Vinegary Beet Greens

• 4 cups beet tops, washed, cut in long pieces
• 1/3 cup apple cider vinegar
• 3 tomatoes, chopped
• 3 tablespoons butter
• Seasonings to taste, your choice
  
  Simmer the beet tops in salted water for about 20 minutes. Drain off water, Put butter, tomatoes and seasonings in a frying pan. Cook for 5 minutes, then add the beet tops and vinegar. Let cook slowly for 4 minutes.

Swiss Chard Pesto

• 1 knob butter
• 2 tbsp of olive oil
• 2 cloves of garlic
• Bunch of Swiss chard, any variety
• Handful pine nuts
• fresh parmesan or pecorino cheese, grated
• Handful of fresh coriander leaves

Wash the chard thoroughly and shake to dry. Melt the butter in a saucepan with the olive oil. Peel and chop the garlic and saute for 2 minutes. Chop the chard stems and add them to the pan. Stir and then cook, covered, for 5 minutes. Roughly chop the chard leaves and add them to the pan. Cook for another 3 minutes. Toast the pine nuts for a couple of minutes (either under a pre-heated grill or in a dry pan)Turn off the heat under the chard. Add the coriander leaves, pine nuts and parmesan. Puree the mixture until it looks like pesto.

French Swiss Chard

(from Earthworm Organic Farm CSA website)

• 1 bunch Swiss chard
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoons chopped fresh rosemary
• 1/3 cup raisins or golden raisins
• 2 tablespoons pine nuts
• sea salt and freshly-ground black pepper, to taste

Remove the chard stems and the thick central vein from each leaf. Chop the leaves very coarsely. Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume. Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes. Season with salt and pepper and serve immediately.

Mediterranean Collard Greens

Collard greens are a highly nutritious green that is rich in calcium, and becoming increasingly popular throughout the country. This recipe gives you an easy and great tasting way to enjoy them. Try it this way, whenever you have the chance, you will be pleasantly surprised.

• 1 bunch collard greens chopped about 8 cups
• 1 TBS lemon juice
• 1 tsp soy sauce
• 2 medium cloves garlic, pressed
• extra virgin olive oil to taste
• salt and black pepper to taste

Bring lightly salted water to a boil in a steamer with a tight fitting lid. Separate the stems from the greens by folding in half and cutting along side the stem, or pulling out stem. Roughly chop the greens. Add collard greens to steamer basket and steam covered for about 7-10 minutes, until tender. Toss with rest of ingredients and serve. Serves 4 as a side dish

COLLARD GREENS WITH BARBEQUE SAUCE

• 2 lbs collard greens, tough stems discarded, leaves chopped
• 2 Tbsp medium onion, chopped
• 1 large garlic clove, minced
• 2 Tbsp olive oil
• 2 Tbsp dark sesame oil
• Chili pepper flakes
• pinchSalt
• 2 pinches Sugar
• chili pepper flakes

1 Use a large skillet with a tight fitting cover. Heat olive oil on medium heat. Sauté onion until transparent, a couple of mintues. Add garlic and and sauté until fragrant, about 20 seconds. Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-10 minutes. Serve with barbecue sauce.

MASHED GINGER TURNIPS

• 2 pounds Turnips, peeled (optional) and cubed
• ¼ cup stock
• ½ teaspoon honey
• ½ teaspoon ground ginger
• 2 teaspoon Soy sauce

Combine all ingredients in a saucepan, simmer until turnips are tender (15 minutes). Drain, mash until fluffy, adding cooking liquid as needed for desired consistency.

CREAMY TURNIP GREENS

• 1 pound Turnip greens
• 1 tablespoon Chopped shallots
• ½ tablespoon Olive oil
• 1 cup Cream
• 2 Peppercorns
• ¼ cup White wine
• 3 ounce Finely grated Parmesan cheese
• Salt and pepper to taste

Blanch turnip greens, then submerge in ice water and drain. Lightly saute shallots in olive oil. Add cream, peppercorns and white wine. Reduce by half and strain. Place blanched turnip greens in food processor. While pureeing add cream mixture. Add cheese, salt, and pepper.

