A great use for New Hampshire root cellar beets
3 large beets, cooked, skinned and cut into 1/4 inch slcies
1/4 cup brown sugar
3/4 cup cider vinegar `
1/2 cup cold water
1/2 teaspoon salt
1/2 stick cinnamon
3 cloves
Combine brown sugar, cider vinegar, cold water, salt, cinnamon, cloves in a medium sized saucepan and bring to a boil. Add beets and simmer [...]

A quickly prepared side dish to make with left over broccoli or as a side dish for guests. Sprinkle a touch of cayenne on each serving for color and zip.
2 cups bite sized broccoli florets steamed and cooled to room temperature
1/3 cup mayonnaise (not low fat)
1/3 cup yogurt (not low fat)
2 tablespoons Savory Honey mustard [...]

This broccoli side dish includes the stems and the flowerettes. With its multicolored presentation, it compliments a simply prepared meat dish very well.  From Italian Cookbook by Katherine Romano.
1 1/2 pounds broccoli
2 tablespoons olive oil
2 cloves garlic, crushed
3 large tomatoes, peeled seeded and diced
2 tablespoons raisins, plumped in warm water
1/4 cup pine nuts
salt and pepper to taste
1.Trim [...]

Spinach baked in a cream sauce can be made ahead and baked at the last minute or baked ahead and gently reheated. Preheating the  milk in the microwave before adding to the flour and butter makes for a creamier sauce. For a low fat recipe alternative, the spinach and remaining ingredients can be baked together without making and [...]