your favorite toppings, such as chopped fresh cilantro, green onions, sour cream, shredded cheese or chopped avocado.


“Soup is a lot like family.  Each ingredient enhances the others;  each batch has its own characteristics; and it needs time to reach its full flavor.”  –Marge Kennedy

Second Wind

There is a significant difference between summer and fall.  In summer  I sit down after working on the farm and fall asleep; in the fall I sit down after working on the farm and I want to cook all sorts of wonderful meals. Humidity and temperatures lower and rather than sapping my strength,  I am rejuvenated and energized.

The larder is full of the foundation for many savory meals; the freezer abundant with grass-fed lamb, pork and chicken.  Being a vegetable farm we eat 3-4 vegetarian meals a week.  I love root vegetables and all winter squashes.  They are so versatile  and can be used from soups to entrees.  We stock up on butternut, spaghetti and acorn squashes, along with beets, carrots, potatoes, onions, shallots and garlic. When I consider what to make, I think about contrasts and textures.  If a squash is naturally sweet, do I want to magnify its sweetness or contrast it with a savory ingredient?  I love to use spaghetti squash to replace pasta as it compliments many sauces.  However it also can stand on its own as a satisfying entree.

When considering ingredients I think of many traditional combinations.  Tonight, rather than use the squash as a pasta substitute, I wanted it to stand on its own.  Sweet, salty, fatty, rich are all elements of this dish.  A simple salad of greens tossed with a vinaigrette and you have a satisfying and balanced meal.

Savory Spaghetti Squash:

  • 1 spaghetti squash
  • 1 tsp olive oil
  • 1/2 lb. bacon, diced
  • 1/2 cup toasted pine nuts
  • 1 cup scallions, sliced thinly on the diagonal
  • 3-4 oz. Bleu cheese (I like Roquefort)
  • 2 Tbs. clarified butter
  • 1/4 cup curly parsley, chopped
  1.  Preheat oven to 375 degrees.  Cut squash in half length wise and scoop out seeds.  Brush cut sides with olive oil.  Place on rimmed baking sheet lined with parchment paper, cut side down.  Bake for 50 minutes or until paring knife slides easily into flesh.
  2. While squash in baking, fry bacon in 12-inch non-stick pan until crisp.  Drain on paper towels. Set aside.
  3. Place pine nuts in dry non-stick pan over medium heat.  Toast until brown, shaking pan frequently.  Remove from pan and let cool.
  4. Once squash is done, let cool slightly.  Take a fork and scape flesh into a bowl.  Add bacon, pine nuts, scallions and clarified butter.  Toss to combine.
  5. Arrange in bowls and top with Bleu cheese and parsley.  Serve.



“There is nothing as stable as change.”  … unknown

Escape to Scapes

Sometimes we neglect to see the obvious.  Subtleties elude us, and in our zeal to enjoy fresh hard-neck garlic, these tender flower heads were ignored.  In the past they were typically given as fodder to livestock. Garlic scapes are abundant at farmer’s markets this time of the year.  The window for tender scapes is only two weeks.  If scapes are left on the plant too long, they become woody and lack the tenderness that gives them their appeal. Cutting them allows the plant’s energy to go directly to the bulb.  Although previously ignored, the garlic scape is a delicious spring discovery.  Someone realized they were edible and creativity took care of the rest.

Garlic scapes can be used as an ingredient for scrambled eggs and potato salads, made into salad dressings, vinegar and pesto.  Let your imagination soar.   They are easily frozen for future use to be put in quiches, frittatas and grain salads.  This weekend I focused on making pesto using scapes, cilantro and Swiss chard.  The chard can be replaced with spinach or beet greens.  Pesto can be used as an addition to sandwiches, pizza, roll ups or added to yogurt for a dip.


Garlic Scapes, Cilantro, Swiss Chard Pesto:

  • 1 cup garlic scapes, chopped in 1/2 inch pieces
  • 1 bunch Swiss chard, leaves only
  • 1 generous bunch cilantro, washed and spun dry
  • 2/3 cups extra-virgin olive oil
  • salt and freshly ground black pepper to taste


Blanch Swiss chard leaves in boiling water for 30 seconds, to remove chalky taste.  Rinse in cold water and squeeze out as much moisture as possible.  Put blanched chard, garlic scapes and cilantro in the bowl of food processor and process until still slightly chunky.

Gradually pour olive oil in a slow stream into feeder tube and continue to process until smooth.  Season with salt and pepper.

IMG_3061 (1)


Divide into four 4 ounce jars and cover with olive oil to seal.  Freeze for future use.


“The secret to success is making your vocation, your vacation.”

—Mark Twain

To Faux or Not to Faux

Is this the question?  As someone who went gluten-free over 16 months ago, one of the biggest adjustments was bread!  It seemed more often than not gluten-free bread was an oxymoron.  Replacement ideas seemed to lack that texture thing.  When it came to alternative ideas like using veggies for pizza crust, I couldn’t even bring myself to give it a try.  Cauliflower?  You’ve got to be kidding!

Well here I am literally eating my words!  Cauliflower, that’s right, cauliflower has become my go-to veggie for a healthy bread replacement.  When I finally decided to give it a try (did I mention my stubbornness?) it was to make faux bread sticks.  I reasoned this would be a path to missing a decent pizza crust alternative.

Ricing cauliflower has been used as a substitution for white rice in many recipes; and I have used it for fried rice with great success.  It has proven to be a great idea for lowering your carbs in your diet.  You can even find it at Trader Joe’s in the produce section ready made (for those of you without a food processor).  The leap for using it as a bread substitute became an aha moment. I wasn’t completely sure, but now I’m completely sold!  I gave it to some foodie friends to try without mentioning the absence of bread and they absolutely loved it.  When I told them it wasn’t bread at all but cauliflower, they were amazed.


FullSizeRender (22)

Ready for the oven

  • 1 small cauliflower, flowerettes separated
  • 1 tablespoon dried oregano
  • Kosher salt and freshly ground black pepper to taste
  • 4 eggs, beaten
  • 3 cups shredded mozzarella cheese, divided
  • 2 tablespoons fresh parley, chopped
  • 1 jar prepared marinara sauce

Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper (this will prevent it from sticking) and set aside.

Place cauliflower flowerettes in food processor bowel and pulse until finely ground and it looks like rice.  Place cauli-rice in non-reactive bowl covered with saran wrap and microwave for 10 minutes.  Let cool slightly.

To this add your oregano, salt, pepper, beaten eggs and 2 cups of the shredded mozzarella and mix thoroughly.   Pour onto parchment paper and shape into oval using your fingers.

Bake for 25 minutes.  Remove from oven and sprinkle on the remaining 1 cup of shredded mozzarella.  Bake additional 5 minutes.

Sprinkle with chopped parsley.  Cut into “sticks” using pizza cutter; serve with marinara sauce on the side.


Fresh from the oven

“Those who never retract their opinions love themselves more than they love truth.”
Joseph Joubert

1 2 6