EdHart.me
There are some meals that remind me why fresh herbs are worth growing. In the middle of summer, when the dill has reached its feathery peak and the parsley is overflowing the edges of the raised bed, this salmon recipe becomes an easy favorite.
Every once in a while I stumble across a dish that makes me wonder, “Why isn’t everyone making this?” Socca was one of those discoveries.
Most people grow beets for the root and toss the greens without thinking twice. That’s a mistake. Beet greens are one of the most flavorful and versatile parts of the plant. Slightly earthy with a mild bitterness, they respond incredibly well to fat, aromatics, and a touch of acid. This version leans into that balance: smoky bacon, sweet shallots, garlic, and a splash of apple cider vinegar, finished with tender stems from red, golden, and Chioggia beets (or whatever you happen to have in your garden!) for color and texture.