Chocolate Beet Cake

This recipe makes a rich, moist chocolate cake. There is a subtle earthy taste of beets that marries well with the sweet chocolate. 

Ingredients

• 4 oz chocolate

• 1 C butter, softened

• 1 ½ C brown sugar

• 3 eggs

• 2 C pureed beets* 

• 1 tsp vanilla

• 2 C flour

• 2 tsp baking soda

• ¼ tsp salt 

instructions

Melt chocolate and ¼ C butter together. Let cool slightly. Cream remaining butter and sugar with a hand or stand mixer until fluffy. Beat in eggs. In small bowl, combine chocolate mixture, beets and vanilla. Beat into butter/sugar mixture (mixture will appear separated, that’s okay!) Whisk together dry ingredients in a medium bowl, gradually add to wet mixture. Pour into a greased and floured bundt pan (10 in.) Bake at 375℉ for 45-55 min. Let cool for 10 min before turning out of pan. Serve topped with powdered sugar or chocolate ganache. 

*Note: As opposed to roasting, I prefer to boil the beets until they are soft and then puree them in a food processor. Boiling makes the beets have a milder flavor that pairs well in the sweet cake. You can use any variety of beets but the red ones make the cake an attractive “red velvet” color.

From the Kitchen of: Michelle Phillips

Creamy Celeriac Soup

This creamy bisque-like soup is my favorite thing to do with celeriac. It’s simple and delicious served with buttered toast or a fresh country loaf from your local bakery. For best results, use an immersion blender.

Ingredients

• 1 celeriac (celery root)

• 2 tablespoons olive oil

• 2 teaspoons dried thyme

• 1 tablespoon olive oil

• 1 yellow onion diced

• 2 cloves garlic chopped

• 3 cups (700ml) vegetable stock

• 1 cup (230ml) water

For cooking instructions visit:

https://veggiedesserts.com/celeriac-soup/

Dilly Bean Stew

Despite the misleading name, there are no green beans in this stew. What really steals the show here is, yes, the dill, and also the onions! Alison Roman’s method of “frizzling” onions is one of my favorite techniques; using a higher heat than a normal sauté makes a dark brown color and brings a lot of deep, savory flavor out of your onions. Unlike a lot of hearty winter stews, the fresh dill and generous use of vinegar lifts this recipe and will fill you up without weighing you down.

ingredients

• 2 tablespoons unsalted butter, plus more (optional) 

• 2 tablespoons olive oil, plus more 

• 1 large onion, thinly sliced 

• kosher salt, freshly ground black pepper 

• 2 15-ounce cans white beans such as navy, butter, cannellini, drained and rinsed 

• 4 cups vegetable or chicken broth (or 4 cups water and 1-2 tbsp Better Than Bouillon)

• ¼ of a head of cabbage, core removed, coarsely chopped (roughly 8–10 ounces)

• 1 tablespoon white distilled vinegar or fresh lemon juice (lemon juice should be last resort– white distilled vinegar really should be the thing you use here) 

• 1 cup dill, coarsely chopped 

• Sour cream, if desired

For Cooking Instructions Visit:

https://www.alisoneroman.com/recipes/dilly-bean-stew-with-cabbage-and-frizzled-onions

Perfect Kale Chips

We eat kale so many ways but Kale Chips are always a delicious snack. The hard part is getting kale chips that are crispy but also not burnt. This recipe is the key to doing so!

INGREDIENTS

Cooking spray

1 small bunch kale (about 1/2 pound)

1 tablespoon olive oil

1/4 teaspoon garlic powder

1/4 teaspoon salt

For Preparation Instructions visit:

https://www.epicurious.com/recipes/food/views/kale-chips-51186450