Showing posts from June, 2015

Beet and Chickpea Galette

My vegetable garden this year provided me with lots of beets and carrots! So beside roasting them, I found this Martha Stewart recipe for a beet and chickpea gallette.

I love beets, but they can sometimes taste a too much like dirt.  This recipe was a great way to use lots of beets and has a freshness of flavor that is really nice.  I use a food processor to shred all the vegetables, but you could also use a box grater and get a great work-out!

and warning, like this hilarious Portlandia skit, beets will make everything red.  Don't worry, it's not an emergency, it's not blood, it's just beets...

Beet and Chickpea Gallette
recipe from Martha Stewart 

4 medium beets, peeled and grated1 russet potato, scrubbed and diced3 carrots, peeled and grated1 15 oz. can of chickpeas, rinsed, drained and coarsely chopped1/2 c. floursalad greensgoat cheese1 tbs. lemon juice2-3 tbs. olive oilsalt and pepper, to taste Directions Boi…

Anniversary dinner at Counter 3. FIVE. VII

It was our second anniversary this month and the husband treated us to a wonderful meal at Counter 3.five. VII.  The concept behind the restaurant is pretty awesome.  It's the diners sitting right there at a U shaped counter with chefs on the other side.  There is nothing separating you from the chef, diners can watch their meals being made and interact with the creators.  So that explains the counter part of the name.  The 3. five. VII refers to set course meals of 3, 5, or 7 focusing on what is in season.  The menu changes seasonally and there are options for wine pairings, as well. We had a really amazing time.  Reid and I had the seven course meal without pairings.  The food was refreshing, contemporary, and innovative.  The chefs were friendly and welcoming.  And the presentation was beautiful.  It was such a treat and a wonderful experience to be able to watch the chefs prepare the meals; watching how every little detail and component came together with such precision, atte…