This Week’s Recipes: October 26th-29th

Preheat oven to 400°F and line pan with aluminum foil

Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil.

Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.

After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more bite-sized pieces.

Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.

Garnish with a little orange zest to serve.

Recipe from Simply Recipes

Place a large stockpot over medium-high heat. Add 1 tablespoon of olive oil, and sauté the onion, stirring frequently for about 5 minutes or until softened.
Add the sausage and continue to sauté, all the while breaking up the meat until cooked through.
Add the garlic and the herbs, and cook for another 1-2 minutes.
If desired, add ¼ cup of white wine and cook for an additional minute or so.
Add the diced squash, the broth, the bay leaf, and the rind of Parmesan cheese.
Turn the heat to high to bring to a boil.
Reduce the heat, partially cover and allow to simmer for 25-30 minutes or until you can easily insert a knife in the squash. Stir occasionally.
Add the chopped ribs of the Swiss chard.
Add the orzo pasta. Cook according to package directions.
When the pasta is almost al dente, add the Swiss chard leaves.
Taste and adjust seasonings.
Remove from heat. Stir in the lemon juice.
Remove bay leaf and rind of Parmesan cheese.
If desired, garnish with grated cheese and serve immediately.

Recipe from She Loves Biscotti

Separate broccoli stalk from florets and finely chop florets. Trim woody end of stalk, then peel and finely chop. Cook stalk in a large pot of boiling salted water until bright green, about 3 minutes. Add florets and cook until crisp-tender, about 3 minutes more. Using a slotted spoon or mesh spider, transfer broccoli to a large bowl of ice water, then drain on paper towels.

Add pasta to same pot of boiling water and cook until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and return to pot.

While pasta cooks, transfer broccoli (reserve a handful of florets) to a food processor and add Parmesan, basil, oil, and lemon juice. Season with salt and pepper, then process until smooth.

Toss pasta with broccoli pesto, adding more pasta cooking liquid as needed to coat evenly. Toss in reserved broccoli florets and season with salt and pepper.

Do Ahead: Broccoli pesto can be made up to 1 day ahead. Let cool, then press plastic wrap directly on surface before covering to avoid discoloration and chill.

Recipe from Bon Appetit