Recipes

Rustic Bread Stuffing With Mustard Greens, Currants and Pine Nuts

Wednesday, November 18, 2015

  Read More...


Pumpkin Garlic Knots (Vegan)

Friday, July 17, 2015

Courtesy: Sara Graca  Read More...


Shaved Asparagus Salad with Garlic, Scallion & Herbed Oil Over Bread

Wednesday, July 01, 2015

Salad (2 servings):

5 stalks raw asparagus shaved with a potato peeler, discard woody ends
2 handfuls spinach chopped into bite size pieces (or other mild fresh green)
1/4 C tightly packed fresh basil cut into ribbons

1 ½ T white balsamic vinegar
1 T water
1 t Dijon mustard
1 t honey
Salt & pepper to taste

Combine asparagus, spinach and basil in a large bowl. For dressing, place all other ingredients into a jelly jar or mason jar & shake until mixed thoroughly.  Toss salad with dressing until evenly coated right before serving.

Bread:   

5 small green garlic bulbs chopped fine (use some greens too)
5 small scallions chopped fine (use some greens too)
1 handful fresh basil chopped
1 handful fresh oregano chopped
1 C olive oil
Loaf of bread cut into cubes (Honey Wheat, French Bread or other)

Mix all ingredients in a pot except for bread.  Cook over burner until it sizzles.  Drizzle herb infused oil over bread cubes & serve.

Image Courtesy Lisa Meranti.
Recipes Courtesy of Darlene Kelbach
Certified in Plant-Based Nutrition
Registered Yoga Teacher Read More...


Go Back


Tags

cheese tenderloin Cider buckwheat mustard greens buttermilk gin butter pumpkin vegetarian muffins chili peppers bacon tomatoe steak baby bok choy potatoes yellow onion celebration peppers dill pears basil almonds bell pepper Shitake Mushrooms pine nuts Cranberry Beans cake autumn gazpacho bloody mary chives berry chili currants couscous olives fennel Poblano Chili tomato juice Potato compote chiles dilly wasabi walnut oil beer beet gratin fritters Recipes okra jack parmigiano Eggplant Salad onions latkes wrap cucumber zucchini plum parmesan bbq brown sugar Leek shallots shiitake Spread blueberry spring fritter pudding Red Onion gorgonzola chilies leeks shitake thai hazelnuts cilantro chocolate absinthe Drinks cointreau pork chop creme mushrooms chicken dinner salad crepes shrunken heads radishes strata carrot top sherry bruschetta Spinach ramps radish heavy whipping cream chipotle pancake celery root daisy artichoke Kale panzanella fraiche Farmers' Market anchovy maple syrup beets chicken sour cream cauliflower sauce kalamata meatballs fondue crisp polenta barley lemon grass capers cantaloupe reggiano peach vegetable lettuce vinaigrette bok choy flank steak Bread oats baguette strawberry melon Dressing almond milk pasta pork hickory tomato gouda turnips onion remoulade carrot fronds pie sunchokes tart jack cheese spelt chorizo pickled garlic goat Cheese fennel seeds kluski shelling bosc syrup beef scallions coeur egg noodles pesto spiced winter squash green beans swiss plum tomatoes anise cream cheese tortillas Tomatoes fennel bulb sausage rhubarb knots egg verde collins bulgar wheat bulgar curry habanero beet greens gruyere chimichurri coconut milk Vegan tuscan kirsch kohlrabi chimmichurri frittata Corn Squash blue cheese yogurt pepper peas jam nectarine Jerusalem artichoke sandwich cockaigne coriander pineapple celeriac Soup poblano biscuits plums scapes coeur a la creme Side sandwiches stuffing paste rouille pecans apples caesar pecan watercress Beans Swiss Chard honey flank roasted asparagus wheat flour casserole prosciutto snow peas celery hearts conserve tostadas green pepper Chevre vanilla wafers bread pudding dijon sesame Tomatillos cream slaw Butternut feta cornmeal walnuts bean white beans mint Greens eggs Rice wine vinegar cranberry tomato corn pie Apple maple carrots sour arugula Salsa mushroom imam sweet sweet potato carrot tops turnip bayeldi strawberries