Great recipes and ideas for you below
Assorted squash * I KNOW! BUT JUST LOOK AT THE RECIPES 🙂
Cherry tomatoes, Beets, parsley and oregano.
My youtube link: https://www.youtube.com/user/mmgraff1
Beet & Squash baked : https://www.farm2counter.com/recipes/vegetarian/baked-summer-squash-beets/ (use your herbs)
Cherry tomatoes and Beet Greens: https://feedmephoebe.com/on-the-job-spaghetti-with-beet-greens-and-blistered-tomatoes/
Basil Pesto with Squash
Summer Squash and beets: Recipe: Summer Squash Salad with Beets
This recipe uses ALL of the beets — leaves and roots. If you like raw zucchini in salads this way, you should consider getting a spiralizer or other kitchen utensil that does it easier and quicker. Beet roots cooked this way have a texture and sweetness similar to dried figs.
Cut the tops off 1 bunch of beets. Soak the leaves in a bowl of water while you slice the roots in rounds about 1/4″ thick.
Toss the sliced beets with 2 t. olive oil, salt, and pepper. Arrange on a baking sheet and bake at 350. When they are lightly browned on the bottom — which will take 15-20 minutes — flip them. The other side will brown much more quickly.
Meanwhile, drain the beet leaves, cut the stems off and then chop roughly. Chop 1 spring onion, whites and greens. Cook the onions in 1 T. olive oil until soft and beginning to brown, then add the beet greens and cook until tender, about 5 minutes. Season with salt and pepper.
Slice 1 lb. of zucchini or sunburst squash thinly. Cut the squash slices into ribbons. Toss in a bowl with the hot beet greens and allow to sit for 5 minutes. Dress with 1 T. balsamic vinegar or fresh squeezed orange juice, 1 T. olive oil, salt and pepper.
Serve the salad topped with crumbled goat chevre or feta cheese and the roasted beet slices.