Potato & Onion Stacks with Feta and Greens

I was trying to figure out what to make for dinner while simultaneously catching up with my mom over the phone, and she came up with this yummy recipe within moments of me listing what I had on hand. She’s always been able to whip up something delicious with whatever she has! It turned out really great and was a super comforting meal on a cool fall night. Thanks ma!

This could be a great side for Thanksgiving coming up as well. Just adjust the recipe as needed to fill as many muffin cups as you need!

Ingredients: (makes 2)
1 large red potato, cut into thinly sliced rounds
1 small onion, cut into thinly sliced rounds
2 tablespoons chopped fresh parsley
1/2 teaspoon smoked paprika
2 cups chopped mustard greens (or kale)
1 large garlic clove, minced
1 cup crumbled feta cheese (Parmesan would be great alt too)
Olive oil
Salt and pepper

You can either make these in muffin cups, or you can use an oven safe bottomless mold like I did. Make sure your potato slices are thin enough so they cook through. Use a mandoline slicer if you have one! I plan to make my potatoes a little thinner next time.

Preheat oven to 375 degrees

In a large bowl toss together the sliced potato with olive oil, salt, pepper, paprika, and parsley. Next, in a medium pan sauté the garlic in a little olive oil for about a minute, then add the mustard greens and cook through until wilted. Spray the muffin tins or molds with non-stick spray or a brush of olive oil, and begin to layer everything. Start with pressing in about 3 potato slices, then add an onion round, 3 more potato slices, mustard greens, 3 more potatoes, feta cheese…. and so on until you’ve reached the rim. Repeat process in 2nd mold. Place in oven for 45-50 minutes or until the potato is golden brown and crispy around the edges. You can pierce the potato with a knife to check that it is cooked through.

Remove from oven and let cool for a few minutes. Using a knife go around the edges to loosen the potato from the mold. Place on a plate, and gently pull the mold up to reveal the potato. If using a muffin pan, use the fork to gently lift the potato out of the pan. Ta-da! I ate mine with a side salad, perfect little dinner.


Homemade Apple Cinnamon Pop-Tarts

Adults need Pop-Tarts too! My inner child was craving one of my favorite childhood snacks, so I grabbed a whole lotta of butter and apples and got to work. Surprisingly, not that hard to make. But what’s even better is the fact that they almost taste better than the real thing. I know that is a bold statement, but make these and try to tell me you don’t feel the same!


2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 sticks unsalted butter, cold and cut into cubes
1 large egg, whisked
2 tablespoons milk
1 large egg, for the egg wash

2 large baking apples, peeled cut into cubes
1 cup dark brown sugar
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt

Start by making the dough. Whisk together the flour, sugar, and salt. Cut in the butter with a pastry cutter, or use your hands. If using your hands, you simply want to roll the butter chunks between your fingers with the flour until it resembles the texture of small peas. Whisk together the egg and milk then add to the flour mixture. Mix lightly until incorporated. Pour onto a flat surface and shape into a disk, cut in half then wrap both separately in plastic wrap and place in the fridge for at least an hour.

In a large saucepan, add the apples, lemon juice, both sugars, and the salt. Cook over medium heat for about 10-15 minutes, or until the apples are softened all the way through. You should be able to easily pierce them with a knife. Remove from the heat and strain the apples, reserving the liquid. Place the apples in a food processor and blend until smooth, using the reserved liquid as needed. Set aside to cool to room temp.

In the meantime, roll out your dough one at a time. Lightly flour the surface and your rolling pin, and gently roll out the dough into a large rectangle shape that is 1/4 inch thin. Using a knife, cut the dough into 3×5 rectangles and place on a baking sheet lined with parchment paper. Scoop the scraps back up into a ball, roll it out again, and keep cutting your tiny rectangles until you’ve used all the dough! Repeat with the other dough.

Working quickly (as the dough will start to warm and be harder to handle) brush the egg wash around the perimeter of each rectangle piece. Scoop and spread 1 tablespoon or so into the center of half of the rectangles, and top with the remaining rectangles. Using a fork, press around all the edges to seal them together. Place in the freezer for 1 hour.

When the dough is almost done chilling, preheat your oven to 350 degrees.

Remove the Pop-Tarts from the freezer and brush with egg wash. Place in oven and bake for 10 minutes, then rotate and bake for another 10-15 minutes, or until golden brown. Remove and let sit for a few minutes before transferring to a wire rack to cool to room temperature.

To make the glaze, mix together the confectioners sugar, vanilla extract, and ground cinnamon until smooth. Let sit for a few minutes to thicken, then drizzle over the cooled Pop-Tarts!

