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


Asparagus Bread Pudding

Wednesday, February 17, 2016

Adapted from The Feast Nearby written by Robin Mather

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 

Roasted Asparagus

Wednesday, October 21, 2015

Adapted from:  Joy of Cooking

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

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

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

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


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