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Chipotle Roasted Squash and Kale Quesadillas
Makes 4 quesadillas, serves 2-3
Note: peeling a squash can be a little difficult. I typically slice the top and bottom off the squash so it sits flat, then carve the skin off with a serrated knife.

1 small squash, peeled and seeded, cut into 1/2 inch cubes. (about 2.5 cups) (delicata […]

Its been my experience that tomatoes are an all-or-nothing kind of plant. When a healthy tomato plant yields fruit, it yields a LOT of fruit, and you’re generally up to your ears in tomatoes. On the flip side, when the plant is not so healthy, the yield is almost laughably small, as I […]

Vote for me in the Culinate ‘Death By Chocolate’ contest! Raw milk, whole cocoa beans, cinnamon–what’s not to like!

Orchata de Cacao aka the Ultimate Chocolate Milk
Adapted from a recipe in Sunset Magazine, April 1994 by Myriam Paiz
Note: Look for whole cocoa beans at your local latino market. Unlike cocoa nibs available at boutique […]

I awoke this morning before dawn, not a huge feat as the autumn days grow shorter, but somewhat of a rarity for me nonetheless. Showered and coffee in hand, I wandered to the windowsill to check the seeds I’d planted in mini-pots and reused cottage cheese containers four days prior. I was pretty […]

Thanks for visiting Modern Beet!
My name is Jen Carlile, and I am an avid cook, amateur farmer, and general food enthusiast. I live in the San Francisco Bay area in a small cottage in the foothills of the Santa Cruz Mountains. I came to California in 2004 to attend Stanford’s Music, Science, and […]