Slow Roasted Cherry Tomato Confit

Without question, cherry tomatoes are my favorite kind of tomato. And my favorite way to cook these sweet bursts of sunshine? Slow roasting them in a warm, luxurious bath of olive oil, fresh herbs, and garlic. This method is called a confit (pronounced con-FEE ), which is a culinary technique where an ingredient is slow cooked in liquid fat. And when I say slow cooked, there's an emphasis on the world slow – as this recipe needs 2-3 hours in the oven.

That being said, this couldn't be easier to prep – just toss your cherry tomatoes onto a rimmed baking sheet with olive oil, herbs, garlic, and some flaky sea salt. The end result is a bevy of cherry tomatoes bursting with juicy, caramelized sweetness – not to mention the leftover olive oil that's infused with glorious tomato-garlic-herb-iness. The slow roasted tomatoes (and the aforementioned infused olive oil) are fabulous on toasted bruschetta, incorporated in bright summer salads, topped on warm ricotta or polenta, or served alongside grilled meats, fish, or chicken. The recipe (which was slightly adapted from the wonderful blog ful-filled) is very forgiving, so feel free to change it up / use what you have on hand. 

SLOW ROASTED CHERRY TOMATO CONFIT

PREP + COOK TIME: 10 minutes prep, 2-3 hours in the oven

Ingredients:

• 2 lbs cherry tomatoes
• 1 cup olive oil
• 4-5 cloves of garlic, peeled and smashed
• 6 sprigs fresh thyme
• 4 sprigs fresh rosemary
• Flaky sea salt
Instructions:
1. Pre-heat oven to 275F.
2. Fill a rimmed baking tray with whole cherry tomatoes. Add olive oil, garlic, thyme, and rosemary to the tray and sprinkle generously with flaky sea salt.
3. Roast, uncovered for 2-3 hours until the tomatoes are swollen and the skins are wrinkled (total time will depend on the size of your tomatoes).
4. Cool tomato mixture to room temperature, discard the rosemary, thyme, and garlic (this lengthens the shelf life of the tomatoes). Store tomatoes with oil and accumulated pan juices in an airtight container (I use mason jars) in refrigerator up to 2 weeks, or freeze up to 2 months. Bring tomatoes to room temperature before serving (as the olive oil will harden in the fridge/freezer).

Gazpacho with Tomato Basil Oil

The saying goes that you gotta make hay when the sun shines. Well, I'd like to add my own version: You gotta make gazpacho soup when the days are hot and the tomatoes are ripe! Gazpacho is a traditional chilled soup made by blending the delicious fruits of summer - tomatoes, peppers, cucumbers, etc. There are approximately a million different recipes for gazpacho soup, so get creative and use whatever fruits and veggies you have available (my friend and badass chef + lady boss Kristen Desmond makes a fabulous Watermelon Gazpacho for her gourmet-to-go spot in Santa Barbara, Flagstone Pantry).

The real secret is just starting with the best + freshest ingredients possible and to balance your flavors - taste the soup constantly, adjusting the salt and vinegar as needed. The soup should taste seasoned but not salty, tangy but not sour. So here's hoping you have a glut of tomatoes in your garden or from the farmers' market, and you can whip up this soup without turning on the oven or stove in your hot summer kitchen. This recipe is lightly adapted from Samin Nosrat’s recipe in the NY Times.

Photo: Jennifer Davick; Styling: Linda Hirst

GAZPACHO SOUP WITH TOMATO BASIL OIL

Prep time: 45 minutes + time for chilling

Ingredients:

• 1 small red onion
• 3 Persian cucumbers, peeled
• 1 large red bell pepper, seeded, ribs removed
• 1 jalapeño pepper, seeded, ribs removed
• 2 ½ pounds heirloom or cherry tomatoes (about 8 1/2 cups)
• 1-2 cloves garlic
• ½ cup extra-virgin olive oil
• Kosher salt
• 1 tablespoon red wine vinegar
TOMATO BASIL OIL

