Recipes

Multi-purpose tomato sauce. Great on pasta, polenta or pizzas. Make ahead, and use within 1 week or freeze and enjoy during the winter. Use ANY type tomato, not just romas/paste tomatoes.

It's very easy to either can or freeze tomatoes whole or cook them down into sauce, and use fresh or freeze.

1 1/2 pounds small red or white-skinned potatoes (or a mixture)1/8 cup good olive oil3/4 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1 tablespoons minced garlic (3 cloves)2 tablespoons minced fresh rosemary leaves Preheat the oven to

New potatoes are any potato that has been harvested early. They are sweet because their sugars haven't been converted to starch yet. They are moist, have thin skins, don't take long to cook and are deelish!.

Ingredients 1 1/2 pounds medium golden beets, scrubbed 1 1/2 pounds fingerling or new potatoes, halved lengthwise 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 1/2 cup roughly chopped walnuts (optional) 1/4 cup finely

The sweetness of beets is a natural match for ginger's spicier side. Beets can be roasted up to 3 days ahead of time; simply bring them to room temperature before serving.

Enjoy the simple, delicious combination of beets and creamy yogurt.

Ingredients 6 medium red beets with greens, stems trimmed to 2 inches, remaining stems and greens reserved for beat green recipes Coarse salt 1/3 cup cider vinegar 1/4 teaspoon freshly ground pepper 1/3 cup olive oil Directions

The sweet beets and bitter greens make a wonderful contrast of flavors and colors.

Simple to make and store in jam jars or any other small jar w/lid.