NATURALLY DYED RED VELVET COOKIE CLOUDS [FOR VALENTINES DAY]

We haven't spent a Valentine's Day weekend at home since we started dating. Instead February 14th has always included some sort of baked treat and outdoor activity. This year, we're changing things up. Our weekend will be filled with copious amounts of basketball, hanging with friends visiting from out of town and these cookies -- currently stashed at the back of our freezer for safe keeping.

Red Velvet is no stranger to this blog, or my kitchen, and seemed fitting for this time of year. I was determined to make a naturally dyed version, and with a little help from Food52 and Joy the Baker, I unlocked the secrets behind naturally dyed red velvet. As for the clouds, well, who really needs a heart shaped treat when they can have a red cloud instead?! Happy love day friends!

PS. If you haven't already, please do hop over to my new Etsy page for a quick look -- more listings to come in the next few months.

AUTUMN MARKET SALAD WITH DIJON DRESSING

The market beside our house is stocked with variety right now -- overwhelming with pumpkins, bales of hay and an overall autumn vibe, yet still selling the last of Quebec's beauty berries and tomatoes. For me, this is quintessential Fall -- the gradual fade out of summer followed by the slow transition into shorter days, colder temps, boots and sweaters. It totally came out of no where this year.

Autumn's bounty is pretty spectacular, and far more varied than apples and pumpkins (there will be plenty of that this weekend, don't worry). So while I prepare to stuff myself with pie and studying (there may not be any turkey this year), I figured a giant bowl of veggies was just what I needed. If you're celebrating this weekend, enjoy the long weekend and happy (canadian) thanksgiving!

BEET + GOAT CHEESE TART WITH A CORNMEAL MILLET CRUST

To say that its been cold around here lately, would be an understatement. I'm more inclined to describe it as bitter temps that get deep into your core, and make your nose want to fall off. Fun times.

Yes its cold outside, but its almost equally cold inside, thanks to our not so trusty furnace. A furnace on the fritz means a rather chilly house, and a chilly house begs for warm and comforting meals. Bowls of coconut curry and bolognese, piles of baked chilaquiles, probably these tomorrow night, and this tart -- perfectly crunchy crust, topped with hearty warm roasted beets and a sprinkling of goat cheese. Whether its for weekend brunch, work day lunches, or dinner when N's at basketball, I can't get enough.

BEET GREENS, KALE AND ROASTED CAULIFLOWER SALAD WITH A TAHINI VINAIGRETTE

After a busy weekend out of town, a crunchy, colourful, flavour packed spring salad was just what I needed to get back on track for the week. I had beets in the house, and was motivated (for once) not to throw out the leaves. After a little online research, I discovered that they were perfectly edible - raw, steamed or sauteed - and couldn't understand why I'd never eaten them before. This incredibly simple salad can easily be served warm or cold, as a starter or side, doubled for a potluck, or tossed with some lentils for lunch.

BEET GREENS, KALE AND ROASTED CAULIFLOWER SALAD WITH A TAHINI VINAIGRETTE // serves 4 as a side

Preheat oven to 400.

Ingredients:

leaves from 3 beets, stems removed and roughly chopped
2 large stalks kale, stems removed and roughly chopped
1/2 head of cauliflower, chopped into small pieces
1 cup cooked brown rice, cooled
1/3 cup pumpkin seeds, toasted
olive oil
salt and pepper

for the vinaigrette...
2 T tahini
1 T apple cider vinegar
1 T olive oil
1 tsp maple syrup
juice from 1/2 a lemon
1-2 T water*

*Note: start with 1 tbsp of water, test consistency, and add more to thin

What to do:

In a bowl, combine the chopped cauliflower with 1 tbsp olive oil, salt and pepper. Mix to coat evenly and spread onto a parchment lined baking sheet. Roast for 30 minutes, until the tips start to brown.

While the cauliflower is roasting, make the dressing by combining all the ingredients in a glass jar; seal jar and shake.

Prep your greens and transfer to a large bowl. Pour half the dressing over the greens and use your hands to massage through.

When the cauliflower is ready, let cool to room temperature before transferring to the large bowl. Add the rice, seeds, and a splash more dressing. Toss to combine.

BEET ZA'ATAR DIP WITH HOMEMADE PITA CHIPS

I bought Ottolenghi's Plenty about a year ago. I was amazed at how every recipe was beyond flavourful and delicious. About a month ago, I treated myself to Jerusalem. After hearing the buzz about this cookbook, I just couldn't resist it any longer. I quickly fell into the book, reading it as though it were an award winning novel. I was mesmerized by the photos and enthralled by the stories. Needless to say, I immediately wanted to cook EVERYTHING in the book!

BEET ZA'ATAR DIP // perfect size for a small party appetizer

I gravitated towards this recipe as my first from Jerusalem because lets face it, no one can deny za'atar. I simplified the method described in the book, to suite my cooking style, as well as halved the recipe because I only had 3 beets. Inspired by Ottolenghi's Pureed beets with yogurt & za'atar.

Preheat the oven to 400.

Ingredients:

3 medium sized beets
1 clove of garlic, crushed
1/2 small red chile
1/2 cup plain greek yogurt
1 tbsp maple syrup
1 1/2 tbsp olive oil
1/2 tbsp za'atar
s+p to taste

sliced almonds 

day old pita bread

What to do:

Roast the beets whole and unpeeled on a roasting pan for about an hour. Once cool enough to touch, peel the beets and cut them into about 6 pieces. Let cool.

Place the beets, garlic, chile and yogurt in a food processor and pulse to a smooth paste.

Transfer to a mixing bowl and stir in the remainder of the ingredients; add s+p to taste.

I served mine with toasted almond slices; goat cheese, hazelnuts and green onions could work as well.

For the pita bread, split it into single layers, drizzle with olive oil and broil for 5-10 minutes watching closely.