Peperonata, is an Italian vegetable stew typically composed of tomatoes, garlic, and bell peppers. It can be used in so many ways. We have been known to use this as the base for shakshuka (delicious egg dish), grilling brats and slicing them in, adding it to a frittata, on top of polenta, or just eating it with a good loaf of crusty bread.  It scales up easily and freezes beautifully.

From the cookbook “From Asparagus to Zucchini”, this simple recipe has become a family staple. So quick, easy and versatile! The dressing is excellent any time of year on almost anything. We often make it a bit thicker and use it as a dip.

A favorite way to use beets! We love to put it on crackers, on sandwiches, or as a dip for a veggie tray. The beautiful color makes this dish irresistible. Especially attractive on a charcuterie board. Make with more or less maple syrup as desired, and feel free to substitute cinnamon for vanilla for a more savory version.

Some love and some hate beets but we have never found someone to turn their nose up at this chocolate and beet cake. The beet not only adds a rich red color, it also provides just the right amount of moisture to keep a desirable cake texture.

When tomatoes are in season we find so many ways to enjoy them. This delightful recipe highlights the complex flavors of tomatoes for a beautiful show stopper that can serve as a side or main dish.

This is a great “base recipe” that allows for the changing of the seasons. Risotto is a great way to highlight veggies with a perfect combination of hearty and fresh. Perfect this risotto and you will have 10 “new” dishes that your people will love.

This is a simple recipe for a delicious soup that can be enjoyed immediately or easily canned or frozen to enjoy later.