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


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