Chicken Dinner Salad

Thursday, February 11, 2016

Courtesy:  Linda Stoneking 

Spring Bulgar Salad

Wednesday, October 21, 2015

Courtesy of:  Chef Brian Doyle

1 lb. bulgar wheat
Salt and pepper
1 lb. beets
1 lb. kohlrabi
1/4 lb. leeks
1/2 lb. asparagus
1/4 cup chopped parsley
4 cups beet greens
3/4 cup olive oil (some for grilling and some for dressing)
1/4 cup rice wine vinegar

Preheat oven to 400 F.

Cook the bulgar according to package and let cool.

Start the beets by tossing them with some olive oil and salt.  Then wrap them in foil and place in oven for about 30 minutes or until just tender.  Let them cool enough to handle and peel the beets by rubbing the skins off with fingers.

Slice leeks and kohlrabi.  Toss the kohlrabi, leeks, and asparagus with olive oil and salt and pepper.  Grill them until just marked (about 2-3 minutes).  Let cool.

Chop all the vegetables and toss with the bulgar, vinegar and a bit more olive oil.  Season with salt and pepper.

Try using quinoa instead of bulgar and be sure to try different veggies as they come into season. Read More...

Carla's Raw Beet Salad

Wednesday, October 21, 2015

Courtesy of:  Carla Owens

4 large beets, peeled
1 crisp apple, washed and unpeeled
1 bulb of fennel
2 bunches scallions, cleaned then thinly sliced
Juice of 1 lemon
2 T apple cider vinegar
3 T orange juice plus 2 tsp grated rind
4 T olive or walnut oil
1/2 tsp Dijon mustard
1 T maple syrup
salt and pepper to taste
2 T fresh mint leaves, chopped or sliced fine
1 T fresh parsley, chopped
Toasted walnuts, optional garnish 
Crumbled feta or chevre, optional garnish 

Chocolate Beet Cake

Friday, August 14, 2015


​Brown Sugar Glazed Beets

Friday, July 17, 2015

Courtesy:  Chef Carla Owens

3 T brown sugar or maple syrup
2 T orange juice
1 T butter
1/4 t salt
1/4 t pepper
Pinch of ginger
3 cups cooked beets, cubed

Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick skillet. Cook over medium heat until the sugar and butter are melted and starting to bubble. Stir in beets and cook until most of the liquid has evaporated and the beets are glazed, 6 to 8 minutes. May top with bacon and toasted almonds. Read More...

Go Back


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