• Handful fresh basil leaves
• ¼ cup extra-virgin olive oil
• 1 cup cherry tomatoes, halved
• Kosher or flakey sea salt
Instructions:
1. Cut half the onion, 2 of the cucumbers, 3/4 of the bell pepper and the entire jalapeño into 1-inch pieces. Place in the bowl of a food processor or blender. Add tomatoes, garlic, olive oil and 2 teaspoons kosher salt. Blend at high speed until completely smooth. (If necessary, blend in batches, then stir together.)
2. Place a fine-mesh sieve over a large bowl, and strain soup (discard the solids).
3. Finely dice remaining onion, cucumber and pepper, and add to soup (I recommend holding back a few of the diced vegetables, and using them as a garnish for the soup at the end). Stir in the red wine vinegar. If desired, add water 1 tablespoon at a time to thin out the soup. Taste, and adjust salt and vinegar as needed. Cover, and chill soup for 45 minutes. (Chill 6 soup bowls now too.)
4. Make the basil oil: Finely chop basil. Place in a small bowl, and cover with the olive oil. Add the halved cherry tomatoes and a generous pinch of salt. Toss to combine, then taste and adjust salt. Set aside.
5. To assemble, ladle soup into chilled bowls. Garnish with basil oil and additional diced vegetables. Serve immediately.

DIY Herb Salt

When life gives you lemons, you make lemonade. And when life gives you herbs? You make herb salt. As the name suggests, herb salt is literally just fresh herbs chopped together with kosher salt (and sometimes other aromatics like lemon zest, garlic, etc) - and it's a ridiculously easy way to add vibrant, fresh flavors to your dishes. I keep my herb salts close at hand for seasoning meat, fish, and veggies - and it pairs fabulously with eggs, grilled corn on the cob, and homemade popcorn. Keep reading for the full recipe + technique for making your own herb salt, and I encourage you to get creative with the different combinations of herbs you use, and think about types of dishes that will pair well with each blend.

Here are some of my tried and true herb salt flavor combos:

• Fresh Summer Flavors: Basil, Chives, Dill, Lemon Zest - pair with fresh vegetables, eggs, toasted bread, and fish.

• Classic Gremolata: Parsley, Garlic, Lemon Zest - pairs nicely with roasted asparagus, grilled salmon, and steak.

• Savory & Rustic: Rosemary, Thyme, Sage, Garlic - pairs well with roasted root vegetables, potatoes, and roasted pork.

• Classic French Fines Herbs: Parsley, Tarragon, Chives, Chervil - use with fish, steak, lamb, and toasted baguettes slathered in goat cheese.

• Cilantro-Lime: Cilantro, Lime Zest, Garlic - perfect for Mexican-inspired fish or steak dishes, corn on the cob, and popcorn.

DIY HERB SALT

Prep time: 15 minutes + drying overnight

Ingredients:

• 1 cup loosely packed assorted fresh herbs
• 1 lemon, zested
• 1⁄2 cup kosher salt
Instructions:
1. Finely chop all of the herbs, zest the lemon, and mix together in a small bowl.
2. Spoon out half of this herb mixture on your cutting board, then pour half of the kosher salt (about 1/4 cup) on top of the herbs.
3. Chop the salt and herbs together until it forms a consistent paste.
4. Add the remaining chopped herbs and kosher salt to the mixture and continue chopping until the herb salt is evenly blended.
5. Spread the herb salt onto a rimmed baking tray and allow to dry out overnight, or until there is no moisture left (this is important so the herb salt can be stored without going bad). To speed up the drying, you can put the tray of herb salt in your oven on the lowest setting (usually 170F) with the door proped open for 1-2 hours (make sure to watch closely so the herbs don't burn).
6. Store the dried herb salt in a jar in a cool, dry spot in your pantry, where it will keep for several months.

Summer Tomato, Zucchini & Corn Galette

As a recovering perfectionist, I’ve come to realize that galettes (aka rustic tarts) are good for me. They teach me to embrace the the imperfect, and they’re a reminder that it’s what’s on the inside that counts. A galette is just a fancy name for a simple pastry dough that wraps up a delicious filling - whether sweet or savory. At peak summer, I love whipping up a filling full of summer veggies and fresh herbs, wrapped up in golden, crispy pastry. For my most recent galette creation, I was inspired by this stellar recipe from Deb Perlman, of the blog Smitten Kitchen. Deb is my go-to girl for dishes that are crowd-friendly and turn out EVERY TIME, so make sure you check out her blog and cookbooks. Inside this humble galette, we've got ripe summer tomatoes, tender zucchini, juicy corn, and fresh basil + salty parmesan cheese. I highly encourage you to use this recipe as a jumping off point - feel free to mix up the filling with whatever produce and flavors you have on hand. 

