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Cooking with Food That Keeps, Episode #1

We’re all in this together – and much as we think we might want to, we should not subsist on chocolate, mac & cheese, and wine. In that spirit, I will be frequently posting delicious recipes made with food that keeps for a long while in the pantry or refrigerator. Here, then, is my first Public Service Announcement Recipe. Enjoy!


Joanna’s Roasted Brussel Sprouts, Golden Beets & Farro

  • Brussels sprouts, trimmed & halved (unless they’re tiny)

  • Golden beets, peeled & cut into chunks (see note #1)

  • Extra virgin olive oil

  • Pecans, whole or not (optional)

  • Cooked farro (or other grain),

  • Balsamic vinegar or apple saba (see note #2)

  • Preheat oven to 425 degrees.

  • Place the sprouts and beets in a roasting pan or pans (you need to give the pieces enough “social distance” from each other so that they will brown and not steam).

  • Drizzle a tablespoon or so of olive oil over the vegetables, and toss. Add more oil if you need it, just to coat the vegetables.

  • Roast until the vegetables are just tender when you insert fork, at least a half hour.

  • Remove from pan and toss in just a bit of vinegar to brighten up the flavors.

  • In a separate pan in the oven, or in a toaster oven, or in a dry frying pan, cook the pecans until they’re just crisp (this does NOT take long!)

  • In a large enough bowl, place the farro and top with the vegetables and then the pecans.


Joanna finds the flavor of red beets to be too strong. Yellow beets are milder. And if you hate beets altogether, then butternut squash would be great.


Saba is a thick syrup made from fruit and used as a condiment. When grapes are used, the saba becomes the base for balsamic vinegar. We used apple saba because Joanna received a bottle of it as a gift and thought what the heck? We loved it.