Roasted Asparagus

Wednesday, October 21, 2015

Adapted from:  Joy of Cooking

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

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...

Carla's Raw Beet Salad

Wednesday, October 21, 2015

Courtesy of:  Carla Owens

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 

Sage's Bad A$! Lettuce Wraps

Friday, September 18, 2015

Courtesy of:  Sage Culley  

Go Back


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