beet + cashew dip

1. Add the cashews to a small bowl and cover with hot water. Allow to soak for 1 ½ hours.
2. Preheat the oven to 450°F. In a cast iron skillet or baking sheet, toss the halved beets, leeks, and unpeeled garlic cloves with 2 tablespoons of the olive oil. Roast in the oven, tossing the vegetables occasionally to avoid burning, until the beets are tender when pierced with a knife, about 40 – 50 minutes. If you find that your garlic and leeks are browned, but the beets are still undercooked, just remove the leeks and garlic and allow the beets to continue to roast until tender. Remove from the oven and set aside to cool.
3. Drain the cashews. In a food processor or a high-powered blender, add the cashews, cannellini beans, and 3 tablespoons of water. Blend until smooth. (If using a blender, you may need to use the tamper attachment to get things going). Once cool enough to handle, peel the beets either by rubbing between paper towels. Cut each half into half again and add the pieces to the food processor. Squeeze the roasted garlic cloves from their skin and add along with the leeks, salt, balsamic vinegar, and lemon juice. Blend until smooth. With the motor running, add the remaining 3 tablespoons of olive oil in a slow and steady stream until completely incorporated. Spoon the dip into a bowl. Wrap in plastic and refrigerate until ready to serve (up to 2 days) or garnish with a drizzle of olive oil and sprinkle of sea salt flakes to serve immediately. If not serving immediately, remove the dip from the refrigerator a few hours in advance to allow to come to room temperature and garnish with the olive oil and salt right before serving.

simple roasted carrots

1. Preheat the oven to 425°F. Halve any larger carrots lengthwise, if needed, so they are all roughly the same thickness. On a large cast iron skillet, or sheet pan, toss the carrots with the olive oil and salt + pepper to taste. Arrange in a single layer and roast, tossing once halfway through, until the carrots are tender when pierced with a knife, but not limp,* about 25 – 30 minutes.
2. *It’s important to not overcook your carrots. They should be just tender-crisp, so that they can easily be picked up and eaten with your hands.

pickled gherkin cucumbers

1. In a small saucepan, heat the vinegar, 1 cup of water, sugar, salt, mustard seeds, and bay leaf over high heat until boiling. Reduce the heat to low and simmer, stirring occasionally, until the sugar and salt have dissolved. Remove from the heat and cool slightly.
2. Add the gherkins to a sealable glass container (like a weck jar). Pour the warm brine over them and allow to cool completely. Once cool, seal the container and refrigerate overnight before serving. Pickles can be kept in the refrigerator for up to 2 months.