Posts Tagged ‘beet cake’

August is August, and I’ve often joked that it should be renamed “Zucchini”, as this is the month our CSA shares start being filled with lovely summer squash. When I was a child, living in rural Nova Scotia, if you didn’t lock your car doors while at church, you might come out after the service to find your backseat filled with these plentiful summer gourds.

One of my favourite soups is Sambar and is a fantastic way to use up the larger, tougher zucchini — it doubles and triples easily, freezes well, and is perfect for canning. The tamarind gives it a sweet tanginess, while the lentils and shredded zucchini combine to make it lovely and thick. Pair it with some naan bread or fresh biscuits! This recipe freezes and cans well, and the recipe doubles or triples easily.Lemon Lime Zucchini Cupcake

Want to hide the zucchini in something a little sweeter? Try some lemon lime zucchini cupcakes! I defy you to eat just one. Or swap out the beets in Unbeetable Beet Cake for shredded zucchini!

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If you belong to a CSA as I do, you’re probably wondering what to do with your bounty of beets! If you have kids, you are probably lamenting their distaste for this lovely purple root vegetable and wondering how to get through this week’s lot before you receive more next week.

Worry no longer — in much the same style as the ever-popular zucchini cake, beet cake is an easy way to hide this fabulous veggie! If your kids are like mine, they won’t even believe that there are beets in the cake unless they watch you make it. 🙂

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I’ve been pretty big into making desserts with vegetables as the late summer harvest goes into overdrive — making a beet cake to use up those prolific, purple  roots appearing in my CSA order seemed a no-brainer.

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