Credit where Credit is Due: Introducing Paige

Credit where Credit is Due: Introducing Paige

I’ve been writing recipes for 12 years. One of the best things about this year is that I have company in that department now. My colleague, Paige has her palate and talent all over this site!


Especially during this year of isolation with fewer opportunities to meet new people and taste other people’s food, Paige’s creativity is keeping things interesting over here. She’s filling in gaps I’ve had on the site for years, like Borscht, and a vegetarian Shepherd’s Pie. And she brings her creativity with surprising, delicious and beautiful  “Taco Salad” with Escarole and Quinoa and so much more.


As a solopreneur for so many years, having a partner in the kitchen (even virtually) is such a gift. I actually never thought I’d be able to let go enough to have someone else create recipes for Cook With What I Have. Little did I realize how freeing it is to share this creative space.


I hope you enjoy some of Paige’s recipes this holiday season and beyond.




While there are many variations of borscht, this version using beets is closest to a traditional Ukranian borscht. It’s a delicious and hearty soup with a nice tang from the red wine vinegar. The soup isn’t necessarily quick to make, but it’s not difficult. If you want it to have the characteristic deep red color, make it a day ahead of serving.



  • Make vegetarian by leaving out the beef and using vegetable stock. Add minced garlic for more depth of flavor
  • If you’d like to skip the roasting step, simply add the chopped veggies to the pot once the meat is cooked and simmer until tender
  • Vary the vegetables or amounts of vegetables based on what you have/prefer


Makes 6-8 servings


2 tablespoons oil, divided

1 lb. stew beef

1 large onion, chopped

2 celery stalks, chopped

8 cups beef broth, divided

1 1/2 – 2 lbs beets, peeled and chopped

5 carrots, peeled and chopped

1 large russet potato, peeled and chopped

4 cups thinly sliced cabbage

3/4 cup chopped fresh dill, divided

4 tablespoons red wine vinegar, more to taste

Salt and pepper

Sour cream for serving


1. In a large pot over medium-high heat, heat 1 tablespoon oil. Add beef to the pot and brown on both sides, about 4 minutes. Add onion and celery to the pot and cook until softened, about 5 minutes. Add 4 cups of broth and bring to a boil, then reduce to a simmer and cover. Cook until meat is tender and easily pulls apart, about 1 – 1 1/2 hours depending on the size of the meat pieces.


2. While meat is simmering, heat oven to 400 degrees. Add beets and carrots to a large rimmed baking sheet and drizzle with 2 teaspoons oil. Bake for 15 minutes, then add the potatoes to the pan and toss with a teaspoon of oil. Roast for an additional 15-20 minutes until they are just tender.


3. Once the meat is tender, add the roasted vegetables, the remaining 4 cups of broth, the sliced cabbage and 1/2 cup of dill to the pot and season with salt and pepper. Simmer for 20-30 minutes, until the cabbage and all the vegetables are tender. Add red wine vinegar, taste and adjust seasoning.


4. Serve with a dollop of sour cream and garnish with the remaining dill.



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