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

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