Chocolate Beet Cake with Beet Cream Cheese Frosting

Recipe courtesy of Joy the Baker

 

INGREDIENTS

For the Cake:

2 medium beets, unpeeled but trimmed of their greens

1 teaspoon vegetable oil

6 ounces (3/4 cup) unsalted butter, softened, plus more for greasing the pans

1 cup packed brown sugar

3/4 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour, plus more for dusting the pans

2/3 cup unsweetened natural cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 1/4 cups buttermilk

For the Frosting:

1 cup (2 sticks) unsalted butter, softened

8 ounces (1 brick) cream cheese, softened

4 to 5 cups powdered sugar, sifted

2 tablespoons finely grated beets, mashed with a fork

1 teaspoon pure vanilla extract or scrapings of one vanilla bean pod

1-2 teaspoons milk, depending on desired consistency

1/2 teaspoon fresh lemon juice

pinch of salt

 

INSTRUCTIONS

Place a rack in the center and upper third of the oven.  Preheat oven to 375 degrees F.

Thoroughly wash beets under running water, and trim their leaves, leaving about 1/2 inch of stem.  Place clean beets in a piece of foil.  Drizzle with just a bit of vegetable oil.  Seal up foil.  Place on a baking sheet in the oven.  Roast until beets are tender when pierced with a knife, about 1 hour.

Remove the beets from the oven.  Open the foil and allow beets to cool completely.  Beets will be easy to peel (just using a paring knife) once completely cooled.

Using a box grater, grate the peeled beets on the finest grating plane.  Measure 3/4 cup of grated beets for the cake and 2 tablespoons for the frosting.  Set aside.

Reduce the oven temperature to 350 degrees F.  Use butter to grease two 8 or 9-inch round baking pans.  Trace a piece of parchment paper so it is the same size as the bottom of the cake pan.  Cut it out and place inside the cake pan.  Butter the parchment paper.  Add a dusting of flour to coat the pan.  Set pans aside while you prepare the cake.

In the bowl of an electric stand mixer, fitted with a paddle attachment, cream together butter and sugars.  Beat on medium speed until pale and fluffy, about 3 to 5 minutes.  Beat in eggs, one at a time, for one minute after each addition.   Stop the mixer and scrape down the sides of the bowl as necessary.  Once eggs are incorporated, beat in beets and vanilla extract until thoroughly combined.

In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

Add half of the dry ingredients to the butter and egg mixture.  Beating on low speed , slowly add the buttermilk.  Once just incorporated, add the other half of the dry ingredients.  Beat on medium speed until milk and dry ingredients are just incorporated.  Try not to overmix the batter.  Bowl can be removed from the mixer and mixture folded with a spatula to finish incorporating ingredients.  Cake batter will be on the thick side… not pourable.

Divide the batter between the two prepared cake pans.  Bake for 23 to 25 minutes (for a 9-inch pan) or 30-32 minutes (for an 8-inch pan).  Cake is done when a skewer inserted in the center comes out clean.  Remove cakes from the oven and allow to rest for 10 minutes.  Invert cakes onto a cooling rack to cool completely before frosting and assembling the cake.

To make the Frosting:

In the bowl of an electric stand mixer, fitted with a paddle attachment, beat cream cheese for 30 seconds, until pliable and smooth.  Add the butter and beat for another 30 seconds, until well combined.  Stop the mixer and scrape down the bowl as necessary.  Beat in the beets.  Add the powdered sugar, vanilla extract, milk, lemon juice, and salt.  Beat on medium speed until smooth and silky.  Refrigerate the frosting for 30 minutes before frosting the cooled cakes.

To assemble the cake, place one layer of cake on a cake stand or cake plate.  Top with a generous amount of pink frosting.  Spread evenly.  Place the other cake on top of the frosting.  Top with frosting.  Work frosting onto the sides of the cake.  You will have extra frosting left over.  Refrigerate for an hour before serving (it will make the cake easier to slice).  Cake will last, well wrapped in the refrigerator, for up to 4 days.

