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Beet Red Velvet Cake

• Preheat oven to 350 F.  Line a12-hole muffin tin with cupcake liners. Or lightly oil and flour 9"x9" pan.
• Sift flour, sugar, cocoa powder, baking powder and cinnamon into a large bowl.  Set aside
• Place grated beetroots, buttermilk, vinegar, and vanilla into a food processor.  Process until smooth.  Add oil and eggs.  Process slightly.
• Add beetroot mixture to the bowl with the flour mixture.  Fold in gently.
• Fill 9"x9" pan, or add 1/4 cup of batter to each muffin hole.  Bake for 25 mins (pan) or 20 mins (muffins),until a toothpick inserted into center comes out clean.  Transfer to a wire rack to cool completely.  Frost with cream cheese frosting below.

Cream Cheese Frosting

• Place all four frosting ingredients into a large bowl.  Use a hand mixer and beat at medium speed fora few minutes, until the frosting is smooth, very fluffy and nearly doubled in volume.  This recipes makes extra frosting. 

• Clean and have ready a Ball jar (pint sized), or a large glass (16 oz or more).
• Wash, core and dice 1/2 of a medium apple (do not remove peel). Gala, Honey-crisp or other local apple varieties work well. Set aside.
• Toast nuts in a dry pan, checking often, until fragrant and slightly brown. Chop and set aside.
• Prepare, measure and set aside the other ingredients, including any desired optional ingredients.
• Assemble in the Ball jar, or glass, by creating 2 identical groups of layers. Milk will be added at the very end. So start with half of everything. Oats first, salt and cinnamon next. Then add dried fruit, apples and nuts. If using any optional ingredients, add where you think best. Then repeat the group of layers once more, starting with the oats and ending with the nuts. Finish by slowly adding all the milk so that it seeps down to moisten every layer.
• Cover and chill overnight. Eat cold in the morning, straight out of the jar. Or if you prefer a warm breakfast, heat slightly in a pan or microwave. Enjoy!

• Wash greens and dry well.  Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy.  Set aside.
• Heat oil in a large skillet over medium-low heat. Add the onion and salt.  Cook, stirring occasionally, until soft and lightly browned, about 10 minutes.  Add the garlic, parsley, and cumin seeds.  Stir for 30 seconds.
• Add greens to pan and sauté for 1 to 2 minutes, until they have wilted.  Turn the mixture into a large bowl.
• Let mixture cool for 5 minutes.  Then add the feta and 1 cup of the breadcrumbs (set aside the remaining 1/4 cup).  Mix well and taste for seasoning – add more salt if necessary.  Then add 1 egg and mix to incorporate.  Squeeze a small ball of the mixture.  If it holds together, then begin portioning out the mixture into small balls.  If it doesn't hold together, then add another egg.
• Combine the reserved breadcrumbs (1/4 cup) with the Parmesan cheese on a plate.  Roll the balls in the breadcrumb-Parmesan mixture and place on an ungreased baking sheet.
• Bake at 400 degrees F for 20-25 minutes.  Serve immediately or at room temperature.  Eat as is, or try with a dip of Pomodoro sauce or yogurt ranch dressing.  Or combine bites, hummus and raw veggies in a pita sandwich.  The possibilities are endless!