SUMMER TOMATO, ZUCCHINI, AND CORN GALETTE

Serves: 4-6

Prep time: 20 minutes

Ingredients:

FOR THE PASTRY

• 1 1/4 cups (160 grams) all-purpose flour
• 1/4 teaspoon table salt
• 8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into small pieces
• 1/4 cup (60 grams) plain yogurt or sour cream
• 2 teaspoons (10 ml) fresh lemon juice
• 1/4 cup (60 ml) ice water
FOR THE FILLING

• 2 tablespoons olive oil
• 3 cups cherry or grape tomatoes (or 1 can chopped tomatoes)
• 1 ear corn, cut from the cob (about 1 cup)
• 1 zucchini or summer squash, diced
• Kosher salt and freskly ground pepper to taste
• Splash of balsamic vinegar
• Handful fresh basil, chopped
• 1/2 cup freshly grated parmesan cheese
• 1 egg yolk + splash of water (for pastry glaze)

Instructions:

1. MAKE THE DOUGH: Whisk stir the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a fork or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.
2. MAKE THE FILLING: In a large sauce pan, heat the olive oil and add the tomatoes and a pinch of salt. Cover your saute pan with a lid and heat over high heat. Roll the tomatoes around to make sure they cook evenly. (If using canned tomatoes instead of cherry tomatoes, cook tomatoes with the cover off to evaporate as much liquid as possible.) When most of the cherry tomatoes have burst, remove lid, turn heat down to medium and add the corn kernels and diced zucchini, sauteing until the corn and zucchini soften, 3-4 minutes. Stir in a splash of balsamic vinegar and the chopped fresh basil, just stirring them in, then turn off heat. Adjust seasonings if needed. Transfer mixture to a large plate and spread it out, so that it will cool faster. You want it cooled to at least lukewarm before assembling the galette.
3. ASSEMBLE GALETTE: Heat oven to 400 degrees. On a floured sheet of parchment, roll the dough out into a 12-inch round (it doesn’t need to be perfectly shaped - remember, we're embracing imperfection)! Gently transfer the parchment with the rolled-out dough onto a baking sheet. Scoop the tomato-zucchini-corn mixture with half of parmesan and spoon the mixture into the center of the dough, leaving a 2-inch border. Sprinkle with almost all of remaining parmesan, leaving a pinch or two behind for the crust. Fold the dough over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze (1 egg yoke beaten with slash of water) and sprinkle glaze with last pinches of parmesan.
4. BAKE THE GALETTE: For 35 to 40 minutes, or until puffed and golden brown. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

California Coleslaw

I'll be honest. Growing up, I didn't have a great opinion of coleslaw. I used to associate coleslaw with heaping bowls limp, colorless shredded vegetables, smothered to death in way too much mayonnaise. And yet. I knew coleslaw had some redeeming qualities, and so I decided to modernize it by swapping out the mayonnaise for plain greek yogurt, a bit of tang thanks to apple cider vinegar and fresh apples, adding color and flavor heaps of herbs, and even more creaminess (and California-ness) with diced avocado. This recipe comes together super quickly and it's very loose - so please do make substitutions and additions as you see fit. The shredded cabbage and carrots hold up well, so you can keep enjoying the leftovers in your fridge for several days. So when your next potluck, picnic, or trip to the beach rolls around - give coleslaw another chance with this California-style remix. 

CALIFORNIA COLESLAW

Serves: 8-10

Prep time: 20-30 minutes

Ingredients:

• 1 red cabbage (small-medium size), shredded
• 1 green cabbage (small-medium size), shredded
• 3 cups shredded carrots
• 2 apples, small dice or thinly sliced
• 2 avocados, diced
• Handful chopped chives (or green onions)
• Handful chopped fresh parsley
• 1 cup plain greek yogurt
• 1/3 cup olive oil
• 1/3 cup apple cider vinegar
• 2 tablespoons dijon or whole grain mustard
• 2 tablespoons honey
• Kosher salt and freskly ground pepper to taste

Instructions:

1. Combine shredded cabbage, carrots, apples, avocado, and fresh herbs in a large bowl.
2. In a separate bowl, whisk together the greek yogurt, olive oil, apple cider vinegar, mustard and honey until smooth and evenly incorporated. Season to taste with salt and pepper.
3. Pour the dressing into the salad bowl and toss thoroughly (I like to use my hands) to combine. Taste and adjusting seasoning to your liking.
4. Enjoy immediately, or store in your fridge where it will keep nicely for several days.

