Ingredients

• 4 beets (about 2 pounds)
• 3/4 cup orange juice
• 12 cup cider vinegar
• 1 tablespoon dark brown sugar
• 1 large clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup olive oil
• Salad greens
• 1/2 cup crumbled ricotta salata, feta, or chevre
• 2 tablespoons chopped pecans or pumpkin seeds (optional)

Directions
Boil the beets in salted water until tender. Run them under cold water, slip off their peels, and quarter them. Whisk together the orange juice, vinegar, brown sugar, garlic, salt and pepper. In a seal-able container, pour this mixture over the beets and toss. Seal the container and place it in the fridge for at least 2 hours, preferably overnight.

Strain the beets, reserving the liquid. Whisk the reserved liquid with the mustard, salt, pepper, and olive oil. On a platter or on plates, mound the salad greens, top with the beets, drizzle with the vinaigrette and top with crumbled cheese and nuts.

Ingredients

• 2 medium onions, sliced
• 2 tablespoons melted butter
• 2-3 lbs potatoes, cut in 1/2 inch slices
• a bunch of carrots, chopped into 1-inch pieces
• a bunch of beets, cut in 1/2 inch slices
• all your favorite herbs and spices like thyme, ginger, rosemary
• salt and pepper
• 1/4 cup chicken broth
• 1/4 cup white wine
• 2 cloves garlic, minced
• 1 1/2 teaspoons paprika
• 1 whole stewing hen, cut into pieces

Directions

Brush the inside of a 6-quart crock pot with melted butter. Place the onion slices in the bottom of the crock pot/slow cooker. Top with potato slices, carrots and beets. Sprinkle the broth, wine, garlic, salt, pepper and herbs and spices over the vegetables. Rub the chicken pieces with salt, pepper, and herbs. Arrange the chicken pieces on top of the vegetables. Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.

By Julie Johnson

In the shadow of light lagers and processed cheese, craft brewers and specialty cheese makers keep diverse, flavorful styles alive.

An article in the March 2010 issue of All About Beer featuring the Hillsborough Cheese Company run by Cindy and Dorian West.

Ingredients

• 6 eggs
• 1/4 cup mayonnaise
• 2 tablespoons finely chopped onion
• 3 tablespoons sweet pickle relish
• 1 tablespoon prepared horseradish
• 1 tablespoon prepared mustard
• paprika, for garnish
• salt and pepper to taste

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 6 medium beets, peeled and chopped
• 2 cups vegetable stock
• salt and pepper
• sour cream

Ingredients

• 8-10 beets
• 2 tablespoons water
• 1/4 cup white wine vinegar
• 2 tablespoons caraway seeds
• 1 teaspoon white sugar
• 1/2 a small onion, minced
• 1 teaspoon prepared horseradish
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 5 tablespoons olive oil

Ingredients

• 1 pound of pork sausage
• 3 medium beets, peeled and shredded
• 3 carrots, peeled and shredded
• 3 medium potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 6 ounces tomato paste
• 3/4 cup water
• 1 small head cabbage, shredded
• 3 cloves garlic, minced
• salt and pepper to taste
• 1 teaspoon brown sugar or honey
• sour cream, for topping
• 1 tablespoon chopped fresh parsley for garnish

The Best thing about quiche is that you can substitute almost any ingredient (except the eggs!) and it will come out totally different, but totally good.

Ingredients

• A little butter or olive oil
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 2 bunches of spinach or Swiss chard (ribs removed) or Hakurei turnip greens (or any other tender green)
• 6 ounces or feta or chevre (any flavor,) crumbled
• 6 ounces of some grateable cheese, grated
• Any kind of sausage, such as chorizo or breakfast sausage (optional)
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 cup milk
• salt and pepper to taste

Directions

Preheat oven to 375 degrees F (190 degrees C). In a skillet, heat the butter or oil over medium heat. Saute the garlic and onion until lightly browned. If you are using sausage, remove it from the casing and add it to the pan. Cook it until browned while chopping it into small pieces. Add the greens and cook until just barely wilted (just to get them small enough to fit in the pie pan.) Spread the mixture in the pie crust. Sprinkle the crumbled cheese and half the grated cheese over it. Season with salt and pepper. Beat the eggs with the milk in a bowl. Pour them evenly into the pie crust. Bake in preheated oven for 15 minutes. Sprinkle top with remaining grated cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.