The next time you have extra beet roots hanging around, I highly recommend that you whip up these herb-filled beet fritters, topped with a bright (not to mention dairy free) lemon-herb cashew cream sauce. Once you’ve mastered this technique of making vegetable fritters, get creative and swap out the grated beets for other veggies like carrots, zucchini and kohlrabi. This 100% plant-based recipe makes for an awesome appetizer, a colorful veggie side, and can even serve as a vibrant vegetarian main dish. This recipe was adapted from one of my very favorite farmers + amazing cooks, Andrea Bemis, and her cookbook + blog Dishing Up the Dirt.
Crunchy, colorful, and downright delicious – these roasted beet chips topped with herbed goat cheese make memorable appetizers, especially around the holidays. If you don’t have beets on hand, this dish is just as fabulous with other root vegetables like carrots, sweet potatoes, turnips, and parsnips.
Broccoli Stem Hummus recipe from Farmbelly.Read More
This 100% plant based dip is super creamy and full of warm pumpkin spices, bright citrus, a touch of sweetness, and a hint of heat from the cayenne pepper. Slather it on toast, crackers, apples or (if you’re anything like me..) just eat it straight from the bowl with a spoon.
Sweet potato fries are the golden retriever puppies of the culinary world. I mean, who can resist a good sweet potato fry?! Here's my go-to recipe in hopes that you'll kick on your oven and bring more deliciousness into the world with these roasted + spiced sweet potato fries. They are delightfully crispy on the outside, luscious and soft on the inside, with a hint of spice and a touch of honey.
Without question, cherry tomatoes are my favorite kind of tomato. And my favorite way to cook these sweet bursts of sunshine? Slow roasting them in a warm, luxurious bath of olive oil, fresh herbs, and garlic. This method is called a confit (pronounced con-FEE ), which is a culinary technique where an ingredient is slow cooked in liquid fat. And when I say slow cooked, there's an emphasis on the world slow – as this recipe needs 2-3 hours in the oven.
That being said, this couldn't be easier to prep – just toss your cherry tomatoes onto a rimmed baking sheet with olive oil, herbs, garlic, and some flaky sea salt. The end result is a bevy of cherry tomatoes bursting with juicy, caramelized sweetness – not to mention the leftover olive oil that's infused with glorious tomato-garlic-herb-iness. The slow roasted tomatoes (and the aforementioned infused olive oil) are fabulous on toasted bruschetta, incorporated in bright summer salads, topped on warm ricotta or polenta, or served alongside grilled meats, fish, or chicken. The recipe (which was slightly adapted from the wonderful blog ful-filled) is very forgiving, so feel free to change it up / use what you have on hand.
SLOW ROASTED CHERRY TOMATO CONFIT
PREP + COOK TIME:
- 2 lbs cherry tomatoes
- 1 cup olive oil
- 4-5 cloves of garlic, peeled and smashed
- 6 sprigs fresh thyme
- 4 sprigs fresh rosemary
- Flaky sea salt
- Pre-heat oven to 275F.
- Fill a rimmed baking tray with whole cherry tomatoes. Add olive oil, garlic, thyme, and rosemary to the tray and sprinkle generously with flaky sea salt.
- Roast, uncovered for 2-3 hours until the tomatoes are swollen and the skins are wrinkled (total time will depend on the size of your tomatoes).
- Cool tomato mixture to room temperature, discard the rosemary, thyme, and garlic (this lengthens the shelf life of the tomatoes). Store tomatoes with oil and accumulated pan juices in an airtight container (I use mason jars) in refrigerator up to 2 weeks, or freeze up to 2 months. Bring tomatoes to room temperature before serving (as the olive oil will harden in the fridge/freezer).