This week’s lunch–lasagna with spinach, tofu ricotta, and roasted eggplant and tomato right out of my garden. Sauce is Paesana, thee best jar sauce.
Looking forward to lunch this week.
I loved this past week’s beet cake so much that I tried another beet cake recipe for this week. This recipe had a fabulous beet-red batter but…
the cocoa took over in the oven. They came out looking like straight-up chocolate… and tasting straight-up chocolate. I guess I should have presumed this when the recipe stated several times that these beet cupcakes wouldn’t taste like beet–gosh, not that. But the texture was springy and the taste, delicious… just not beet delicious. It’s crazy because I left the skins on these beets. What a way to add some heavy duty fiber unsuspectedly.
I used the rest of the beet puree determined to get more beet flavor in my cupcakes. I winged a beet frosting that did the trick.
Sexy pillar box beets, xo.