MARINATED ARTICHOKES, TURNIPS & BEETS WITH DATE & CRANBERRY PUREED

Date Puree:

• 1/2 cup Medjool Dates firmly packed
• 1/2 cup Filtered Water
• 2 tablespoons Orange juice freshly squeezed
• Sea Salt and Fresh Ground Pepper

Cranberry Puree:

• 1/2 cup Dried Cranberries
• 1/4 cup Filtered Water
• 1 tablespoon Lemon or Grapefruit juice freshly squeezed
• Sea Salt and Fresh Ground Pepper

Jalapeno Vinaigrette:

• 1 Jalapeno Chile seeded and chopped
• 1/4 cup Extra Virgin Olive Oil
• 1 tablespoon Apple Cider Vinegar
• 1 tablespoon Chives or Scallions chopped
• Sea Salt and Fresh Ground Pepper
  
  For the Salad:
  
• Golden Beets (or any) peeled and thinly sliced
• Turnips peeled and thinly sliced
• Artichokes, bottom chokes and stems removed bottom thinly sliced vertically and sliced, coated with freshly squeezed lemon juice, 1/4 cup Extra Virgin Olive Oil, 4 teaspoons Sherry Wine Vinegar Sea Salt and Fresh Ground Pepper
• 1 cup Lettuce Leaves

To make the date puree: In a high-speed blender, combine the dates, water, and orange juice and process until smooth. Pass the puree through a fine-mesh sieve and season to taste with salt and pepper. To make the cranberry puree: In a high-speed blender, combine the cranberries, water, and lemon juice and process until smooth. Pass the puree through a fine-mesh sieve and season to taste with salt and pepper. To make the jalapeno vinaigrette: Combine the jalapeno, olive oil, vinegar, and chives in a mortar and gently grind with a pestle. Season to taste with salt and pepper. Place the golden beets, the turnips, and the artichoke slices in separate bowls. Whisk together the olive oil, vinegar, and salt and pepper to taste in a small bowl and divide evenly among the vegetables. Toss to coat. To assemble: Place a circle of the cranberry puree at 12 o’clock and a circle of the date puree at 6 o’clock on each plate. Roll the beet slices into cones and arrange over the purees. Place some artichoke and turnip slices in among the beets. Sprinkle the mache leaves over the vegetables. Spoon the vinaigrette around the 2 circles of puree.

BEET & HORSERADISH SANDWICH

For each sandwich:

• 2 slices of buttered whole grain bread
• 1 tablespoon horseradish, chopped
• 2 tablespoons cooked red beets, chopped

Mix horseradish with the chopped beets. Spread on both buttered slices of bread. Place together and press lightly.

COLORFUL KALE & VEGETABLE STEW

Adapted from Vegetarian Soups for All Seasons, by Nava Atlas (Amberwood Press, 2006). As everyone knows, greens are good for you, but with its high calcium content, kale is a standout. Its deep green color and elaborately ruffled leaves, contrasted with the yellow of squash and the orange of carrots, makes this an attractive and nourishing dish for the harvest. More Main Meal Recipes Solutions

• 1 1/2 cups water
• 2/3 cup short- or medium-grain brown rice, rinsed
• 1 tablespoon olive oil
• 1 medium-large red onion, chopped
• 2 cloves garlic, minced
• 6 to 8 ounces fresh kale
• 6 to 10 carrots, washed and sliced
• 1/4 inch
• 4 cups stock
• 1/2 teaspoon grated fresh ginger
• 1 teaspoon dry mustard
• 2 small yellow summer squashes, diced
• 2 medium ripe tomatoes, diced
• 2 tablespoons balsamic vinegar, or to taste
• Salt and freshly-ground pepper, to taste

Bring 1 1/2 cups water to a boil in a small saucepan. Stir in the rice, then cover and simmer gently until done, about 35 minutes. Meanwhile, heat the oil in a soup pot. Add the onion and saute over medium-low heat until translucent. Add the garlic and continue to saute until both are golden. Trim away and discard the thick midribs from the kale leaves. Chop the kale into bite-sized pieces and rinse well in a colander. Add to the soup pot along with the sweet potatoes and water with bouillon cubes. Add the ginger and mustard and stir well. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 10 minutes. Stir in the squash and tomatoes and simmer until the kale and sweet potato dice are tender, about 15 to 20 minutes. Mash enough of the sweet potato with the back of a wooden spoon to thicken the base. Season with balsamic vinegar, salt, and pepper. Serves 6 to 8.

