I think I make substitutions because I learned how to cook from my Grandmere, who was a southern French farm girl and learned to use“ what they had.” I learned to not only“ use what I had,” but more importantly,“ use what I liked!”

Many times, I’ ll come across a recipe and make it exactly as written and will love it. But other times, after tasting it, I’ ll think, that was goooood … but what if …. So, I’ ll add / change things the next time I make it. Occasionally, I’ ll want to try a recipe and see an ingredient that my family really doesn’ t like( for me, that would be cucumber or goat cheese), so I’ ll substitute something that I do love that won’ t really change the integrity of the dish, but just exchange one flavor for another. For cucumber, I usually substitute zucchini. For goat cheese, I’ ll substitute Gorgonzola or Roquefort.

One of my sons-in-law noticed how

By Donna Pray

many cross-outs and scribbles I have on various recipe cards or in my cookbooks and commented that with almost every dish, I was“ making it my own!”

I am a member of Gilroy Assistance League, which is a group of 35 active members who raise money for youth programs benefiting the youth of Gilroy. Besides our annual“ Impressions” Home Tour each May, we also sell historic-themed blanket throws and our famous“ Reflections” cookbooks. You can check both these items out on our website gilroyassistanceleague. org.

Gilroy Assistance League’ s“ Reflections, Volume II” Cookbook has so many fabulous recipes, but here’ s an example of one change I’ ve made to a great recipe that most people would probably love as is, but I had to“ make it my own!”

So, with a nod to my good friend, Pam Martin, who owns the recipe, I give you MY version of HER“ Beet Salad.” I do love beets!( On page 65 of Reflections, II)

I hope you’ ll try my version of this recipe or use Pam’ s, and always, feel free to“ Make it Your Own.”

Donna Pray was born and raised on the San Francisco Peninsula. She and her husband, Ron, moved to Gilroy in 1977 and raised their four children here. Donna spent most of her time raising their children and learning about volunteering in their new community. Donna is currently the Executive Director of the Gilroy Foundation and is one of 35 active members of Gilroy Assistance League. She loves to cook, garden, and spend time with family – especially her kids and grandkids, and her Yellow Lab, Rocco.

1 bunch each red and / or yellow small beets( about four each), roasted in foil with virgin olive oil, cooled and peeled and cut into cubes.( Cut off greens, wash and wrap each beet separately. Put foil packets on cookie sheet and roast for 45 minutes. at 400 degrees.)

1

⁄ 3 lb haricot vert green beans, cooked al dente and thrown into stainless pan for a cold bath.

1 bag arugula( cleaned rinsed and dried).

Cherry tomatoes( small and multi-colored), cut in half.

¼ cup Gorgonzola or French Roquefort cheese crumbles.

½ cup extra virgin olive oil

½ cup champagne vinegar( more or less to taste).

Sea Salt and freshly ground black pepper( to taste) 2 Tbsp Chopped Chives

In separate bowls, toss the beets, beans, arugula and tomatoes with just enough olive oil and vinegar for everything to glisten. Add salt and pepper to all four items. Add extra vinegar and / or salt to taste.

On a large platter( or on separate plates), arrange a layer of the arugula, then the beats, then the haricot vert and finally the tomatoes. Generously crumble the cheese on top. Sprinkle chopped chives over all. Serves 4-6.

GILROY • MORGAN HILL • SAN MARTIN SEPTEMBER / OCTOBER 2015 gmhtoday. com

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