RECIPES

Cauliflower RiceBy Mary RomeoCauliflower is now the darling of the vegetable family and is one of the healthiest vegetables that can be made in a variety of ways but the latest trend is to process it in your food processor so to the cauliflower is cut down to the size of rice kernels.
Roasted ParsnipsBy Mary RomeoParsnips are one of those vegetables that get a bad rap but they’re really incredibly delicious.
Kohlrabi and Swiss ChardBy Gracie GadebergCrisp kohlrabi contrasts with silky Swiss chard to make the citrus-kissed dish.
Kale or Spinach QuicheBy Gracie GadebergQuiche is a staple in our house. It is a quick easy go-to meal for a pot luck, weekend brunch and weekday dinner. I make quiche with whatever I have in the fridge or the garden. We always have eggs. The kale is interchangeable with spinach, chard, sorrel, collards. So let your creative side play and your practical side use up the leftovers!
Simple Roasted BeetsBy Gracie GadebergSome recipes call for roasted beets or pureed beets. Here is an easy method for roasting beets. "I prefer to roast beets, rather than boil or steam them, for four primary reasons: Roasting is the best method for retaining their bright color and naturally sweet flavor. Boiling and steaming leach more vitamins from the beets than roasting does. Cooking beets in the oven is especially easy because you don't have to keep an eye on the water level in the pot or steamer. And finaly and best of all, roasting doesn't make a mess."
Red Velvet Cupcakes with Orange ButtercreamBy Gracie Gadeberg"These cupcakes are brilliantly colored all the way through. No food coloring is used here. The color comes from pureeing freshly roasted beets. I tested the recipe with canned beets and the color was drab and faded. But roasting beets is easy, and you can measure and prepare the rest of the ingredients for the cupcakes and buttercream while they roast. I finely chop the roasted beets and then puree them in a food processor. Let the machine run for a couple of minutes until the puree is completely smooth."
Beet Salsa with Avocado and Blood OrangeBy Gracie GadebergThis is a fabulous salsa for serving with chips, but think about using it as an accompaniment to seared salmon or scallops, grilled shrimp skewers, or just about any fish preparation, too. It also makes a good wintertime condiment to brighten a main course, such as a roast chicken, sliced skirt steak, or seared pork tenderloin. Makes about 2 cups.
Sauteed Beet GreensBy Gracie GadebergNot only can you enjoy the beautiful beet roots. The striking green tops with their bold red veins can be sauted and enjoyed as well.
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