Roasted Beets and Watermelon Radishes with Blood Oranges




Roasted beets with watermelon radishes

Prep Time: 20 Mins Cooking Time: 30 Mins Total Time: 50 Mins


  • 3 medium watermelon radishes, trimmed
  • 3 medium yellow beets, trimmed
  • 2 blood oranges, cut into supremes
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • ½ teaspoon sea salt


  1. Roast. Clean beets and radishes well with a vegetable brush. Remove beet and radish tops (reserve for something else). Wrap beet bulbs and radish bulbs with aluminum foil. Place on a baking sheet lined with parchment paper. Roast in an oven preheated to 350 degrees Fahrenheit until a fork can easily be inserted into the bulbs. About 30 minutes.
  2. Peel. Once beets and radishes are cool enough to touch, remove the foil and peel the skins (they should easily come off under cold, running water). Cut the beets and radishes into wedges (or you can slice them if you prefer).
  3. Cut Supremes. Peel the oranges. Cut the pith off of the oranges with a paring knife, exposing the flesh. Cut the oranges into segments (by cutting on either side of the membrane and removing the orange segments). Discard the orange pith and membrane. Remove any seeds.
  4. Make Dressing. Combine oil, vinegar, and salt in a bowl.
  5. Combine. Combine radishes, beets, orange segments, and parsley in a bowl. Add dressing and toss to coat.
  6. Serve. Can be served warm or cool.

Tuscan Farmers Salad


Tuscan Farmers Salad

Prep Time: 15 Mins Cooking Time: 25 Mins Total Time: 40 Mins


  • 4 cups spinach
  • 2 small sweet potatoes
  • 1 tomato
  • 1/2 an avocado
  • 4 radishes
  • 1 carrot
  • 1/4 cup onion
  • 1/4 cup Parsley
  • 1/2 lemon, zested & juiced
  • 1 Tbsp. olive oil
  • 1 tsp. coconut sugar
  • 1 dash red pepper flakes
  • sea salt and pepper to taste


  1. Preheat oven to 375°F.
  2. Wash and chop sweet potatoes (into small cubes) and place on a baking sheet lined with parchment paper (or a lightly oiled baking sheet).
  3. Bake Sweet potatoes for 25 minutes.
  4. While sweet potatoes are baking, wash and chop spinach, tomato, radishes, carrots, onion and parsley.
  5. Place in a large bowl.
  6. Next chop avocado and add to the bowl.
  7. When sweet potatoes are done cooking allow them to cool for about 5 minutes and add those to the salad bowl.
  8. Next, zest lemon into the salad and then cut it in half and juice it in as well. Add olive oil, coconut sugar, red pepper flakes, sea salt and pepper to the salad.
  9. Using your hands (yes use your hands!) mix and mash the salad up!
  10. Wash hands and enjoy!

Spring Artichoke Salad with Oranges


Spring Artichoke Salad with Oranges

Prep Time: 10 Mins Total Time: 10 Mins


  • Ingredients:
  • 1 head of lettuce
  • 1 orange, peeled
  • 1 cup artichoke hearts
  • 2 sprigs green onion
  • Dressing:
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. coconut nectar
  • 1 Tbsp. water
  • 1 dash salt and pepper


  1. Wash and chop lettuce and green onions, place in a medium bowl.
  2. Chop orange and artichokes, add those to the bowl.
  3. Next make dressing by whisking all ingredients together in a small bowl.
  4. Pour dressing over salad when ready to serve.

Spinach Basil Penne

Mid-June is when late spring spinach meets early summer basil. The tomatoes aren’t in yet to direct the show, and this pasta dish makes the most of the meeting of the greens.

Recipe and Photo by Sarah O’Toole of Cooking with CSA.


  • 1 package penne (“ancient harvest” brand is a gluten-free option that cooks to an al dente texture)
  • 2 cups spinach
  • 2 cups basil
  • 3 Tbsp. tahini
  • 1 Tbsp. miso paste
  • 1⁄4 cup nutritional yeast
  • 2-4 Tbsp. water
  • 1 Tsp. garlic minced
  • salt and pepper to taste


  1. Cook penne according to package directions.
  2. Meanwhile, add all other ingredients into food processor.
  3. Add water to reach desired consistency.
  4. Drain pasta and pour sauce on top.
  5. Serve hot or cold.

