Recipes

Confused by chard? Befuddled by beets? Organic chef Deborah Madison cooks up new ways to enjoy the season’s most

These can be served as an appetizer, a replacement for french fries, or as a vegetable side dish, even with

Makes 4 cups / Prep tips: These will take the same time to cook, or slightly less, than the Chard Braised with

Makes 3/4 cup of sauce that is fantastic on grilled meat or fish.

Serves 8 / This takes about 45 minutes to cook, but the whole process is pretty much unattended. Leftovers are good

Serves 4 / Prep tip: Unless the kohlrabi leaves are obviously old, wilted, or ragged, rinse the leaves, remove the

Serves 4 (makes 8) / Prep tips: Start by salting the zucchini to draw out its moisture while you gather everything

This is a versatile salad, so improvise with different ingredients and cheeses, such as nuts and feta. A mixture of beet colors makes a gorgeous dish, but separate reds until the end to avoid staining the others. Whether large or little, beets taste about the same. Large ones just take longer to cook.

Prep/cook time: 23 minutes Serves 2 / This simple dish makes a satisfying supper for two or a tasty appetizer for