Even as a child, MARY AU was an unabashed lover of music as well as of food. Her mission is to make classical music part of the fabric of everyday life, in settings where both audience and artist can share in the joy of live music.

Feel free to view Mary's music biography, performance schedule, and repertoire lists.




adapted from Patty Taylorís recipe

Mary notes: Tastes great. It's also possible to make this with precooked beets from Trader Joe (8 oz package) with baby broccoli (8 oz).

Makes 4 servings.

   1 bunch of beetroot (root and leaves)
   2 handfuls olives (plain or stuffed with pimento, jalapeno or garlic)
   3 whole cloves of fresh garlic, crushed
   1 Tbl roasted garlic (from Trader Joes)
   2-3 Tbl olive oil
   Dried red pepper (to taste)
   Grated parmesan cheese (fresh is best, flakes are ok)
   Salt and pepper (to taste)
   A few shakes of Maggi Seasoning
   1 package Spaghetti


1. Preheat the oven to 300F. Scrub the fresh beets and roast until soft. Take out of the oven and let cool. Peel and cut into chunks.

2. Cut the beet leaves into shall pieces.

3. Drain olives and slice into small pieces.

4. Cook spaghetti till al dente.

5. Heat skillet, put in olive oil, heat until hot. Add crushed garlic cloves and fry until browned.

6. Add cut up beet leaves and fry until wilted.

7. Add chunked beets and olive silces. Sauté until warm.

8. Season with dried red pepper, Maggi Seasoning, and salt and pepper to taste.

9.Drain spaghetti and add to beets mixture. Add a little spaghetti water if you want some juice.

10. Toss well and serve with grated parmesan cheese (or parmesan flakes).


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