Recipes

Chicken Dinner Salad

Thursday, February 11, 2016

Courtesy:  Linda Stoneking  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...


Chocolate Beet Cake

Friday, August 14, 2015


 Read More...


​Brown Sugar Glazed Beets

Friday, July 17, 2015


Courtesy:  Chef Carla Owens


Ingredients 
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


Directions
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


Tags

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