SPINACH DAL

from More Main Meal Recipes Solutions By the Care2 Staff- This classic Indian recipe combines lentils and spring spinach to make a simple, delicious dish that may be served with rice or bread. The recipe includes garlic, ginger, and turmeric which have been shown to contain cancer-fighting substances, so this easy-to-make dish is a super health-booster, too. What a great combination: healthy, full of protein and fabulous flavors, and it also happens to be vegan!

• 1 1/2 cups lentils
• 4 cups water
• 2 dried chiles, left whole
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 1 cup chopped onions
• 4 cups chopped fresh spinach
• 1 teaspoon freshly-grated ginger root
• 1 tablespoon fresh lemon juice

Add washed lentils to a medium pot and cover with the four cups of water. Add the dried chiles, turmeric, and salt. Bring to a boil, then reduce heat and simmer, stirring often, until lentils are very tender, about 35 minutes. Add water if necessary to keep lentils from sticking. About 10 minutes from the end of the lentil cooking time, heat the oil in a small saucepan and add the cumin seeds, and allow to cook for 10 to 15 seconds. Stir in onions and ginger and cook for about 5 minutes, until onions are softened and translucent. Add spinach and continue cooking for 5 more minutes. When the lentils are cooked, remove the chiles and discard them. Add the onion-spinach mixture to the lentils, then add the lemon juice and salt to taste. Stir to combine. May be served on top of rice, or alongside bread.

RED AND YELLOW BEET SALAD With ORANGE VINAIGRETTE

This recipe was inspired by a dish at the deceased Symphony Cafe in New York City. The contrast with warm beets and goat or blue cheese is marvelous.

• 1 small bunch each of orange and red beets with greens attached
• 1 tablespoon minced shallots
• 1/4 teaspoon ground cloves
• 1/4 cup each, fresh orange juice and apple cider vinegar
• 2 tablespoons canola oil
• Salt and freshly white pepper to taste
• 1 orange, peeled and thinly sliced
• About 4 ounces crumbled low-fat goat or blue cheese
• 4 or 5 strands of fresh chives, roughly chopped

Clean and steam beets. As soon as beets are cool enough to handle, but still quite warm, remove skins and cut beets into 1/4-inch slices. Meanwhile, combine shallots, cloves, orange juice, vinegar, oil, salt and pepper. Line a platter with beet greens. Layer beets, alternating orange and red beets. Pour dressing over. Garnish outside with orange slices. Sprinkle top with crumbled goat or blue cheese. Top with chives. Serves 6.

ARUGULA SALAD WITH PINK GRAPEFRUIT & WALNUTS

Lightly toast walnuts under broiler (watch carefully to prevent burning). Remove lower stems from Arugula. Tear Outredgeous Lettuce into bite sized pieces. Peel and section Pink Grapefruit. Prepare dressing with olive oil, sqeezed grapefruit juice, honey, garlic, salt & pepper to taste. Combine ingredients. Combine all and toss with dressing

SPRING GREEN TART

• 1 frozen sheet all-butter puff pastry
• 2 egg yolks
• Red Bok Choi, roughly chopped
• 3 bunches sliced green garlic
• 1 tsp. thyme leaves
• 1/2 c. low-fat cottage cheese
• 1 tbsp. cream
• 6 oz. goat cheese
• salt/pepper
• olive oil

Preheat oven to 400. Defrost puff pastry (I wrap the folded piece in a damp towel) and unroll it on a lightly oiled baking sheet. Score a 1/4-inch border around the edge of the pastry. Mix one egg yolk and a splash of water, and brush along the border. Chill the pastry in the freezer until ready to use. Heat a large saute pan over high heat, and add tbsp. olive oil. Then add thyme and 1/2 the green garlic, and saute for a few minutes. Then add the Red Bok Choi, tossing in oil to help them wilt. Season with salt and pepper. Cook, stirring frequently, until greens are tender. Set aside to cool. Mix cottage cheese, remaining egg yolk, cream, splash of olive oil, salt and pepper together in a bowl (If you'd like it really smooth, you can puree in food processor). Spread cottage cheese mixture on the puff pastry inside the scored border. Crumble half of the goat cheese over the cottage cheese, arrange the cooked greens on top, and sprinkle with the rest of the green garlic. Then distribute the last of the goat cheese on top. Bake the tart for 20-25 minutes, until cheese is bubbling and crust is golden brown. Cool a few minutes and serve.

