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This is a beet recipe from NY Times Cooking which might appeal to someone who is skeptical of their earthy, rooty flavor. Uncooked beets are less sweet and earthy than they are when boiled or roasted. This is a messy affair, so peel and grate them near the sink. Serves 4.
Everyone knows that a sprinkle of fresh herbs turns that ordinary family dinner into something extraordinary. But did you know that fresh herbs have a high antioxidant activity? According to a US Department of Agriculture study, fresh herbs, in particular oregano, beat out fruits, vegetables, and even garlic!
Another great soup recipe from The Victory Garden Cookbook by Marian Morash. It serves 4-6. Use 2 leeks (white and light green parts only) in lieu of scallions. For herbs, parsley, thyme, or tarragon is recommended.
Place the following ingredients into a food processor and blend until desired consistency:
Ingredients 1 large onion, chopped 2 Tablespoons olive oil 2 parsnips, peeled and cut into small chunks 2 turnips, peeled and cut into small chunks 2-3 carrots, peeled and sliced 2 potatoes, peeled and cut into small chunks ½ cup dried lentils ¼ teaspoon red pepper flakes 4 cups broth (beef, chicken or vegetable) 1 teaspoon fresh chopped herbs (could use parsley or oregano) 1 bay leaf
That herb with the small green leaves and tiny white flowers is sweet marjoram.