Beets are heavenly!

I love beets - especially the deep red ones that stain my hands as I clean and prepare them. Equally delicious and lovely to look at are beet greens. Full Belly provided me with tiny newly harvested beets and their greens. I generally just boil my beets, slice them and add a bit of salt and lemon. When the tops look nice and tender - I chop them and steam them until they are tender and give them the same treatment - salt and lemon. My husband does not have the same love affair with beets and their tops as I do. The following recipe was provided by Full Belly. I adapted it and it was a complete success with my husband - he loved it. And it stays pretty true to how I enjoy beets. Try it and see what you think.

Uncle Tony's Chard Di Bona

I love pasta and greens. A great way in my opinion to eat greens of any sort. I adapted the following recipe from one I found a number of years ago in the San Diego Reader for making chard and pasta.

Squash Pancakes

Full Belly often gives squash during the winter. Squash is not my favorite. But I've been working on finding ways to eat it - usually in recipes involving sugar and cinnamon. Here is one for Squash Pancakes. The batter is often a bit thick - if you leave it thick - turn the heat down and cook them longer. Or add a bit more milk or another egg to thin it to the usual pancake batter consistency. I don't recall where I found the recipe - so my apologies to the creator.

Sweet and Sour Cabbage

Full Belly gave me red cabbage this past week. I adapted this great recipe in my favorite vegetarian cookbook: Deborah Madison, Vegetarian Cooking for Everyone. It is not overly sweet or sour - just enough to show off the delicate flavor of red cabbage. Really a delicious way to have cabbage.

Greens Soup

Adapted this recipe from one in the Sacramento News and Review. It is the most wonderful color - it would be great for St. Patrick's Day!

Cabbage!!

Full Belly provided me with cabbage and cilantro this week. Here is a recipe that show cases both nicely and it is not overly caloric - just crisp and a bit tart! Not sure what recipe inspired me, but this is great. The cilantro really makes it special. Try it on tacos instead of lettuce.

Celery Root Bisque

Full Belly gave me a celery root this past week - here is a great recipe for using it. Not sure what recipe inspired this. It's good too to add celery leaves - if any come with the root!