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...


Apple and Fennel Salad

Wednesday, October 07, 2015

Courtesy: Beth Knorr
 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

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