Recipes

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...


​Squash with Walnuts (Vegan)

Friday, July 17, 2015


Courtesy:  Mackenzie Kelbach
 


Ingredients
1 medium green zucchini thinly sliced
2 small or 1 medium yellow squash thinly sliced
1 cup maple syrup
1 cup walnuts
1 large spoonful of vegan butter
Foil 



Directions
Place zucchini & yellow squash in a frying pan with butter and put foil over it to steam.  Add 1/4 cup maple syrup in with your squash.  Put 1/2 cup maple syrup in a bowl with one cup whole walnuts.  Let walnuts soak in syrup and then chop with spoon until halves and pieces. Once squash is steamed but still firm add in your walnut mixture to the pan, steam for a minute with foil on top.  Let cool a little bit and the serve as a side dish about a couple of spoonfuls each because too much can be too sweet. Read More...



Go Back


Tags

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