 

Mirin Braised Bok Choy with Shiitake Mushrooms

Recipe courtesy of My Recipes

 

INGREDIENTS

2 tablespoons peanut oil, divided

1 cup thinly sliced shiitake mushrooms

1/2 cup thinly sliced shallots

6 baby bok choy, halved lengthwise

1/2 cup unsalted chicken stock

1/4 cup mirin (sweet rice wine)

1 tablespoon lower-sodium soy sauce

2 slices fresh ginger

 

INSTRUCTIONS

1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil. Add mushrooms and shallots to pan; cook 5 minutes or until mushrooms begin to brown, stirring occasionally. Remove mushroom mixture from pan.

2. Add 2 teaspoons oil to pan. Add half of bok choy, cut sides down, to pan; cook 3 minutes. Remove bok choy from pan. Repeat procedure with remaining 2 teaspoons oil and remaining bok choy. Return mushroom mixture and bok choy to pan.

3. Stir in stock, mirin, soy sauce, and ginger; bring to a boil. Reduce heat to medium-low; partially cover, and cook 10 minutes or until bok choy is crisp-tender. Uncover and remove bok choy from pan. Bring liquid to a boil; cook 6 minutes or until reduced to about 1/4 cup. Drizzle liquid over bok choy.

 

Mushroom Poblano Posole Verde

Recipe courtesy of Pinch of Yum

 

INGREDIENTS

2 tablespoons olive oil

half a yellow onion, minced

2 poblano peppers, seeds removed, minced

1 jalapeño pepper, seeds removed, minced (optional)

16 ounces fresh sliced mushrooms

1 teaspoon southwest seasoning

24 ounces salsa verde (I used medium)

1 cup water

4-5 cups chicken or vegetable broth

¾ cup uncooked bulgur

2 14 ounce cans white hominy

1½ teaspoons salt

cilantro, lime juice, cheese, and chips for serving

 

INSTRUCTIONS

  1. Heat the olive oil over medium high heat. Add the onions; saute for 1-2 minutes. Add the peppers and mushrooms; saute for 10-15 minutes or until the mushrooms are cooked down to about half their volume and are deep brown (and add another drizzle of oil at this point if necessary).
  2. Add the seasoning, salsa verde, water, 3 cups broth, bulgur, and hominy. Simmer about 15 minutes or until the bulgur is soft. Add additional broth if needed.
  3. Serve with cilantro, a squeeze of lime juice, shredded cheese, and chips! Add more broth or water to the leftovers - it will thicken as the bulgur continues to soak up the moisture.

 

NOTES

This is SPICY! If you don't want it to be spicy, there are a few things you can do -- choose younger peppers (mature ones are spicier), omit the jalapeño, take out the seeds and ribs of the peppers, and use mild salsa verde. Sour cream, cheese, and other toppings will also help to tame the heat.

 

Celery Root & Apple Salad

Recipe courtesy of Gourmande in the Kitchen

 

INGREDIENTS

For the Mustard Vinaigrette:

2 teaspoons Dijon mustard

2 Tablespoon apple cider or white wine vinegar

4 Tablespoons extra-virgin olive oil (or 2 Tablespoons olive oil and 2 Tablespoons walnut oil )

Sea salt and freshly ground pepper to taste

For the Shaved Celery Root Salad:

1 medium celery root

1 medium tart apple (like granny smith or fuji)

4 medium celery stalks

2 Tablespoons freshly squeezed lemon juice (about ½ a large lemon)

2 Tablespoons, fresh celery leaves, finely chopped

1/4 cup fresh flat leaf parsley, finely chopped

¼ cup/ 28g walnuts , toasted

 

INSTRUCTIONS

  1. Combine the mustard and vinegar and whisk together. Add the oil in a slow, steady stream, whisking constantly, until combined. Season with salt and pepper to taste. Set aside.
  2. Peel and quarter the celery root and julienne on a mandoline or with a sharp knife. Toss with one Tablespoon of the lemon juice in a large serving bowl and set aside.
  3. Core and cut the apple into quarters and julienne on a mandoline or with a sharp knife. Toss the apple with shaved celery root and the remaining Tablespoon of lemon juice and set aside.
  4. Thinly slice the celery stalks on a mandoline or with a sharp kife and toss with the celery root and apples.
  5. Toss with the finely chopped celery leaves, parsley leaves and mustard vinaigrette until well combined.
  6. Top with the toasted walnuts and an additional sprinkle of sea salt if desired before serving.