Strawberry Basil Iced Tea

In honor of National Iced Tea Day, here is a recipe using fresh strawberries in season. Combined with basil, the tea feels cooling and refreshing with a modest lift from the tea.

This recipe and photo first appeared on and was modified to include seasonal ingredients.


  • 8 black or green tea bags
  • 1 pound strawberries, hulled and halved (quartered if large)
  • 1 cup water, plus more for steeping
  • 1/2 cup honey (or equivalent sweetener)
  • 1 cup fresh basil, plus more for serving
  • Ice, for serving


  1. STEP 1Bring 4 cups water to a boil in a medium saucepan. Add tea bags, and let steep for 5 minutes.
  2. STEP 2Place strawberries in a bowl. Bring water and honey to a simmer in a small saucepan, stirring until honey melts. Remove from heat, add basil, and let steep for 10 minutes. Strain over strawberries; discard basil. Toss to coat. Let stand until cool, about 25 minutes. Combine strawberries (with syrup) and tea in a pitcher. Refrigerate until chilled. Serve over ice, and garnish with basil.

How to Freeze Fresh Herbs

Photos and recipe courtesy of Celeste.

Great way to store those fresh herbs for later use. It’s a nice enhancement to cooking as well. Put herbs in an ice tray, add olive oil and freeze.

Recipe first appeared on .

Vegetable Stir-Fry

Early summer greens and roots make a terrific stir-fry that’s great for lunch or dinner. Here’s my quick and easy recipe.


1/4 cup medium-high heat oil, such as coconut or peanut
1 cup of each of the following, chopped:
  • carrots
  • beets
  • onions
  • broccoli
  • celery
  • zucchini
  • mushrooms
  • kelp noodles
  • plus 1 tbsp of chopped ginger
1/4 cup of soy sauce, tamari or Bragg’s liquid aminos
1/4 cup of sweetener (honey, agave or brown sugar)
1/4 cup of apple cider vinegar (or balsamic)
Option: dash of toasted sesame oil


  1. Chop all of the vegetables while the oil warms, infuse with half the ginger
  2. Sautee the root veggies and onions until soft
  3. Then add the other veggies and sautee until starting to whilt
  4. Add the sauce, cover and steam 2-3 minutes
  5. Season to taste and enjoy!


Blackberry Kale Smoothie

Recipe & Photo by Sarah O’Toole of Cooking with CSA

  • 2-4 leafs of kale
  • 1 banana
  • 1-2 dates
  • 1 cup blackberries
  • 1 orange, peeled
  • 1 inch piece of orange peel
  • 3/4 cup water
  • 3-4 ice cubes



  • 1 Tbsp. ground flax seeds
  • 1-2 scoops protein powder


  1. Add all ingredients to any blender.
  2. Blend on high until smooth.

Pesto Meets Beets Two Ways

Roasted Beets with Pesto

Remove the leaves from 1 bunch of basil.  Puree the basil with 3 T. toasted walnuts, 1 minced clove of garlic and enough olive oil to make a thick paste.  Season with salt.  Add grated parmesan cheese to taste, if you like.

Slice beets into half-inch thick rounds or half-rounds.  Toss with 1 T. olive oil and arrange on a baking sheet in a single layer.  Sprinkle with salt.  When the beets are nicely browned on one side, remove them from the oven and toss with the pesto.  Return them to the cookie sheet and bake for another 15 minutes.

Roasted Beets without Pesto

Boil water and cook three large or four medium beets until tender.

Peel and mince 3 cloves of garlic.

Cool the cooked beets in water, then drain and peel them.  Cut into quarters and place in a food processor with the garlic, 1/2 C. toasted walnuts, 1/4 C. each lemon juice and olive oil, and 1 C. finely grated parmesan cheese.  Puree until smooth.  Season with salt and pepper.

Toss with cooked spaghetti or other pasta.

This recipe comes from

Shaved Pickled Onion Watermelon Radish Salad

The recipe post Shaved Pickled Onion Watermelon Radish Salad appeared first on Suzie’s Farm.


1 large watermelon radish, sliced into thin rounds
1 small white onion, sliced into thin rounds
1/3 cup orange juice
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp pepper (fresh ground)
2 Tbsp apple cider vinegar
Splash of rice wine vinegar (optional – adds an extra layer of tart-sweetness)


Slice your onion and radish. Place in a large mixing bowl.
Add the remaining ingredients to the mixing bowl – toss well.
Place in fridge to chill overnight.