Simple Cooking

Puréeing beet greens into pesto and tossing asparagus ribbons with fettuccine is a great way to incorporate healthy vegetables into pasta.

Naturally sweet carrots are perfectly balanced by a nutty, fragrant brown butter. If you can't find carrots with tops, substitute 2 Tbsp. coarsely chopped fresh parsley.

Served warm or at room temperature, a frittata makes for an easy yet impressive dinner. If you are following our $68 Dinner Story, buy 1 bunch asparagus and use 3/4 bunch for the Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg and the remaining 1/4 bunch here. This is the perfect opportunity to use up any leftover beet green pesto from the pasta dish as well.

The thinly sliced radishes and carrots in this healthy lunch salad get extra crispy, thanks to a quick soak in an ice bath.

Toasted walnuts add a rich nuttiness to earthy greens. If you are following our $68 Dinner Story, use the reserved beet and Swiss chard greens and remaining chard stems from the Roasted Beet Salad with Flash-Pickled Radishes and Chard .

This is an elegant risotto that's fairly straightforward, though a bit messy if you're using red beets. Yellow or red, the color is spectacular and the taste will have those averse to eating beets rethinking the root. If you are following our $68 Dinner Story, reserve the greens from the beets for the Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg .

Chicken thighs are an inexpensive and delicious alternative to chicken breasts. This one-pan dinner is perfect for a weeknight because it's so simple to put together and cleanup is a breeze.

This luscious molten chocolate cake has just five ingredients and takes less than 20 minutes to whip up.