This evening for Valentine’s Day, I decided to reprise the Ginger Beets recipe with a few slight variations. Mainly, I added rutabaga, chard, cilantro, and broccoli. Most of this came from our local farmer — only the broccoli was from the store. Mushroom soy sauce helps the sauce, since it is so dark. And I added peanut butter to make the sauce a little richer. Siracha sauce helps spice it up.
And what would Valentine’s day be without chocolate? We had a truffle from our favorite chocolatier in Spirit Lake, Iowa, Goodies. I discovered them one year when trying to get some good chocolate to my mother in time for the holiday. We’ve been addicted ever since, so it’s fortunate that Valentine’s day comes but once a year (and that it falls in the winter months, when we can have it shipped without dry ice and overnight mail!).
Kendall Dunkelberg 