Recipes

Roasted Asparagus

Wednesday, October 21, 2015


Adapted from:  Joy of Cooking


Ingredients
1 pound asparagus, rinsed
Extra-virgin olive oil
Salt and black pepper to taste
Fresh mint, sliced into ribbons
Chevre


Directions
Preheat the oven to 500 degrees F.

Snap off the ends from the asparagus.  Arrange the spears in a single layer in a shallow baking sheet.  Drizzle very lightly with olive oil and toss the spears to coat.  Roast until just tender, 6 to 8 minutes.

Sprinkle with salt and pepper, mint, and chevre.  Serve hot or at room temperature. 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...


Sage's Bad A$! Lettuce Wraps

Friday, September 18, 2015

Courtesy of:  Sage Culley   Read More...



Go Back


Tags

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