Chocolate Beet Cake

I know, I know, you’re thinking beets?! in CAKE?! Yep, trust me this chocolate beet cake is nothing but a slice of chocolatey heaven.

Chocolate Beet Cake
Author: 
Recipe type: Dessert
 

This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 1 cup sugar
  • 1 cup flour
  • ¼ tsp. salt
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 2 ounces unsweetened chocolate
  • 2 eggs
  • 2 Tbsp oil (canola, or Driftless sunflower oil)
  • 1½ c. shredded beets

Instructions
  1. Preheat oven to 325 degrees.
  2. Grease a 9” cake pan. Sift dry ingredients together.
  3. Melt chocolate in double boiler.
  4. Cool chocolate; blend thoroughly with eggs & oil.
  5. Combine flour mixture with chocolate mixture, alternating with the beets.
  6. Pour into pan.
  7. Bake until knife can be removed from center cleanly, about 30-40 minutes. (Cover with powdered sugar, berries, whipped cream, or you favorite chocolate frosting or glaze.)

 

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.

Roasted Beets

Roasted Beets
Author: 
Recipe type: Side Dish
 

Ingredients
  • 1 bunch young beets, cut into wedges (or 3 large beets, sliced into ¼” half-moons)
  • 2 Tbsp. Driftless Sunflower or olive oil
  • 2 Tbsp. water, wine, or broth
  • 2 – 3 cloves garlic, minced
  • 2 tsp. fresh rosemary or thyme leaves (optional)
  • salt & pepper to taste

Instructions
  1. Preheat oven to 400 degrees
  2. Toss beets with other ingredients & pour into medium baking dish. Roast for around 30 minutes uncovered, stirring occasionally & adding garlic, herbs & salt/pepper about half way through.

 

Cilantro and Garlic Pesto

Cilantro and Garlic Pesto
Author: 
Recipe type: Sauces
 

Ingredients
  • 1 c. scapes, cut into 1” pieces (6-8 scapes)
  • 1 bunch cilantro, coarsely chopped (leaves & stems)
  • ½ c. raw pumpkin or sunflower seeds, toasted & cooled
  • ⅓ c. Driftless sunflower or olive oil
  • ½ tsp. salt

Instructions
  1. Combine all in food processor & pulse until smooth.
  2. Use within a week in the fridge or freeze.
  3. Makes a fantastic dip with sour cream or spread with cream cheese.
  4. Delicious tossed with pasta. Or jazz up a basic vinaigrette dressing with a couple of spoonfuls.

 

Sweet Thai Chili Broccoli

Sweet Thai Chili Broccoli
Author: 
Recipe type: Side Dish
 

Ingredients
  • 1 Tbsp. water or lime juice
  • 2 Tbsp. white or rice vinegar
  • 4 Tbsp. sugar
  • 1 Tbsp. garlic, minced (or 2 Tbsp. green garlic)
  • 2 tsp. hot sauce (Asian garlic chili Rooster sauce or similar)
  • salt to taste
  • 6 cups broccoli, cut into long pieces of stem with florets (about the amount in your box)
  • 2 Tbsp. peanut, sunflower, or sesame oil

Instructions
  1. In a small sauce pan, combine 1st 6 ingredients. Over low heat, bring to a boil, stir, & reduce to simmer for 10-15 minutes, until sauce becomes syrupy.
  2. Rinse broccoli florets in a collander. In a wok or skillet with a lid, heat oil.
  3. When hot, add broccoli, stir-fry for a couple minutes, until bright.
  4. Add sauce, cover, & cook for another minute or two. Serve immediately.

 

Rosemary Vinaigrette

Rosemary Vinaigrette
Author: 
Recipe type: Dressing
 

Ingredients
  • ⅓ cup balsamic vinegar
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. green garlic, minced
  • 1 Tbsp. fresh rosemary leaves, coarsely chopped
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. honey
  • salt & pepper to taste
  • ½ cup extra-virgin olive oil or Driftless sunflower oil

Instructions
  1. Combine all ingredients but oil in a food processor (or bowl with an immersion blender or even just a blender) & puree.
  2. While machine is running, slowly pour in oil until emulsified.
  3. Will keep in the fridge for a couple weeks.

