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:Â https://www.youtube.com/user/mmgraff1
Beet & Squash baked : https://www.farm2counter.com/recipes/vegetarian/baked-summer-squash-beets/Â (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:Â Summer Squash Salad with Beets
This recipe uses ALL of the beets â€” leaves and roots.Â 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.Â Beet roots cooked this way have a texture and sweetness similar to dried figs.
Cut the tops off 1 bunch of beets.Â Soak the leaves in a bowl of water while you slice the roots in rounds about 1/4â€³ thick.
Toss the sliced beets with 2 t. olive oil, salt, and pepper.Â Arrange on a baking sheet and bake at 350.Â When they are lightly browned on the bottom â€” which will take 15-20 minutes â€” flip them.Â The other side will brown much more quickly.
Meanwhile, drain the beet leaves, cut the stems off and then chop roughly.Â Chop 1 spring onion, whites and greens.Â 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.Â Season with salt and pepper.
Slice 1 lb. of zucchiniÂ or sunburst squash thinly.Â Cut the squash slices into ribbons.Â Toss in a bowl with the hot beet greens and allow to sit for 5 minutes.Â 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.