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Great way to use fresh Raspberries for breakfast or another type of Berry. If you don’t have any, try a bit of Raspberry Jam- the spreadable fruit kind.
Inspired by the popular Red Velvet cake, beets, their greens, yogurt, and as much cocoa as you like are blended to become a decadent yet nutritious chocolate beet smoothie. We use banana, but frozen peaches, cherries, pineapple, or mango would all contribute nicely. Improvise the fruit as it is available to you. Starting with cooked beets speeds up the process, plan on about 1/2 cup of cooked beets per serving.
Rhubarb is breaking away from its usual partner, strawberry, lending its tangy brightness to naturally sweet snap peas for a delightful salad with a sprinkle of walnuts, crumble of feta cheese and handful of bitter arugula. If you skip the feta just add a pinch more salt.
Maple glazed rhubarb is tossed with mint & peas to create a tangy, yet slightly sweet, side dish. Fresh peas are ideal, but frozen peas can work in a pinch if necessary. Just be sure to use fresh mint.
Creamy dollops of ricotta cheese are dispersed between thin, sweet roasted pears spread on top a garlic-oil sauce. I fell in love with this pizza topping combination when I lived in Seattle and it was occasionally offered by the slice at Pagliacci Pizza.
