Herbal Recipes

Ingredients

• 12 small beets
• 1⁄4 cup extra-virgin olive oil, Plus more for drizzling
• 1⁄2 small red onion, very thinly sliced
• 1⁄4 cup red wine vinegar
• Salt
• 3 tangerines
• 1 large red grapefruit
• 11/2 tablespoons Dijon mustard
• Freshly ground black pepper
• 3⁄4 pound leaf spinach (12) cups, stemmed and torn into bite-size pieces
• 3 baking apples (those that retain their structure when baked like Granny Smith, Honeycrisp, Jonagold, Pinklady, etc.)
• 2 fennel bulbs with fronds
• Extra virgin olive oil
• Salt and pepper
• 1 pinch red pepper flakes
• 1 handful mint leaves
• 4 scallions, thinly sliced
• 1/2 cup hazelnuts, toasted, peeled and chopped
• 4 cups chopped cantaloupe (from 1 small [3 1/2-lb.] peeled and seeded cantaloupe)
• 4 cups chopped honeydew melon (from 1 small [3 1/2-lb.] peeled and seeded honeydew)
• 2 tsp. turbinado sugar
• 1/2 tsp. kosher salt
• 3 cardamom pods, smashed, husks discarded
• 2 Tbsp. torn fresh mint
• 4 medium carrots
• 1 Tbsp fresh lime juice
• 1/8 tsp finely grated fresh lime zest
• 2 Tbsp finely chopped fresh cilantro leaves
• 1 tsp vegetable oil