Recipes

Spring Celebration Soup

Wednesday, February 17, 2016

Courtesy of Simply In Season written by Mary Beth Lind  Read More...


Breakfast Bruschetta

Wednesday, February 17, 2016

  Read More...


Asparagus Bread Pudding

Wednesday, February 17, 2016

Adapted from The Feast Nearby written by Robin Mather

Ingredients
1 1/2 pounds fresh asparagus, tough ends removed, spears cut into 1-inch pieces 
2 3/4 cups whole milk 
8 large eggs 
1 teaspoon powdered mustard 
1/4 teaspoon grated nutmeg 
1/2 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
3 scallions, white and tender green parts, finely chopped 
12 slices sturdy bread, the staler the better 
3 cups shredded Gouda 
1 cup freshly grated Parmigiano-Reggiano cheese  Read More...


Roasted Asparagus

Wednesday, October 21, 2015


Adapted from:  Joy of Cooking


Ingredients
1 pound asparagus, rinsed
Extra-virgin olive oil
Salt and black pepper to taste
Fresh mint, sliced into ribbons
Chevre


Directions
Preheat the oven to 500 degrees F.

Snap off the ends from the asparagus.  Arrange the spears in a single layer in a shallow baking sheet.  Drizzle very lightly with olive oil and toss the spears to coat.  Roast until just tender, 6 to 8 minutes.

Sprinkle with salt and pepper, mint, and chevre.  Serve hot or at room temperature. 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...



Go Back


Tags

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