RAPINI & GARBANZO BEANS PITA PIZZAS

from Mariquita Farms

• 2 large garlic cloves, sliced thin
• 1/4 cup extra-virgin olive oil
• 19-ounce can garbanzos, rinsed and drained
• 1/2 cup water rapini, rinsed and roughly chopped, eat the leaves and tender stems
• 1/2 teaspoon dried hot red pepper flakes
• three 6-inch whole wheat or other pita breads, halved horizontally to form 6 rounds
• 1/2 cup freshly grated Parmesan cheese (about 2 ounces)

Preheat oven to 400F. In a large heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Transfer garlic and 1 tablespoon oil to a food processor. Add chick-peas, 1/4 cup water, and salt and pepper to taste and blend mixture until smooth. Heat oil remaining in skillet over moderately high heat until hot but not smoking and cookrapini until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until the greens are crisp-tender and almost all liquid is evaporated, about 2 minutes. Spread rough sides of pita with chick-pea purée and top with rapini and Parmesan. Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden. Serves 6 as an entrée or 10 to 12 as an hors d'oeuvre.

MESS O' GREENS SALAD WITH WARM PECAN DRESSING

• fresh turnip greens, and/or collard greens
• 2 T balsamic vinegar, or apple cider vinegar
• 2 tsp. honey
• 1 T Dijon mustard or ground yellow mustard seed
• 2 tsp. olive oil
• ½ cup pecans, roughly chopped or broken

Wash greens well, dry thoroughly, then remove and discard any long stems. Tear the greens into salad-size pieces and place in a large bowl. In a small bowl, combine the vinegar, honey and mustard. Set aside.Heat the oil in a small skillet until hot but not smoking. Add the vinegar mixture and pecans and cook, stirring regularly, for 2 to 3 minutes. Pour over the greens and serve at once. ROASTED CARROTScarrots, cut into 1 1/2 inch pieces on the diagonal1/3 C. butter or ghee melted2 T. minced dillsea salt and pepperMix butter, salt and pepper. Pour over carrots. Spread out on a greased baking sheet. Place in oven at 400°F. and roast 20 minutes or until tender. Toss with fresh dill and serve.

YOUR CHOICE SALAD

• Your Choice Radishes, sliced and halved
• Your Choice Carrots, sliced
• Your Choice Lettuce leaves, torn to bite size
• Your Choice Citrus, peeled, membranes removed & sliced to bite size
• Arugula leaves steamed until wilted
• Arugula flowers, whole
• dressing of choice, or olive oil, lemon & sea salt,
• parsley, cilantro and/or dill, chopped (optional)

Prepare vegetables as above and toss.

SAUTEED COLLARD GREENS WITH RAISINS

• 1/4 cup slivered almonds
• 1 tablespoon olive oil
• collard greens, larger stalks removed, leaves thinly sliced crosswise
• 1/2 cup raisins
• 2 teaspoons apple cider or other vinegar
  Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and toast until golden, about 8 minutes. Set aside. In a large skillet, heat oil over medium-high. Add collard greens and raisins; cook, tossing occasionally, until collards are tender, 6 to 8 minutes. Remove from heat, and stir in vinegar. Serve sprinkled with toasted almonds.

CREAMY SWISS CHARD PASTA

Wash Swiss chard, cut into small pieces, separating stems from greens.
Heat 1 T oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
Add Swiss chard stems first saute for 3-4 minutes, then add leaves, minced garlic and minced onion; cooking 1 to 2 minutes more, stirring occasionally.
Add chopped tomatoes, 1/2 cup plain yogurt (or sour cream), 1/2 cup milk, 1/4 cup Parmesan cheese, cooked whole grain noodles, salt and pepper to taste.
Stir well. Serve immediately.From www.recipezaar.com

MIXED GREENS WITH CUMIN & PAPRIKA

Slice off and discard (compost?) tough stems and ribs of kale. Set leaves in a steamer, the largest ones on the bottom and cook until tender. When kale is nearly done, add rapini to steamer. Or simmer each type seperately in salted water, then drain. Chop greens into one inch square pieces. Chop garlic, parsley and cilantro finely and mix with salt.Warm olive oil in a skillet with paprika and cumin on medium heat until fragrant. Don't burn. Add greens and cook until moisture evaporates. Add salt to taste. Garnish with lemon wedges and cured black olives (optional).

