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 

​Squash with Walnuts (Vegan)

Friday, July 17, 2015

Courtesy:  Mackenzie Kelbach

1 medium green zucchini thinly sliced
2 small or 1 medium yellow squash thinly sliced
1 cup maple syrup
1 cup walnuts
1 large spoonful of vegan butter

Place zucchini & yellow squash in a frying pan with butter and put foil over it to steam.  Add 1/4 cup maple syrup in with your squash.  Put 1/2 cup maple syrup in a bowl with one cup whole walnuts.  Let walnuts soak in syrup and then chop with spoon until halves and pieces. Once squash is steamed but still firm add in your walnut mixture to the pan, steam for a minute with foil on top.  Let cool a little bit and the serve as a side dish about a couple of spoonfuls each because too much can be too sweet. Read More...

Go Back


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