 

Smothered Steak Tips with Creamy Mushrooms & Onions

Recipe courtesy of Melissa's Southern Style Kitchen

 

INGREDIENTS

2½ lb top round or sirloin steak, cubed

¼ cup soy sauce

1 Tbsp brown sugar

2 tsp Montreal steak seasoning

1 green onion, finely chopped

2 cloves of garlic, minced

Olive oil

1 lb mushrooms, sliced

1 large yellow onion, sliced into thin wedges

½-1 tsp Montreal steak seasoning

¼ tsp salt

1 sprig fresh thyme

1 cup heavy cream

 

INSTRUCTIONS

  1. Place the steak in a large plastic storage bag. Whisk together the soy sauce, brown sugar, steak seasoning, minced onion and garlic. Shake to coat. Marinate overnight in the refrigerator.
  2. To prepare, heat a few drizzles of oil in a large skillet. Remove the steak from the marinade and add to the pan. Discard the marinade.
  3. Saute the steak for around 5 minutes or until your desired doneness and browned. Remove from the pan.
  4. Add additional olive oil to the pan. Saute the mushrooms and onions for 5-7 minutes scraping any brown bits from the bottom of the pan. Season with an additional ½-1 tsp of steak seasoning salt and fresh thyme leaves. Adjust seasonings to your taste.
  5. After the mushrooms and onions have browned and the juices released have evaporated add the cream.
  6. Mix thoroughly and add the steak back to the pan cooking just until heated through.
  7. Serve immediately over mashed potatoes or buttered rice.

 

BAKED HASSELBACK APPLES

Recipe By Kevin Is Cooking 

INGREDIENTS:

  • 2 large Honeycrisp apples, peeled, cored, and halved vertically (See Note 1)
  • 4 tbsp brown sugar, divided
  • 2½ tbsp butter, melted and divided
  • 1 tsp ground cinnamon, divided
  • 3 tbsp old-fashioned rolled oats
  • 2 tsp flour
  • ¼ tsp kosher salt
  • 1½ cups low-fat vanilla ice cream
  • 4 tbsp caramel sauce (optional)

DIRECTIONS:

  • Preheat oven to 400°F.

  • Place the apple with the flat cut side down and using chop sticks or wooden spoons, place one on either side of the apple. Starting at the outermost edges, cut ⅛” thick slices, cutting down to the chop stick or wooden spoon.

  • Place apple halves, cut sides down, in an 8-inch square glass or ceramic baking dish coated with cooking spray. (See Note 2) Combine 1 tablespoon sugar, 1 tablespoon butter, and ½ teaspoon cinnamon in a small bowl. Brush mixture evenly over each apple.

  • Cover with foil and bake at 400°F for 25-30 minutes. Remove foil. and continue baking for another 10 minutes or until apples are tender. Remove pan from oven and allow to cool for 10 minutes.

  • In a small bowl combine remaining 3 tablespoons sugar, remaining 1½ tablespoons butter, remaining ½ teaspoon cinnamon, oats, flour, and salt.

  • Carefully fan open the apple halve slices and carefully spoon streusel evenly over apples. Bake for 10 minutes. Turn broiler to high (leave pan in oven) and broil apples 2 minutes. Serve with ice cream and optional caramel sauce.

 

Vegetarian French Onion Soup

Recipe By Lauren Caris Cooks

INGREDIENTS:

  • 3 large White Onions (approx 700g),
  • 3 large Red Onions (approx 700g),
  • 2 Tablespoons Butter,
  • 4 Tablespoons Olive Oil,
  • 1 Teaspoon Sugar,
  • 1/2 Teaspoon Salt,
  • 2 Cloves Garlic, minced,
  • 1/2 cup (120ml) dry White Wine,
  • 8 cups (1.8 litres) Low Sodium Vegetable Stock 
  • 2 Bay Leaves,
  • 4-6 sprigs Fresh Thyme,
  • 1/2 Teaspoon Black Pepper.