Sausage Sandwich With Onions Peppers & Fennel

I can’t believe I am saying this, but this is the 200th recipe I have posted on The Petite Beet! It feels like just the other day that I decided to start my little blog. Thanks to everyone who has followed me on my cooking journey the past 4 years! If I had known this was my 200th recipe, I would have posted something a little more exciting than a sandwich, but after noticing the mass amounts of peppers and onions I have been hoarding the past two weeks, I decided I needed to do something about it – and what better way to solve that problem then to stuff them all into a roll the same size of my entire body, right?

Also, a big thank you to Nextdoorganics, the wonderful CSA here in NYC where I have been getting my weekly produce from each week. At least 150 of these recipes have been made using their items. You guys are the best!!

Ingredients: (serves 2, or 1 very hungry person)
2 sausages (I used some cheddar pork Bratwurst from Whole Foods)
1 large white onion, cut into slices
1 large green bell pepper, cut into slices
1 large red bell pepper, cut into slices
1 medium fennel bulb, but into slices
Olive oil
Salt and pepper
Provolone cheese slices
1 large Italian sandwich roll

Start by cooking up the sausage in a large pan, turning until all sides start to brown. Remove and set aside. In the same pan, saute the onion and fennel in olive oil for about 5 minutes over medium heat. Add the peppers, salt and pepper to taste, then continue to cook for about 10 minutes, or until all the veggies are nice and cooked down. Add the sausages back to the pan and cook for a few more minutes.

Cut the roll in half length-wise, but not all the way through. Sometimes I like to hollow out a little of the bread to make more room for the actual filling. Fill with the sausage and pepper mixture and top with provolone cheese. Place under the broiler for about 1-2 minutes, or until the cheese is melted. Keep an eye on it though as you don’t want it to burn. Plate and inhale entire sandwich.



Salted Brown Butter Apple Galette

I was feeling in the fall spirit this weekend and decided to grab some apples at the farmers market to make mini apple galettes. Smitten Kitchen makes these incredible sea salt and brown butter rice krispie treats, which are the perfect combination of salty and sweet, so I decided to mimic that in these galettes. I browned some salted butter, then added a pinch of flaky Maldon salt. You’d think this would be too salty, but with the brown sugar you add to the top, plus the sweetness of the cooked apples, it ends up being the perfect mix. I ate one whole galette myself then brough the rest to the office to stop myself from eating the others!


1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons cold unsalted butter, cut into small cubes
1 large egg, beaten

1/2 stick salted butter
Good pinch Maldon salt
2 medium baking apples, such as Gala or Pink Lady, cut into 1/8 inch slices
1/2 teaspoon vanilla extract
1 egg, beaten (for egg wash)
Granulated sugar
Light brown sugar

Start by making the dough as it will need some time to chill in the fridge. Whisk together the flour, sugar, and salt. Cut in the butter with a pastry cutter, or use your hands. If using your hands, you simply want to roll the butter chunks between your fingers with the flour until it resembles the texture of small peas. Pour in the egg and mix until incorporated. Pour out onto a flat surface and shape into a disk, then wrap in plastic wrap and place in the fridge for at least an hour.

When the dough is almost ready preheat oven to 375 degrees.

In a small pan, melt the salted butter over medium heat, stirring constantly until fully melted. Add the vanilla extract. Continue cooking until the butter begins to brown – you’ll see the color start to turn a bit amber and it will start to smell nutty. Be careful though because it can quickly burn from there, so do not over cook. Turn off the heat and add a pinch of Maldon salt.

Cut the dough in half and place the other half back in the fridge until you’re ready to use it. Flour a flat surface as well as your dough and rolling pin. Roll out the dough until you have a circle shape. Be gentle with the dough as it can break easily. Luckily, a galette is meant to have a more rustic look though, so it is OK if it is not perfect! Place on a baking sheet lined with parchment paper.

Making two rows in the center of the dough, overlap the apple slices one by one. Keep a 1 inch border around the edge. Brush the apples well with the butter mixture, then fold the edges of the dough over the apples, brush the dough with egg wash, and sprinkle with granulated sugar. Lastly, sprinkle the apple filling with brown sugar.

Repeat with the other half of the dough, then place both galettes in the oven for 35-40 minutes or until the crust is golden brown and the apples are softened. Let cool for a few minutes before serving. Serve with a scoop of ice cream!

Pan Roasted Chicken & Veggies With Turmeric Rice

Some of my favorite meals have been made at my best friends house, just throwing together whatever we have! We try to cook once a week, and a lot of those meals have been posted here. Maybe one day we’ll get our act together and knock out a cookbook like we’ve always wanted to do!

