Roasted and Pickled Beets

beetsCook’s notes: the beets are so good this way, but the dressing — oh my! Delicious.

3 medium beets, scrubbed and trimmed

  1. Heat oven to 375 degrees F.
  2. Coat beets lightly with olive oil.
  3. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
  4. Remove from the oven, let cool for 10 minutes, and then peel and dice.
  5. Drizzle with the balsamic-maple dressing.

3 Tablespoons balsamic vinegar
2 Tablespoons maple syrup
1 Tablespoon red wine vinegar
Salt and ground black pepper to taste

Adapted from Roasted and Pickled Beets Recipe – and a beet recipe by Bobby Flay


Apple Harvest Salad with Maple-Balsamic Dressing

Maple Salad DressingCook’s notes: I made this salad recently for a Grilled Cheese Housewarming Party. The hosts asked everyone to bring a kind of grilled cheese sandwich or a compatible dish. It’s a pretty salad … and it goes well with grilled cheese. The recipe is easily cut in half.

6 cups mixed green lettuce
6 cups butter lettuce
1 Braeburn apple, cored and diced
1 Granny smith apple, cored and diced
1/2 cup shredded carrots
1/2 cup toasted almonds
1/2 cup sunflower seeds

Maple-Balsamic Dressing
1 cup olive oil
6 Tablespoons balsamic vinegar
6 Tablespoons maple syrup
2 Tablespoons mustard
1 teaspoon salt
1/2 teaspoon ground black pepper

Combine the salad ingredients in a bowl and stir to combine.

Put all the dressing ingredients in a jar with a tight-sealing lid. Close the lid firmly and shake vigorously to combine.


Pumpkin Pie Paleo Pancakes

Hard to photograph well; easy to eat

Hard to photograph well; easy to eat

Cook’s notes: I had an intense craving for pumpkin pancakes after a weightlifting session, but I didn’t want to cancel out my workout with white flour and sugar. I searched for paleo pancakes and found a good one by Jan. We’ve made these 3 times now, making adjustments each time, and really like them. They are absolutely delicious and easy to make! Very filling. No extra syrup is needed.

Jan says, “They’re not fragile and delicate, but they do tend to get too brown on the bottom before the edges are set if you’re not careful…. be careful not to have the heat too high or get impatient and try to turn them before the edges are set.”

Serves 2. If you use an ice cream scoop (2 oz.), you get 6 pancakes. It’s easier to flip smaller pancakes (1/8 cup scoop), though, and make 12 “silver dollar” pancakes instead.



1/4 cup pecan pieces
1/8 teaspoon kosher or sea salt

2 large eggs
1/2 cup plain pumpkin puree — not canned pumpkin pie filling with sugar
2 tablespoons maple syrup or honey
1 teaspoon Apple Pie Spice
1 teaspoon vanilla extract

2/3 cup almond flour
1/8 teaspoon kosher or sea salt
1/4 teaspoon baking soda

Heat a small, heavy skillet over medium heat; add the pecans and toast, shaking the pan frequently and taking care they do not burn. Toast until the nuts are fragrant, about 5 to 7 minutes. Set aside.

In a large mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, apple pie spice, and vanilla until well-blended.

In a smaller, separate bowl, whisk together the almond flour, salt, and baking soda. Stir the dry ingredients into the wet ingredients, mixing just enough to ensure there are no lumps.

Lightly grease a griddle with your fat of choice (butter, coconut oil, etc.) and heat just until a drop of water placed on the griddle sizzles briefly before evaporating.

Using a ladle or small measuring cup, pour the batter by the scant 1/8 cupful onto the griddle. Drop a few pecan pieces into each pancake. Cook just until bubbles appear on the surface. Carefully flip and cook on the other side until the pancake is done, about one minute more.

Place on a plate, cover and keep warm; repeat the previous steps until all of the batter has been used.


Adapted from Reordered the list of ingredients to match the recipe steps, increased the vanilla, reduced the pecans and coconut oil, changed the method of preparing the nuts.