Recipes

Rustic Bread Stuffing With Mustard Greens, Currants and Pine Nuts

Wednesday, November 18, 2015

  Read More...


Pumpkin Garlic Knots (Vegan)

Friday, July 17, 2015

Courtesy: Sara Graca  Read More...


Shaved Asparagus Salad with Garlic, Scallion & Herbed Oil Over Bread

Wednesday, July 01, 2015

Salad (2 servings):

5 stalks raw asparagus shaved with a potato peeler, discard woody ends
2 handfuls spinach chopped into bite size pieces (or other mild fresh green)
1/4 C tightly packed fresh basil cut into ribbons

1 ½ T white balsamic vinegar
1 T water
1 t Dijon mustard
1 t honey
Salt & pepper to taste

Combine asparagus, spinach and basil in a large bowl. For dressing, place all other ingredients into a jelly jar or mason jar & shake until mixed thoroughly.  Toss salad with dressing until evenly coated right before serving.

Bread:   

5 small green garlic bulbs chopped fine (use some greens too)
5 small scallions chopped fine (use some greens too)
1 handful fresh basil chopped
1 handful fresh oregano chopped
1 C olive oil
Loaf of bread cut into cubes (Honey Wheat, French Bread or other)

Mix all ingredients in a pot except for bread.  Cook over burner until it sizzles.  Drizzle herb infused oil over bread cubes & serve.

Image Courtesy Lisa Meranti.
Recipes Courtesy of Darlene Kelbach
Certified in Plant-Based Nutrition
Registered Yoga Teacher Read More...


Go Back


Tags

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