Sprout & Pea

It hap­pened again. Another sup­per club left me with a plethora of goat cheese in my refrig­er­a­tor. One would think that I would learn to stop over­es­ti­mat­ing by now, but I can’t help but always air on the side of safe rather than cheese­less. So I once again found myself star­ing at the ingre­di­ents in my kitchen, try­ing to come up with a meal to toss the rest of this tangy deli­cious fro­mage into. Read more:

Since I got back from Ver­mont, I’ve been pick­ing my brain about what to do with the pick­led gar­lic I pur­chased at Grafton Vil­lage Cheese Farm (aside from eat­ing it straight out of the jar).  After a week­end of heavy food (includ­ing deca­dent Where The Wild Things Are themed red vel­vet cake at a first birth­day party), I needed some­thing light and refresh­ing.
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I’m call­ing this one a dish for the kids — col­or­ful mashed pota­toes!  I myself do not have any kids, but if I did, I would prob­a­bly serve them this.  What kid wouldn’t want pink mashed pota­toes?  It’s healthy to boot!
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Well, this started out as a pie but I think we should go ahead and call this a crum­ble as you can see from the above photo.  I wasn’t sure what would hap­pen when I decided to make a sweet and savory pie out of red beets and goat cheese, but I love beets, goat cheese and pie so I decided to com­bine the three on a whim.
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