Beet The Heat Salsa

By Katie Barreira

I usually prepare this deliciously unusual salsa with roasted beets, but when temps are topping out at 100 degrees, I’m going nowhere near the oven. And thanks to Melissa’s peeled and steamed beets (found in the produce section of your grocery store) there’s no need; the sweet little vacuum packed, ready-to-eat beets are perfect for a no-cook version. Scoop up this colorful condiment with yellow corn chips, toss it into a green salad with crumbled goat cheese or, spoon over grilled fish.

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After the Feast: Roasting Root Vegetables

By Lori Powell

Time to embrace the art of roasting roots. And what better way to celebrate the veggie pickings – small beets and turnips – found on the last day of the Hellertown Farmer’s Market in Pennsylvania?

Our Thanksgiving feast featured turkey three ways (brined breast and legs, whole stuffed turkey and turkey roulade), homemade creamed onions, mashed potatoes, stuffing two ways…and more. Then the desserts! All of that turkey day goodness leaves me with a hankering for simply prepared vegetables.

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