Simple Green Salad with a Lemon Vinaigrette

What’s one way to eat more like a farmer? Never underestimate the power of a simple green salad. In my humble opinion, pretty much any meal can be improved with a heaping bowl of greens dressed with a bright vinaigrette. A fresh green salad serves as a breath of fresh air on the plate and palate, especially if you’re eating a rich, decadent meal. The recipe below is more of a guide - use whatever greens and herbs you have available for the salad, and follow my tips for making a show stopping vinaigrette... the key to a killer dressing is to use good quality oil (this is my go-to brand) and to find a balance between acidic/sour, sweet, and salty. When you put your vinaigrette ingredients in a mason jar and give them a good shake, make sure to TASTE and make adjustments as needed. Too sweet? Add a bit more acid or oil. Too salty? Try to dilute the dressing with a bit more oil. You get the idea. Keep scrolling for the full recipe below - and remember it's just a guide, so get creative with whatever produce is available in the moment.

SIMPLE GREEN SALAD WITH A MASON JAR LEMON VINAIGRETTE

Serves: 4-6 people

Prep time: 15 minutes

Salad Ingredients:

• 1-2 heads fresh lettuce, leaves washed, dried, and torn into bite-sized pieces with your hands
• Handful chopped fresh herbs - mint, basil, parsley, chives, etc
• Handful assorted greens - spinach, swiss chard, radish tops, fennel fronds, etc
• Edible flowers to garnish (optional, but encouraged... we eat first with our eyes!)
Vinaigrette Ingredients:

• Juice of 2 lemons
• Zest of 1/2 lemon
• Olive oil
• Dijon and/or Whole Grain Mustard
• Honey
• Minced clove of garlic
• Freshly chopped herbs
• Kosher salt and pepper, to taste

Instructions:

1. In a wide salad bowl, combine your lettuces, chopped herbs, and assorted greens (if using).
2. To make the dressing, put the juice of your lemons in a mason jar. Add twice as much olive oil as lemon juice to the jar. Add a good squeeze (at least a teaspoon) each of mustard and honey. If you'd like, add minced garlic, fresh herbs, and/or lemon zest for added flavor. Add salt and pepper to taste and shake, shake shake! Taste the dressing and adjust seasoning as necessary - you're looking for a good balance between sour, sweet, and salty.
3. Just before serving, toss the salad with some of your vinaigrette, using your hands to gently coat the greens. Start with less dressing than you think - you can always add more, but you can't take it back once you've overdressed. Garnish with flakey sea salt and edible flowers.

Whole Roast Chicken with Vegetable Medley

Just in case the picture-perfect instagram feeds and fancy restaurants have you fooled, let me assure ya'll that eating like a farmer is not exactly glamorous. Eating like a farmer starts with taking stock of the ingredients you have at hand - perhaps some funky potatoes, a few misshapen carrots, a rogue beet or two, half a bunch of fresh herbs, and hopefully a nice juicy lemon. Eating like a farmer means gaining an understanding of how certain vegetables, fruits, and proteins like to be prepared, and using your imagination + hard-earned kitchen instincts to whip up vibrant, nourishing dishes. 

Case in point. This "no-recipe" recipe is one of my favorites to teach in cooking classes, because it's more of a basic technique, and it makes succulent, crispy-skinned chicken and irresistible glazed vegetables all in one baking tray. The secret is filling a large baking tray with whatever vegetables you have on hand and roasting the whole chicken on top, which means the veggies catch all those fabulous juices and take on a whole new depth of flavor. 

