Recipes

Chicken Dinner Salad

Thursday, February 11, 2016

Courtesy:  Linda Stoneking  Read More...


Spring Bulgar Salad

Wednesday, October 21, 2015


Courtesy of:  Chef Brian Doyle


Ingredients
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


Directions
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


Ingredients
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  Read More...


Chocolate Beet Cake

Friday, August 14, 2015


 Read More...


​Brown Sugar Glazed Beets

Friday, July 17, 2015


Courtesy:  Chef Carla Owens


Ingredients 
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


Directions
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


Tags

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