Recipes

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...


Apple and Fennel Salad

Wednesday, October 07, 2015

Courtesy: Beth Knorr
 Read More...


​Squash with Walnuts (Vegan)

Friday, July 17, 2015


Courtesy:  Mackenzie Kelbach
 


Ingredients
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
Foil 



Directions
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


Tags

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