Recipes

Chicken Dinner Salad

Thursday, February 11, 2016

Courtesy:  Linda Stoneking  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...


Chocolate Beet Cake

Friday, August 14, 2015


 Read More...


​Brown Sugar Glazed Beets

Friday, July 17, 2015


Courtesy:  Chef Carla Owens


Ingredients 
3 T brown sugar or maple syrup
2 T orange juice
1 T butter
1/4 t salt
1/4 t pepper
Pinch of ginger
3 cups cooked beets, cubed


Directions
Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick skillet. Cook over medium heat until the sugar and butter are melted and starting to bubble. Stir in beets and cook until most of the liquid has evaporated and the beets are glazed, 6 to 8 minutes. May top with bacon and toasted almonds. Read More...



Go Back


Tags

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