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Roasted root vegetables are marinated along with kale and then lightly charred and served on burrata or mozzarella for this dish from "Cooking for Good Times."

Sheltering in place means we're having to adapt and make substitutions on recipes where we don't have everything on the ingredient list.

This roasted beet recipe from "Cooking for Good Times: Super Delicious, Super Simple" by Paul Kahan, Perry Hendrix and Rachel Holtzman (Lorena Jones Books, $35) is a good example. You could use any roasted root vegetable (carrots, turnips, potatoes) and any hearty greens (collards, chard, beet tops), which are then tossed in a marinade for up to several days. When you're ready to make the dish, quickly char the marinated vegetables and then serve with a vinaigrette that you could make with any nuts you have on hand.

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