The Flavors of the Season

We’re entering into that time of year when all things pumpkin spice are becoming ubiquitous and the grocery store is full of packaged products announcing special edition seasonal flavors. We, however, like to take our recipe cues from the in-season and local produce available. This season’s beauty lies in its transitional flavor profiles and the last of the sun-kissed taste of summer still lingering in the fresh fruits and vegetables available.

Market Bounty


One of our favorite recipes comes from the Kitchen Garden cookbook. The Roasted Beets with Toasted Pecans and Greens is a perfect blend of full, earthy flavors, crisp textures, and juiciness from the beets. Going off-book and adding creamy goat cheese or sharp blue cheese adds a decadent touch to this delightful recipe.


Kitchen Garden Cookbook


Serves 4


 6 small beets

2 Tbsp. extra-virgin olive oil (plus more for drizzling)

2 Tbsp. Sherry Vinegar

2 Tbsp. Honey

½ Tsp Kosher Salt

Freshly ground pepper

½ Cup toasted chopped pecans

4 Cups Arugula or other tender greens



  1. Preheat oven to 350 degrees.
  2. Cut off beet tops and and place the beets in a single layer in a heavy ovenproof frying pan. Drizzle with olive oil.
  3. Cover with aluminum foil and roast about 40 minutes (or until tender when pierced with a fork).
  4. Let cool slightly, then peel and trim the beets.
  5. Cut into rounds about ¼” thick.
  6. In a large, shallow serving bowl, whisk together 2 Tbsp olive oil, vinegar, honey, salt, and a pinch of pepper. Add the beet slices, pecans, arugula, and toss gently. Enjoy!


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