 

Moroccan Spinach and Lentils side dish

Moroccan Spinach and Lentils side dish
 

Adapted from Café Morocco by Anissa Helou
Ingredients
  • ¾ c. green lentils
  • ½ lb spinach
  • 1 bunch cilantro – minced
  • 1 small onion (or your green onions) – thinly sliced
  • ¼ c. olive oil
  • 1 ½ t. cumin
  • 1 t. paprika
  • Sea salt & black pepper to taste
  • Juice of 1 lemon – or to taste

Instructions
  1. Put lentils in a large saucepan and cover with 2½ cups of water. Bring to a boil, reduce heat to medium high and cook covered for 15 mins. Stir in spinach, cilantro and onion. Cover again and cook until spinach has wilted. Stir in olive oil, cumin, paprika and black pepper. Continue to cook covered until lentils are tender and the dish is saucy. Be sure the dish doesn’t dry out, add water if necessary, or boil uncovered if too watery. Finish with lemon juice and salt to taste.

 

Asian Slaw

Asian Slaw
 

Ingredients
  • 1 small head cabbage red or green or any combination, thinly sliced
  • 2 or 3 carrots shredded
  • half a red onion thinly sliced
  • 2 sweet peppers, thinly sliced
  • ½ bunch of cilantro coarsely chopped
  • Dressing:
  • I like to make this in a jar so I can shake it all up.
  • ¼ c. sunflower or olive oil
  • ⅓ c. rice wine vinegar
  • 2 T. soy sauce
  • 2or3 T toasted sesame oil
  • 3 in. piece of fresh ginger peeled and grated
  • ½ T chili garlic paste or to taste
  • 2 T. honey

Instructions
  1. Combine and enjoy! This is EVEN better the next day.
  2. Be creative and use whatever you can find!

 

Fresh Green Cilantro Chutney

Fresh Green Cilantro Chutney
Author: 
 

Ingredients
  • 1 cup plain yogurt
  • 3 Tbsp. fresh mint, finely chopped
  • 1 Tbsp. fresh lemon juice
  • 2 Tbsp. fresh cilantro or fennel leaves, finely chopped (optional)
  • 2 Tbsp. green onion tops, finely chopped

Instructions
  1. In a bowl, beat yogurt until smooth.
  2. Add remaining ingredients and serve.
  3. Keeps for several days in refrigerator.

 

Organic Fish Tacos with Arugula

 Organic Fish Tacos with Arugula are sure to make a splash with your family at dinner!

Fish Tacos with Arugula
Author: 
 

This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 1 lb. white flaky fish like cod, mahi mahi, or walleye or tilapia, cut into long strips
  • Corn tortillas
  • 2 carrots, grated
  • 2 c. arugula, washed, dried, & shredded
  • ½ sweet onion, thinly sliced
  • lime wedges for garnish
  • Sauce:
  • ⅔ c. plain yogurt or sour cream
  • 3 Tbsp. mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced OR 1 Tbsp. hot sauce
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • ¼ tsp. chipotle powder (optional)
  • 3 Tbsp. cilantro, chopped (optional)

Instructions
  1. Squeeze lime juice & salt over fish.
  2. Whisk sauce ingredients together & set aside.
  3. Either grill or bread & deep fry.
  4. Mix 1 c. flour, 2 Tbsp. cornstarch, 1 tsp. baking powder, ½ tsp. salt & quickly mix in an egg beaten with some light beer.
  5. Roll each piece of fish in flour then dip in breading & slide into a couple of inches of 375 degree oil until golden brown.
  6. Drain on paper towel.
  7. Warm each tortilla on a hot pan & serve topped with fish, veggies, sauce, & lime wedges.

 

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.