For topping

  • French bread sliced,
  • Swiss Gruyere cheese.

DIRECTIONS:


1. Peel and slice the onions in half lengthways. Place each half flat side down and cut into strips about 1/4 wide. They will look like little semi circles as they fall apart.

2. Heat the butter and olive oil on a medium/low heat until the butter is completely melted. Add the onion, stir to coat then cover and let cook for 10 minutes. The heat should be low enough that the onions do not brown but just begin to get soft. After the first 10 minutes, increase the heat to medium, add the sugar and stir the onions once every 10 minutes. Do not cover the onions for this. Repeat stirring every 10 minutes until 1 hour has passed and the onions are brown and caramelized. The magic will start to happen around 45-50 minutes. See the picture above for reference.

3. Add the minced garlic, white wine, salt and pepper to the onions and let cook for a couple of minutes. Then add the vegetable stock, thyme and bay leaves, reduce the heat to low and let simmer for 1 hour.

4. Preheat the oven to 175 degrees Celsius (350 Farenheit). Spoon the soup into bowls, top with a slice of french bread and then generously cover the entire dish with Gruyere cheese. Bake in the oven for 20 minutes before switching it to grill (broil) for the last couple of minutes to let the cheese turn golden brown.

Raw Coconut Bok Choy Spicy Soup

 

Recipe By Rawmazing

INGREDIENTS:

  • 4 cups thinly sliced bok choy
  • 6 tablespoons Braggs Liquid Aminos, divided
  • 4 tablespoon sesame oil, divided
  • 1 1/2 cup thinly sliced mushrooms
  • 1 tablespoon coconut sugar
  • 1 young Thai coconut, meat and liquid
  • water (enough to make 2 1/2 cups total liquid when combined with the liquid from the coconut)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1 1-inch piece ginger, peeled and chopped fine
  • 1 teaspoon raw chili garlic sauce 
  • Himalayan salt and pepper to taste


DIRECTIONS:

  • Toss bok choy with 3 tablespoons Braggs Liquid Aminos and 2 tablespoons sesame oil. Dehydrate at 115 degrees for 1 hour.

  • Toss mushrooms with remaining braggs, sesame oil and coconut sugar. Let marinate for at least one hour.

  • Place coconut flesh, coconut water and water in high-speed blender. Blend until the mixture starts to feel warm.

  • Add cumin, turmeric, ginger, raw chili garlic sauce, salt and pepper. Blend until combined.

  • Remove to bowl, stir in bok choy and mushrooms. Re-heat gently if desired.

Grilled Steak and Mesclun Salad with Miso Dressing

Recipe By My Recipes

Ingredients

DRESSING:

  • 1 tablespoon rice wine vinegar
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons canola oil
  • 2 teaspoons miso (soybean paste)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame oil

SALAD:

  • 2 1/2 tablespoons chopped green onions
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons rice wine vinegar
  • 1/2 teaspoon sugar
  • 2 teaspoons minced garlic cloves
  • 1 (1-pound) skirt steak
  • Cooking spray
  • 8 cups gourmet salad greens (can mix lettuce, arugula, and spinach)
  • 2 tomatoes, each cut into 8 wedges (about 1 pound)
  • 1/2 medium English cucumber, thinly sliced
  • 2 teaspoons sesame seeds, toasted

Preparation

  • To prepare dressing, combine first 6 ingredients in a bowl, stirring well with a whisk until smooth. Set aside.
  • To prepare steak, combine onions, 2 tablespoons soy sauce, 2 teaspoons vinegar, sugar, and minced garlic in a large zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
  • Prepare grill.
  • Remove steak from bag. Place steak on grill rack coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place steak in a medium bowl. Drizzle with half of dressing; toss well.
  • Place salad greens in a large bowl. Drizzle with remaining dressing; toss well. Place about 1 cup salad mixture on each of 4 plates. Top each serving with 3 ounces steak, 4 tomato wedges, and one quarter of cucumber slices. Sprinkle each serving with 1/2 teaspoon sesame seeds.
  • Wine note: When layering potent flavors like the savory soy and char-grilled smoke of Grilled Skirt Steak and Mesclun Salad with Miso Dressing, the wine should have similar complexity. A supple syrah, like Gloria Ferrer Syrah 2002 ($19), resonates with this dish: It has just enough tannin to stand up to the steak, and the ripe blackberry and smoky flavors are amplified by the savory elements.

