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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