Tag Archives: bella eats

Warm Up to Veggie-Packed Soup

When the weather outside is frightful, we could all use a cozy soup for supper. A steaming bowl of Rustic Vegetable-Beet Soup provides instant comfort.

The ease and convenience of Aunt Nellie’s pickled beets can’t be “beet”- no need to spend time peeling or pickling. This colorful mix of antioxidant-rich beets, sweet potato, and carrots joins tender zucchini to create a soup that tastes like it simmered all afternoon; but in fact, comes together in under an hour. The sweet-tangy beets add an unexpected but welcome layer of flavor to this hearty soup.

For the finishing touch, a garnish of vibrant green, lemony gremolata brightens the soup’s flavor. Garlic, lemon and parsley may seem ordinary, but they come alive when combined. Crisp flatbread makes a perfect accompaniment to this meal-in-a-bowl.

For more recipes, or to learn more about Aunt Nellie’s beets and other products, visit www.AuntNellies.com.


Rustic Vegetable-Beet Soup
Prep time: 20 minutes
Cooking time: 30 minutes
Servings: 6

1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, well drained
2          tablespoons olive oil
2          medium onions, coarsely chopped
2          medium carrots, coarsely chopped
1          medium sweet potato, peeled and chopped
2          large cloves garlic, minced
2          zucchini (about 5 ounces each), coarsely chopped
2          cans (about 14 ounces each) vegetable broth
1          teaspoon seasoned salt, optional
1          can (15.5 ounces) chickpeas, drained and rinsed
Salt and pepper
2          tablespoons finely chopped fresh parsley
2          tablespoons finely chopped fresh dill



1          tablespoon minced fresh parsley
1          tablespoon minced fresh dill
2          cloves garlic, minced
1          teaspoon grated lemon peel

Coarsely chop beets; set aside.

In large saucepan, heat oil over medium heat. Add onions; saute about 5 minutes or until softened. Add carrots, sweet potato and garlic. Saute 3-5 minutes or until vegetables begin to soften, stirring occasionally.

Add zucchini, broth and seasoned salt, if desired. Bring to a boil. Reduce heat and simmer, partially covered, about 15 minutes or until vegetables are tender. Add chickpeas; heat through. Season to taste with salt and pepper, as desired. Stir in parsley and dill. Stir in beets. Serve immediately topped with gremolata, if desired.
To make gremolata, combine all ingredients.

Nutrition information per serving (1/6 of recipe): 210 calories; 6 g fat; 6 g protein; 33 g carbohydrate; 6 g dietary fiber; 0 mg cholesterol; 2 mg iron; 727 mg sodium; 0.13 mg thiamin; 6981 IU vitamin A;  8 mg vitamin C.


Source: Seneca Foods


Tis the Season for Pomegranates

Switch up your Thanksgiving dinner up this fall by adding a new ingredient to your delicious meal. October-January is pomegranate season, making November National Pomegranate Month!

POM Wonderful offers several unique recipes using pomegranates as a main ingredient. Adding pomegranates to your yogurt, cereal and oatmeal is another quick way to add more flavor and nutrients to your food. Pomegranates add color to a salad and can also be enjoyed alone.
There are several benefits in adding pomegranates to your diet. They offer several vitamins and minerals and are also a great source of potassium. When it comes to picking out a pomegranate, you should always select by the weight (the heavier, the more juice it contains) and not the color.

Below is a simple recipe showing you how easy it is to add pomegranates to your meal! For more recipes, check out Simply Wonderful.  

bellaweb1Pomegranate-Citrus Pound Cake

1 3⁄ 4 cups arils from POM Wonderful Pomegranates
(or 1 3⁄4 cups POM POMS Fresh Arils)
3/4 lb. unsalted butter, softened
2 1⁄2 cups granulated sugar
1 tablespoon pure vanilla extract
8 whole eggs
3 cups all-purpose flour
1/2  teaspoon salt 
1/2 teaspoon baking powder 
1 tablespoon orange zest
3 tablespoons orange juice

Preheat the oven to 350°F. Prepare fresh pomegranate arils, if necessary.
Combine all of the dry ingredients except sugar in a bowl and set aside. 
Cream the softened butter and sugar together, then incorporate the vanilla extract. 
Add the eggs, one at a time, to the butter mixture. Slowly add the flour mixture 1⁄2 cup at a time, making sure to scrape down the sides of the mixing bowl often.
Once all of the flour is added, add the orange zest and juice, and continue to beat on medium speed for 5 minutes. While the batter is mixing, grease and flour a standard bundt or tube pan.
After 5 minutes, gently fold the pomegranate arils into the batter using a rubber spatula. Transfer the batter to the prepared pan and bake in the preheated oven for 1 to 1 1/2 hours or until a toothpick inserted comes out clean. Let the cake cool for 5 minutes before unmolding.
Serve with whipped cream and additional pomegranate arils. 


Written by Kristi Hall


Mother’s Day Treat

Our Bella Eats+ Sips writer, Liz Bushong, is making quite the splash in our area! Between her spots on Daytime Blue Ridge and the Joy Sutton Show, she contributes fantastic editorial to our monthly issues.

For Mother’s Day this weekend, consider surprising your mom with her Salted Caramel- Pecan Coffee Cake. If your mom is anything like mine, there are two presents you can give her that will show you really care: your time and something that you have made. This recipe does not appear to be that difficult, so even a kitchen rookie like myself can put it together!

Even if you do not have time to make it this weekend, this is definitely a recipe you will want to print out and save for later! Don’t forget to pick up the May issue of Bella for more fantastic recipes from Liz!


pecancakeServe it up Sassy! ® Salted Caramel-Pecan Coffee Cake
Yield:  24 squares

1 ½ cups granulated sugar
1-cup butter, softened
2 eggs, beaten
1 teaspoon almond extract
2 cups all purpose flour
½ teaspoon baking soda
1-teaspoon baking powder
1-cup sour cream or Greek yogurt.


2 teaspoons ground cinnamon
1/3 cup packed brown sugar, light or dark
1 cup pecans, finely chopped

 Caramel Topping:

½ cup butter
6 tablespoons heavy whipping cream
¾ cup brown sugar, packed
1 cup pecans, finely chopped
½ cup course sea salt- garnish


  1. Grease and flour 9 x 13-inch baking dish. Preheat oven to 350 degrees.
  2. Cream sugar and butter in large bowl.  Add eggs and extract. Combine flour, soda and baking powder in separate bowl.  Alternately add flour mixture and sour cream to butter mixture.  Beat until fluffy.
  3. Prepare filling:  combine ingredients for filling, set aside.
  4. Pour half the batter into prepared pan, sprinkle with filling, add remaining batter.
  5. Bake at 350 for 35-40 minutes or until cake center is done.
  6. Meanwhile in saucepan, combine all ingredients for topping.  Stir to combine.
  7. Remove coffee cake from oven and pour caramel topping on top of warm cake.
  8. Broil cake, watching to make sure topping doesn’t burn, for 2 minutes until topping begins to bubble.  Add course sea salt as the garnish.
  9. Let cake cool completely before slicing and serving.  Cut into squares and place on decorative plate or platter.