Flat bread Pizza
Smashed Red Potatoes
Orange & Beet Salad
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Roasted Beets
Equipment: 1 large stainless steel bowl 1 baking sheet with parchment or silicone baking mat 1 paring knife or fork to test beets Method: Preheat oven to 350… Read More »
Boiled Beets
Equipment: Large pot Instructions: Place beets in pot with enough water to submerge beets (about 4 quarts) Bring water and beets to a boil Lower heat, and simmer… Read More »
Orange & Beet Salad
Equipment: Large pot (if boiling beets) Small bowl & whisk (for vinaigrette) Large bowl Instructions: Toss together orange, beets, red onion in large bowl with braising mix Sprinkle… Read More »
Quinoa
Equipment: Medium saucepan Instructions: Place water and quinoa in saucepan, and bring to a boil Lower heat and bring to a simmer, cover with a lid, and cook… Read More »
Clove & Cumin Vinaigrette
Equipment: Small bowl Whisk Instructions: Whisk together vinegar, spices, , brown sugar, salt and pepper in bowl Add olive oil slowly, continually whisking until all olive oil is… Read More »
Parsley Pesto
Instructions: Place parsley, cheese, and almonds into food processor and pulse a few times. Add oil slowly and continue to pulse until pesto is smooth. Add salt and… Read More »
Bethany Says: Turnip
This root vegetable belongs to the Brassicaceae family, which includes other familiar vegetables such as cabbage and kale. The root of the turnip is typically used in the… Read More »