Chicken Dinner Salad

Thursday, February 11, 2016

Courtesy:  Linda Stoneking 

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...

Carla's Raw Beet Salad

Wednesday, October 21, 2015

Courtesy of:  Carla Owens

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 

Chocolate Beet Cake

Friday, August 14, 2015


​Brown Sugar Glazed Beets

Friday, July 17, 2015

Courtesy:  Chef Carla Owens

3 T brown sugar or maple syrup
2 T orange juice
1 T butter
1/4 t salt
1/4 t pepper
Pinch of ginger
3 cups cooked beets, cubed

Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick skillet. Cook over medium heat until the sugar and butter are melted and starting to bubble. Stir in beets and cook until most of the liquid has evaporated and the beets are glazed, 6 to 8 minutes. May top with bacon and toasted almonds. Read More...

Go Back


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