Beet Fritters with Mint & Feta

I've mentioned before that I deeply believe the best way to get people more excited about eating the vegetables that we all know are good for us is to make them delicious (seems obvious, I know).  I come from a place of being super excited about veggies in general, and am committed to getting a hefty serving of them every day. But I still don't really consider eating my veggies unless I know they're going to taste great. 

This isn't rocket science... but I bet that if we started cooking our vegetables in more interesting ways, we could stop eating them because we think we have to and start eating them because we're just so excited about it! Thankfully, my babes has gotten on board with this belief and goes out of his way to make sure I'm getting veggies in a way that will make me excited to eat them! 

Now... no one has to force me to eat my beets. I can't actually choose a favorite veggie because there are about eight that I absolutely love, but beets are definitely on that list! That earthy flavor and natural sweetness is wonderful, and I just can't ever seem to get over that vibrant color! 

Despite my general excitement for beets, I this this recipe is for not only the beet lovers but also the doubters! Frittering vegetables is a great way to make them super appealing to doubters in my experience. 

If you're making these for someone who hasn't yet seen the light when it comes to the magic of beets, consider substituting half of the beets for some grated carrot. You could also opt for yellow beets to make it less obvious what's hidden inside! 

Beet Fritters with Mint & Feta 

2 medium beets, peeled and grated

1/2 cup flour 

1/2 tsp baking powder 

1 egg, beaten  

1/3 cup crumbled feta cheese

2 Tbsp chopped fresh mint 

1 Tbsp lemon juice 

salt & pepper to taste 

high heat oil for cooking (I used sunflower oil)

• Whisk flour and baking powder together in a medium bowl to evenly distribute the baking powder. 
• Add grated beets to the bowl and stir to evenly coat the beets with the flour mixture. Then add the egg and stir to combine. Finally, stir in the feta, mint, lemon juice, salt, and pepper. 
• In a medium frying pan, heat a few tablespoons of oil over medium heat (you can use less in a non-stick pan). Scoop spoonfuls of the beet mixture into the pan to create your fritters, flattening them down a bit with a spatula. They can be whatever size you please, just make sure not to over crowd the pan. 
• Allow the fritters to cook for about 4 minutes on each side, or until lightly crisp. 
• Repeat with remaining batter until you've cooked it all! 
• Serve with a sprinkling of feta and a squeeze of lemon juice. 

Herbed Potato Kale Soup

I've been hearing more and more about the concept of "souping" lately, where folks go about trying to cleanse their bodies by eating nothing but soups for a set period of time. Word on the internet is that souping is the new juicing. Going on a juice cleanse was never something I would even remotely consider (let's be real... I would not be pleasant if subjected to eating nothing but liquid for days on end, and I honestly don't think that's a healthy thing to do to your body). Souping, on the other hand, is something I could definitely get behind! 

Our bodies need whole foods, and plenty of fiber. While vegetable juice can be great for getting a massive amount of micronutrients into our bodies, we need the rest of the veggies to fully nourish ourselves! Plus, soups made with wholesome broths allow us to pack in a whole new level of nutrients! 

I was inspired to make this soup after reading about a similar one on Pinch of Yum. Of course I had made potato soups and I had even made kale focused soups (hello greens!) but I couldn't imagine how I had never thought to combine the two! The potatoes give this soup a level of heartiness that is hard to reach when you're focusing solely on the greens, and the kale adds an oomph of nutritional power along with that beautiful color! 

The result is a satisfyingly creamy soup that is totally good for you, and sure to please just about everybody! This is the type of dish that would open someone's eyes to trying kale if they might not otherwise be open to it. While my food tastes are pretty wide, I still hold to my guns when it comes to a commitment to making vegetables delicious. I know they're good for me, but we'll never change anyone's mind about actually eating plenty of them unless we make them awesomely satisfying! 

So make yourself a big pot of this hearty soup! Serve some for dinner tonight, and pack the rest away in the fridge or the freezer for one of those nights when you just don't want to spend any time in the kitchen! 

If you're in need of adding a bit of protein and making this a totally complete meal, might I suggest tossing in some crumbled and sauted Italian Seitan from Upton's Naturals! The flavors match wonderfully, and you'll be feeling even more satisfied after the meal! 

Herbed Potato Kale Soup 

4 Tbsp butter (or bacon grease!)

1 medium onion, diced 

6 medium potatoes, cubed 

4 cloves garlic, minced 

2 tsp dried rosemary 

1 tsp fennel seeds 

2 cups kale, roughly chopped (or more!) 

8 cups chicken or vegetable broth 

2 cups whole milk 

salt & pepper to taste 

optional: Italian or other flavored Seitan, crumbled and sauted 

• In a large stockpot over medium heat, melt the butter then add the onions and potatoes along with a dash of salt and pepper. Saute, stirring occasionally, until the onions are translucent. Add the garlic, and continue to cook and occasionally stir until the onions start to brown just a bit (a few additional minutes). 
• Add the rosemary, fennel, kale, and broth to the pot, and give it a stir to incorporate everything. Let the soup cook for about 10-15 minutes, until the potatoes are soft. 
• Using an immersion blender (or pouring the mixture into your regular blender), blend the mixture until it is super smooth. 
• Add the milk, and any additional water or broth if you'd like the soup a little thinner. Return the soup to a gentle simmer, then serve. 
• Optionally stir a bit of cream into each serving if you like your soups on the creamier side, and toss in some sauted seitan for protein. 

Photo Post: Spring Orchard Blossoms

Come the depths of winter, one of my absolute favorite things to do is spend some time curled up under a blanket looking at photos from the warmer seasons. These images bring to life the feeling of sun on my face and remind me that the change of seasons is coming... eventually. Now, I'm definitely not one of those people who totally despises winter and counts down the days until it'll be gone until next year. I love the winter (though admittedly less here in Portland where I have to drive to get a good dose of snow), but that doesn't make me immune from a good mid-winter break remembering the warmth of the sun! 

So as we move our way into February, I wanted to take a moment to share with you some images from a few glorious blue skied days last spring. I was out shooting a few projects for Taste the Local Difference that included taking time to drive around Leelanau County and photograph the blossom season. My absolute favorite thing about northwest Michigan's cherry growing culture is definitely the feeling of a beautiful spring day in the country surrounded by those all encompassing white blossoms. If you haven't taken the time to walk through an orchard in blossom, please do someday. It's absolutely glorious! 

Am I right? 

In 2016, I'll be bringing you a (at least) monthly installment of some of my favorite photographs on a given subject. Some of them may be food related, and some of them less so. No matter what they're of - I guarantee they'll bring a little joy into your life!