WHOLE ROAST CHICKEN AND VEGETABLE MEDLEY

Serves: 6-8 people

Prep time: 25 minutes

Cooking time: 75-90 minutes

Ingredients:

• 2 lbs sweet potatoes, chopped in 1/2" dice
• 1 lb carrots, chopped in 1/2" dice
• 1 red onion, chopped in 1/2" dice
• 3-4 beet roots, chopped in 1/2" dice
• Olive oil
• Kosher salt and pepper
• One 3.5-4 lb whole chicken
• Optional spices: cumin, coriander, paprika, garam masala, etc
• 1 lemon, cut into quarters

Instructions:

1. Preheat oven to 425°F.
2. Chop the vegetables (use whatever you have on hand - this recipe is just a suggestion) into a roughly 1/2" dice, and spread the veggies in a single layer on a large rimmed baking tray.
3. Toss vegetables with a few good glugs of olive oil, and a hefty pinch of kosher salt and pepper.
4. For the ultimate crispy skin, pat the chicken with a paper towel until the skin is very dry. Season the chicken inside and out liberally with salt, pepper, and (optional) spices. I personally love chicken spiced with cumin, paprika, and a pinch of cinnamon.
5. Place the chicken on top of the vegetables, breast side up, in the baking tray. Take a few of the lemon quarters and squeeze them over the chicken and veggies. Take the remaining lemon quarters and stuff them inside the chicken cavity.
6. Grab your olive oil and pour a few glugs of oil all over the chicken. At this point I usually season the outside of the chicken with a bit more salt and pepper.
7. Put the tray in the hot oven and roast until the vegetables are tender, the chicken is golden brown, and the juices run clear when the thigh is pierced with a fork, 75 to 90 minutes. Halfway through baking, turn the tray and stir the vegetables to ensure even roasting. If you use an instant-read thermometer, it should register 165°F when inserted in the thickest part of the thigh. Remove the chicken from the tray and let it rest for at least 15 minutes before carving. Give the vegetables a good stir in those lovely juices, taste and adjust seasoning/add salt as needed, then transfer to a serving tray and keep warm while the chicken cools.

Cardamom Peach Crisp

Stone fruit season is upon us in Santa Barbara, which means I'm finding every which way to use up bumper crops of peaches from the farmers' market. I love slicing peaches into salads (especially alongside fresh basil, cucumbers, and salty feta cheese), or simply roasting the halves slathered with honey and butter, with a generous scoop of vanilla ice cream on top. Here is my recipe for another fabulous peach-inspired dessert, a Cardamom Peach Crisp. 

CARDAMOM PEACH CRISP

Serves: 8-10 people

Prep time: 15 minutes

Cooking time: 30-40 minutes

Ingredients:

PEACH FILLING

• 3 pounds peaches, peeled and diced (6-7 peaches)
• 2 tablespoons melted butter
• 1 tablespoon cornstarch or tapioca powder
• 2 tablespoons honey
• 2 tablespoons brown sugar
• Juice of one lemon
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cardamom
• Pinch of kosher salt

CRISP TOPPING

1.5 cups old-fashioned oats

1/2 cup almond meal or almond flour

1/3 cup sliced or roughly chopped almonds

1/3 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon kosher salt

8 tablespoons (1 stick) cold butter, diced into small cubes

2 tablespoons plain greek yogurt

Instructions:

1. Preheat oven to 400°F.
2. PREPARE PEACH FILLING: In a 12” cast-iron skillet (or pyrex dish), mix together the sliced peaches, honey, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, cardamom and a pinch of salt.
3. PREPARE CRISP TOPPING: In a medium mixing bowl, stir together the oats, almond meal, almonds, brown sugar, cinnamon, cardamom, and salt. Mix in the cubes of cold butter and use your hands to blend the butter into the other topping ingredients, until only pea-sized pieces of butter remain. Stir in 2 tablespoons of plain yogurt, until the mixture is moistened throughout.
4. BAKE THE CRISP: Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed. Bake for 25-30 minutes, or until the filling is bubbling around the edges and the top is lightly golden. Allow to cool for 5 to 10 minutes before serving. Serve with a scoop of vanilla ice cream or plain yogurt.

Saltie's Famous Focaccia Bread

Let's be real here. Focaccia bread is always a crowd pleaser. A good focaccia is salty, with a crunchy exterior and pillowy soft interior - perfect for dipping in olive oil, sopping up the last drops of a succulent pan sauce, or for slicing into slabs to make a seriously luxurious sandwich. 

I make this focaccia recipe a minimum of once, and sometimes three, times a week. Though the dough does need a good 12-24 hours to rise in the fridge, it comes together in just a few minutes and requires no kneading whatsoever. The recipe is from a beloved (and sadly, now closed) Brooklyn based sandwich shop, Saltie, and I learned about it thanks to food writer Luisa Weiss, aka The Wednesday Chef. There aren't many ingredients in this recipe, so use the best quality you can... for me, that means olive oil from California Olive Ranch, flour from King Arthur, and a (generous) dusting of flaky Maldon Sea Salt. 

