Ambrosiac musings of a food maniac

These gnocchi are awesome; the bright pink from the beet and the bright green from the chard-ricotta sauce is quite the eye candy and the taste is just amazing. The beets don't dominate the gnocchi, they just add a hint of beetiness.

Thanks to our friend Yael for providing the basic gnocchi recipe that she brought home from her stay in Italy.

Invented when I had to find use for leftover celeriac and chard leaves, this turned out to be a tremendously delicious dish. This ragù is excellent as a pasta sauce or served on top of plain white rice or mashed potatoes.

This soup was an improvisation using leftover vegetables from a previous shipment of Chubeza, my CSA provider and a few vegetables from the latest shipment. What I like about this kind of improvisations is that often I find the result to be much more tasty than I have anticipated, like this particular soup has proven to be. Only later did I find out that the combination of chickpeas and chard is actually quite popular.