Hello world!

My name is Jan Greco, welcome to my kitchen…

I come from a long line of women who show their love through food. It’s probably not a coincidence that my interest in cooking really took off after my son was born. I don’t consider myself a “foodie”; in my opinion that term rings of pretension and elitism. Rather I’m a girl who enjoys making and eating good food. I love going to the farmers market with my family on Saturday mornings and I just recently discovered the joys of raised bed gardening. So if you’re like me and enjoy shopping for the ingredients almost as much as preparing the meal, then greetings soul-sister. (But be forewarned… If we should meet in the store one day and both reach for the last wedge of Wensleydale, I’m not above throwing elbows to get it!) However having said all that, if store brand is the best you can do, then that’s perfectly fine by me as well. I think the act of cooking; the time, thought and care that you put into creating something delicious for someone you love is more important than using the finest San Marzano tomatoes or Madagascar Bourbon vanilla.

I’ve been told in the past that I should open a restaurant or start catering, which made me think “maybe I actually do have something interesting to say about food and some recipes to share.”  My plan for this blog is to post weekly about the kind of food I enjoy thinking about, preparing and eating. Food that’s simple, delicious and looks much more involved than it actually is.

In my mind the perfect example of simple, easy and delicious would be a salad of roasted beets, toasted walnuts and creamy blue cheese.

And so a blog was born…

Roasted Beets with Walnuts and Blue Cheese
I often make this salad with a mix of golden and purple beets,
but it’s just as delicious if you choose to use all purple instead.

2 1/2 lbs. of beets
2 tbsp. olive oil
2 tbsp. lemon juice
1 1/2 tsp. dijon mustard
1/4 tsp. salt
3/4 cup crumbled blue cheese
1 cup walnuts, toasted

  1. Preheat oven to 375˚F. Remove the greens from the beets, scrub well and place in the center of a sheet of aluminum foil. Gather sides of foil together to make a little beet package and place on a baking pan or cookie sheet. Roast beets until a fork easily pierces them, approximately 1 1/2-2 hours.
  2. While beets are roasting toast the walnuts and set aside. Whisk together the olive oil, lemon juice, mustard and salt.
  3. Once the beets are cool enough to handle, peel them and cut into small wedges.
  4. Gently toss together the beets and blue cheese and add in the walnuts (breaking up any overly large pieces). Drizzle with vinaigrette (you may not need it all), give another gentle toss and serve immediately or chill.

4 thoughts on “Hello world!

  1. Jan; it’s Lynda your fellow CNR classmate. Wow congratulations, your blog is beautiful. Welcome to the blogging community….I started a healthy living blog this year and absolutely love it. I’m the Healthy Hoboken Girl! We have a bunch of blogger events locally if you’re interested. Best of luck…I’m so glad we share the love of food. Have fun!! Can’t wait to follow!!

  2. We have had Jan’s “Beets and Blue Cheese Salad” and it is a fantastic treat for the tastebuds !! The sweetness of the beets and the zing of the blue cheese makes for a happy eating experience! We’ve had Jan’s “broccoli rabe” as well and it is the only one my Italian husband will eat !!! What a wonderful “Blog” Jan –we look forward to many enjoyable recipes !!
    Much Love–Mom & Dad

  3. Jan, I am so impressed with your talent and enthusiasm. I am looking forward to reading your blog and getting some great recipes from you! I plan to try this recipe ! I love beets but never knew how to prepare them…Thanks for sharing and enjoy the journey! xoxo Kitty

  4. Now we know what you and Jim can bring over for Chrisrmas. We know your food is wonderful. We have enjoyed many meals at your table. Our son is very blessed to have you feed him for the rest of his life. We know we will enjoy reading yoour blog and tasting your recipes.
    Mom & Dad R.

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