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


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