Recipes

Spring Celebration Soup

Wednesday, February 17, 2016

Courtesy of Simply In Season written by Mary Beth Lind  Read More...


Breakfast Bruschetta

Wednesday, February 17, 2016

  Read More...


Asparagus Bread Pudding

Wednesday, February 17, 2016

Adapted from The Feast Nearby written by Robin Mather

Ingredients
1 1/2 pounds fresh asparagus, tough ends removed, spears cut into 1-inch pieces 
2 3/4 cups whole milk 
8 large eggs 
1 teaspoon powdered mustard 
1/4 teaspoon grated nutmeg 
1/2 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
3 scallions, white and tender green parts, finely chopped 
12 slices sturdy bread, the staler the better 
3 cups shredded Gouda 
1 cup freshly grated Parmigiano-Reggiano cheese  Read More...


Roasted Asparagus

Wednesday, October 21, 2015


Adapted from:  Joy of Cooking


Ingredients
1 pound asparagus, rinsed
Extra-virgin olive oil
Salt and black pepper to taste
Fresh mint, sliced into ribbons
Chevre


Directions
Preheat the oven to 500 degrees F.

Snap off the ends from the asparagus.  Arrange the spears in a single layer in a shallow baking sheet.  Drizzle very lightly with olive oil and toss the spears to coat.  Roast until just tender, 6 to 8 minutes.

Sprinkle with salt and pepper, mint, and chevre.  Serve hot or at room temperature. 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...



Go Back


Tags

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