[Food Series] Roasted Balsamic Beets with Goat Cheese

Posted on by Jennifer Fontaine

I know, beets aren’t for everyone. Most people I know either love them or hate them. Luckily, for my family, we all fall in to the LOVE them category! In the last few weeks, we’ve received a ton of fresh beets in our CSA delivery and I’ve been experimenting and re-imagining some of my favorite recipes. This one is so incredibly easy and delicious, it’s almost a crime! Enjoy!

Ingredients
3 lbs Golden and Red Beets
2 tablespoons Olive Oil
1 tablespoon Balsamic Vinegar
2 ounces Goat Cheese

To roast the beets, preheat the oven to 400 degrees. Remove beet tops (the stalks and greens) and wrap the beets in aluminum foil. Place the beets in the oven for about an hour, making sure rotate them every 20 minutes. If they are really large beets, they might need more roasting time. I generally do the ‘squeeze’ test. If you squeeze them (with an oven mitt!) and they depress, they are ready! When the beets are done, take them out and set them on the counter and allow them to cool. When the beets are cooled, easily remove the skin with your hands or by gently rubbing them with a paper towel. Slice the beets a 1/4 inch in thickness, sprinkle a few dollops of goat cheese on top and drizzle with balsamic vinegar and olive oil. Enjoy!

[Food Series] Herbed Goat Cheese and Pepper Bulgur

Posted on by Jennifer Fontaine
I had never heard of bulgur until I met my husband 17 years ago, but once I tried it, I was a fan! Bulgur is a really light and fluffy whole wheat grain that is naturally high in fiber and low in fat. It’s the grain that you’ll find in a traditional tabbouleh recipe and it’s a staple in our pantry. Ready in 15 minutes, this dish is definitely a quick, healthy and delicious mid-week family meal that won’t break the bank! Enjoy!

Ingredients
9oz of Bulgur
2 tablespoons of Olive Oil
2 tablespoons of Butter
1 large Shallot
1 tablespoon of Herbs de Provence
1 Orange Bell Pepper
1 Yellow Bell Pepper
3oz Herbed Goat Cheese
Salt & Pepper
Start the bulgur to cook in a deep pot, following the directions on the package. Meanwhile, thinly slice the shallots and in a heated pan with the olive oil and butter, saute them on a low heat for 5 minutes. Thinly slice the bell peppers and then add them and the herbs de Provence to the shallots. Once the bulgur is ready, drop the goat cheese into the bulgur in tiny dollops, then pour in the shallot and bell pepper mixture. Add salt and pepper to taste and stir until the goat cheese is fully melted and incorporated. Serve and enjoy!
By Jennifer Fontaine

[Food Series] Double Ginger Lemon Cupcakes with Cocoa Glaze

Posted on by Jennifer Fontaine
After a relaxing day of picnicking, our almost three year old decided she wanted cupcakes. Let me preface this by stating that I am not a baker. I dabble, but we don’t do a lot of sweets in our house in general, so I racked my brain to come up with something comprised of ingredients we already had at home. This is one of my favorite ways to cook anything! I call them my improvised kitchen compositions and they are my babies. Enjoy!

Double Ginger Lemon Cupcakes Recipe

Ingredients

Cupcake
1 1/2 cups Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 tablespoon Ground Ginger
1 1/2 ripe Bananas
1/2 cup Brown Sugar
1/4 cup Maple Syrup
2 Eggs
1 tablespoon Vanilla Extract
1/2 cup Half & Half
Zest of 2 Lemons
Juice of 1 Lemon

Cocoa Glaze
2 tablespoons Cocoa Powder
Juice of 1/2 Lemon
2 tablespoons Honey

In a mixing bowl combine the flour, ground ginger, baking powder and baking soda. In another bowl mix the brown sugar, maple syrup, eggs, vanilla extract, half & half, lemon zest and lemon juice. Mash the banana and put it in with the other wet ingredients, then slowly blend your wet and dry ingredients together. Preheat the oven to 350 degrees. Carefully pour your cupcake batter into a non stick cupcake pan making sure to only fill each each about three quarters of the way. Bake for about 18-20 minutes. Try the toothpick trick, stick a toothpick through the center of a cupcake, if it comes out clean, they are done! To make the Cocoa Glaze, simply wisk the cocoa powder, lemon juice and honey completely , then drizzle on top of the cooled cupcakes. Enjoy!
By Jennifer Fontaine