This is my 100th post! I’m serious. It seems like just a blink ago that I decided to write this blog and miraculously, I am still really enjoying the process of cooking and sharing! Thank you for your emails and facebook messages etc and for trying out a recipe or two. I hope the food on Busy as a Brie continues to make your tummy growl.

And for another milestone, after a year and nine months of being married, I finally am going to meet my in-laws! Ivan and I just bought tickets to visit his parents in Bulgaria and I have already posted a countdown on the refrigerator. I am itchy with anticipation.

Here’s a little end of summer meal to tickle your tastebuds.

For the Recipe, click here:

Mustard Roasted Beets with Grains and Collard Greens

I am a huge nerd and seriously cracking myself up right now! I’m nicknaming this “Game Thyme Tilapia” because I just watched Roger Federer slam his way to a win at the Australian Open and it was so thrilling I nearly bit off my own tongue! Nothing like a “beet down” from the “down under” by Federer to get you excited! Muahahahha. I could keep going, but I’ll stop there. Here’s the recipe!

You can use any firm white fish. Tilapia just happened to be looking extra fresh and tasty when I visited my beloved Whole Foods this week. If you make these two together, start the beets first as you can cook them in the same oven and the beets need about 15 minutes more than the fish! Also, I recommend wearing gloves when prepping and tossing the beets. Stained red hands are no fun!

Game Thyme Tilapia with “Beet Down” Chips

For the Tilapia

6 filets fresh Tilapia or any firm white fish

1 1/2 tbsp fresh thyme, pulled off the stems

2 tbsp dijon mustard

1 tsp agave or honey

1/2 tsp Worstershire sauce

2 tbsp canola or vegetable oil

salt and pepper

Preheat the oven to 375 degrees. Lay the fish in a glass baking dish and liberally season both sides with salt and pepper. In a bowl, whisk the remaining ingredients together. With a brush or spoon, cover the topside of the fish with the mixture. Crack some extra pepper over the top. Cover with tinfoil. Bake 10 minutes covered. Remove tinfoil and bake an additional 10 minutes. Set the broiler to HI and broil 1 and 1/2 minutes until top is slightly crusty.

For the Beets

3 bunches fresh beets, stems cut off, peeled, and cut into 1/4” disks

3 tbsp olive oil

1/8 tsp garlic powder

1/2 tsp salt

5 cracks of the pepper grinder

1 tbsp balsamic vinegar

2 tsp fresh chopped parsley

In a bowl, toss all the ingredients together until beets are coated evenly. Spread onto a baking sheet and bake at 375 degrees for 35 minutes, flipping periodically. Garnish with fresh parsley.