Golden Beet Borscht Stew

2 tbsp. canola oil

3 cloves garlic, minced

1 yellow onion, coarsely chopped

1/2 tsp smoked sweet paprika

1/2 tsp fresh ground black pepper, divided

2 carrots, peeled and coarsely chopped

3-4 cups peeled and chopped golden beets (1-inch pieces)

3 cups thinly sliced napa cabbage

4 cups vegetable or chicken stock

1 tbsp. white wine vinegar

1/4 cup chopped fresh dill, divided

Sea salt, to taste

1/2 cup nonfat plain Greek yogurt

In a large, heavy-bottomed pot or Dutch oven on medium-high, heat oil. Add garlic and onion and sauté, stirring frequently, about 4 minutes, until soft and translucent.

Stir in paprika and 1/4 tsp pepper, then add carrots, beets, cabbage and stock. Bring to a boil, reduce heat to low, cover and simmer for about 30 minutes or until beets are tender when pierced with a fork. Remove from heat. Stir in vinegar, 2 tbsp dill, remaining 1/4 tsp pepper and salt. (TIP: For a creamier dish, transfer about half of the soup to a blender and purée. Add purée back to soup and stir.)

Meanwhile, whisk together yogurt and remaining 2 tbsp dill. Divide among serving bowls and top with yogurt mixture.

Golden Beet and Basil Pasta

8 ounces uncooked whole-wheat penne (tube-shaped pasta) 

2-3 golden beets with greens

2 tablespoons extra-virgin olive oil, divided 

3/4 cup water, divided

1/3 cup organic vegetable broth

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cups loosely packed fresh basil leaves

1/4 cup dry-roasted unsalted almonds

3 garlic cloves, chopped

2 ounces fresh Parmigiano-Reggiano cheese, grated (about 1/2 cup)

1 tablespoon fresh lemon juice

Cook pasta according to the package directions. Drain.

Remove greens and stems from beets; rinse and drain. Coarsely chop greens and stems to measure 4 cups. Peel beets, cut in half vertically, and cut into 1/8-inch slices.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add beets; sauté 3 minutes. Add beet greens and stems, 1/2 cup water, broth, salt, and pepper; cover. Reduce heat to medium; simmer 8 minutes or until beets are tender.

Combine remaining 1 tablespoon oil, basil, almonds, and garlic in a food processor; process until smooth. Add cheese and remaining 1/4 cup water; process until blended. Add pasta, pesto, and lemon juice to beet mixture; toss to combine.