0 ITEMS IN CART 
THREE SEASONAL RECIPES TO SWEEP YOU OFF YOUR FEET
02/14/20 — Ada Broussard
Still looking for a little something to give your loved one, to show you care? How about a smattering of transplants (that you can pre-order) from our online transplant sale, and a promise to tend to your garden of vegetables with all the care and intention that you bring to your relational garden of love? Or what about a ticket to the Gardening Workshop that we're hosting?
No? No garden space? Hate workshops? Prefer a bunch of dead roses to a bundle of living transplants, destined to feed and nourish you throughout the months to come? Okay... we get it...how about just cooking a special meal for your loved one? Below are three of the sexiest recipes to ever grace the JBG Recipe Archive, sure to sweep you off your feet.
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Let it be known that soup made of root vegetables is made even better with a few tablespoons of miso and a can of chickpeas (or other mild tasting legume) blended in at the end. Miso adds a mellow sweet/salty/umami flavor that balance earthy roots, and beans add the protein I know I will need come lunch time.
The silky texture of a pureed soup is lovely as-is, but I always find myself wanting to add something crunchy and something sour to make it a full midday meal. Here, I added savory granola, a bit of dill and sliced pickled okra to jazz things up, but the last of a bag of chips, crackers or toasted nuts and seeds and any pickle and herb will do. Bonus points for a soft boiled egg or a dollop of yogurt!
Photo by Mackenzie Smith 1 bunch carrots, cut into small pieces 4-5 beets, peeled and cut into small pieces, roughly the same size as the carrots 1 clove of garlic 1 2-inch thumb of ginger, peeled and roughly chopped 1 onion, roughly chopped 1 teaspoon salt 1 quart of broth 1 large can of chickpeas 2 tablespoons miso Boil vegetables in broth and salt until beets are tender. Using a ladle, transfer the solids to a blender. Add chickpeas and blend until smooth. Add miso and blend. Taste the soup and add salt if you need to, then take it for one more spin in the blender.
Top with something sour and something crunchy and a sprinkle of fresh herbs.
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I have a confession… I’ve never made a recipe just because I liked the color of something so much. I don’t know why but I wanted to see what this blank canvas of a white plate would look like with the purples, reds, and magenta of these carrots, onions, and pomegranates. That being said, if you’re looking for an easy, healthy side to stick to your New Year’s resolutions, this definitely covers all the bases.
Ingredients: 1 bunch JBG red carrots, cut lengthwise 1 red onion, sliced 1 tablespoon of oil (I use avocado oil, but olive oil works) 3 tablespoons balsamic vinegar (2 to roast, 1 after) Salt and pepper to taste 2 tablespoons JBG parsley, minced Pomegranate seeds for garnish, optional
Directions: Preheat oven at 425ºF Toss carrots, onions, oil, and 2 tablespoons of balsamic vinegar in a baking sheet Place in the oven to roast for 20-30 minutes or until onions began to caramelize, mark sure to toss halfway through Remove from the oven and drizzle with the remaining tablespoon of balsamic vinegar Garnish with parsley and pomegranate seeds Enjoy!
Note: I highly recommend using a high-quality balsamic vinegar. It makes all the difference in the world as far as flavor.
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Well, my sweet baby angel girl is a year old. Last week was a whirlwind to say the least - with birthday parties, travel, and too many bad food indulgences. It was also fantastic and I loved every minute of it. There was one indulgence that I couldn't feel guilty about, but it was none-the-less rich, chocolate-y, and sweet. I've been wanting to try this recipe for awhile now, and I hope ya'll enjoy it as much as I did.
Chocolate Beet Cupcakes
4 small or 2 large beets 1 1/2 cups all purpose flour 1/2 cup unsweetened cocoa powder 2/3 cup buttermilk 1 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. salt 1 large egg 1/4 cup canola oil 1 3/4 cup powdered sugar, divided 2 tsp. vanilla extract 4 oz. cream cheese, room temperature
Preheat oven to 350ºF and line 12 muffin cups with paper liners.
First, cook the beets by submerging them whole in a pot of water and boiling them until you can pierce a knife straight through - about 30 minutes. The bigger the beet, the longer it will take to soften. When done, let the beets cool, then peel off the skins by hand. They should fall right off, and if they don't, scrape the skins away gently with a spoon. Dice the beets, then add them to a blender with the butter cream. Blend until a smooth puree forms, reserve 2 tbs. in a small bowl, then transfer the rest to a large bowl.
In a different bowl, whisk flour, cocoa, baking soda, baking powder, and salt. Add the egg, oil, vanilla, and 1 cup of powdered sugar to the beet puree and whisk all together. Lightly stir in the dry ingredients, then spoon the batter into the lined cups. Bake 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely before icing.
For the frosting, combine the rest of the powdered sugar, the cream cheese, and the reserved beet puree in a bowl, then blend with a hand mixer until smooth. Top each cupcake with a generous dollop and smooth out to the edges.