CARRIE'S TURNIPS

Preheat oven to 400. Remove most of the greens; leave a small bit of greens on top, which acts as a handle. Cut larger turnip roots in half (leaving some stem on each half). Scrub the roots clean, you can leave tail or remove; I think they look medieval with the tail and bit of top left. Set aside on a towel to dry. Puree or chop garlic, onion and herb of your choice, then mix with olive oil, salt and pepper. Rub the turnips with this macerated mixture and place greens up in a shallow roasting or baking pan. Extra bits left over? Lathe on top of turnips, none of this goodness should go to waste! Bake for 40 minutes or until easily poked with a knife. Serve & enjoy! No utensils required.

ROASTED BEET SALAD WITH LEMON CREME FRAICHE

from Food & Wine

As a teenager growing up in Los Angeles, Becerra made regular forays to Canter’s Delicatessen for borscht (beet soup) topped with a dollop of sour cream. Memories of that soup helped him create this spectacular salad, which combines earthy-sweet beets, vinegary pickled red onions and a lemony crème fraîche dressing.

• 1 large red onion, sliced crosswise 1/2-inch thick and separated into rings
• 1 1/2 cups balsamic vinegar
• 1 tablespoon yellow mustard seeds
• 1 tablespoon acacia honey
• 5 bay leaves
• 2 pounds beets sliced bite size (without tops)
• 2 tablespoons extra-virgin olive oil
• 1/4 cup water
• Salt and freshly ground pepper
• 1 cup dry red wine, such as Syrah
• 1 tablespoon sugar
• 1/2 cup crème fraîche
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• 1 bunch watercress or spicy arugula, thick stems discarded

Place the onion rings in a large heatproof jar or bowl. In a medium saucepan, combine the balsamic vinegar with the mustard seeds, honey and bay leaves. Bring to a boil, reduce the heat to low and simmer for 15 minutes. Pour the hot liquid over the onion rings, pressing to submerge them. Cover and refrigerate overnight. Preheat the oven to 375°. In a medium roasting pan, toss the beets with the olive oil and water. Cover tightly with foil and braise until tender, about 45 minutes. Let the beets cool in their braising liquid. Peel the beets, return them to the liquid and season with salt and pepper. Meanwhile, in a small saucepan, boil the red wine with the sugar over high heat until reduced to a syrup, about 10 minutes. Let the wine reduction cool. In a bowl, whisk the crème fraîche with the lemon juice and zest and season with salt. Spread the crème fraîche on a platter. Mound the beets on the crème fraîche and drizzle with their cooking liquid. Garnish with the pickled onion rings and watercress; drizzle with the wine reduction and serve.

Simple Cabbage Slaw

by Chef Allison Martin, The Burning Tree Restaurant in Maine

• 1 small head green cabbage
• 2 carrots, peeled and grated
• 1/3 cup chopped cilantro
• 1/4 cup chopped mint
• 1 small red onion, sliced very thin
• 1 small hot pepper, minced (optional)
• Fresh squeezed lime juice (about 2)
• Extra virgin olive oil
• Salt to taste
  Slice the cabbage extra thin on a mandolin or with a knife. Toss cabbage, carrots, herbs, red onion and hot pepper together. Drizzle with lime juice and olive oil to just moisten. Salt to taste and marinate for 15 minutes.

BEET & CARROT PANCAKES

Inspired by a recipe on Epicurious.com

• 1 1/3 cups (packed) coarsely shredded beets (from 2 medium)
• 1 cup coarsely shredded carrots
• 1 cup thinly sliced onion
• 1 large egg
• Sea salt and pepper to taste
• 1/4 cup whole wheat flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• Creme Fraiche

Preheat oven to 250°F. Place baking sheet in oven.In a large bowl toss together beets, carrots and onion. Mix in egg, salt and pepper. Stir in flour until well blended. Melt 1 tablespoon butter with 1 tablespoon oil over medium heat in a heavy large skillet. Once hot, use a large spoon to pour 4 pancakes into the pan, flattening into 3-inch rounds. Flip once pancakes are nicely browned and cooked through, about 4 minutes per side. Keep cooked pancakes warm in oven, while you repeat the process with the remaining batter. Serve warm with a dollop of creme fraiche.

