Recipe Corner

Rachael Ray posted this simple, delicious alternative to your typical potato salad. Cook the veggies the night before, let stand overnight, and finish up the next day!

4 red beets (about 1 lb.), washed, ends trimmed

1 lb. potatoes, scrubbed, (choose a firm/waxy textured variety)

1 lb. carrots, scrubbed

1 small red onion, chopped

3 garlic dill pickles, chopped

1/4 c. brine from pickles

1 c. combined dill & parsley, chopped

1 x 14 oz. (about 400 ml) can chickpeas, drained and rinsed

1/4 c. olive oil

salt & pepper

Lettuce bed: gem red, green romaine, or leaf lettuce

• Place beets in pot, cover with water, bring to boil. Boil for 20 minutes.
• Add potatoes and carrots, boil 10 minutes more.
• Cover pot and let stand at room temperature overnight.
• Drain water. Wipe peels off beets, and peel potatoes.
• Chop beets, potatoes & carrots.
• Combine in a bowl with the chopped onions, garlic, pickles, brine, dill and parsley. 
• Add chickpeas, then dress salad with quality olive oil and season with salt & pepper. 
• Chill. 
• Make a boat of lettuce leaves and fill with chilled salad.

Serves 4

Recommended by Chef Lynn Crawford. She says, "I have made this potato soup recipe for as long as I can remember! It is creamy, rich and satisfying. The sharp Cheddar and dill really make this chowder-style soup magic."

1/4 cup unsalted butter

2 carrots cut into 1/2 in. pieces

2 celery stalks, cut into 1/2 in. pieces

1 large onion, coarsely chopped

1 leek, cut into 1/2 in. pieces

1-1/2 lbs. waxy potato (Colomba was used) peeled and cut into 1/2 in. pieces

Salt & pepper

4 cups chicken stock

1 cup heavy cream

2 tbsp. chopped dill

1 cup grated Cheddar Cheese

In a heavy bottomed pot over med-high heat, melt the butter. Add the carrots, onion, leek and potatoes, and season with salt and pepper.

Cook until the vegetables begin to brown, about 12-15 minutes, stirring occasionally.

Add chicken stock, reduce heat & simmer, covered, until the vegetables are tender about 10 minutes.

Transfer 3 cups of the soup to a blender, add the cream and blend until smooth. Return to the pot and stir in the dill & cheese. Season with salt & pepper.

Serves 4

This recipe makes 16 brownies. Made with a secret ingredient, red beets, giving this cake a natural, rich, red coloring.

The natural sweetness and thick texture of beets keep these brownies tender.

2 large cooked beets, roasted to help them retain more of their red color.

1/2 cup unsalted butter, melted

1 cup sugar

1 tsp. vanilla extract

2 large eggs

1/2 cup all purpose flour

1/4 cup plus 2 Tbs. unsweetened cocoa powder

1 tbs. instant espresso powder

1/2 cup mini chocolate chips

1. Preheat oven to 350 F. Coat 9-inch square baking dish with cooking spray.

2. Puree beets in food processor until smooth, scraping down the sides as necessary. You should have 1 cup. Set aside.

3. Beat together butter and sugar in bowl until smooth. Add vanilla, then beat in eggs, one at a time. Stir in beets.

4. Whisk together flour, cocoa powder, and espresso powder in a separate bowl. Fold flour mixture into beet mixture until just combined. Stir in the chocolate chips. Pour into pan.

5. Bake 30 minutes, or until toothpick inserted into centre comes out almost clean. Cool, then cut into squares.

This recipe is originally from the Atco Blue Flame Kitchen. It has been made dozens of times, and each and every time it's delicious. Easy to assemble. Speed the process up by grating the carrots the day before. You can even freeze portions for your next baking adventure! Make sure to toast the walnuts.

2 cups granulated sugar

1 cup canola oil

4 large eggs

2 cups all purpose flour

2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1/4 tsp freshly ground nutmeg

3/4 tsp ground ginger

4 cups finely grated carrots

1 cup toasted walnuts, chopped

1. Preheat oven to 350 F. 

2. Use medium speed on an electric mixer, beat together sugar, oil and eggs until well blended.

3. Combine flour, baking soda, cinnamon, ginger, salt and nutmeg in a bowl, then stir into egg mixture until well blended.

4. Stir in carrots and walnuts. Pour batter into a greased 9x13 inch baking pan.

5. Bake until cake tester inserted in centre comes out clean, about 1 hour. Cool cake completely in pan on a rack.

Note: I line pan with parchment paper so that I can then remove the cake from the pan. Store in a closed cake container. Frost with your favourite cream cheese icing.