Is it spring yet? I want GREENS.

I always know when spring is coming because I start craving vegetables -- as many as I can get, all thrown into one very large bowl. I realize that this recipe would probably be better later in the season when all these ingredients are fresh, but at this point, in the end of March, I can't wait anymore. I need greens, and I need them NOW!

Photo by Richard Uhlhorn

Beet Salad

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Executive Chef Daniel Carr and Chef de Cuisine Steve Coin, Visconti’s Ristorante.

Prep time: 15 minutes
Cook time: 45-60 minutes
Serves: 2

2 large red and/or golden beets
3 tablespoons olive oil, divided
1 tablespoon red wine vinegar
1 teaspoon honey
3 cups arugula
4 tablespoons aged balsamic vinegar
1/2 cup goat cheese, Gorgonzola OR Roquefort
1/4 cup toasted walnuts

Preheat oven to 450°F. Cut the greens off the beets, drizzle them in 1 tablespoon olive oil, wrap them in aluminum foil and bake for 45-50 minutes, or until easily pierced with a fork. Allow to cool slightly; remove the skins and dice.
To create the dressing, mix red wine vinegar, 2 tablespoons olive oil and honey.
Place the arugula in a large bowl and add the diced beets. Drizzle with the dressing, top with the aged balsamic and garnish with the goat cheese and toasted walnuts.


Wine Pairing Suggestions:
Ryan Patrick Vineyards Reserve Chardonnay
Ryan Patrick Vineyards Rosé
Swakane Winery Estate Rosé of Cabernet Franc

Nana's 'Nana Bread

I know, I know: I should be posting some delicious Irish delicacy. The problem is, the world is conspiring against me in a different direction. Yesterday, someone asked me what my favorite comfort food was. Later, this same person gave me a bunch of really ripe bananas. Even though I answered that my favorite comfort food is currently chipotle butternut squash soup, it is by no means one of my long time favorite comfort foods...primarily because I made up the soup recipe just a year ago. 

One of my favorite all time comfort foods is my grandmother's banana bread. Nana died when I was about 13 years old, but I still think about her a lot. Savoring Chelan is dedicated to her, and she was one of the first people who taught me how cooking with someone can be a way to connect with them and show you care. If that's not the epitome of comfort food, what is?


Anyway, Nana's 'Nana Bread is comforting to me, always. It's the first recipe I ever memorized, and, like most comfort foods, it has far too much butter to be good for you. Enjoy!

 Nana's 'Nana Bread

1 egg
1 cup sugar
3 very ripe bananas, mashed to a paste
1 cup melted butter
2 cups flour
1 teaspoon baking soda
1/2 cup chopped walnuts (optional)

Preheat oven to 350F. Grease two large or three small loaf pans.

Mix egg and sugar in a bowl until smooth. Add mashed bananas and butter. Blend well. Combine flour and baking soda and gradually mix into the butter mixture. Add nuts if desired.

Pour batter into loaf pans and bake for 1 hour. Although great plain, you can also top with butter or cream cheese.

Enjoy!