2 cups zucchini cut into large chunks
2 cups yellow squash cut into large chunks
2 tbsp olive oil plus extra for greasing pan
1 tsp ground black pepper
Preheat oven to 450 degrees
Grease roasting pan with olive oil
Chop zucchini and yellow squash and put into large bowl.
Drizzle olive oil over squash. Mix with a large spoon until squash is evenly coated.
Sprinkle garlic, salt, and pepper over squash. Mix with a large spoon until squash is evenly coated.
Pour squash onto roasting pan and spread it out until it evenly covers the pan.
Bake 15-20 minutes stirring once until cooked through.
Make this salad when you have a perfectly fresh bunch of beets with vibrant greens still attached. You can leave it simply dressed with a bit of olive oil and salt, or add lemon zest, chopped hazelnuts, or feta or goat cheese if you want to dress it up a bit for company.Note: Use a high-quality olive oil for drizzling at the end. If you happen to have some lemon, meyer lemon, or orange-infused olive oil, this is an excellent time to break it out.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 bunch spring beets with greens attached
- 1 tsp. olive oil
- 1 clove garlic
- 1 Tbsp. high-quality extra-virgin olive oil for drizzling (or more to taste)
- Kosher or sea salt
- Optional Garnishes:
- Lemon zest or orange zest
- Chopped hazelnuts
- Crumbled feta cheese
- Goat cheese
- Cut off greens from beets. Trim beets. Very young and tender beets can be scrubbed clean, but you will want to peel most beets. Cut beets in half lengthwise, lay cut-side flat and cut into 1/4-inch-thick slices.
- Heat a large frying pan over medium heat. Add 1 tsp. olive oil, 1/4 cup water, and beets. Cover and cook until beets are just barely tender, 5 to 10 minutes.
- Meanwhile, rinse leaves and cut off stems. Cut stems into 2-inch lengths. When beets are just starting to seem tender, add stems to pan. Cover and cook 3 minutes.
- Meanwhile, chop leaves and set aside. Peel and thinly slice garlic.
- Add garlic to pan, stir until fragrant, about 1 minute. Add beet greens, cover, and cook until wilted, about 1 minute.
- Divide warm salad between 4 plates. Spoon any pan liquids evenly over each serving. Drizzle each salad with olive oil and sprinkle with salt. Add any optional garnishes (lemon zest, orange zest, hazelnuts, feta, goat cheese) that you like.
- 1 1/2 pounds Asian greens (tatsoi, bak choi, cabbage)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds, plus more for garnish
Pour about 1-inch of water into a wok or pan and bring it to a boil over high heat. Put the greens into a steamer* and cover. Put the steamer into the wok or pan and steam the vegetables for about 5 minutes or until they are just tender. Meanwhile make the dressing by combining thesoy sauce, vinegar, honey, oil, and 1 teaspoon sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately.
*Note – if you don’t own a steamer, you can cook the greens directly in a small amount of water until they are wilted and tender. Keep the heat low and do not overcook.
GARLIC SCAPE AND ALMOND PESTO
Makes about 1 cup
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you’d like)
About 1/2 cup olive oil
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you’d like it a little thinner, add some more oil. Season with salt.
If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.
If your greens sit in the sun or a hot place, or even the fridge too long, you can reinvigorate them with these simple steps
(1) Fill a bowl with cold water (not icy).
(2) Snip off the dried ends of the stems. Not so possible for something small like spinach, but good for lettuce, chard, kale, etc.
(3) Submerge in the water leaf tip first.
(4) Let sit until leaves are crisp again. Could be as little as 30 minutes, could be 2 hours.
(5) Remove from water and dry.
(6) Prep and serve and enjoy!