I read your post while eating a fresh beet. Can't ask for more color than that! Mine is cold, topped with blue cheese dressing. But beets are especially good roasted. Or just boiled and served with butter. Either way, leave the skins on when cooking; they'll slip off easily afterward.

Fresh green beans or asparagus would give you some color. So would something like a beet salad, if you like beets. I have a good recipe if you do.

I'd love to have your fish recipe--sure sounds good! I usually end up grilling or baking it for lack of ideas :-)

Beets sound great (yes, patti43, I'd like your recipe). I love beets and I'm pretty sure my mother does, too. I also love asparagus. Not grazy about green beans.

Patti, I haven't made the recipe before. I just found it on the web this morning. For those that don't like recipes using cream of mushroom soup, pass on it. But it sounds pretty good to me and I know mom'll love it, which is what's important.

HADDOCK BUBBLY BAKE
2 lbs. of white haddock fillets
1 can cream of mushroom soup
1 onion sliced
1 cup grated mozzarella or cheddar cheese
Lay haddock fillets in bottom of glass oven proof dish. Cover with sliced onions.
Spread can of cream of mushroom soup over all.
Lastly, spread grated cheese over it all.
Bake in preheated 350 oven for about 40 minutes until fish is done. (You'll be able to tell it's done when fish separates into flakes easily.)
This is an old time Nova Scotia (Canada Recipe)

Great minds think alike and post at the same time!!!

Fresh green beans almandine. Yum!

Ha ha - I see that I typed "not grazy about green beans". That should be "not Crazy about ...".

Thanks--I saved your fish recipe.. It sounds easy and yummy! In thi recipe, I skip cooking the beets by buying them in jars already done. Saves a lot of time and trouble. (And mess.)

BEET SALAD

6 beets (I use 3 jars of sliced, cooked beets)
1 red onion, thinly sliced
1/2 cucumber, sliced

5 Tbsp. plain yogurt
2 Tbsp. mayonnaise
1 Tbsp. red wine vinegar
1/2 tsp. Dijon-style mustard
1/2 tsp. horseradish
2 Tbsp. dried dill weed
1/3 tsp. each salt and pepper

Scrub beets and remove the top and tail. Boil in salted water about 45 minutes or until tender. Drain hot water and fill pot with cold water. Set aside until beets are cool enough to handle. Slice beets thinly and transfer to a salad bowl. Add onion and cucumber.

In separate bowl combine yogurt and remaining ingredients. Pour over vegetables and toss to combine. Refrigerate at least 2 hours. Makes 4-6 servings.

Suzieque--if you use canned beets, you need to drain them. Forgot to add that to the recipe.

Sounds great; and I like the idea of canned ...

Patti, I do my fish a little differently. Mostly I use Mahi Mahi but tilapia or other mild fish would work. I dice up some onion then mix mayo into it. Spread this on top of your fish filets in a baking dish. Now sprinkle with Panko breadcrumbs and sprinkle with canned spaghetti cheese. Bake at 375 degrees for about 25 minutes. This is one of my family's favorites.

You can also do the same thing with chicken but cook it at 350 for about 45 minutes.

I forgot about this recipe. I don't know how--it's the best creamed spinach I ever tasted. Don't know if you watch the Food Network, but the Neeley's have a cooking show.

NEELEY'S CREAMED SPINACH

3 bunches fresh spinach , washed well, rough stems removed
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 shallots, chopped
3 cloves garlic, chopped
1 1/2 teaspoons red pepper flakes
3/4 cup heavy whipping cream
1/4 teaspoon freshly ground nutmeg
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Bring a pot of salted water to a boil over high heat. Add the spinach and simmer for 2 minutes. Drain the spinach in a colander. Press down on the spinach with a clean kitchen towel to release all of the liquid. Remove to a cutting board and roughly chop.
Heat a large saute pan, over medium-high heat and add the butter and olive oil. When the butter has melted, add the shallots and garlic and saute until fragrant and tender. Stir in the red pepper flakes and spinach. Sprinkle with salt and pepper, to taste. Saute briefly, then add the heavy cream, nutmeg and Parmesan. Reduce the spinach mixture until it has thickened, about 2 minutes.

A green vegetable comes to mind-green beans, peas, or even asparagus.

I do a spinach casserole that is really easy and everyone loves it.

I take frozen chopped spinach, 6 boxes, thawed and squish all water out
I slice fresh mushrooms, however many you want ( I do lots)

In a frying pan I put a stick of butter. Once it is melted I add half the spinach and mushrooms, sprinkle some salt and pepper and then heat through. I butter a casserole dish and then place about half the spinach mixture in it and sprinkle it generously with canned spaghetti cheese. I do the same with the remaining half of the spinach.

Now I put another stick of butter in the pan and repeat the process ending with cheese on the top. I bake this at 350 for about half an hour. This can be made ahead and baked when you want. It also freezes well.

Both recipes sound really good, Nita. Is spaghetti cheese like Kraft parmesan?

I forgot to get panko when I shopped the other day. I got some out to use and it was rancid. I do like using panko crumbs with just about any meat though if I'm going to bake it. I have mahi-mahi in the freezer I need to use. Also some halibut so I can try both :-)

Yes Patti, that is the cheese I use.

On the spinach you can actually cook it all at once if your fry pan is big enough. You can't go wrong with this just eyeball it. The main thing is to put enough cheese between the layers. This is requested for every pot luck or dinner party I go to. I have made it with 12 packages of spinach then I use a 9 x 13 pan.

I just put asparagus on a cookie sheet, toss with a little E.V.O.O., sprinkle with salt and pepper and roast at 350 ten minutes or so according to how you like them. Delish! Oh, and maybe a little fresh lemon juice.

Whenever I go to Chili's now I usually order the "spring vegetables" side dish. It's broccoli, cauliflower, red, green and yellow pepper strips and shredded carrot. It's colorful and quite tasty. I usually top it with a little salad dressing, either Ranch or Italian. Never cared for broccoli before but now I really like it.

Wow! I'm back from the grocery store (went right after I posted my last message about liking the idea of canned beets) and happy to see all of these other ideas! Thank you all for taking the time to post.

I got the ingredients to make the beet salad and also bought asparagus. This'll be great. And now I've got these other ideas, too, for another opportunity.

Thanks!