Rustic Bread Stuffing With Mustard Greens, Currants and Pine Nuts

Wednesday, November 18, 2015


Pumpkin Garlic Knots (Vegan)

Friday, July 17, 2015

Courtesy: Sara Graca 

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.


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

Go Back


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