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By Birgitta Hellman, author of Taste This: Ordinary Ingredients, Extraordinary Flavours, and demonstration chef at Capers Community Markets, Vancouver. Compiled by Jeff Nield. VERY "BEETY" BORSCH Many people avoid using beets because they don't know how to prepare them. Fresh beets taste sweet and earthy and are great in soups, roasted, or grated raw in salads. This recipe is vegetarian and gluten free, vegan if omitting sour cream. Serves 6 - 8 3 tbsp. vegetable oil 1 large yellow onion, chopped 1 tbsp. minced garlic 4 large beets, peeled and chopped 2 large carrots, chopped 3 stalks of celery, chopped 4 medium potatoes, chopped 1�2 a medium white cabbage, finely chopped 4 cups (950 ml) vegetable stock 4 cups (950 ml) water 4 tbsp. apple cider vinegar Salt and pepper to taste In a large soup pot, over medium heat: SAUTÉ onion and garlic in oil for 3 minutes ADD beets, carrots, celery and potatoes CONTINUE to SAUTÉ for 5 minutes ADD vegetable stock and water (liquid should cover veggies) BRING to a gentle boil and then REDUCE heat SIMMER for 30 minutes ADD cabbage and SIMMER another 20 minutes REMOVE from heat SEASON with apple cider vinegar, salt and pepper SERVE with a tablespoon of sour cream in each bowl APPLE FILLED ACORN SQUASH WITH MAPLE LEMON GLACE Serve as a main course to your vegetarian friends, or as a side dish with grilled chicken or fish. Be sure to overfill the acorn rings as the filling shrinks when cooked. Vegetarian and gluten free; replace butter with a non-dairy spread for a vegan version. Serves 4 - 8 PREHEAT oven to 350˚F (180˚C) FILLING 1 medium yellow onion, diced 1 medium parsnip, peeled and cut into small cubes 1 small rutabaga, peeled and cut into small cubes 2 Jonagold apples, cored and cut into small cubes 4 tbsp. butter, melted 2 tsp. fresh rosemary, finely chopped Salt and pepper to taste In a large bowl: MIX all vegetables and apples ADD melted butter (save a bit for brushing on the squash) SEASON with rosemary, salt and pepper TOSS well and SET aside 8 one-inch-thick (2.5 cm) unpeeled acorn squash rings, seeded (3 large acorns) GLAZE 2 tbsp. maple syrup (local substitutes include bigleaf maple syrup or honey) 2 tbsp. freshly squeezed lemon juice (or substitute something "lemony" like lemon balm with apple cider vinegar, or a tart white wine) GARNISH 1�2 cup (120 ml) hazelnuts, chopped ARRANGE squash rings on a baking sheet lined with parchment paper BRUSH with melted butter SPRINKLE with salt and pepper SCOOP filling into centre of rings (overfill) BAKE for 30 minutes. REMOVE from oven. DRIZZLE with glaze BAKE another 15 minutes or until squash is done SET aside to cool for 10 minutes TRANSFER squash rings with filling to plates, using a spatula GARNISH with hazelnuts

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