Cosmic Rhino

A few weeks ago, we bought this great dip at Wild Oats. After about 2 minutes and with the help of baby carrots, I demolished the whole tub. I had to make more for myself.

I was happy to learn that A) I had most ingredients on hand and B) it was very easy, once I figured out what I was doing. The first attempt was watery, the second attempt bland, but the third attempt was just right according to my diligent taste-testers, Todd and Joanne (she’s the adorable number shown here).

Ingredients:

I get tons of arugula from my CSA - we’re talking a huge batch a week and a little bit goes a long way. I was tired of arugula salad so I got the idea to make pesto out of the arugula.

Alas, this was not an original idea. After two seconds of digging, it turns out many have made arugula pesto. But it is delicious, nonetheless.

I made this spread for a recent party - the same night as the veggie samosas and chicken curry.

The bright purple color alone was a conversation stopper, but all loved how the chevre (goat cheese) nicely balanced the sweetness of the beet.

Here’s me with what’s left of the spread after a wild night of birthday celebration and Indian food. (Yes, there is a teensy bit of sweat on my delicate forehead.)

Ingredients:

• 2 medium beets
• Olive Oil
• Around 1/2 to 3/4 cup chevre (plain)
• Something pretty and green for garnishing (kale, romaine, etc.)