Beet and Bean Burgers

Recipe By Kitchn

INGREDIENTS

  • 3 large red beets (about 1 pound)

  • 1/2 cup brown rice (not cooked)

  • 1 medium yellow onion, diced small

  • 3 to 4 cloves garlic, minced

  • 2 tablespoons cider vinegar

  • 1/4 cup old-fashioned rolled oats (gluten-free, if necessary)

  • 2 (15.5-ounce) cans black beans

  • 1 tablespoon extra-virgin olive oil

  • 2 to 3 teaspoons smoked paprika, to taste

  • 2 teaspoons brown mustard

  • 1 teaspoon cumin

  • 1/2 teaspoon coriander

  • 1/2 teaspoon dried thyme

  • 1 large egg (optional, leave out for vegan burgers)

  • Salt and pepper

DIRECTIONS

  • First, cook the beets: Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.

  • Cook the rice while the beets roast: Meanwhile, bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.

  • Begin sautéing the onions when you're done with the rice (or during, if you're OK with multitasking!): Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking are OK, but if it seems like the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.

  • Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

  • Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.

  • Drain and rinse one of the cans of beans and transfer the beans to the food processor. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.

  • Grate the roasted beets: Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets. (You can also do this over a bowl and save the beet juice for another purpose.)

  • Combine the veggie burger mix: Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, 2 teaspoons of smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using — it helps hold everything together, but isn't 100% necessary), and mix until you no longer see any dry oatmeal or egg.

  • Refrigerate the burger mix 2 hours, or up to 3 days: Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.

  • Shape the burgers: When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with 6 large patties.

  • Cook the burgers: Heat a cast iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer and a flick of water evaporates on contact, the pan is ready.

  • Transfer the patties to the pan. Cook as many as will fit without crowding; I normally cook 3 patties at a time in my 10-inch cast iron skillet.

  • Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through. If you're adding cheese, lay a slice over the burgers in the last minute of cooking.

  • Serve the veggie burgers on soft burger buns or lightly toasted sandwich bread along with some fresh greens.

Beet Hash with Eggs

Recipe By Martha Stewart

INGREDIENTS

  • 1 pound beets, peeled and diced
  • 1/2 pound Yukon Gold potatoes, scrubbed and diced
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 2 tablespoons chopped fresh parsley
  • 4 large eggs

DIRECTIONS

  • In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.

  • Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.

  • Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.

Celeriac Potato and Apple Mash

Recipe By Martha Stewart (Adapted for Intervale Food Hub Members)

INGREDIENTS

  • 1 3/4 cups homemade or low-sodium store-bought chicken stock
  • 1 cup water
  • 1 pound celeriac (also called celery root), peeled and cut into 1-inch pieces
  • 1 pound potatoes, peeled and cut into 1-inch pieces
  • 1 medium apple, peeled, cored, and cut into 1-inch pieces
  • 1 medium shallot or 1/2 yellow onion, coarsely chopped
  • 1 dried bay leaf
  • Coarse salt
  • 2 tablespoons unsalted butter, room temperature
  • Optional: 3/4 ounce blue cheese (about 2 tablespoons), such as Buttermilk Blue, Danish blue, or Roquefort, plus more for crumbling

DIRECTIONS

  • Bring stock, water, celeriac, potatoes, apple, shallot, bay leaf, and 1 teaspoon salt to a boil in a large pot. Cook until tender, about 10 minutes. Strain, reserving liquid; discard bay leaf. Return celeriac, potatoes, apple, and shallot to pot, and add 3/4 cup reserved cooking liquid. Coarsely mash with a potato masher.

  • Using a fork, mash together butter and blue cheese in a small bowl. Stir into celeriac mixture. Season with salt.

  • Spoon into a warm serving bowl, and crumble blue cheese over top.