Preheat oven to 400°F (200°C). Trim beet greens and scrub beets clean. Wrap each beet in foil after tossing with 2 tbs olive oil, 1 tsp salt, 1 tsp black pepper, and thyme if using. Place on a baking sheet and roast 45–60 minutes until a knife slides in easily. Let cool slightly, peel with fingers or a towel, and slice or cube before serving.

Braised Cabbage

Cook cabbage

In a large skillet over medium heat, melt 2 tbs butter or warm 2 tbs olive oil. Add shredded cabbage and cook, stirring, for 4–5 minutes until it begins to soften. Add 1 cup water or vegetable broth, 1 tbs apple cider vinegar, 1 tsp salt, 1 tsp pepper and 1 tsp brown sugar if using. Cover and simmer 10–12 minutes, stirring once, until cabbage is tender and liquid is mostly reduced. Adjust seasoning and finish with a splash more vinegar if desired.

Seasoned Chickpeas

Pan-fry chickpeas

Heat 1 tbs olive oil in a skillet over medium-high heat. Add 2 cups drained, rinsed chickpeas and cook, stirring, 4–6 minutes until slightly crisp. Sprinkle 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder and 0.5 tsp salt over chickpeas and toss to coat. Continue cooking 1–2 minutes to bloom the spices. Remove from heat and stir in 1 tbs lemon juice. Serve warm.

Sauteed Collard Greens

Sauté greens

Warm 2 tbs olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and 0.25 tsp red pepper flakes; sauté 30 seconds until fragrant. Add 6 cups sliced collard greens and 0.5 cup vegetable broth or water. Season with 1 tsp salt. Cover and cook 6–8 minutes, stirring occasionally, until greens are tender but still bright. Uncover, stir in 1 tbs vinegar or lemon juice, adjust salt, and serve.

Lentils (Herbed)

Simmer lentils

Combine 1 cup rinsed lentils with 2.5 cups water or vegetable broth and 1 bay leaf in a saucepan. Bring to a boil, reduce to a simmer, and cook 20–25 minutes until lentils are tender but not mushy. Drain any excess liquid if needed. Stir in 1 tbs olive oil, 1 tsp salt, 2 tbs chopped parsley and 1 tbs lemon juice. Taste and adjust seasoning.

Peas with Mint

Cook peas

Place 2 cups frozen peas in a small saucepan with a splash (about 1 tbs) of water. Heat over medium, cover, and steam 2–3 minutes until heated through. Drain any excess water, stir in 1 tbs butter or olive oil, 1 tbs chopped mint, 0.5 tsp salt and 0.25 tsp black pepper. Serve immediately.

Sautéed String Beans

Blanch and sauté

Bring a pot of salted water to a boil and blanch 4 cups trimmed string beans 2–3 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking; drain again. Heat 1 tbs olive oil in a skillet over medium heat, add 2 sliced garlic cloves and sauté 30 seconds until fragrant. Add beans, 1 tsp salt, 0.5 tsp pepper and 1 tsp lemon zest; toss and cook 2–3 minutes to heat through and infuse garlic. Serve warm.

Roasted Squash

Roast cubes

Preheat oven to 425°F (220°C). Toss 4 cups peeled, cubed squash with 2 tbs olive oil, 1 tsp salt, 0.5 tsp pepper, 1 tsp maple syrup (optional) and 0.25 tsp cinnamon if using. Spread in a single layer on a baking sheet. Roast 25–30 minutes, turning once, until golden and tender. Serve warm.