16-20 small beets with greens attached
coarse salt
1 tbsp. extra virgin olive oil
fresh ground black pepper
3 garlic cloves, peeled and minced
1 tsp. dijon mustard
1 egg yolk
3 tbsp fresh lemon juice
½ cup vegetable oil
½ cup olive oil

Cut of greens and boil or bake beets (see previous week’s recipes for method) until tender. Let cool and then peel. Cut beets in half or leave whole if desired.

Meanwhile, wash and remove tough end of ribs from beet greens. Cook beet greens in a medium pot of boiling salted water over high heat for about 5 minutes, until tender. Let cool until lukewarm and then drain, squeezing out excess water. Place in a bowl and toss with extra virgin olive oil, salt and pepper to taste. Set aside.

For the aioli, put garlic, mustard and a pinch of salt in a medium bowl and ensure that it is a nice paste (make sure that the garlic is very finely minced before starting). Add egg yolk and whisk until pale (a minute or so). Add lemon juice and whisk until frothy. Gradually!! add the vegetable oil in a slow steady stream while constantly whisking. Continue until all of the vegetable oil is used and the aioli has emulsified. Continue with the ½ cup olive oil. Adjust seasonings if needed. Add chopped herbes if desired, such as tarragon, chives, basil, or a touch of rosemary).

To serve, spoon a little of the aioli onto each plate then divided the greens and the beets between the plates putting the greens on top of the aioli and beets on top of the greens. Season lightly to taste with salt and pepper. Some nice sourdough bread or baguette is nice with this.

3 tbsp. plain yogurt
1 tbsp. lemon juice
sea salt and pepper
1 pound fine green beans
3 tbsp. cream
2 tsp. curry powder
3 tbsp. fresh tarragon leaves, finely cut

Once the water has come to a boil, add some salt to the water and cook the beans for a few minutes, until they are tender yet still a bit crunchy. Drain beans and place in ice water to keep the beans a nice green colour and to stop their cooking. Once cold, drain the beans and dry with a towel (the dressing will slip off the beans if not dry). Toss the beans and dressing to coat evenly. Taste for seasoning and add the cut tarragon. Serve immediately.

Soup
9 cups chicken stock (or vegetable stock or water, if desired)
1 cup finely chopped onion
3 sprigs fresh thyme
2 bay leaves
3 tbsp. extra virgin olive oil
½ cup of each: baby carrots, zucchini (can cut up patty pan if desired), green beans, new potatoes, celery, leeks, turnips, beet or turnip greens, or any other vegetable which is fresh and available
salt and pepper

Pistou (Pesto without the nuts)
1 cup fresh basil leaves
1 clove fresh garlic, roughly chopped
¼ cup extra virgin olive oil
¼ cup grated parmesan
salt and pepper

Garnish
½ cup of cut tomatoes
1 cup peas
pistou

Cut all of the vegetables quite thin and if possible about the size of a dime. The small and thinner the vegetable the more flavour it will give off and the quicker it will cook.

Heat the oil in a saucepan and gently sweat the onion thyme and bay leave for about 5 minutes until the onions are soft but not brown. Add the chicken stock and bring to a boil. Reduce the heat to a simmer and add the cut carrots, celery, leek, and lightly season. Cook for 10 minutes and then add the potatoes and continue to cook for 5 minutes. Check the seasoning to ensure it is correct. Add the zucchini and green beans and cook until all vegetables are cooked (about 5 minutes).

In a blender, combine the garlic, basil and olive oil and process. The pistou should be more of a liquid than a paste and if necessary more oil can be added if needed. Place the mixture in a bowl, add the Parmesan cheese and season with salt and pepper.

Just prior to serving add the tomato concasse and fresh peas to the soup and keep at a nice simmer. Cook until the peas are cook, a few minutes. Reduce the heat and add a spoonful of pistou. Check the seasoning and adjust with more pistou, salt or pepper.