CHOCOLATE BEET CAKE

A sure-fire way to get your kids to eat their beets!

• 2 c pureed cooked beets
• 1/2 c chocolate chops
• 1/2 c cocoa powder
• 1/2 c (1 stick) butter
• 1 c sugar
• 3 eggs
• 2 tsp vanilla
• 2 c whole wheat pastry flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt

Preheat oven 350F. Grease a bundt pan.Steam 5 or 6 beets until tender, peel and puree until quite smooth. Set aside.In a sauce pan, melt chocolate, cocoa, and butter together until just smooth. Using a mixer, beat eggs until light yellow and very foamy. Slowly beat in sugar until very fluffy and pale yellow. Combine beets, vanilla, and chocolate. Whisk flour, soda, and salt. Fold into eggs in this order: 1/3 chocolate beets, 1/2 flour, alternating until all is incorporated. Use a light quick hand with a rubber spatula, cutting down into the center and scooping up towards the outer edge of the bowl. Combine well, but don't over mix.Pour into greased pan and bake until a skewer comes out clean from the center; at least 35 minutes, up to 50. Watch carefully after 35 minutes. Cool on a rack, then loosen the center with a knife and turn out onto a plate.Drizzle with ganache:Over a double boiler heat 2/3 c milk or cream to a bare simmer. Add 5 oz bittersweet chocolate. Stir to melt, adding more milk or chocolate to get a smooth pourable consistency.

Fennel Gratin

adapted from Mollie Katzen

• 3/4 cup dried bread crumbs
• 5 tablespoons olive oil
• 3 cloves garlic, minced
• 1 large onion, halved and cut in 1/4-inch slices
• fennel bulbs, trimmed of stalks, halved, and cut in 1/4-inch slices
• 1 (28-ounce) can of diced tomatoes, drained
• 1 teaspoon salt
• Freshly ground pepper
• 3/4 cup (3 ounces) grated Parmigiano
• Grated zest of 1 lemon

Preheat oven to 425 degrees. Toast the breadcrumbs in an 8-inch skillet over medium-high heat, stirring constantly, until golden brown, about 2 minutes. Set aside to cool.2. Heat the onion in a very large (16-inch) skillet over medium heat, and swirl to coat the pan. Cook the garlic and onion until soft, but not brown, about 5 to 6 minutes. Add the fennel and continue cooking, stirring frequently, until the fennel has softened and is beginning to brown, about 20 to 25 minutes. 3. Add the tomatoes, salt and pepper to taste. Reduce the heat to medium-low and cook, stirring frequently, for 5 minutes longer. Transfer to a shallow 3-quart oven-to-table casserole or gratin dish.4. Combine the breadcrumbs, grated cheese and lemon zest in a bowl and sprinkle evenly over the fennel mixture. The gratin can be made up to this point 6 to 8 hours ahead. Cover and refrigerate, then bring to room temperature before baking. 5. Bake the gratin until heated through and the topping is crisp, about 20 minutes. Serve immediately.

Beet and Orange Soup

• beets with greens
• 5 cups stock
• 2 teaspoons red wine or apple cider vinegar
• ½ teaspoon ground coriander
• salt and pepper to taste
• 1 cup fresh orange juice
• Garnish: orange slices and fresh coriander sprigs

Scrub unpeeled beets well. Cut off the tops, chop them, and put them in a large saucepan. Shred the beets in a food processor or on a grater. Add them to the pan and cover with the chicken stock. Bring to a boil, cover, and simmer 25 minutes. Strain the broth and discard the pulp. Add to the broth the vinegar, seasonings, and orange juice. To serve hot, reheat just enough to warm the orange juice. To serve cold, chill well in the refrigerator. Either way, garnish each soup bowl with a slice of orange and a sprig of fresh coriander.