Recipe
(from June 2008 Bon Appetit, with lots of modifications)

Vegetables: In olive oil, sautee chopped garlic, baby carrots and sliced squash about 3 minutes. Add sliced beet greens and cook about 1 minute. Add spinach, turn off heat and toss until spinach wilts.

Gremolade: Chop 1/4 cup basil and parsley. Add 1 T chopped capers, grated lemon peel, and 2 T olive oil. Mix.

Cook linguine. Mix with vegetables and gremolade.

(Cook and serve beets separately.)

Serve with grilled fresh Alaskan salmon and a nice Cabernet – on the patio, with a big family gathering.