Rustic Bread Stuffing With Mustard Greens, Currants and Pine Nuts

Wednesday, November 18, 2015


Pumpkin Garlic Knots (Vegan)

Friday, July 17, 2015

Courtesy: Sara Graca 

Shaved Asparagus Salad with Garlic, Scallion & Herbed Oil Over Bread

Wednesday, July 01, 2015

Salad (2 servings):

5 stalks raw asparagus shaved with a potato peeler, discard woody ends
2 handfuls spinach chopped into bite size pieces (or other mild fresh green)
1/4 C tightly packed fresh basil cut into ribbons

1 ½ T white balsamic vinegar
1 T water
1 t Dijon mustard
1 t honey
Salt & pepper to taste

Combine asparagus, spinach and basil in a large bowl. For dressing, place all other ingredients into a jelly jar or mason jar & shake until mixed thoroughly.  Toss salad with dressing until evenly coated right before serving.


5 small green garlic bulbs chopped fine (use some greens too)
5 small scallions chopped fine (use some greens too)
1 handful fresh basil chopped
1 handful fresh oregano chopped
1 C olive oil
Loaf of bread cut into cubes (Honey Wheat, French Bread or other)

Mix all ingredients in a pot except for bread.  Cook over burner until it sizzles.  Drizzle herb infused oil over bread cubes & serve.

Image Courtesy Lisa Meranti.
Recipes Courtesy of Darlene Kelbach
Certified in Plant-Based Nutrition
Registered Yoga Teacher

Go Back


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