Recipes

Shaved Turnip Salad with Arugula and Bacon

Wednesday, February 17, 2016

Courtesy of Carla Owens

Ingredients
4 tsp red wine vinegar
1/4 tsp fine sea salt
2 tsp honey
1/4 cup virgin olive oil
pepper
5 oz small turnips (about 4), peeled
8 cups arugula
4 oz bacon in bite-size pieces
Fresh mint (optional)
Fresh shelling peas (optional)

Directions
In a small bowl, whisk the vinegar and salt until the salt dissolves.  Whisk in the honey, oil, and pepper.  Using a mandolin or sharp knife, slice the turnips into paper thin rounds.  In a large bowl, combine turnips, arugula and bacon.  Toss with the dressing.  Taste and adjust seasonings if necessary.  For a different taste, add in some chopped mint and sprinkle with fresh shelling peas. Read More...


June Salad with Buttermilk Dressing

Wednesday, February 17, 2016

  Read More...


Chicken Dinner Salad

Thursday, February 11, 2016

Courtesy:  Linda Stoneking  Read More...


Flank Steak Salad with Chimichurri Dressing

Wednesday, October 21, 2015


Adapted from:  Bon Appetit


Ingredients
1 large bunch fresh parsley
2 tablespoons fresh oregano leaves
3 garlic cloves, peeled
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon chipotle hot pepper sauce
1 1/2 pounds flank steak
8 ounces salad greens
10 ounces chevre
Salt and pepper to taste


Directions
Prepare barbecue (medium-high heat).  Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds.  Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth.  Season dressing to taste with salt and pepper.

Brush grill rack with oil.  Sprinkle both sides of steak with salt and pepper.  Grill steak to desired doneness, about 5 minutes per side for medium-rare.  Transfer steak to work surface; let rest 5 minutes.

Meanwhile, toss greens in large bowl with some dressing.  Transfer to large platter.  Dot chevre over greens.

Thinly slice steak across grain on slight diagonal.  Arrange steak atop greens.  Drizzle with remaining dressing.

Yields 6 servings. Read More...


Spring Bulgar Salad

Wednesday, October 21, 2015


Courtesy of:  Chef Brian Doyle


Ingredients
1 lb. bulgar wheat
Salt and pepper
1 lb. beets
1 lb. kohlrabi
1/4 lb. leeks
1/2 lb. asparagus
1/4 cup chopped parsley
4 cups beet greens
3/4 cup olive oil (some for grilling and some for dressing)
1/4 cup rice wine vinegar


Directions
Preheat oven to 400 F.

Cook the bulgar according to package and let cool.

Start the beets by tossing them with some olive oil and salt.  Then wrap them in foil and place in oven for about 30 minutes or until just tender.  Let them cool enough to handle and peel the beets by rubbing the skins off with fingers.

Slice leeks and kohlrabi.  Toss the kohlrabi, leeks, and asparagus with olive oil and salt and pepper.  Grill them until just marked (about 2-3 minutes).  Let cool.

Chop all the vegetables and toss with the bulgar, vinegar and a bit more olive oil.  Season with salt and pepper.

Try using quinoa instead of bulgar and be sure to try different veggies as they come into season. Read More...


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...


Panzanella Salad

Wednesday, October 14, 2015


 Read More...


Flank Steak with Bloody Mary Tomato Salad

Wednesday, October 14, 2015


Source: www.bonappetit.com



Steak Ingredients
2 flank steaks, 1 1/2 lb each
kosher salt
2 tsp light brown sugar, packed
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
Vegetable oil (for brushing)


Salad Ingredients
1 cup finely chopped red onion
3 tbsp sherry vinegar, divided
2 lbs cherry or grape tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves from 1 bunch)
1/2 cup chopped brined green olives plus 2 tbsp olive brine
2 tbsp prepared horseradish
1 tbsp Worchestershire sauce
1 tsp hot pepper sauce
1/2 tsp celery seed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper


Steak Directions
Place steaks on a large rimmed baking sheet, season with salt.  Mix sugar and next 3 ingredients in a small bowl; rub all over steaks.  Cover and refrigerate 1-3 hours.

Let steaks stand at room temperature for 1 hour.  Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.  Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare.  Let rest for 10 minutes.

Salad Directions
Mix onion and 1 tablespoon vinegar in a large bowl.  Let macerate 10 minutes, tossing often.  Add tomatoes, celery, and olives.

Whisk remaining 2 tablespoons vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl.  Slowly whisk in oil.  Add to bowl with tomato mixture; toss to coat.  Season with salt and pepper.

Cut steak crosswise into 1/4" thick slices.  Serve salad with steak. Read More...


Apple and Fennel Salad

Wednesday, October 07, 2015

Courtesy: Beth Knorr
 Read More...


​Melon and Feta Salad

Friday, August 21, 2015

Courtesy:  Tami Mitchell of Dine-In Diva
 Read More...



Go Back


Tags

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