more veggies, please!

1 hour and 45 minutes – serves 5 3/4 pound beets (1 bunch), roasted 1 bunch beet greens, stemmed and washed 6 to 7 cups vegetable stock, as needed 2 tablespoons extra virgin olive oil 1/2 cup finely chopped onion 1 1/2 cups Arborio or Carnarolli rice 4 garlic cloves, minced or pressed 1/2 cup red, or dry white wine Salt Freshly ground pepper 1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup, to taste) 2 tablespoons finely chopped flat-leaf parsley 1. Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch wide strips. 2. Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes. 3. Stir in the wine and cook over medium heat, stirring constantly. The wine should ...

1 hour - 6 first course servings ¼ cup fresh orange juice 1 tablespoon fresh lemon juice ¼ cup extra-virgin olive oil plus more for drizzling 2 ¼ pounds assorted beets with greens (1 ½ pounds if already trimmed) ¼ small red onion 1 ¼ cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired accompaniment: fresh ricotta or farmer cheese, or grated ricotta salata 1. Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl. 2. Trim beets, leaving 1 inch of stems attached, then peel. 3. Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer, then cut slices into very thin matchsticks. 4. Thinly slice onion with slicer. 5. Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop. 6. Toss again and season with salt and pepper before serving drizzled with additional oil. If you don’t want t...

30 min – serves 4 ½ pound walnut halves (2 cups) ½ cup extra-virgin olive oil ¼ cup fresh lime juice Salt and freshly ground pepper ¾ pound peeled roasted beets, cut into 1/3-inch cubes 1 Fuji apple, cut into 1/3-inch cubes 1 Hass avocado, cubed 1 fennel bulb, cored and thinly sliced ¼ pound Manchego cheese, thinly shaved (1 cup) 5 ounces mesclun greens 2 cups tortilla chips, lightly crushed 1. Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast for 10 to 12 minutes, until golden and fragrant. Let cool completely. 2. Transfer 1 1/2 cups of the walnuts to a food processor. Add the oil and lime juice and pulse until the walnuts are coarsely chopped. Transfer to a bowl and season with salt and pepper. Add the beets, apple, avocado, fennel and Manchego and toss. Add the mesclun and tortilla chips, season with salt and pepper and toss again. Transfer the salad to plates, garnish with the remaining walnuts and serve right away.