Hello there!

Last Monday on my KWMR "Kati's Kitchen" show, I gave away a simple beet recipe that many people have asked about ever since.

The beet, often thought of as a winter vegetable, is actually at its prime right now in September .This colourful root should be selected fon the basis of firmness and smoothness, blemish-free, and dark red or golden yellow skins. Before refrigerating , separate the beets from the leaves. To keep the beets dry, store them and the leaves unwashed in a separate plastic bag. The leaves will last for 2, 3 days and can be stir fried. The beets themselves can stay fresh for 2, 3 weeks

Beet are great grated raw in salads. All types of beets are delicious steamed or boiled. I like to roast them at 400 degrees for 45 mns.

For a late Summer party which will keep you away from the heat of the grill, may I suggest a beet salad with fine olive oil, fresh goat cheese and a dab of balsamic vinegar.

Another fun and delicious plate for fall parties are could be made new red potatoes -- he small ones -- just boiled, cut in halves, and then broiled with Brie cheese or a combination of cream cheese and chive. Do not forget the sprinkle of fresh black pepper!

With a bowl of organic greens, I like to add a few drops of truffle oil and top it all with sliced of organic, cooked chicken sausage and pie nuts for a light meat salad. For vegetarians, tofu can replace the chicken.

Here's a tip for this time of the year: It is time to make pesto with fresh basil and then freeze this aromatic herb in ice trays to have it ready to use the rest of the year.

Please do write me if you have any question or comments on these recipes or any of the items included in my menu selections. After a busy summer serving food at events like the Green Note Festival at the San Geronimo Valley Community Center , and the Commonwealth Club at Mark Pasternak's Devil's Gulch Rach, I am currently available this coming autumn for small ,medium or large parties, as well as dinners and special holiday events. I am about to leave for France, returning on October 1st. I look forward to serving an organic lunch for the Marin Conservation League's board retreat in early October, but hope to hear from some of you about upcoming parties during the holidays.

Meanwhile, may we be all blessed and loving,let us eat well and be healthy and meet in our own kitchens to enjoy family and friends, leaving the troubled world behind at the front door...

Merci! Bon voyage!