As part of the ongoing in-store demonstration series known as Winter Tastings, Chefs Consortium prepares recipes inspired by local winter produce at the Honest Weight Food Co-op. Local film maker Jill Malouf made a video capturing highlights from each of the chefs’ cooking demonstrations.

I love raw beets and have fun preparing them. Today I grated 3 different kinds into a simple refreshing salad during the Winter Tasting at the Honest Weight Co-op in Albany, NY.  Jill Malouf asked me what is the best part about doing the tastings. My answer is that I love inspiring people to taste, share and cook. But I am the one inspired. I started the afternoon by picking the best produce at the store, had a great conversation about orange zest and tasted a great anise bread and not to mention cooking with Chefs Consortium Josh Coletto and Michael Lapi is a total treat! So as promised, here the recipes from this afternoon–hope you will enjoy.

Raw Beet Orange Salad
1 medium Red beet, grated
1 medium Golden beet, grated
1 medium Chioggia beet, thin sliced
1 orange, preferably organic, zesteded and chopped
juice of 1 orange, preferably organic
2 TBSP extra virgin olive oil
2 large pinches of ground cardamom
In a bowl mix grated red and golden beets with zest of one orange, orange pieces, orange juice, olive oil and cardamon. Chill for 30 minutes and serve on top of thin sliced chioggia beet.

on this picture I used some of the golden beet under the salad and it sure looked beautiful!

And also made this gluten free recipe

Ellie Markovitch’s “Pão de Queijo” – Brazilian Cheese Bread

Thanks to my mom Celeste for creating this recipe that adds a little bit of Brazil to our daily lives–miss you!

• 1 cup of sour cream or Greek yogurt
• 1 cup of finely grated Parmesan cheese
• 1 cup plus 2 Tbsp of tapioca starch (Yuca flour)

Preheat the oven to 350 degrees.

Make small balls by rolling about 1 heaping tablespoon of dough in the palm of your hand.  Use the extra yuca flour to prevent the dough from sticking to your hands.  Place on a parchment lined cookie sheet and bake in the middle of the oven for 25-30 minutes (Remember no peeking!) Remove from oven and serve immediately piping hot.