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


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