FOCACCIA BREAD

Serves: makes 1 sheet pan of bread (feeds a crowd)

Prep time: 12-24 hours (for dough to rise)

Cooking time: 30 minutes

Ingredients:

• 6 1/4 cups flour (750 grams)
• 2 tablespoons kosher salt
• 1 teaspoon *instant* yeast
• 3 1/2 cups warm water
• 1/4 cup extra-virgin olive oil, plus more for greasing and drizzling
• Flaky sea salt

Instructions:

1. In a large bowl, whisk together the flour, salt, and yeast. Add the warm water to the flour mixture and stir briskly with a wooden spoon until all the flour is incorporated and a wet, sticky dough forms (it should be the consistency of a wet porridge). Pour 1/4 cup olive oil into a very large bowl (like one from a standing mixer) or 6-quart plastic food container. Transfer the focaccia dough to the container, scoop a little oil from the sides over the top, and cover tightly. (If you're using a bowl, wrap tightly and thoroughly in plastic wrap, making sure there's plenty of room in the bowl for the dough to rise). Place in the refrigerator to rise for at least 8 hours or for up to 2 days.
2. When you're ready to bake, heat the oven to 450° F.
3. Line a 18 x 13-inch baking sheet with parchment paper and drizzle with a bit of olive oil. Remove the focaccia dough from the refrigerator and pour onto the prepared pan, and use your hands to spread the dough out on the prepared pan as much as possible (this will take a few minutes).
4. Place the dough in a warm place and let it rise until it about doubles in bulk. The rising time will vary considerably depending on the season. In the summer, it might take just 20 minutes, and in winter it can take an hour or more. When the dough is ready, it should be room temperature, spread out on the sheet, and fluffy feeling.
5. Using your fingertips, make a bunch of indentations in the dough (you'll feel like you're playing the piano). Dimple the entire dough and then drizzle everything again with olive oil. Sprinkle the entire surface of the focaccia evenly with flaky sea salt.
6. Bake, rotating once front to back, until the top is uniformly golden brown, 25-30 minutes. Transfer to a wire rack to cool, then slide out of the pan. Use the same day or slice crosswise, cut into squares, wrap tightly in plastic wrap and freeze.

Balsamic Glazed Beets & Greens

This recipe is the epitome of what it means to #eatlikeafarmer. The entire vegetable is used, from the beet root to those gorgeous leaves, and the natural earthy sweetness of the beets taste even better when paired with balsamic vinegar, red onion, and tarragon. This recipe is adapted from the Food 52 Genius Recipes Cookbook.

BALSAMIC BEETS AND GREENS

I love this recipe because it is truly root-to-leaf, and makes wonderful use of (typically forgotten) beet greens.

Serves: 4-6 people

Cooking time: 50 minutes

Ingredients:

• 1 medium red onion, cut into thin crescents
• 4 to 5 fresh beets with tops, roots scrubbed, trimmed, and cut into bite-sized wedges and greens chopped
• 3 tablespoons balsamic vinegar
• 2 tablespoons unsalted butter or extra-virgin olive oil
• 2 sprigs fresh tarragon, leaves finely chopped
• Coarse sea salt and freshly ground black pepper

Instructions:

1. Prep the beet roots and put into a large bowl along with the chopped onion, balsamic vinegar, butter (or olive oil), tarragon, and salt. Prep the beet roots and put into a large bowl along with the chopped onion, balsamic vinegar, butter (or olive oil), tarragon, and salt.
2. Pour the beet root mixture into a heavy pan wide enough to hold the vegetables in a snug single layer. Pour in enough water (about 1.5 cups) to barely cover the vegetables and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 25 minutes, or until the beets are nearly tender.
3. Raise the heat and boil, uncovered, until the liquid has reduced to a syrup and the beets are fork-tender (10-15 more minutes). Add the beet greens, reduce heat, and simmer, covered, for 5 minutes.
4. Uncover and turn the greens over so they mix with the roots and onions. Season to taste with salt and pepper. Simmer for a few more minutes more until the roots and greens are beautifully glazed. Serve warm and enjoy!