Ingredients: (serves 3)
3 large chicken thighs (bone-in skin on)
1 medium red onion, chopped into large chunks
3 garlic cloves, chopped
2 medium carrots, cut into 1/2 inch chunks
8-10 medium fingerling potatoes, cut into 1/2 inch chunks
1 teaspoon cumin
1 teaspoon curry
1 teaspoon ground ginger
1/2 teaspoon paprika
3 cups cooked jasmine rice (per box instructions)
1/2 tablespoon ground turmeric
2 cups chopped kale
Fresh cilantro
1 fresh pomegranate, seeds removed (good trick is to slice in half and hit with a wooden spoon into a bowl, the seeds will fall right out!)
Salt and pepper, to taste
Olive oil

Preheat oven to 350 degrees. In a small pot parboil the potatoes to soften them a little so that they’ll cook faster in the pan. Don’t overcook them though or they’ll break apart in the pan, you want them to be almost fork tender.

In a large bowl, toss the chicken, potatoes, onions, and carrots with olive oil, salt, pepper, curry, cumin, ginger, and paprika. Mix well so everything gets covered. Place the chicken skin side down in a preheated cast iron pan, and scatter the veggies on top and around the chicken. Let cook until the chicken gets crispy on the one side, about 8 minutes, then flip the chicken and mix the veggies a little before placing the whole skillet right in the oven for about 15 minutes until cooked through.

While the chicken cooks, make the rice. Add the turmeric and a pinch of salt to the water, then cook the rice per the box instructions. Once cooked, salt and pepper to taste.

Lastly, sauté the kale and garlic together with some olive oil for a few minutes .

Simply plate the chicken and vegetables, then top with the sautéed kale, fresh cilantro, and pomegranate seeds. Enjoy!


Tomato Kale And Goat Cheese Frittata

A typical nighty event for me is staring into my fridge (while starving) and trying to think of something delicious to make that won’t take too long. Luckily last night I had an easy solve – frittata! The great thing is you don’t need a crust for this, you can just sauté everything right in the pan, add the eggs and cheese, then pop it into the oven for about 10 minutes. It’s eggy magic.

Side note, I moved into a new apartment and the lighting is terrible for photos! So bear with me while I figure that out over the next few weeks…

2oz salami, chopped
1 cup kale, chopped
1/2 small white onion, chopped
1 large garlic clove, minced
6 eggs
1/4 cup Greek yogurt
1 cup chopped tomatoes
3 tablespoons herbed goat cheese
Salt and pepper, to taste
Olive oil

Preheat oven to 350 degrees. In an oven proof skillet, sauté the garlic, onions, and salami in a little olive oil until the veggies are softened and the salami starts to crisp, about 3 minutes. Add the kale and cook for another 3 minutes. Salt and pepper to taste. In the meantime, whisk together the eggs and Greek yogurt in a bowl. You can also use milk, but I like the fluffiness that the yogurt gives the eggs. Pour the eggs into the skillet and give it a quick mix to stir together the ingredients. Top with the tomatoes and goat cheese, and let cook for about 3-4 minutes on the stovetop. Transfer to the oven and let cook for 10 minutes, or until the eggs are set and don’t wiggle when you give the pan a shake. The eggs will continue to cook for a few after you remove the pan from the oven, so do not overcook them in the oven or you’ll be eating some tough eggs!



Eggplant Rollatini With Kale

Roasted eggplant filled with cheese… what else do you even need in life! This recipe is so easy to make and absolutely delicious. It was the first time I made it and I will definitely be making it again! Totally worth turning my oven on in the hot weather yesterday…

1 eggplant, cut into ¼ inch slices (the long way)
2 cups ricotta cheese
1 cup shredded mozzarella cheese, plus more for topping
½ cup shredded Parmesan cheese
2 cups chopped kale
½ cup chopped yellow onion
1 large garlic clove, minced
Good pinch red pepper flakes
2 cups tomato sauce (I used tomato basil)
Olive Oil
Salt and pepper, to taste

Preheat oven to 350 degrees. Place the sliced eggplant on a baking sheet (you may need two) and brush both sides with olive oil. Bake in oven for about 10 minutes or until soft. Remove from oven and let cool.

While the eggplant is roasting/cooling make the filling. Saute the garlic, onion, kale, and red pepper flakes in some olive oil for about 5 minutes. Salt and pepper to taste. In a large bowl mix together the ricotta, mozzarella, and Parmesan. Add the kale mixture and stir together.

