Farfalle with Golden Beets, Beet Greens and Pine Nuts

INGREDIENTS:

• 1/3 cup pine nuts

• 4 tablespoons extra-virgin olive oil, divided

• 2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)

• 3 garlic cloves, minced

• 2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips

• 12 ounces farfalle (bow-tie pasta)

• 1/3 cup grated Parmesan cheese plus additional for serving

PREPARATION:

1. Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.

2. Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.

3. Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.

Roasted Eggplant and Pickled Beet Sandwiches

INGREDIENTS:

Roasted Eggplant & Garlic Mayo:

• 1 large eggplant (1 1/2 pounds), sliced into 1/2"-thick rounds

• 1/4 cup olive oil

• 1/4 teaspoon smoked paprika

• Kosher salt, ground pepper

• Freshly ground black pepper

• 1 garlic clove, finely grated

• 1/2 cup mayonnaise

• 2 teaspoons Sherry vinegar

Beet Salad & Assembly:

• 4 scallions, thinly sliced

• 1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large

• 1/2 cup chopped pickled beets

• 1/4 cup chopped pitted oil-cured olives

• 2 tablespoons drained capers

• 1 tablespoon olive oil

• 4 6x4" pieces focaccia, split

• 6 ounces feta, thinly sliced or crumbled

PREPARATION:

For Roasted Eggplant & Garlic Mayo:

1. Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.

2. Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.

For Beet Salad & Assembly:

1. Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.

2. Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.

DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.

Pork Tenderloin with Golden Beets

INGREDIENTS:

• 1/4 cup walnuts

• 3 tablespoons plus 1/2 cup olive oil

• 1 1/2 pounds pork tenderloin

• Kosher salt

• 2 medium onions, coarsely chopped

• 3 medium golden beets, scrubbed, cut into bite-size pieces

• Freshly ground black pepper

• 4 garlic cloves, chopped

• 2 cups sauerkraut, plus 1/2 cup brine

• 1 cup low-sodium chicken broth

• 1/2 cup dry white wine

• 4 tablespoons fresh lemon juice, divided

• 1/2 cup finely chopped mint

• 1/2 cup finely chopped parsley

• 1/4 cup finely chopped dried tart apricots

PREPARATION:

1. Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then chop.

2. Heat 3 Tbsp. oil in a large skillet over medium-high. Season pork loin (look for one with a nice dark color and some fat on it) with salt and cook until browned on all sides, 10–15 minutes. Transfer pork to a platter.

3. Add onions and beets to same skillet and cook, stirring often, until onions are slightly translucent and browned, 10–12 minutes; season with salt and pepper. Add garlic, sauerkraut, brine, broth, wine, and 2 Tbsp. lemon juice and bring to a simmer. Cover skillet, reduce heat to low, and cook until beets are fork-tender, 25–30 minutes.

4. Return pork to skillet and push down into liquid. Turn heat up to medium and simmer, uncovered, turning meat occasionally until an instant-read thermometer inserted into the thickest part of loin registers 150°F, 20–30 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing.

5. Meanwhile, mix walnuts, mint, parsley, apricots, remaining 2 Tbsp. lemon juice, and remaining 1/2 cup oil in a small bowl; season with salt and pepper.

6. Spoon beet mixture onto plates and arrange sliced pork on top. Spoon a generous amount of walnut sauce over.

Basil, Chive & Parsley Blender Pesto

INGREDIENTS:

• 1/3 cup raw unsalted almonds

• 2 cloves garlic, halved

• 1 cup grated Parmesan cheese

• 1 cup fresh basil

• 1/2 cup fresh flat-leaf parsley

• 1/2 cup coarsely chopped chives

• Pinch each sea salt and ground black pepper

• 1/3 cup extra-virgin olive oil

• 1 tbsp lemon juice

PREPARATION:

1. In a blender, combine almonds and garlic; pulse until combined.

2. Add cheese, basil, parsley, chives, salt and pepper; pulse.

3. With motor running, add oil and lemon juice in a thin, steady stream until fully incorporated.

Asian Burgers & Bok Choy Salad

INGREDIENTS:

Burgers & Salad:

• 1 lb lean ground pork or beef

• 1 egg

• 1/2 cup diced green onions, divided

• 2 tbsp reduced-sodium tamari

• 1/2 tsp each garlic powder and ground black pepper

• 1/2 tsp red pepper flakes, optional

• 6 cups chopped raw bok choy

• 2 carrots, grated

Dressing:

• 1/2 cup grape seed oil

• 1/3 cup rice vinegar

• 2 tbsp organic miso paste

• 2 tbsp pure maple syrup

• 1 tbsp reduced-sodium tamari

• 1 tbsp sesame oil

• 1 1-inch piece ginger, peeled and minced

• 1 clove garlic, minced

PREPARATION:

1. Preheat a grill to medium and grease grate. Prepare burgers: In a large bowl, combine pork, egg, ¼ cup green onions, tamari, garlic powder, black pepper and pepper flakes (if using). Shape mixture into 8 small patties.

2. Grill patties for 5 minutes per side or until meat is browned and no longer pink in the center.

3. Meanwhile, prepare dressing: In a jar with a lid, place all dressing ingredients; top with lid and shake well.

4. To a large salad bowl, add bok choy; drizzle dressing over top and toss until mixed. Divide salad among 4 plates. Divide carrots and remaining ¼ cup green onions among servings. Top each salad with 2 burgers.