A new way to enjoy carrots, or use up a bunch if they’re piling up. Also a lovely, yet quite healthy dessert. Perfect for potlucks or family gatherings. Simple and easy to make ahead.

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.

This fresh take on traditional chili combines hearty black beans with seasonal pumpkin for a stick-to-your-ribs comfort meal, perfect for heading into the colder months.

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.

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.