When the eggplant is cool enough to handle, add a good dollop of the ricotta mixture to one end, and gently roll up each eggplant piece. Pour enough tomato sauce onto the bottom of a baking dish to cover it, then add the rolled eggplants, fitting them closely together. Top with more tomato sauce and additional mozzarella cheese. Cover with foil and bake for 30-40 minutes. Try to not let the foil touch the cheese though otherwise when you remove the foil, it’ll take the cheese with it (as I unfortunately learned.) Remove foil and let bake for another 5-10 minutes or until the cheese is slightly golden.

Let cool for a few minutes before serving. Enjoy with maybe a side salad and/or crunchy bread!

Creamy Goat Cheese Polenta With Roasted Beets

Polenta is just the best. You can really eat it for any meal, and there are so many ways you can cook it. Some days I’ll make it creamy like I did here, and other days I’ll cook it in the pan to crisp it up. It’s definitely one of my favorite go-to items! I bought this great organic polenta from Whole Foods which cooks in a minute or two, a lot faster than the usual 30-40 minute polenta. Then I mixed in some garlic and herb goat cheese (also from WF Market) which gave it a nice creamy texture. Then for the beets I just simply roasted them in the oven with olive oil. An easy and delicious meal!

Ingredients: (serves 4-5)
1 cup polenta
3 cups low sodium chicken stock
2 tablespoons herb goat cheese (plus more for topping)
3 large beets, peeled and cut into small chunks
Fresh herbs for topping (optional, I used some mint I had on hand)
Olive oil
Salt and pepper, to taste

Preheat the oven to 375 degrees. On a baking sheet, toss the beets in some olive oil and a little salt and pepper. Roast for 30-40 minutes or until fork tender. When the beets are just about done, make the polenta per the box instructions. The particular brand I bought had me simmer the chicken stock, then add the polenta in a slow stream. Then mixing constantly for a minute or two until it thickened and started to stick to the sides of the pot. One it was done, I turned off the heat and whisked in my goat cheese.

To serve, simply fill up your bowl with polenta and top with the roasted beets, some additional goat cheese, and fresh herbs!

Bucatini With Pesto & Roasted Tomatoes

One of my favorite coworkers brought me a ton of cherry tomatoes and basil from her garden (thanks Toni!!) so I decided to make one of my favorite go-to pasta dishes – homemade basil tossed with pasta and roasted tomatoes. It is delicious and fail proof!

Ingredients: (serves 1-2)
Bucatini pasta, or pasta of your choice
1/2 cup fresh basil, packed
1 garlic clove
1/4 cup shredded Parmesan cheese
1/2 tablespoon lemon juice
2 tablespoons olive oil
Salt and pepper, to taste
10-15 plum (or cherry) tomatoes

Boil water and cook the pasta per the box instructions. Reserve a little of the pasta water to use.

In a food processor, mix together the basil, garlic, Parmesan cheese, lemon juice, olive oil, salt and pepper. You can also add a small handful of nuts to your pesto if you like. I left them out this time. Next, in a pan saute the tomatoes in olive oil until they begin to burst and cook down a little.

After draining the pasta, add the pasta back to the pot and toss with the pesto, adding pasta water as needed to smooth it out. Plate and top with roasted tomatoes and additional Parmesan cheese.




Yellow Heirloom Tomato Bloody Mary

I love Bloody Mary’s… they’re spicy, tomatoey, and most of the time you get a mini appetizer added on top, which is definitely a bonus. I order one any time I am out to brunch, as many Brooklynites do, but I had never had one made with the colorful heirloom tomatoes we see all summer. So when I got a huge yellow tomato in my CSA this week, I figured I would give it a shot and see what happens! I added brine from some McClures spicy pickles which gave it a little kick, and topped it with a few other summery items I had on hand like basil, cherry tomatoes, green beans… and a caper berry (which comes in a jar and is one of my favorite toppings!) I am happy to report that Bloody Mary’s are delicious in all colors…

Ingredients: (serves 2)
2-3 medium yellow heirloom tomatoes, cored and quartered
1-2 tablespoon of brine from McClure’s Spicy Pickles (depending on how spicy you want it)
1/2 teaspoon minced jalapeño peppers
1 tablespoon horseradish
1/4 teaspoon celery salt
2-3 ounces vodka (I always use Tito’s!)
Toppings: I used basil, blanched green beans, caper berries, and cracked black pepper

In a blender (or with a hand blender) puree the tomatoes and jalapeño together. I like mine a little thick but not too thick, so I strained half of it and kept the other half as is. Pour into a shaker with the spicy pickle brine, horseradish, celery salt, and vodka. Shake well. Divide into cups with ice, and top with any garnishes you desire!