Give it to some local youth and know that hilarity will ensue.
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peel beets, carrots, chop onions. Roasting pan w/ salt, Rosemary, sweet vermouth, olive oil. Roast 375, tossing occasionally.
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that’s basically what I would do: root vegetables, plus flavor and gluten. We do something like this for holidays. Like a roast
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Purée above-ground portion of borage plants (in season now btw) in it & strain through coffee filter. Fresh, cucumber-like taste.
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mix a bit with oil and maybe sherry vinegar for a salad dressing. Blanche and shock green beans then sauté w vermouth & lemon juice.
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vinaigrette
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can use in risotto
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