I brought Beet Balls to a Super Bowl party last night, and my Facebook friends are asking for the recipe. Since I love, love, love beets, and have worked this recipe through many iterations, I feel confident that it will work for most home cooks.
This is based on Mark Bittman‘s recipe for “Hearty Winter Vegetable Burger” from his book How To Cook Everything Vegetarian. If you like this, he has many more goodies in the book. Continue reading
While listening to a food-related podcast recently, a guest or host mentioned roasted cherries. It was an off-hand mention with no further elaboration. It was enough to pique my interest. I had no idea what to do with roasted cherries, nor can I remember the context in which they were mentioned.
I fired up the oven to a warm 350 anyway set my washed fruit on the baking tray and the timer for 15 minutes. I decided to leave the pits in tact, in case they offered any flavor, and to keep the fruit as juicy as possible. Fifteen minutes proved not long enough. In total I think they were in the oven for about 1/2 hour with one stir mid way through.
They turned out just like I imagined they would.
I pitted them after they cooled and found the flesh to be dense and meaty, with a deep, dark color. I kept them in a glass jar in the refrigerator.
For the past two and a half years at Montpelier Alive, I’ve learned that I couldn’t eat at my desk. The work day is always too crammed full of work that I succumb to it whenever I’m at my desk. Or knowing my luck, I’d have someone stop by while I tried to eat and would abandon my food in order to help them. My office had been a revolving door of half-eaten donuts, forgotten chocolate bars, and crusty yogurt containers.
I had taken to eating my lunch out in order to make myself eat any food at all. I knew it would NEVER get eaten if it made its way back to my office. This always meant eating at a local restaurant. Lucky for me, Montpelier is full of great places to eat. But it’s heavy on the pocketbook. So imagine my surprise when earlier this fall, I packed a lunch of leftovers and ate the entire meal. I posted a photo of it to Facebook and my followers were interacting with it in a way that made up for being solo in my office.
The response to that Facebook post was enough to motivate me to pack a few more meals from home. My tiffin carrier even inspired one of my friends to purchase one at her local coop. It became a fun way to have lunch with 1,500+ people at the same time. (Once I sign up for a Google+ account, there’ll be no stopping me!) Continue reading