Root to Leaf Beet Shakshuka
This recipe is a riff on Green Shakshuka (link coming), which itself is a riff on traditional Shakshuka (link coming). It makes great use of the beet root, the beet greens and the beet stems. The dish is a flavor bomb, amped up with fragrant cumin and coriander, salty-tart feta cheese, creamy avocado and fresh herbs or an herb pesto. This shakshuka makes a special brunch dish or a great eggs-for-dinner supper.
Swiss Chard Frittata
This frittata recipe is quite versatile. While it specifies Swiss chard as a main ingredient, the chard can be replaced with any number of greens or other vegetables.