Braised Beet Thinnings

1 bunch beet thinnings

2 T. Olive Oil
1c. liquid — water, stock, or white wine
2 t. Your favorite kind of vinegar — we like apple cider Salt and pepper 

Heat 2 T. olive oil over medium heat in a heavy skillet with a tight fitting lid. Lay the beet thinnings in the skillet so that they all fit inside. Pour over the liquid and cover with the lid. 

Cook over medium-low heat for about 15 minutes or until beets are just tender. Check periodically to make sure the pan doesn’t boil dry. Add more liquid if needed. 

Once the beets are tender, add vinegar, a pinch of salt and a grind of fresh black pepper. Stir once and remove to a plate to serve. 

OPTIONAL — after removing the beets, cook the remaining liquid down to a glaze consistency. Add 2 T. butter and stir until melted. Drizzle over the beets just before serving for a nice sheen and extra punch. 

They’re great with a crumble of blue cheese or gorgonzola. 

Chop Salad

From member Pete Racer:

Cabbage- salt after chopping. 
Broccoli
Scallions, Sweet Onions- whatever is in season
Fresh herbs
Bell peppers
Carrots

Chop all vegetables finely, roughly the same size. Feel free to add or subtract any of these vegetables. For a dressing, a simple oil and vinegar works well. Sometimes I add a little bit of honey too. 

Salted Cabbage Slaw

Cabbage
Salt
Olive oil
Vinegar (we usually use apple cider) or lime juice

Slice cabbage into ribbons. Salt generously and toss with your hands. Let sit for at least 10 minutes. Mix in some olive oil and cider vinegar and top with fresh ground pepper. Eat along side of almost everything! 

Fresh Salsa

Tomatoes
Sweet Peppers
Sweet Onions
Hot Peppers
Cilantro, chopped
Lime Juice
Salt to taste 

Dice all of the vegetables into very small pieces. Toss the chopped onion and hot peppers with a dash of salt and the juice from one lime. Let sit for up to 30 minutes.
Add the remaining ingredients and mix well. Serve with tortilla chips or any Mexican cooking dish. We love it with beans and rice. 

Roasted Red Pepper Risotto

From Asparagus to Zucchini by the Madison Area Community Supported Agriculture Coalition 

2 red or colored sweet peppers
1 med. Onion, finely diced
3 T chopped fresh herb- basil, dill, thyme... 
Juice of 2 small lemons
8-9 cups vegetable or chicken stock
3 T olive oil
About 2  cups Arborio rice
1cup dry white wine 

Heat oven to broiling temp. Place peppers on baking sheet. Broil close to heating element- turn peppers to char evenly. Remove from oven- put in paper bag and lose. Let peppers stand while you chop onions, herbs and juice lemons. Remove from bag, and peel skin, remove seeds and and stem. Don’t rinse them (it weakens flavor), cut in small strips. 

Heat stock in saucepan over low-medium heat. Heat oil in large saucepan over medium heat. Add onions and cook until soft. Stir in rice. Add wine and stir until absorbed. Add 1 cup of stock; stir until absorbed. Repeat until rice is al dente and in a smooth sauce (15-25 minutes). Remove from heat- stir in lemon juice, herb, and red peppers. 

Makes 6-8 servings.