Roasted Beet Pizza (Cooking Light - we used regular and golden beets from Hairston Creek Farm)
Easy Pickled Beets (Cooking Light - regular and golden beets from Hairston Creek Farm)
Creamy Broccoli Soup (Real Simple - we used the romanesco cauliflower from Johnson's Backyard in place of the broccoli - see picture).
I could not find the link to this recipe but have included it here:
1 tbs olive oil
1 med onion chopped
1/8 tsp crushed red pepper
2 cups low-sodium vegetable broth (we used chicken stock we made last week)
1 bunch broccoli, florets roughly chopped, stems peeled and sliced (we used cauliflower)
1 large russed potato (we used potatoes from Johnson's Backyard)
Kosher salt and black pepper
2 oz sharp white cheddar, grated
- Heat oil in large saucepan over medium heat. Add the onion and red pepper and cook, stirring occasionally, untsil the onion is soft.
- Add the broth, broccoli, potato, 2 cups water, 1/2 tsp salt, and 1/4 tsp black pepper to the saucepan and bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 18 to 20 minutes.
- Puree soup until smooth.