This one recipe gives you a full meal for four people—a hefty plate that goes heavy on the vegetables and provides nearly one-third of your daily fiber goal and just over 80% of your protein goal. The simple parsley sauce pulls everything together, offering a burst of fresh herbal flavor that brightens the dish. We […]
This bountiful plate comes together in a snap thanks to savvy finds from the supermarket like frozen precooked butternut squash, olives from the olive bar, and spiralized beets (available in the produce section). If you can’t find the beets, you can add 1/3 cup precooked, sliced beets to the cooked and drained green beans. Cutting […]
Heirloom Tomato and Beet Salad delivers a vibrant and delicious vegetable salad showcasing summer’s sweet and juicy tomatoes. Ingredients 2 medium-sized red beets 2 medium-sized golden beets 3 tablespoons chopped fresh chives 2 tablespoons chopped fresh tarragon 2 tablespoons chopped shallots 1 tablespoon capers 3 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon […]
Ingredients 1 pound Chioggia beets or red beets (about 2) 1 tablespoon whole black peppercorns 4 thyme sprigs 1 1/2 cups fresh raspberries 1 1/2 cups dry rosé wine 3/4 cup sugar 1/3 cup red wine vinegar 2 teaspoons kosher salt How to Make It Preheat oven to 425°. Leave root and 1 inch stem […]