Recipes

Shaved Turnip Salad with Arugula and Bacon

Wednesday, February 17, 2016

Courtesy of Carla Owens

Ingredients
4 tsp red wine vinegar
1/4 tsp fine sea salt
2 tsp honey
1/4 cup virgin olive oil
pepper
5 oz small turnips (about 4), peeled
8 cups arugula
4 oz bacon in bite-size pieces
Fresh mint (optional)
Fresh shelling peas (optional)

Directions
In a small bowl, whisk the vinegar and salt until the salt dissolves.  Whisk in the honey, oil, and pepper.  Using a mandolin or sharp knife, slice the turnips into paper thin rounds.  In a large bowl, combine turnips, arugula and bacon.  Toss with the dressing.  Taste and adjust seasonings if necessary.  For a different taste, add in some chopped mint and sprinkle with fresh shelling peas. Read More...


June Salad with Buttermilk Dressing

Wednesday, February 17, 2016

  Read More...


Chicken Dinner Salad

Thursday, February 11, 2016

Courtesy:  Linda Stoneking  Read More...


Flank Steak Salad with Chimichurri Dressing

Wednesday, October 21, 2015


Adapted from:  Bon Appetit


Ingredients
1 large bunch fresh parsley
2 tablespoons fresh oregano leaves
3 garlic cloves, peeled
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon chipotle hot pepper sauce
1 1/2 pounds flank steak
8 ounces salad greens
10 ounces chevre
Salt and pepper to taste


Directions
Prepare barbecue (medium-high heat).  Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds.  Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth.  Season dressing to taste with salt and pepper.

Brush grill rack with oil.  Sprinkle both sides of steak with salt and pepper.  Grill steak to desired doneness, about 5 minutes per side for medium-rare.  Transfer steak to work surface; let rest 5 minutes.

Meanwhile, toss greens in large bowl with some dressing.  Transfer to large platter.  Dot chevre over greens.

Thinly slice steak across grain on slight diagonal.  Arrange steak atop greens.  Drizzle with remaining dressing.

Yields 6 servings. Read More...


Spring Bulgar Salad

Wednesday, October 21, 2015


Courtesy of:  Chef Brian Doyle


Ingredients
1 lb. bulgar wheat
Salt and pepper
1 lb. beets
1 lb. kohlrabi
1/4 lb. leeks
1/2 lb. asparagus
1/4 cup chopped parsley
4 cups beet greens
3/4 cup olive oil (some for grilling and some for dressing)
1/4 cup rice wine vinegar


Directions
Preheat oven to 400 F.

Cook the bulgar according to package and let cool.

Start the beets by tossing them with some olive oil and salt.  Then wrap them in foil and place in oven for about 30 minutes or until just tender.  Let them cool enough to handle and peel the beets by rubbing the skins off with fingers.

Slice leeks and kohlrabi.  Toss the kohlrabi, leeks, and asparagus with olive oil and salt and pepper.  Grill them until just marked (about 2-3 minutes).  Let cool.

Chop all the vegetables and toss with the bulgar, vinegar and a bit more olive oil.  Season with salt and pepper.

Try using quinoa instead of bulgar and be sure to try different veggies as they come into season. 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...


Panzanella Salad

Wednesday, October 14, 2015


 Read More...


Flank Steak with Bloody Mary Tomato Salad

Wednesday, October 14, 2015


Source: www.bonappetit.com



Steak Ingredients
2 flank steaks, 1 1/2 lb each
kosher salt
2 tsp light brown sugar, packed
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
Vegetable oil (for brushing)


Salad Ingredients
1 cup finely chopped red onion
3 tbsp sherry vinegar, divided
2 lbs cherry or grape tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves from 1 bunch)
1/2 cup chopped brined green olives plus 2 tbsp olive brine
2 tbsp prepared horseradish
1 tbsp Worchestershire sauce
1 tsp hot pepper sauce
1/2 tsp celery seed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper


Steak Directions
Place steaks on a large rimmed baking sheet, season with salt.  Mix sugar and next 3 ingredients in a small bowl; rub all over steaks.  Cover and refrigerate 1-3 hours.

Let steaks stand at room temperature for 1 hour.  Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.  Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare.  Let rest for 10 minutes.

Salad Directions
Mix onion and 1 tablespoon vinegar in a large bowl.  Let macerate 10 minutes, tossing often.  Add tomatoes, celery, and olives.

Whisk remaining 2 tablespoons vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl.  Slowly whisk in oil.  Add to bowl with tomato mixture; toss to coat.  Season with salt and pepper.

Cut steak crosswise into 1/4" thick slices.  Serve salad with steak. Read More...


Apple and Fennel Salad

Wednesday, October 07, 2015

Courtesy: Beth Knorr
 Read More...


​Melon and Feta Salad

Friday, August 21, 2015

Courtesy:  Tami Mitchell of Dine-In Diva
 Read More...



Go Back


Tags

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