3 cups cubed peeled red beets 2 cups cubed peeled carrots 3 tablespoons butter 3 mashed garlic cloves ½ teaspoon dried rosemary Salt and pepper
Preheat oven to 400.
Microwave (or heat on the stove) the butter and garlic until the butter is melted, then stir in the rosemary.
Mix half of the butter with the chopped beets in one bowl, and the other half of the butter mixture with the carrots in a 9x13 glass baking dish. (You can mix it all together, the carrots will just turn pink).
Dump the beets into the baking dish with the carrots.
Preheat oven to 375. Coat 3 beets (washed, leaves cut off) with a dash of olive oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, about 45-60 minutes. Remove from the oven, cool for 10 minutes, then peel and slice.
-pair with lemon: a lemon vinaigrette is yummy on a salad with roasted beets -top with a type of nut and a type of cheese: pine nuts, walnuts, feta, goat cheese...
2 T olive oil, butter, or bacon fat 1 small yellow onion, thinly sliced 2 cloves garlic, minced 1 red or green bell pepper, sliced into 1/4 inch thin matchsticks 2 tomatoes, diced 1 zucchini, cut into 1/4 inch rounds 1 summer squash, cut into 1/4 inch rounds 2 Tbsp fresh basil 2 Tbsp fresh oregano (or 2 tsp dried) salt and pepper, to taste
1. Heat the olive oil/butter/bacon fat over medium-low heat in a skillet. 2. Add the onion and saute until translucent. 3. Add the garlic and cook a few minutes more. 4. Add the bell pepper and cook until the pepper has softened slightly. 5. Add the tomatoes, zucchini, and summer squash; cook until the zucchini has softened. 6. Add the basil and oregano, simmer for about 10 minutes over medium-low heat until most of the liquid has evaporated and the vegetables aren't mushy yet. 7. Season with salt and pepper.
*** Try adding mushrooms, eggplant, or whatever is fresh. ***Try it over rice with chicken or sausage for a complete meal.
1 large bunch of greens-strip leaves from stems and chop. (For swiss chard, chop stems and saute with onion and garlic) 1-2 slices of bacon diced 1 small onion chopped 1 clove garlic sliced thin salt and pepper 1 Tbsp red wine vinegar or balsamic vinegar or lemon juice
1. Fry bacon until it starts to crisp. 2. Add onions & garlic (and stems if using chard) and saute about 2 minutes. 3. Add chopped greens, saute until tender-chard will take 3-5 minutes, kale and collards may take 15 minutes if the leaves are tougher. 4. Take the greens off the heat and add salt and pepper to taste, and add vinegar or lemon juice for some extra flavor.