Neon colored stalks


Today my greens have joyful colors.


They sell them as spinach but that’s not the common spinach. They are definitely beet leaves, what some call Swiss chards.


To garnish pasta in garlicky tomato sauce. Topping is cheezy sauce (sake kasu, miso, olive oil).


Fairies’ midori udon

Can’t you see small fairies flying around my bowl ? I needed comfort, sweetness, vitamins and fantasy. So I made udon noddles with this creamy midori (green) sauce.

I got a pack of fresh udon, that I boiled a few minutes. I made a sauce with fava beans, onion, both boiled, avocado and greens of taasai, both raw, yuzu lemon juice, salt, and sansho.

For decoration, yuzu peel, sweet corn… and I steamed a little bunch of taasai greens. Serve very hot.

Mmm… I feel better. Magic works.

Patates rosies

Let’s open the pot :

Patates rôties, like this classic. The twist is I’ve added some beetroot.

We had 2 ways to eat them in my family. The easy one is with fromage blanc (French unsalted cottage cheese)… But no, I didn’t have that. That’s tofu. It’s different, but I like it too.

The true amateurs will want a raw egg.

It curds if the potatoes and the plate are hot enough.

A plate of petals. Rose, roots, squash and rice.

Mignonne, allons voir si la rose…
Poetic inspiration came for today’s brunch.

Spaghetti squash.

Petals of rose on sunny rice.

Petals of beetroot.
That’s very simple. The rice is cooked hatsuga genmai (germinated brown rice) colored and spiced with turmeric, oil, black pepper and fennel seeds. On top, all the parts, last leaves, petals and all of a few mini-roses.

Ground azuki beans, with miso, garlic, lots pounded of white sesame. Reheated with steamed spaghetti squash.

Powered up spaghetti squash. Topped with negi leeks.

Beet slices are grilled in the oven toaster.

With grated ginger. These 2 go well together. Grilling really changes the beetroot. The inside is still very juicy. It’s very crunchy, there is matter to chew.

That’s the whole meal. A table !

Quick and red, August borstch

That’s a simple borstch, for a day still too hot to cook much or too eat complicated. It’s totally different from this Winter soup. The fresh beet is very crunchy and fruity. The balance of sweet and sour is ideal.

With very few ingredients : beetroot and Sauerkraut.

I cut the bee-st. Stir-fried in olive oil with garlic and rosemary. Added a cup of beet juiced in dashi broth, a little nutmeg, black pepper, chili. Bring to a boil, that’s already ready :

Bloody !

It’s more reassuring with bits of green ?