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 

Apple and Fennel Salad

Wednesday, October 07, 2015

Courtesy: Beth Knorr

​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


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