Beets for Breakfast

First off, for those of you who celebrate it, happy Easter!  Second, this is not an April Fool’s joke.  You read that title right, beets for breakfast.  Now before you gag and think I must have lived in California too long, hear me out!  I tend to prefer a savory breakfast over a sweet one and am always looking for creative and tasty ways to eat more vegetables.  We all know yogurt is a staple of the breakfast table, but most people top it with all sorts of sweet things and forget that plain yogurt is used around the world in savory dishes.  I find beets to be the perfect pairing with yogurt, because while they do have natural sweetness, I think they taste best when they have something creamy and acidic to balance them out.

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Thanksgiving Series: Sarah’s Cranberry Salad


Recipe Update: Before processing your oranges, cut into one and check out the thickness of the white pith.  If this is super thick, you will want to try and cut most of it off.  Leaving this on the orange may result in a VERY bitter dish.  Not exactly what you are going for.  Enjoy!

Today we are continuing with our Thanksgiving Series and I’m excited to share another recipe from my Grandmother Sarah. I love cranberries, and I haven’t met anyone who doesn’t like jello, so this recipe is one of my favorites. Because it needs time to set up, you will want to make this at least 24 hours ahead of time. Or better yet, make it several days ahead, then you have less to worry about come Thanksgiving Day. I will admit to tweaking this recipe just a bit. I don’t think my Grandma would be too upset with me. 🙂 Her original recipe called for Lime Jello. Because I try to stay away from artificial colors for my family, I used the zest and juice of  a lime plus unflavored gelatin. It worked just as well as her original recipe. My Ankarsrum with the Meat Mincer attachment made this recipe so easy to make.

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