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Rhubarb Upside Down Cake

Rhubarb Upside Down Cake

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A super simple and tasty way to use up rhubarb well it is in season. Pair it with some sweetened whip cream or ice cream for an excellent light dessert....
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    Sautéing the radishes brings out their sweetness. This recipe also uses the greens on the radish so nothing goes to waste. Pair it with a bit of feta and...

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Baked Beet and Carrot Burgers

From the Farmer John Cookbook

Makes 12 patties

.5 cup sesame seeds

1 cup sunflower seed

2 cups peeled, grated beets

2 cups grated carrots

.5 cup minced onion

2 eggs lightly beaten

1 cup cooked brown rice

1 cup grated sharp cheddar cheese

.5 cup non gmo canola oil

.5 cup finely chopped fresh parsley

3 tbsp flour

2 tbs soy sauce

1 clove garlic, minced

pinch cayenne pepper

Preheat oven to 350.  Lightly coat a baking sheet with butter

Place a small heavy pan over medium heat. Add the sesame seeds and stir until lightly brown and fragrant.  Transfer to a cool bowl.

Return pan to heat, brown the sunflower seeds like you did the sesame seeds.  Transfer to the bowl with the sesame seeds.

Combine the beets, carrots and onion in a large bowl.  Stir in the toasted sunflower and sesame seeds, eggs, rice, cheese, oil, flour, parsley, soy sauce, garlic and cayenne pepper.  Use your hands to mix until well combined.

Shape mixture into 12 patties and arrange them on the baking sheet.

Bake until brown around the edges (about 20 minutes).

Serve alone or on buns.