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No? No garden space? Hate workshops? Prefer a bunch of dead roses to a bundle of living transplants, destined to feed and nourish you throughout the months to come? Okay... we get it...how about just cooking a special meal for your loved one? Below are three of the sexiest recipes to ever grace the JBG Recipe Archive, sure to sweep you off your feet.
BEET AND CARROT SOUP WITH MISO AND CHICKPEAS Recipe and Photo by Mackenzie Smith
Let it be known that soup made of root vegetables is made even better with a few tablespoons of miso and a can of chickpeas (or other mild tasting legume) blended in at the end. Miso adds a mellow sweet/salty/umami flavor that balance earthy roots, and beans add the protein I know I will need come lunch time.
The silky texture of a pureed soup is lovely as-is, but I always find myself wanting to add something crunchy and something sour to make it a full midday meal. Here, I added savory granola, a bit of dill and sliced pickled okra to jazz things up, but the last of a bag of chips, crackers or toasted nuts and seeds and any pickle and herb will do. Bonus points for a soft boiled egg or a dollop of yogurt!
Photo by Mackenzie Smith 1 bunch carrots, cut into small pieces 4-5 beets, peeled and cut into small pieces, roughly the same size as the carrots 1 clove of garlic 1 2-inch thumb of ginger, peeled and roughly chopped 1 onion, roughly chopped 1 teaspoon salt 1 quart of broth 1 large can of chickpeas 2 tablespoons miso Boil vegetables in broth and salt until beets are tender. Using a ladle, transfer the solids to a blender. Add chickpeas and blend until smooth. Add miso and blend. Taste the soup and add salt if you need to, then take it for one more spin in the blender.
Top with something sour and something crunchy and a sprinkle of fresh herbs.
Balsamic Roasted Red Carrots & Onions Recipe and Photos by Laura Lee Imhoff
I have a confession… I’ve never made a recipe just because I liked the color of something so much. I don’t know why but I wanted to see what this blank canvas of a white plate would look like with the purples, reds, and magenta of these carrots, onions, and pomegranates. That being said, if you’re looking for an easy, healthy side to stick to your New Year’s resolutions, this definitely covers all the bases.
Ingredients: 1 bunch JBG red carrots, cut lengthwise 1 red onion, sliced 1 tablespoon of oil (I use avocado oil, but olive oil works) 3 tablespoons balsamic vinegar (2 to roast, 1 after) Salt and pepper to taste 2 tablespoons JBG parsley, minced Pomegranate seeds for garnish, optional
Directions: Preheat oven at 425ºF Toss carrots, onions, oil, and 2 tablespoons of balsamic vinegar in a baking sheet Place in the oven to roast for 20-30 minutes or until onions began to caramelize, mark sure to toss halfway through Remove from the oven and drizzle with the remaining tablespoon of balsamic vinegar Garnish with parsley and pomegranate seeds Enjoy!
Note: I highly recommend using a high-quality balsamic vinegar. It makes all the difference in the world as far as flavor.
CHOCOLATE BEET CUPCAKES Recipe and Photos by Megan Winfrey
Well, my sweet baby angel girl is a year old. Last week was a whirlwind to say the least - with birthday parties, travel, and too many bad food indulgences. It was also fantastic and I loved every minute of it. There was one indulgence that I couldn't feel guilty about, but it was none-the-less rich, chocolate-y, and sweet. I've been wanting to try this recipe for awhile now, and I hope ya'll enjoy it as much as I did.
Chocolate Beet Cupcakes
4 small or 2 large beets 1 1/2 cups all purpose flour 1/2 cup unsweetened cocoa powder 2/3 cup buttermilk 1 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. salt 1 large egg 1/4 cup canola oil 1 3/4 cup powdered sugar, divided 2 tsp. vanilla extract 4 oz. cream cheese, room temperature
Preheat oven to 350ºF and line 12 muffin cups with paper liners.
First, cook the beets by submerging them whole in a pot of water and boiling them until you can pierce a knife straight through - about 30 minutes. The bigger the beet, the longer it will take to soften. When done, let the beets cool, then peel off the skins by hand. They should fall right off, and if they don't, scrape the skins away gently with a spoon. Dice the beets, then add them to a blender with the butter cream. Blend until a smooth puree forms, reserve 2 tbs. in a small bowl, then transfer the rest to a large bowl.
In a different bowl, whisk flour, cocoa, baking soda, baking powder, and salt. Add the egg, oil, vanilla, and 1 cup of powdered sugar to the beet puree and whisk all together. Lightly stir in the dry ingredients, then spoon the batter into the lined cups. Bake 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely before icing.
For the frosting, combine the rest of the powdered sugar, the cream cheese, and the reserved beet puree in a bowl, then blend with a hand mixer until smooth. Top each cupcake with a generous dollop and smooth out to the edges.
